Justin Chapple’s fruity vinaigrette is the perfect complement to a salad served alongside grilled meat like chicken or steak. To get the passion fruit pulp, use a paring knife to cut the passion fruit in half. Use a spoon to scoop out pulp and seeds. Discard the shell.

Justin Chapple
Justin Chapple
August 2018

Gallery

Credit: Victor Protasio

Recipe Summary test

total:
10 mins
Yield:
Makes about 1/2 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a paring knife, cut the passion fruit in half and, using a spoon, scoop out the pulp and seeds; discard the shell.  Measure out 1/4 cup of the pulp and transfer to a small bowl; reserve the remaining pulp for another use.  Whisk in both oils and the vinegar, then season with salt and pepper.

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Serve With

Big green or summer veggie salad

Grilled chicken

Grilled Pork

Grilled meaty fish, such as swordfish or mahi mahi 

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