Our area, North Sumatra that is, is famous of its passion fruit juice. The area’s souvenir shops don’t actually sell cheap and flimsy key chains, fridge magnets or t-shirts. The shops are packed with bottled passion fruit syrup, swiss roll cakes, bika ambon (a type of sand-cooked coconut cake, which I might never feature in this blog), peanut brittles, fried cassava chips and many more. Passion fruit syrup sold in the shops has gone through simple cooking process, slowly heating the juice and sugar, sometimes preservatives are added. The cheaper version would be purely passion fruit essence and sugar with water. The local name for this is Jus Markisa. A pretty name for such a sour fruit. Markisa syrup, sold commercially, would have a lot more sugar in it and needs to be cooked and naturally slightly thicker. To serve the syrup, dilute 1/4 of syrup with water.
Households in our area usually would prepare passion fruit drink in form of fruit juice, without any heating process and no sugar. It is believed the cooking will prolong the shelf life, but also killing the natural flavor of passion fruit, which explains the need of artificial flavoring in commercially sold syrup. Homemade version of passion fruit drinks would be simple juice, served with a lot of ice cubes to dilute and sugar syrup to taste.
This is how we do it at home. Our house makes this often, but always for out-of-town guests so they can bring them back when they leave. The homemade juice has to be refrigerated at all times and consumed within a week.
Buy some passion fruits. The smooth and black colored are considered good ones. As you can see, there’s none here. I woke up too late that Sunday and by the time we got to the market, all the good ones were already gone. I received an earful from mother, naturally. The green ones are not ripe enough. The wrinkly ones are day old fruits.
Cut the fruits into half with a sharp knife. A trick to halve these round fruits safely with fingers intact at the end is to make an deep indentation with a knife and just chop hard at the spot where you made the hole. The wobbly fruits won’t roll and you keep your fingers.
Scoop the fruits with a spoon.
Check out these awesome sourness.
Do the blending process in batches. Pour some of the fruit into a blender.
Pulse for two seconds. Remember, two seconds that is. A second longer would be catastrophic. The blade might catch the black seeds and ruin the juice.
Pour the juice in a big strainer.
Use a ladle to push the rest of the juice off the strainer, circular motion.
Stir until no more juice coming out of the seeds. Do this a couple of times with one batch, and continue with the next batch.
Keep in a clean and dry bottle. Consume within a week. If the juice is too sour for you, add a couple of tablespoons of sugar syrup into the serving glass. And some ice cubes.
Enjoy the summer.
Passion Fruit Juice, Sirup Markisa
5 kg passion fruit
100 g water, 50 g for sugar syrup
100 g sugar
Wash passion fruits and pat dry.
Halve the fruits and scoop out the filling with a spoon. Try not to scrape the white / purple skin area.
Pour the passion fruit into a blender. Use a quick pulse, mix them for a couple of seconds (not more than 2 seconds).
Pour the fruit into a big strainer. Use a ladle or spoon to extract the juice off the seeds.
When no more juice coming out of the strainer, return the seeds into the blender.
Add some water into the blender as well to make the process easier. Pulse for 2 seconds.
Repeat the straining process. Do this 2-3 times, until the juice is fully extracted.
Keep juice in a clean container.
To prepare sugar syrup, boil sugar and water for 5 minutes. Keep in a clean container.
To serve, combine juice, ice cubes and sugar syrup in a glass. Serve cold.