It’s passionfruit season and it has amazing health benefits and can be used in a variety of ways.
Passionate about Hair and Skin
Passionfruit seed oil is super beneficial to use on hair and skin. Being high in vitamin C, calcium and phosphorus, the high essential fatty acids and light texture of this oil make it an extremely healing and nourishing for the skin and hair.
Passionfruit seed oil can be used on mature and aging skin, dry or cracked skin, regular skin, dry, brittle or damaged hair, dry lips, aching or swelling muscles, massage, relaxation and insomnia. This oil can purchased from your local health food store or online.
Passionate about Weight Loss
Passionfruit is a fruit that is low in calories, sodium and fat, making it the perfect snack when are craving sugar, but are focusing on keeping your weight down. Try adding passionfruit seeds to natural, low fat yogurt or greek yogurt with a sugar free granola for breakfast or snack during the day.
Passionate about Digestive Function and Relaxation
Passionfruit juice has been known to relaxed the nervous system and calm the mind, allowing the immune system to function at it’s peak. People suffering from insomnia often find that a glass of cold passionfruit juice before bed can help them fall off to sleep quicker.
Passionfruit is also often used to aid digestion and gastric problems due to it’s high fibre content which acts as a very mild laxative. The seeds of the fruit have loads of fibre in them also, helping to cleanse the colon and improve digestive function. Passionfruit seeds also possess antioxidants, which help to maintain health cardiovascular function.
Passionate about Great Recipes
Many people limit passionfruit to morning meals like fruit salad or dessert such as passionfruit cheesecake and while these are delicious meals, passionfruit can also be added to savoury meals for lunch or dinner.
Here is a great recipe by Sammy and Bella Jakubiak from Australian Passionfruit.
Twice Cooked Pork Belly with Passionfruit Carrots (serves 4):
½ cup non-iodised table salt
2 L water
2 bay leaves
2 spring thyme
½ tablespoon peppercorns
800g boneless pork belly in 1 piece
1/3 cup olive oil
2 bunches of baby carrots
2 ½ tablespoons sugar
50ml white wine
1 heaped teaspoon cumin seeds, or 1 ground cumin
3 tablespoons butter
salt and pepper
2 tablespoons flat leaf parsley, chopped
mashed potato to serve with
Preheat oven to 160C
For the 1st stage of the pork, place water in a pot and bring to the boil along with salt, stirring until dissolved.
Find a baking dish that is deep enough to fit the pork belly plus an inch or so, and not too broad so the pork fits as well. Slice the onion, and place on bottom of dish along with bay leaves, thyme and peppercorns. Place pork belly on top, skin side up, then pour over the salt water. If the pork belly is not covered, simply top up with some more plain water. Also, don’t overfill the dish. Cover with a sheet of baking paper, and then tightly cover with a sheet of aluminum foil. Bake for 3 hours. Remove from oven and drain out most liquid, then weigh the whole dish down with a heavy chopping board on top of the paper/foil (adding something else on top if needed). Place in the fridge to set overnight.
For the 2nd stage of pork, pre-heat the oven to 220C. Remove pork belly from the fridge and discard all the remaining liquids and aromats, petting dry with a paper towel. Use a sharp knife to score the skin in a small diamond crisscross pattern. Cut the pork into 4 even portions. Take a metal baking tray, cover the base with baking paper and olive oil, and place it on the stove top on very high. Flip the pork over and place the tray in the oven for 20 minutes.
In the meantime, prepare the carrots. Steam or boil until al dente. Take a nonstick fry pan and heat on medium. Add sugar and cook until dissolved and golden, then deglaze with white wine and add butter, cumin and passionfruit. Season to taste and add carrots to coat.
To serve, place carrots and sauce next to the pork, then sprinkle over parsley. Serve mashed potatoes on the side.
BB Intern Lauren Walker
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