Photo courtesy the Vegetarian Society

Passionate citrus cup

27 June, 2013

This simple citrusy concoction is quick to make and can be used as either a starter or as a light, refreshing desert.

Make sure your passion fruit are ripe and wrinkly otherwise you may not have sufficient juice and the juice will be sharp. Serves 4.


  • 3 large oranges (peeled and segmented)
  • 3 ruby grapefruit (peeled and segmented)
  • For the dressing:
  • 4 large ripe passion fruit*
  • ½ tsp peeled and finely grated ginger
  • 3 tbsp organic sunflower oil
  • Pinch caster sugar
  • 6 mint leaves, sliced into fine ribbons (to garnish)


1 Share out the fruit into four dishes or glasses.

2 Remove the pips by straining the passion fruit through a sieve to leave approximately 1 ½ tbsp juice. Mix this well with the other dressing ingredients and drizzle over the fruit. Garnish with mint ribbons.



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Recipe copyright © The Vegetarian Society 2007