Lilikoi Butter - Passion Fruit
"From Nita at Lucky Farm B and B on Kona Coast of the Big Island where I stayed.
This same recipe can be done with mango puree and a little lime juice."
photo by Ambervim
- Ready In:
- 25mins
- Ingredients:
- 4
- Yields:
-
2 1/2 Pints
ingredients
directions
- Melt butter over medium heat.
- Mix eggs, suar and juice in a bowl.
- While stirring constantly, slowly add mix to melted butter and bring to a full rolling boil over medium heat. Use only medium heat so eggs don't coddle.
- Cook 10-15 minutes to desired consistency.
- Jar and refrigerate. OR use standard canning methods.
Questions & Replies
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How long will it last in the refrigerator?
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Can I use frozen lilikoi juice?
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Can I use the frozen lilikoi juice?
Reviews
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I used lilikoi with seed, guava, mango, and strawberry papaya. I call it my tropical butter. Turned out so good, I am using it for my catered dinner tomorrow.
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GREAT Recipe! Very smooth, creamy and delicious. I used 1/2 the sugar and it’s sweet tangy flavor became an instant favorite on everything from toast and waffles to chicken and pork for my more tropical dishes. Give it a try ??
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Oh my gosh this is the best recipe ever. Didn’t know what do to with all my lilikoi overload. I used half the sugar and it’s perfect. Yeah like the seeds left in for crunch and a little sour. -
I see the butter in the photos here has the seeds left in. We never leave the seeds in, as it makes for a more bitter taste and a less bright-creamy orange color for your butter. You also need to let it boil for a while longer to obtain a thicker, butter-like consistency.
Tweaks
-
Remove seeds and low-boil longer without stirring....mo' bettah buttah!
RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.
