01
Pineapple
10.0best for bread2 tbsp : 1 tbsp
Blend with lime for tropical punch
10.0
passion-fruit substitute
in bread.
Passion-Fruit in Bread adds moisture, natural sugar, and fruity fragrance to the crumb. The substitute must not release excess liquid during the bake.
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adjustment for this dish
Pineapple is 86% water like passion-fruit but packs bromelain, a protease that shreds gluten over long bulk. Swap 2 tbsp pineapple for 1 tbsp passion-fruit, and scald the pineapple for 60 seconds at 180°F to denature the enzyme before autolyse; otherwise the dough loses its window pane by the second fold.
02
Pomegranate
10.0best for bread1 piece : 1 piece
Tart seedy fruit, similar jewel-like texture
10.0
adjustment for this dish
Pomegranate arils are low-pectin and drier than passion-fruit pulp (about 77% water), so 1 piece (1 cup arils) in place of one passion-fruit means you can keep hydration at 70% instead of dropping to 68%. Fold arils in during shape, not autolyse — their cell walls burst under knead and bleed pink into the crumb.
03
Rhubarb
10.0best for bread1 cup : 3/4 cup
Tart pulp works in sauces and desserts
10.0
adjustment for this dish
Rhubarb at 1:0.75 cup has 95% water and oxalic acid that inhibits yeast harder than passion-fruit's pH. Dice to 5mm and roast at 375°F for 10 minutes first to drive off surface water; add after the first proof so the yeast has already done its oven-spring work before the acid hits.
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04
Mangoes
4.02 tbsp : 1 tbsp
Puree mango with lime juice for tang
4.0
adjustment for this dish
Mangoes at 2:1 tbsp carry 15g sugar per cup vs passion-fruit's 10g, so drop added sugar in the bread formula by 1 tbsp to keep the crust from scorching before the crumb sets. Mango pulp has no seeds to disperse, so skip the second coil fold.
technique for bread
technique
Passion-fruit pulp in bread dough dumps roughly 85% water and aggressive proteases into the gluten network, weakening the window pane if you exceed 30g per 500g flour. 3) is buffered before the yeast goes in, otherwise fermentation stalls at 60 minutes instead of completing a full bulk in 90.
Fold the seeds in during the second of three coil folds so they sit suspended rather than shredding strands during shape. Score deeper than usual (1 cm) because the sugar load browns the crust in about 18 minutes at 450°F, masking a shallow score.
Unlike passion-fruit in a smoothie where you chase pourable body, here you want the pulp dispersed and the liquid counted into total hydration so oven spring doesn't collapse. Drop hydration from 75% to 68% to compensate for the pulp's free water before the dough hits the steam-injected oven.
pitfalls to avoid
watch out
Avoid adding passion-fruit pulp directly to active yeast — the pH 3.3 acid shocks the culture and stalls oven spring, dropping loaf volume by 20-30%.
watch out
Don't skip the autolyse when using fresh pulp; undissolved seeds tear the gluten network during shape and leave ragged holes in the crumb.
watch out
Reduce total hydration by 7% when the recipe includes pulp, or the dough will pool in the banneton and refuse to hold a score.
watch out
Avoid folding seeds in before the first proof — they migrate to the bottom and scorch against the oven floor, blackening the crust.
watch out
Don't bake above 450°F with pulp in the dough; the fruit sugars burn before the crumb sets, giving you a dark crust over a gummy interior.