We were lucky to use the first Passion Fruit of the season from the Peralta Gardens. We included the juice in a Nectarine and Jicama Salsa. The recipe as usual is more guidelines then exact amounts. Use what you have and tastes the way you like.
2 White Nectarines (Peaches or Yellow Nectarines are fine also)
1 Cup Jicama
1 Tablespoon Lime Juice
1 or 1/2 Jalapeño Pepper
2 Tablespoons Chopped Cilantro
1 Tablespoon Passion Fruit Pulp or Juice
Salt to taste
Cut the Nectarines and Jicama into small pieces. Mix everything together and enjoy.
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