Lilikoi Butter (Passion Fruit Curd)
April 15: St. Damien Day (Hawaii)
Hawaii has a lot of aloha/love for St. Damien of Molokai. He is honored in the 50th state twice—on April 15, his death day, and on May 10, his universal feast day. The Belgian priest was comPASSIONate towards Hawaii’s “outcasts” (those afflicted with Hansen’s disease/leprosy) in the late 19th century. His sacrifice earned him canonization on October 11, 2009.
In celebration of St. Damien’s passion and devotion to his ministry, we made passion fruit curd, also known as lilikoi butter in Hawaii. The recipe below is adapted from a cook book that Islander bought at the Damien and Marianne Heritage Center in Waikiki, Oahu, Hawaii. Proceeds from the sales of this cook book and other items at the heritage center go toward the museum and preservation of the history of St. Damien and Blessed Marianne Cope.
Prepare passion fruit curd/lilikoi butter in observance of St. Damien Day. Aloha!
(Adapted from Molokai Catholic Community Cook Book)
- ½ cup (1 stick) butter
- 3 cups sugar
- 1 ½ cup passion fruit pulp, purée or juice
- 4 eggs
In a saucepan over medium heat, melt the butter slowly (do not brown or burn). Add the sugar and the passion fruit liquid.
In a mixing bowl, beat the eggs. Add a drop of the passion fruit liquid mix to the eggs, stirring constantly, to temper them. Slowly pour the beaten eggs into the saucepan and keep stirring. Bring to a boil and cook for 10 minutes to thicken, stirring slowly and patiently. Strain any egg residue into clean jars. Cool to room temperature then refrigerate. Serve with toast or crackers.
- Other recipes include the passion seeds from the fresh fruit to give the curd a nice crunch.
- Learn more about the religious symbolism of the passion fruit flower at the Passion Flower Shop website.
- Make Molokai-Mainland Sweet Potato Palau as another recipe on St. Damien Day today or on his feast day on May 10.