Suco de maracujá — passion fruit juice
A frothy, tangy and fragrant juice made from passion fruit pulp whipped with water and a little sugar, served very cold. The tropical freshness that balances savory dishes.
A frothy, tangy and fragrant juice made from passion fruit pulp whipped with water and a little sugar, served very cold. The tropical freshness that balances savory dishes.
Com esse calor do Rio, you need something really cold on the table, and at our home it was often suco de maracujá. You open the fruits, put the pulp in the blender with water and a little sugar, but just a quick pulse — otherwise you crush the seeds and it turns bitter. You strain it, serve it well chilled. They even say maracujá calms the nerves; after a day of struggle, that doesn't hurt!
- •Passion fruits (maracujá) — a few very ripe (fragrant tangy pulp)
- •Cold water — a pitcher (base of the drink)
- •Sugar — to taste (balances acidity)
- •Ice — as needed (freshness)
Suco de maracujá — passion fruit juice
A frothy, tangy and fragrant juice made from passion fruit pulp whipped with water and a little sugar, served very cold. The tropical freshness that balances savory dishes.
Why this dish? No Carioca lunch without its 'suco' of fresh fruit. Maracujá (passion fruit) is also reputed to be calming — the drink served ice-cold to accompany rice and beans on Rio's hot days, at Marielle's family table.
Com esse calor do Rio, you need something really cold on the table, and at our home it was often suco de maracujá. You open the fruits, put the pulp in the blender with water and a little sugar, but just a quick pulse — otherwise you crush the seeds and it turns bitter. You strain it, serve it well chilled. They even say maracujá calms the nerves; after a day of struggle, that doesn't hurt!
Ingredients (period version)
- Passion fruits (maracujá) — a few very ripe (fragrant tangy pulp)
- Cold water — a pitcher (base of the drink)
- Sugar — to taste (balances acidity)
- Ice — as needed (freshness)
Ingredients
- Ripe passion fruits — 4 (or 4 tbsp frozen pulp) (flavor)
- Cold water — 1 liter (base)
- Sugar — 3 to 4 tbsp (to taste) (balance)
- Ice cubes — a handful (chilled service)
Method
- Cut the passion fruits and scoop out the pulp with seeds.
- Blend the pulp with water and sugar VERY briefly (a few seconds) so as not to crush the seeds, which would make the juice bitter.
- Strain through a sieve to remove seeds (reserve a few for garnish if desired).
- Taste, adjust sugar, add ice cubes and serve immediately, well chilled and frothy.
How it was made : Maracujá is a native South American fruit, consumed for a long time. In Brazil, freshly made 'suco' is a meal staple, far more common than sodas in popular households: each season brings its fruit (guava, acerola, passion fruit, mango). Maracujá also has a traditional reputation as a mild calming agent.
The contemporary twist : 'Chic do boteco' version: a few mint leaves and a squeeze of lime, served in a large frosted glass — non-alcoholic, caipirinha spirit in juice mode.
Marielle Franco · Charactorium
