May 1, 2009 11:02 am US/Eastern
Tony Tantillo: Passion Fruit
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CBS 2 HD food reporter Tony Tantillo.
CBS
Well, this week's tip is with Passion Fruit.
Now, if you eat more Passion Fruit are you gong to be more passionate? No, but Passion Fruit is delicious, loaded with flavor, and when you combine it with other tropical fruit, it is incredible, but I like to eat it just like this.
Look inside this Passion Fruit. What you do is take a spoon or just suck it right out, but I take a spoon then pull it right out.
What's in here—the flavors—if you've never tried Passion Fruit you've got to give them a try, but you have to select and store them properly.
When you buy them, this one is a little too shriveled so let's pick out this one, this one is nice; this is what to look for… come here and take a look at this.
You want to make sure it is smooth all the way around, a little bit of divoting is OK, but not too much, and with a little bit of give to the touch.
When you bring Passion Fruit home, and here is the key to Passion Fruit, do not store it at all in the refrigerator, store it at room temperature.
Now the older it gets on the counter, the more aroma it's going to give out, which is good, but you don't want to hold them for too long, otherwise they are going to start to decay.
Passion Fruit…ah, I'm not going to say anymore, Hold on a second…I think it may make you more passionate; you tell me.
Passion Fruit Sauce over Chicken and Rice
Serves 4
4 chicken breasts; boned skinned and pounded out to 1/4 inches
Salt and pepper to taste
2 tablespoons extra virgin olive oil
2 tablespoons butter, divided use
6 tablespoons pineapple juice
1 tablespoon fresh lime juice (about 1 lime)
1 tablespoon sugar
4 large passion fruit (pulp & seeds)
1. Season chicken with salt and pepper
2. Heat sauté pan over medium heat; add oil and 1 tablespoon butter
3. Brown chicken 4 minutes on each side or until no longer pink in the middle. Transfer chicken to plate and cover with foil to keep warm.
4. Pour out excess oil from pan, quite a bit of the fat content is removed here.
5. Make sauce.
6. Serve chicken over steamed rice and top with sauce.
To make sauce:
Deglaze the pan by adding the pineapple and lime juices and cooking over low heat until the caramelized juices are dissolved; add sugar. Remove from heat; add passion fruit and the other tablespoon of butter.
Deglaze Tip
The purpose of deglazing is to make a quick sauce or a base for a more elaborate sauce to accompany the food cooked in the pan by adding a small amount of liquid to a pan in which foods have been sautéed or roasted in order to dissolve the caramelized juices stuck to the bottom of the pan. Liquid can include stock, wine, fruit juice, and in a pinch, water. Always remove any fat left in the pan before deglazing.
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