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  • New Zealand Woman’s Weekly

    TROPICAL touch!

    Feb 23, 2020 3 minutes
    Nici Wickes FOOD EDITOR

    I’m passionate about passionfruit and this week I’ve raided Mum’s vine (it’s dripping with fruit this year) to whip up a versatile and divine curd, a tray-bake cheesecake, a ceviche from Peru (where they favour this fruit to marinate fish in), and Mum has paired passionfruit yoghurt with an easy cake to fill the tin with.

    Send your foodie thoughts and questions to Nici: nwickes@bauermedia.co.nz

    Passionfruit curd

    MAKES ABOUT 1½ CUPS

    small eggssmall egg yolkscaster sugarpassionfruitunsalted butter

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