Passionfruit Batida

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Last Updated on June 4, 2015 by Chef Mireille

We’ve moved onto Week 2 of the Blogging Marathon and my theme this week is Summer Treats for Kids.  Kids are home from school in the summer and they are constantly looking for snacks.  This week’s recipes will be full of both healthy pleasures and decadent treats to keep those growling stomachs at bay, when they’re home.  I may not have any kids yet…still looking for the husband first :)…but having worked as the chef of a nursery school, I have lots of experience trying to make food to please picky tykes!

Caribbean Style milkshakes are thick and creamy and fruity.  Many of the fruits we get in the Caribbean are not easily available here like passionfruit, soursop and guava.  Even when we do find these fruits here, they can be some of the sorriest fruit you have ever seen…rarely ripe and usually very small and sick looking.  A better alternative is to use the frozen fruit pulp that are available at most markets.  At some Latin markets, they have a huge selection that will even include rare fruits like lucuma and cherimoya (custard apple).

The markets in the NY area that have some of the largest selection of these fruit pulps that I know of are:
Mi Tierra (Queens), which also has a HUGE selection of chiles and Latin American produce (this is where I got the blue corn flour that I used to make Chipotle Chayote Tacos) and
R & R Meat Market (Brooklyn)

You can make this with any fruit you prefer. I love the tart-sweet flavor of passionfruit!  If you are using a sweeter fruit, you can reduce the amount of sugar.  Of course, if you have the fresh fruit available ripe and fresh where you live, that is always best, but for those of you who live in non-tropical countries, this is the best alternative.

Passionfruit Batida

Ingredients:

  • 1 14 oz. package passionfruit pulp
  • 1 12 oz. can evaporated milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 2/3 cup sugar
READ  Merguez Frittata Muffins - Perfect Picnic Food

Some people defrost the pulp and then process all the ingredients with ice.  This makes the fruit flavor less prominent.  I prefer to leave the pulp frozen.
Place all ingredients in a blender or food processor and process until smooth and creamy.
Serve immediately.

Thick, creamy and fruity with the spices of the Caribbean…what can be better!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#16

Linking this recipe to  Tickling Palates’ Let’s Cook with Fruits , Srivalli’s Kids Delight hosted this month by Smitha


Recipe Junction‘s Spotlight Summer Cooler and Sumee’s Bon Vivant #4 – Fruit Recipes

Update: Linking to Simply Food‘s Flavours of Caribbean hosted byThe Spicy Pear

Chef Mireille 
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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
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Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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