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Passion Fruit Vinaigrette
•  1 cup passion fruit pulp (see notes)
•  2 tablespoons honey
•  2-3 tablespoons white wine vinegar
•  1/2 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. 

A special thanks to Olivia's Cuisine for this excellent recipe.