YOUR PRODUCE MAN’S
PUNCHY PASSION FRUIT RECIPES

WEDDING PASSION FRUIT PUNCH
Ingredients
18 ea Passion fruit
2 bottles Cranberry juice cocktail (1-1/2 quarts each)
2 quarts Grapefruit juice
3 bottles Ginger ale (1 liter each)
4 or 5 limes (halved lengthwise and cut into thin slices)
1 cup sugar
Instructions
· Cut passion fruit in half and scoop out pulp. Stir with the cranberry juice cocktail and 1 cup sugar. Pour liquid through a strainer and discard the seeds. Use a spoon to force any remaining juice through the bottom of strainer.
· In a large punch bowl, blend together juices and ginger ale. Add 2 trays ice cubes and the lime slices.
· To serve, put 2 or 3 ice cubes in glass or cup and ladle on the punch, making sure everyone gets a slice of lime.

A PASSION FRUIT JUICE
Ingredients
¼ cup Passion Fruit (juice strained)
¼ cup Lemon Juice (or Lime Juice)
3 ½ cups Pineapple Juice
2 cups White Grape Juice
Instructions
· Combine all ingredients, chill and serve with ice.

CHICKEN SALAD WITH PASSION
Ingredients

3 whole chicken breasts, boned and skinned
2 tablespoons oil for grilling or sauteing
1 red pepper, cored, seeded and thinly sliced
1 bunch fresh watercress
2 bunches green leaf lettuce, washed, dried and torn into bite-size pieces
1 medium mango, peeled, pitted and sliced
1/2 cup walnuts, halved and toasted
grated zest of one lime for garnish
Vinaigrette
4 medium-sized passion fruits, juiced
2 tablespoons orange juice
juice of one lime2
teaspoons honey
1 teaspoon dijon mustard
1 tablespoon fresh ginger, chopped fine
1 cup vegetable oil
salt and pepper to taste

Instructions
· For the Chicken, sauté or grill chicken breasts until cooked and not pink. To sauté, heat oil in a heavy pan over medium heat. Add chicken, sauté about five minutes on each side. To grill, brush chicken with oil, season with salt and pepper. Cook five minutes on each side. Let chicken cool, slice and set aside.
· For the Vinaigrette, cut the tops off the passion fruit, scoop out the pulp and juice and press through a sieve to make four tablespoons of juice. Mix passion fruit juice, orange juice, lime juice, honey and dijon mustard in a medium-size bowl. Gradually whisk oil into the mixture. Add ginger and season with salt and pepper. Set aside.
· Toss red pepper, watercress and lettuce together. Divide and mound on six plates. Top with prepared chicken and mango slices. Spoon dressing over each serving. Garnish with walnuts and lime zest.