Capsaicin Free Passionfruit Curd

Tangy, silky, and bursting with tropical flavor, this passionfruit curd is the kind of thing you'll want to spoon onto absolutely everything. The double-boiler method keeps the eggs from scrambling and gives you that impossibly smooth, glossy texture that feels far more impressive than the effort involved. Whisking in cold butter cubes at the end is the secret to a curd that's rich and velvety without being heavy — it emulsifies beautifully and gives the finished spread a gorgeous sheen. For anyone avoiding capsaicin, fruit curds like this are a naturally safe and satisfying way to get bold, complex flavor without any heat or spice concerns whatsoever. Fresh passionfruit pulp brings a bright, floral tartness that's completely unique, and the balance of eggs, sugar, and salt rounds it out into something that tastes almost like sunshine in a jar. Strain it for a perfectly smooth finish or leave the seeds in for a little extra texture — either way, it sets up beautifully after an hour in the fridge and keeps well for spreading on toast, filling tarts, or layering into cakes.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →