Liliko`i: Use the Rind

Using liliko'i rind to make jam blew my mind 🤯, maybe yours, too?

Liliko'i, the passion fruit Passiflora edulis, has a bright, citrusy flavor. Although neither native nor a Polynesian introduction, it is a beloved and even signature flavor in Hawai'i nei. In Hilo, you will find liliko'i jelly, cheesecake, cream puffs, cocktails, and many other treats. Mānoa Chocolate makes a liliko'i flavored chocolate, and I make a liliko'i-ginger praline bonbon.

Liliko'i and ginger praline soft center chocolate, dipped in 86% dark chocolate. The inside features my neighbor’s delicious fresh ginger cut into tiny strips and candied in local liliko'i juice and rind. (I love the way the two-toned hibiscus topper turned out!)

I’ve been pairing liliko'i and ginger flavor in jelly for over a dozen years: it is delicious! An abundance of liliko'i fruit falling from vines in our yard in Pāhoa inspired me to learn food preservation techniques, and my first canning experience was a liliko'i jelly based on Kris Bordessa’s recipe.

While some fruits have enough pectin on their own, liliko'i juice requires added pectin in order to jell. Without this, it will be the consistency of a syrup. Like Kris Bordessa, I use Pomona Pectin, a product that allows jellies to set with lower sugar content, and I have been quite happy with it. But I may never buy this product again.

Did you know you can use the pectin-filled fruit rind to make jam? I learned that from a YouTube video from the Weird Fruit Explorer, and this is now what I do.

Jam made with liliko'i juice and rind, with strips of candied ginger. (The coconut sugar I used makes a darker preserve than can sugar would have made.)

Using Liliko'i Rinds

1. Cut the liliko'i fruit in half and scoop out the juicy seeds to process into juice or something else delicious.

2. Remove and discard the membrane layer that divides the seeds and the rind.

3. Simmer the rinds for about 60 minutes until the whitish pith turns from opaque to translucent(ish). Allow to cool.

4. Scoop the soft inner part of the rind out of the thin, hard skin and discard the skin.

5. Mash or blend the soft rinds. Add fresh water or water from the simmering step as needed. You will boil away additional water when you make the preserve.

6. Keep in the refrigerator until using for making fruit jams or sauces.

Steps for processing liliko'i rind to use as a pectin replacement for fruit preserves.

To make a simple liliko'i jam, I simmered mashed rinds, liliko'i juice, and sugar until the water had boiled away to leave a jam consistency. I modified this by adding petite strips of fresh ginger to create the jam I used to flavor the center of the bonbons pictured above.

I plan to make jams using the liliko'i rinds instead of commercial pectin with other fruit juices, like jaboticaba or lemon, and I fully expect success!

Last Day for Tempering Zen Discount

Are you dreaming of finally hone your tempering skills this year? Tempering is the top pain-point people report. You can totally learn to temper with the info in my book and through online resources. But if you want to save some time and angst, consider taking my online mini-course Tempering Zen. Use the coupon code 2025Zen for $10 off through today, February 1, 2025. Questions? Let me know!

I love that Hilo turns out for plants! The Master Gardener Plant Sale and 'Ōhia Love Fest last Sunday was a huge success! I talked for four hours straight, thoroughly enjoying every minute of talking cacao story!

Happy year of the snake!