$15.10
If the lemon curd is the classic, the passionfruit curd is the one that stops you mid-bite and makes you put the bread down for a second. Pepe Saya’s Passionfruit Curd is built on the same cultured butter foundation as their beloved lemon curd, but with the addition of real Australian passionfruit and local lemons it becomes something altogether more vivid, more tropical, and almost unreasonably good. Made with free range whole eggs, Pepe Saya’s signature churned cultured butter, and no preservatives, this is a curd that tastes exactly like the place it came from. Grandma always believed the best pantry staples were the ones that made you feel something. This one absolutely will.
Bright, tropical, and deeply tangy with the unmistakable character of sun-ripened passionfruit punctuated by a citrus lift from real lemon juice and zest. The cultured butter base gives it a rich, velvety body and a subtle fermented depth that lifts the whole thing beyond ordinary sweetness into something genuinely complex. It is simultaneously indulgent and refreshing, with a tartness that keeps the richness in perfect check. The kind of flavour that tastes like Australian summer and nothing else.
Spread generously over fresh white bread, sourdough toast, warm croissants, or buttered crumpets for a breakfast worth getting out of bed for. Dollop onto a pavlova in place of or alongside whipped cream and top with fresh passionfruit pulp for an effortlessly spectacular centrepiece. Use as a filling for tarts, Victoria Sponge cake, doughnuts, macarons, and crepes. Swirl through vanilla ice cream or yoghurt, layer between meringue and cream in an Eton mess, or spoon directly from the jar at any time of day without apology. It also pairs beautifully on a cheese board alongside creamy brie or triple cream.
A Passionfruit Tart with a crisp sweet shortcrust shell and a generous fill of this curd, finished with fresh passionfruit pulp poured over the top, is one of the most straightforwardly beautiful Australian desserts imaginable. Dolloped onto a Pavlova alongside whipped cream and scattered with fresh fruit, it turns a great dessert into an extraordinary one. Layered in a Victoria Sponge with whipped cream and fresh mango it becomes a summer celebration cake that needs no further decoration. Swirled through a good vanilla ice cream base just before churning, it produces a passionfruit ripple ice cream that professional kitchens would be proud of. Or simply spread over warm sourdough with a little extra cultured butter and accept that nothing else needs to happen today.
Contains egg and milk. Manufactured on equipment that also processes peanuts, sesame seed, and crustacea. No preservatives. Please refer to product packaging for full allergen information and any updates.
Ingredients: Sugar, Pepe Saya Cultured Butter (22%), Free Range Whole Egg, Passionfruit (10%), Lemon Juice, Modified Maize Starch, Lemon Zest.
Store in a cool, dry place for 9 or more months unopened. Refrigerate after opening and use within the timeframe indicated on the packaging.
