Bright Passion Fruit Vinaigrette Recipe
I’ve always believed that how we introduce vegetables to our family shapes how they appreciate them later in life. Growing up, my mom kept things simple, and salads were never really “dressed” in the traditional way.
Ingredients · Servings 6
- 4 passion fruits (pulp removed and seeds strained)
- 3/4 cup olive oil
- 1/4 cup Champagne vinegar
- 1/4 teaspoon sea salt
- 1/2 teaspoon black pepper (fresh ground)
- 3 tablespoons honey (scotch bonnet infused)
- 1/2 lemon (juiced)
- 1 tablespoon Dijon mustard
Method
- Remove the pulp out of the passion fruits, strain to remove the seeds and discard them, then set aside. You should notice a lovely tropical burst of fruity scent, which adds a wonderful touch to the finished vinaigrette.
- In a bowl, add the olive oil, champagne vinegar, salt, black pepper, and honey.
- Whisk for a few seconds until slightly combined, then add the strained passion fruit pulp, lemon juice, and Dijon mustard.
- Whisk well until fully combined and smooth, with a light glossy finish.
- Alternatively, place all the ingredients into a small jar, secure the lid, and shake vigorously until fully blended.
- Use immediately or store in the refrigerator. When ready to use, bring to room temperature and shake or whisk thoroughly to restore the texture and highlight the fruit flavors.
- Here are a few of my Caribbean-inspired salad recipes: Caribbean Orange Pineapple Salad, Shrimp, Avocado And Mango Salad, Heirloom Tomato and Wtermelon Salad, and Zesty Cucumber Chow.
With spring just around the corner, this recipe fits beautifully into lighter meals, outdoor dining, and everything coming off the grill. The natural brightness and tropical notes from the passion fruit bring a refreshing balance that works wonderfully with grilled chicken, steak, fish, or even brushed onto kabobs. It’s quick, full of flavor, and a simple way to elevate everyday meals with a touch of the Caribbean.
