Tropical CurdPosted: June 16, 2017
This is a summery variation on the Honey Curd recipe published on the blog a while ago, but this time made with the pulp of fresh tropical fruits, perfect for sandwiching summer sponge cakes, filling pastry tart shells, or drizzling over Pavlovas and meringues.
There are lots of Tropical Curd recipes out there, but none that I have read have this mix of fresh fruit. The passionfruit is strong and tangy, the mango adds mellowness and the banana provides both bulk and sweetness so that only a relatively small amount of honey is required. This particular mixture allows all the flavours to be tasted: first banana, then mango and vanilla, and finishing with passionfruit. The use of fruit pulp also means that there is a generous quantity of finished curd, providing more than enough after the above serving suggestions for enjoying on scones.
Due to the moisture content of the fruits varying, you may well have some fruit pulp left over once the quantities below have been measured out. You can choose to just throw it all in together anyways, or you can just eat the mango/banana pulp, and dilute any spare passionfruit juice with cold still/sparkling water in the manner of a fruit squash (1-2cm in the bottom of a glass). Without sugar, it is a delicious and refreshingly tart drink.
If you have no spare jars, I recommend purchasing jars of jam/marmalade/lemon curd from the supermarkets ‘basics’ ranges, emptying them out and putting the jars through the dishwasher. The heat/soapy water will help to remove the label and for as little as 35p you have a perfectly serviceable glass jar with a self-sealing ‘button’ lid.
1 vanilla pod
150g runny honey
2 large eggs
2 large yolks
60g unsalted butter
- Wash and dry 2 x 450g jars. Put them and the lids into a cold oven and turn the temperature to 120C/100C Fan and leave for 30 minutes.
- Cut the passionfruit in half and scrape out the seeds into a sieve. Work the pulp through the sieve to remove all of the seeds. Keep working the seeds and scraping the pulp from underneath the sieve until there is just a mass of black seeds left in the sieve, with no visible pulp. There is around 15ml of pure passionfruit juice in each fruit, so this quantity will make between 150 and 180ml of juice.
- Cover with cling film and set the juice aside.
- Prepare the mango. Hold the mango so the thinner side is towards you, then cut the two fleshy sides from either side of the mango pit, starting at the top of the fruit.
- Watch this video to see how to separate the mango flesh from the skin.
- Chop the flesh roughly and place into a jug.
- Use a stick blender to puree the flesh.
- Sieve the mango puree to remove any small fibres.
- Cover with cling film and set the puree aside.
- Peel the bananas and break them into chunks.
- Put the chunks in a jug and use a stick blender to puree the flesh.
- Split the vanilla bean and scrape out the seeds.
- In a clean saucepan, put
- the vanilla seeds
- the scraped vanilla pod
- 100g of passionfruit juice
- 100g mango pulp
- 150g banana pulp
- 2 large eggs
- 2 large yolks
- 150g runny honey
- 60g butter
- Whisk over medium-low heat until the eggs have thickened the mixture. If you have a thermometer, the temperature needs only to get to 72°C.
- Fish out the vanilla pod and then sieve the curd whilst hot to remove any pieces of pod that have become detached during the whisking.
- Balancing the curd: This is where your own personal taste comes into play. The ripeness of the fruits you use to make the curd will also determine the finished flavour, which means that you might need to tweak the finished curd so that the flavours are balanced. Personally, I whisk in about 3 tablespoons of passionfruit juice at this stage, because the necessary heating has a dulling effect on the fresh burst of flavour that passionfruit has. If your bananas are very ripe, for eample, you might feel they are too dominant, and thus need to add in additional mango and passionfruit. It’s your decision. Remember: the flavour will change again as it cools/chills, so feel free to re-tweak the cold curd in order to get that perfect mix. Be sure to cover the curd with cling film as it cools, ensuring the film is in contact with the curd itself, to prevent a skin from forming.
- When you’re happy with the flavour, pot in the sterilised jars and store in the fridge.
For a lighter, less indulgent-tasting curd, omit the vanilla.
If your idea of tropical requires the appearance of coconut, feel free to slosh in a tablespoon or two of Malibu once the curd has been removed from the heat. Make further additions to taste once it has cooled.
 Having read the list of ingredients on a ‘basic’ jar of lemon curd, I have neither qualms nor guilt disposing of the contents down the sink.