As much as I dislike the weather in Houston, I love our year-round growing season. Tropical variants thrive and we are able to have farmers markets all year due to our lack of frost and deep freezes. Just recently I passed by a house in my sister’s neighborhood with a papaya tree in the front yard, it’s thin boughs laden with fruit. Every fiber of my being wanted to hurriedly pick one and run away but I took a deep breath and chose to exercise a bit of restraint while ogling them from afar.
After spying the papaya beauties it got me wondering why I didn’t see more tropical variants at the farmers market? And then as if by some crazy cosmic coincidence, there was a vendor that very next market selling papaya, papaya plants, malibar spinach, and passion fruit. I immediately gravitated toward the wrinkly-skinned passion fruit. I had barely paid and set the fruit into my bag before I was making plans to pair the juicy, tart flesh with some nice, sweet bananas.
Cutting into passion fruit instantly reminds me of my visits to Hawai’i and Tahiti. It smells tropical, more so than anything I’ve ever come across. It’s also a rather interesting looking fruit, sporting a wrinkly, dimpled skin on the outside and brilliantly yellow flesh punctuated by dark seeds on the inside. It pairs really well with bananas to offset their natural sweetness. But to be honest, it goes well with pretty much any other fruit.
I decided to use my locally grown passion fruit in these breakfast parfaits made with layers of a vanilla coconut buckwheat porridge and fresh banana slices. I ended up eating them with toasted and chopped cashews for a bit of crunch, but I’ll leave that part up to you 🙂
Buckwheat Porridge Parfaits with Banana & Passion Fruit
notes: If you are not able to find passion fruit, go for any sweet-tart fruit such as berries or pineapple. To pick a good passion fruit, look for wrinkly skin and a fruit that feels slightly heavy for its size.
1 cup of raw buckwheat groats, soaked 6-8 hours or overnight
2-3 tbsp maple syrup (depending on how sweet you want it)
juice of 1/2 a lemon
4-5 tbsp coconut cream or coconut milk (depending on the thickness you want)
1 vanilla bean (or 2 tsp vanilla extract)
pinch of fine sea salt
to serve: sliced banana & passion fruit (I used 2 bananas and 3 passion fruit total)
Once the buckwheat groats have soaked, drain and rinse them then add them to a blender along with the maple syrup, lemon juice, 4 tbsp of the coconut cream or milk, the contents of 1 vanilla bean, and a small pinch of salt. Blend until smooth, then taste and add more maple syrup or coconut cream as needed. If you want a thicker consistency, you can chill the porridge until the fat in the coconut cream/milk firms up.
To serve, layer the porridge, banana slices, and passion fruit in a glass or jar. Or, pour the porridge into a bowl and serve the fruit on top. Makes 2 generous servings.