The greatest part about being in the Hawaiian Islands is the ability to subsist (at least in mind) on tropical fruits alone. Pineapples and mangos in the summer, papayas in the spring, and lilikoi (passionfruit) in the fall and winter. Driveways are literally covered with fragrant, ripe yellow and purple lilikoi from August through early December and the farmer’s markets are literally bursting with these little round vessels of sweet, orange nectar. And, it appears, that nary a little lilikoi goes to waste with all of the delicious ways that the fruit is displayed on menus; haupia pie, ice cream, smoothies, and as modern accompaniments for local fish. I picked up a couple of bags worth at the Keauhou Bay Saturday Market; enough to split open the little fleshy orbs and eat the juicy meat, seeds and all, with yogurt in the morning and still have plenty leftover to make lilikoi butter.
Spreadable magic, I’ll tell you, and I think my housemates here in Kona would agree! Lilikoi butter is found here in the islands as a sweet condiment, sold in jars or presented on menus with chocolate and fruits. We spread it on homemade banana bread loaded with coconut and macadamia nuts, topping the whole thing off with scoops of vanilla ice cream but it would be equally amazing on breakfast toast, on ice cream alone, or simply eaten with a spoon from the jar!! This treat can be quite sweet so, if your palate is inclined, you might want to increase the proportion of lime juice to lilikoi juice.