Passion Fruit Nectar

Exotic passion fruit nectar with a delicate citrus note

Alain Milliat's passion fruit nectar is a French fruit nectar made from passion fruit with 38% fruit content, vibrant orange and silky. A nectar is created from fruit pulp, not clear juice, and this passion fruit nectar brings the tropics straight into your glass.

Passion fruit nectar of this intensity is a trip to the tropics: Alain Milliat's passion fruit nectar captures the alluring scent of fully ripened, harvested passion fruit. With a 38% fruit content, it is dense and silky, a passion fruit juice like the carton from the supermarket could never achieve, with delicate citrus notes and full of exotic sweetness.

Vibrant orange, silky, exotic sweetness

Even as you pour it, the nectar glows a warm orange in the glass and gives off an alluring, intense scent of ripe, sun-ripened passion fruit.

The texture is silky and dense; along with the tropical sweetness, the aroma carries a fine citrus note and the unmistakable acidity of the passion fruit. It feels fruity, exotic, and velvety on the tongue, with an aromatic power that immediately brings distant islands to mind. Here you can taste the full fruit, not just its sweet shadow.

The passion fruit is a small, egg-shaped fruit whose skin changes color from green to purple as it ripens. Inside is the aromatic, gelatinous pulp with many seeds that gives this nectar its depth.

The passion fruit owes its name to the missionaries who saw the story of the Passion in its flower, and it does indeed have something theatrical about it: fruity, aromatic, idiosyncratic. Few fruits bring so much character to a glass; often a small splash is enough to transform an entire drink.

With coconut milk or in a cocktail

This passion fruit nectar is a sociable companion, whether enjoyed neat or in a glass with a little kick.

With a splash of coconut milk and a few ice cubes, it becomes wonderfully refreshing; with gin, vodka, or white rum, it forms the basis for an exciting cocktail. A spoonful over panna cotta, yogurt, or a sorbet: as dense as it is, it refines every simple dessert with a fine touch of the exotic.

The small 330 ml bottle is just the right size: it's enough for two glasses or an evening for two and is finished before the aroma tires. Once opened, it keeps well chilled for about three days, and you should shake it beforehand because the heavy pulp settles at the bottom. If you want to supply a whole party, opt for the passion fruit nectar in the one-liter bottle.

A thin-walled glass and 8 to 12 degrees give the passion fruit room, which is when its aroma unfolds most beautifully. You can find tropical relations next door with the mango nectar, which is richer and milder.

Why passion fruit doesn't become juice

A nectar is created where a fruit cannot be pressed clearly, using fruit pulp, water, and a little sugar.

The European Fruit Juice Directive allows up to 20 percent sugar in nectar and, depending on the fruit, requires only about 25 percent fruit content. Alain pays little heed to this; his passion fruit nectar contains 38 percent fruit. Only the pulp of fully ripe fruits is used, because as Alain emphasizes, the flavor is created on the plant, and it is mixed in the Drôme south of Lyon.

Alain Milliat, himself a fruit grower from Orliénas, took over the family farm in 1983 and launched his project in 1997 to elevate juices and nectars to the level of fine wines. His creations quickly won over the sommeliers of gourmet restaurants, with whom he still works closely today. Learn more in the portrait of Alain Milliat, and find other velvety varieties from apricot to Williams pear in the nectars section. Hats off.