lilikoi
Liliko‘i is the Hawaiian word for passion fruit. A vine native to South America, it was brought to the Islands in the 1920s. The most common variety on Maui is the yellow liliko‘i (Passiflora edulis forma flavicarpa). It’s available much of the year, and during the peak summer season, its Jurassic vines can bear hundreds of fruits. As it ripens, the fruit turns yellow and falls from the vine, and is still tasty even after it starts to wrinkle. While liliko‘i can be eaten raw, its naturally high acidity makes it perfect for blending into baked goods, frozen custards, and drinks.
Lilikoi flower
lilikoi
Liliko‘i is the Hawaiian word for passion fruit. A vine native to South America, it was brought to the Islands in the 1920s. The most common variety on Maui is the yellow liliko‘i (Passiflora edulis forma flavicarpa). It’s available much of the year, and during the peak summer season, its Jurassic vines can bear hundreds of fruits. As it ripens, the fruit turns yellow and falls from the vine, and is still tasty even after it starts to wrinkle. While liliko‘i can be eaten raw, its naturally high acidity makes it perfect for blending into baked goods, frozen custards, and drinks.
Lilikoi flower
Lilikoi Chiffon Pie recipe:
- 4 eggs, separated
- ½ cup fresh passionfruit pulp ( including seeds-optional)
- ½ cup passion fruit juice/puree* ( either fresh or thawed from frozen)
- 1 teaspoon lemon zest
- 1 cup granulated sugar, divided (200 g)
- ½ teaspoon Kosher salt
- 1 tablespoon granulated gelatin
- 4 tablespoon cold water
- 1 teaspoon lemon zest ( I used meyer lemon)
- 1 cup granulated sugar (200 g)
- 2 egg whites
- 2 tablespoon water
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Make your pie crust if using the recipe I linked from Serious Eats or your own, or use a store bought crust. You can make the pie crust a day ahead of time and freeze it.
For the pie filling:
Set a pan of water over medium high heat and bring to a steady simmer. Make sure the water level is low enough that a bowl set on top wont touch it. Lower the heat slightly and keep simmering.
In a small bowl add the 4 tablespoons of cold water and sprinkle the gelatin over to soften.
In a bowl that will fit over the pan of simmering water, whisk the egg yolks until thickened and lighter in color, add in passion fruit pulp and juice ( or puree), zest, ½ cup of sugar and salt. Set over the pan of simmering water and whisk until thickened. About 8-10 minutes. Make sure to stir constantly so the egg doesn’t scramble. Add in the softened gelatin and stir until melted. Remove from heat and cool until thickened and slightly congealed on top.
Whip the egg whites until foamy, slowly add in the remaining sugar and then whip until stiff peaks are formed and the meringue is glossy. Fold into the passion fruit mixture and stir until fully combined. Fill the pie crust with the mixture and chill at least 4 hours up to overnight.
To make to frosting:
Using the same double boiler method as the pie filling, set a pan of simmering water over the stove. In a bowl that fits the pan but won’t be touching the water, whisk the frosting ingredients except for the vanilla for one minute using a hand mixer. Set the bowl over the simmering water and continue to mix on high for 7 minutes. Remove from heat and mix in the vanilla extract. Let cool slightly then spread on the top of the chilled pie. Garnish with passion fruit pulp over the top and serve.
Lilikoi Chiffon Pie recipe:
- 4 eggs, separated
- ½ cup fresh passionfruit pulp ( including seeds-optional)
- ½ cup passion fruit juice/puree* ( either fresh or thawed from frozen)
- 1 teaspoon lemon zest
- 1 cup granulated sugar, divided (200 g)
- ½ teaspoon Kosher salt
- 1 tablespoon granulated gelatin
- 4 tablespoon cold water
- 1 teaspoon lemon zest ( I used meyer lemon)
- 1 cup granulated sugar (200 g)
- 2 egg whites
- 2 tablespoon water
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Make your pie crust if using the recipe I linked from Serious Eats or your own, or use a store bought crust. You can make the pie crust a day ahead of time and freeze it.
For the pie filling:
Set a pan of water over medium high heat and bring to a steady simmer. Make sure the water level is low enough that a bowl set on top wont touch it. Lower the heat slightly and keep simmering.
In a small bowl add the 4 tablespoons of cold water and sprinkle the gelatin over to soften.
In a bowl that will fit over the pan of simmering water, whisk the egg yolks until thickened and lighter in color, add in passion fruit pulp and juice ( or puree), zest, ½ cup of sugar and salt. Set over the pan of simmering water and whisk until thickened. About 8-10 minutes. Make sure to stir constantly so the egg doesn’t scramble. Add in the softened gelatin and stir until melted. Remove from heat and cool until thickened and slightly congealed on top.
Whip the egg whites until foamy, slowly add in the remaining sugar and then whip until stiff peaks are formed and the meringue is glossy. Fold into the passion fruit mixture and stir until fully combined. Fill the pie crust with the mixture and chill at least 4 hours up to overnight.
To make to frosting:
Using the same double boiler method as the pie filling, set a pan of simmering water over the stove. In a bowl that fits the pan but won’t be touching the water, whisk the frosting ingredients except for the vanilla for one minute using a hand mixer. Set the bowl over the simmering water and continue to mix on high for 7 minutes. Remove from heat and mix in the vanilla extract. Let cool slightly then spread on the top of the chilled pie. Garnish with passion fruit pulp over the top and serve.
The Island Fresh Cafe menu features delicious, locally sourced food items sure to satisfy everyone’s taste. Enjoy the best in local grinds, Hawaiian coffee, local food, fish, burgers, vegan and vegetarian options, and a laid back island vibe. Also check out our fresh fruit and flower selection at our farm stand!
The Island Fresh Cafe menu features delicious, locally sourced food items sure to satisfy everyone’s taste. Enjoy the best in local grinds, Hawaiian coffee, local food, fish, burgers, vegan and vegetarian options, and a laid back island vibe. Also check out our fresh fruit and flower selection at our farm stand!
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Suscribe with your email and recieve updates for the Island Fresh Café. We will get you know about our island Maui and what’s new at the Café! Discounts, specials and much more!
Thank you for interest in joining our community!
Suscribe with your email and recieve updates for the Island Fresh Café. We will get you know about our island Maui and what’s new at the Café! Discounts, specials and much more!