Sweet Lift

The sweet side of the menu may be passionfruit’s most intuitive landing place, but its opportunity extends well beyond mousses, tarts and sorbets. Its tropical acidity can refresh rich custards and creams, play against chocolate and coconut, and enliven classic American sweet-snack and dessert formats.

Tall Poppy, an Australian-inspired bakery in New York, firmly demonstrates the staying power of laminated pastries, providing momentum to the trend with creative, craveable builds. Its Sunshine Croissant pairs flaky laminated dough with a rich, creamy center flavored with passionfruit, guava and orange. At Dolly’s Coffee Shop in Brooklyn, N.Y., the Passionfruit Pie offers a tropical riff on the sweet-tart appeal of Key lime pie, serving up a pie with a creamy, vibrant passionfruit filling, topped with housemade vanilla whipped cream. It’s a smart illustration of passionfruit’s ability to make a familiar dessert feel distinctive without sacrificing its comforting cues.