Hi Guys, I'd like to make this [www.taste.com.au] but using 8 fresh passionfruit at between $1.20 - $2 each makes it way too expensive. If I was to substitute tinned passionfruit pulp and reduce the amount of sugar, by say 1/3c, and perhaps add a dessertspoon of lemon juice to sharpen it up a bit, would it still work?
Tks in advance.

(BTW: to all the Kiwis regretting the lack of a summer, right now in Adelaide it's 42d, an overnight min temp tonight of about 28d, then 41 tomorrow, and 39 until Sunday - bring on winter!)

Im no baker but I would say it would work. Im guessing the reason for the passionfruit is purely for flavour so Id even do a bit of a taste test along the to get the fruity flavour you would like.

Is the pulp sweetened? I bought some passionfruit sauce for a pavlova - it was awful - so so sweet. I guess it looked good though and in small doses was ok. I tried to freeze the leftover sauce and it wouldnt freeze - doesnt that mean it was full of sugar? Natural or added Im not sure.

Auckland was 27 degrees yesterday and we thought that was hot! 40 would be so overwhelming - I dont know how you cope - stay indoors with air conditioning Im guessing.

Vanessa

I've got a laden passionfruit vine and I'm waiting impatiently for the fruit to start to ripen....need some sun!

Taste your passionfruit pulp first, it's usually done in syrup I think so you are on the right track to reduce the amount of sugar in the recipe.