The Hidden Table · 2026-09-09
Passion fruit pulp
Passion fruit pulp, called chinola in the Dominican Republic, is the aromatic tart pulp surrounding the seeds. Unsweetened frozen pulp differs from sweetened juice or concentrated flavoring.
Caribbean uses
It flavors juices, dessert sauces, mousses and glazes. Its acidity can brighten a creamy dessert; taste before deciding how much sweetener is needed.
Preparation and storage
Thaw packaged pulp in the refrigerator. Strain if a smooth sauce is needed and keep seeds only when their texture is intentional.
Recipe
Passion fruit pulp: small fruit-dessert syrup
About 150–250 ml
Ingredients
- 100 g Passion fruit pulp — unsweetened seedless pulp
- 150 ml water
- 40 g sugar
Method
- Combine water and sugar and bring to a gentle simmer.
- Add the prepared ingredient, simmer gently for 3 minutes, then remove from the heat and steep for 5 minutes.
- Strain out whole spices, zest and fibers. Cool, taste and serve a small spoonful over fruit; refrigerate any remainder promptly.
At the table
A small amount supplies a strong tropical aroma and a bright finish.
At The Hidden Table, we adapt the portion, accompaniments and presentation to your guests, so this ingredient has a thoughtful place in an experience made uniquely for you.