Tis the season of Thanksgiving and one fruit to be thankful for is the oft forgotten passion fruit. Originally grown in Brazil, passion fruit is cultivated all around the world including tropical and subtropical locales such as Hawaii and Australia.
This intriguing fruit with the edible seeds and mango-like flavor is versatile in the kitchen and abundant in nutrients. When used, passion fruit is most commonly associated with desserts as a glaze for pastries, cakes and in pies. Yet, with prime harvesting times in October and November, the time has never been better than to create a savory glaze for fall proteins like turkey, pork tenderloin and chicken.
Passion fruit overflows with flavonoids, vitamin C and potassium. The seeds yield 23% oil, much like sunflower seeds, 12% protein and up to 55% fiber. Because of this, passion fruit is a digestive stimulant enhancing digestive flow and improves circulation. Further, passion fruit juice is associated with promoting relaxation and is used in the treatment of gastric cancer. Other positive health attributes associated with passion fruit include improved eye health, hydration due to its high moisture content, and this fruit helps stabilize blood pressure.
In this recipe, passion fruit is at the heart of the glaze that layers in fresh ginger root, raw honey, lemon zest, shallot, fresh mint leaves, cider vinegar and grapeseed oil. Brush onto the turkey during roasting for a beautiful and delicious entrée.
Passion Fruit Glazed Turkey (Serves 6)
- ¼ cup orange marmalade
- 4 fresh passion fruit, halved, seeds and pulp scooped out
- 1 tablespoon minced ginger root
- 2 tablespoons honey
- Fine zest of 1 lemon
- ½ shallot, minced
- 2 tablespoons fresh mint leaves
- 1 tablespoon apple cider vinegar
- ¼ cup grapeseed oil
Place all in a glass bowl and whisk to combine.
- 2 bone-in turkey breasts, skin on
- Salt and pepper
Preheat oven to 375 degrees. Place turkey breasts on parchment or foil lined baking sheet. Lightly coat with salt and pepper. Place in oven and bake for about 18 minutes per pound. Half way through, using a spoon or pastry brush, brush 1/3 of the glaze on the turkey, coating well. Continue to roast until cooked through.
Switch oven to broil, use a clean spoon or brush to brush another 1/3 of the glaze onto the turkey and broil for about 1 minute or until top of turkey is browned, but not burnt. Use the final 1/3 of glaze as a finishing sauce when serving.
Nutrition Information: Serving size: 8 ounces
- Calories: 324
- Fat: 13.9g
- Saturated fat: 2.2g
- Cholesterol: 87mg
- Sodium: 372mg
- Potassium: 75mg
- Carbohydrates: 19.6g
- Fiber: 1.5g
- Sugars: 15.1g
- Protein: 32.5g
About the Author: Susan Irby is certified in Fitness Nutrition and Food Healing. An award-winning author, television host and radio personality, Susan is the creator of the The Bikini Chef® brand, its recipes and content. The Bikini Chef® promotes “figure flattering flavors” and living a healthy lifestyle through good nutrition, delicious foods, and fitness. Currently, Susan is the Chef behind the recipes in Dr. Ward Bond and Chef Susan Irby Healing Remedies & Recipes online class. She is also the creator, producer, and former host of The Bikini Lifestyles® Show and is author of 9 books on cooking and wellness.