What’s in Season: Panama Passionfruit

Passionfruit is much more than just a Pavlova topping.

This beautiful fruit has depth — sweet, sharp, aromatic — and when you start using it beyond dessert, that’s where things get interesting. This month, I’ll be putting passionfruit front and centre, using it as the hero across a range of dishes — not just something you spoon over the top at the end.

Stay tuned… there’s plenty more coming.

— Chef Ian

This time, Chef Ian is taking passionfruit in a slightly different direction — not spooned over dessert, but shaken up into a bright, refreshing Passionfruit Mojito. Sweet, tangy, fragrant and bursting with colour, Panama passionfruit delivers that tropical punch that instantly lifts this drink.

To elevate it further, we’re using Banks Botanicals Citron — a non-alcoholic spirit with a vibrant citrus profile. Built on native botanicals like desert lime and lemon myrtle, it brings a clean, zesty backbone that pairs perfectly with the passionfruit’s natural sweetness and acidity. This isn’t just a soft drink — it’s a proper, grown-up glass.

Chef Ian’s Passionfruit Mojito

Makes 2 serves

Ingredients

• 1 lime, cut in half and sliced
• Generous handful of fresh mint leaves
• 2 teaspoons caster sugar (1 per glass)
• Pulp of 1 Panama passionfruit (half per glass)
• Ice
• 60ml Banks Botanicals Citron (30ml per glass)
• Lime soda water, to top
• Dehydrated lime slices, to garnish
• Extra mint sprigs, to garnish

Method

1. Divide the lime between 2 glasses (half per glass).
2. Add mint leaves, 1 teaspoon caster sugar per glass, and half the passionfruit pulp to each.
3. Muddle well — no fancy gear needed, the handle of a wooden spoon works perfectly.
4. Fill each glass with ice.
5. Add 30ml Banks Botanicals Citron to each glass.
6. Top with lime soda water and stir gently to combine.
7. Garnish with dehydrated lime slices and a fresh sprig of mint.

Chef’s Note

The magic here is balance. The passionfruit brings sweetness and tropical tang, while the Banks Botanicals Citron adds structure — citrus, botanicals, and just enough complexity to stop it being “just juice.” The lemon myrtle and native citrus lift the lime, while the subtle spice notes round it out into something you’d happily serve to guests.

Fresh, colourful, and a little bit special — without any fuss. Cheers. 🍹

Watch the Full Tutorial 👉 YouTube Link