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Passion Fruit Vinaigrette

Ready in a flash, this passion fruit vinaigrette is absolutely delicious and will bring a touch of the tropics to your salads! Make it with fresh passion fruit or with thawed frozen pulp.
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  • 1 cup passion fruit pulp, see notes
  • 2 tablespoons honey
  • 2-3 tablespoons white wine vinegar
  • ½ cup extra-virgin olive oil
  • Salt and freshly ground white pepper, to taste


  • Combine all the ingredients in the blender or food processor.
  • Blend until smooth and emulsified. Taste for seasoning and adjust salt and pepper.
  • Use right away or refrigerate in a lidded mason jar for up to 1 week.


Passion Fruit Pulp

You can use thawed frozen pulp or the flesh from fresh passion fruit. If using fresh, you will want to separate the pulp from the seeds.
The best way to do that is to gently heat the pulp to liquefy it so it's easier to strain. Then, strain the warm pulp through a fine-mesh sieve, leaving the seeds behind. You can then add a tablespoon or so of the seeds to the blender, if desired.


Store this dressing in an airtight container, in the fridge, for up to 1 week.
When ready to serve, give it a shake (or pop it back in the blender) to emulsify it again!


If made from fresh fruit, this vinaigrette can be frozen for up to 6 months. It will likely separate when thawed, but you can blend or shake it to bring it back to the original consistency.


    Serving: 3tablespoons, Calories: 165kcal, Carbohydrates: 11g, Protein: 1g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 9mg, Potassium: 107mg, Fiber: 3g, Sugar: 8g, Vitamin A: 375IU, Vitamin C: 9mg, Calcium: 4mg, Iron: 1mg