Passion Fruit Vinaigrette: Fruity, tangy salad dressing

This passionfruit vinaigrette turns any salad into a sunny showstopper. Tart, fragrant passionfruit blends with silky olive oil and a touch of Dijon for a glossy emulsion that clings beautifully to greens, fruits, and grilled dishes.

• Flavor profile: vibrant, tangy-sweet, aromatic with citrusy floral notes
• Core ratio: 1 part passionfruit pulp/juice + 1 part vinegar (or lemon/lime) : 3 parts oil, plus 1 tsp Dijon to emulsify
• Key ingredients: passionfruit pulp (fresh or purée), white wine or champagne vinegar, extra-virgin olive oil, Dijon mustard, sea salt, black pepper
• Optional balance: 1–2 tsp honey or maple for roundness; a splash of orange juice for extra brightness
• Aromatic upgrades: micro-grated garlic or ginger, finely minced shallot, fresh herbs (mint, basil, cilantro)
• Perfect pairings: mixed greens with goat cheese, avocado & berries; shrimp or grilled chicken salads; mango-cucumber bowls; roasted sweet potato; quinoa & feta
• Make-ahead: Shake in a jar; keeps 3–5 days chilled. Re-emulsify before serving.

Pro tip: Whisk Dijon + acids + salt first, then stream in oil to form a stable, glossy emulsion. Fold in passionfruit seeds at the end for a delicate crunch and visual pop.