Food Recipes Salads Fruit Salads Kiwi, Banana and Passion Fruit Salad Be the first to rate & review! In the dead of winter, even the humblest grocery stores on St. Bart's stock fresh tropical fruits of astonishing sweetness. Jean-Georges Vongerichten selected a few of his favorites for this salad. By Jean-Georges Vongerichten Jean-Georges Vongerichten Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning French chef and cookbook author has more than 25 restaurants in the United States and more than a dozen restaurants abroad. Food & Wine's Editorial Guidelines Updated on January 28, 2022 Rate PRINT Share Photo: © Cedric Angeles Total Time: 30 mins Yield: 10 Ingredients 6 large, ripe passion fruit, halved (see Note) 2 tablespoons sugar 1 teaspoon fresh lemon juice One 3-pound pineapple—peeled, cored and cut into 1-inch cubes 8 ripe kiwis, peeled and quartered lengthwise 3 medium bananas, cut into 1/4-inch rounds 15 pitted prunes, halved Directions Set a fine sieve over a small saucepan. Working over the sieve, scoop the seedy pulp from 5 of the passion fruits. Press on the solids to extract as much juice as possible. Add the sugar to the juice in the saucepan and cook over moderate heat, stirring to dissolve the sugar, about 2 minutes. Transfer the passion fruit syrup to a medium bowl and stir in the lemon juice. Let cool. Scoop out the seedy pulp from the remaining passion fruit into the syrup and stir. In a bowl, toss the pineapple with the kiwis, bananas and prunes. Add the passion fruit syrup, toss well and serve right away. Make Ahead The passion fruit syrup can be refrigerated overnight. Notes Passion fruit's skin wrinkles when the fruit is ripe; the more wrinkles it has, the riper and sweeter it is. Serve With Toasted-Coconut Custard Tart. Originally appeared: January 2009 Rate It Print