Passion Fruit Vinaigrette Recipe – Zesty, Floral & Pourable
Tart-sweet passion fruit blended with olive oil and lime; shakes smooth, clings beautifully to greens.Instructions: Tap the Map & Cook Along 👇
Passionfruit Vinaigrette: Bright, Tropical & Table-Ready in 3 Minutes
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.
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