Passion for Fruits - Passionfruit Peach Sauce Recipe

Here’s something truly magical about the land here in Northern New South Wales. The rolling hills, the subtropical climate, and the rich red earth all come together to create a bounty unlike anywhere else. Farmers’ markets brim with the colours of the season — baskets of ripe peaches, tangy passionfruit, fragrant limes, and golden mangoes. Each piece of fruit carries the story of this region: generous rains, long sunny days, and the hands of growers who know their land as deeply as their own families.

For me, this abundance isn’t just produce; it’s inspiration. Walking through Bangalow or Byron’s weekend markets, I can’t help but imagine how these flavours can be preserved, celebrated, and shared. It’s why Lambruk Pantry exists — to honour what our land gives us, and to craft something that carries the essence of Northern NSW into every kitchen.

Every jar we make is rooted in place. The peaches taste of summer orchards; the passionfruit carries the zing of coastal breezes. These are not just ingredients — they’re a living expression of where we are. And when we blend them into chutneys, sauces, and preserves, we’re bottling up more than flavour. We’re sharing the land’s story.

One of my favourite ways to bring the Northern Rivers to the table is through our Passionfruit Peach Sauce. It’s sweet, bright, and just the right balance of tang and warmth. Pour it over ice cream, drizzle it on pancakes, or pair it with roasted chicken or grilled halloumi — it’s as versatile as it is delicious.

Passionfruit Peach Sauce Recipe

Ingredients

• 4 ripe peaches, peeled and diced

• Pulp of 6 fresh passionfruit

• ½ cup raw sugar (or honey, for a softer sweetness)

• Juice of 1 fresh lime

• ½ tsp grated ginger

• Pinch of salt

Method

1. Place peaches, sugar (or honey), lime juice, and ginger into a saucepan. Cook gently over medium heat until the peaches soften, about 10 minutes.

2. Stir in the passionfruit pulp and continue to simmer for another 5–10 minutes, until the sauce thickens slightly and the flavours blend.

3. Taste and adjust sweetness or acidity to your liking.

4. Serve warm, or pour into sterilised jars and store in the fridge for up to two weeks.

This sauce is sunshine in a jar — a little reminder of the richness that Northern NSW has to offer. Every spoonful brings me back to the orchards and markets where it all began, and I hope it brings a taste of this land to your table too.