Something else I do daily is eat passionfruit. Every night, I have the pulp of three passionfruit before going to bed.
They are available practically year-round and I buy them from the supermarket. Dad, however, has a friend with a passionfruit orchard in Johor Baru and he brings back the fruit when he visits.
However, I sometimes have more passionfruit than I can handle. The good thing about the fruit is that they keep for a few days. But when the smooth skin wrinkles, the fruit is ripe and it is better to eat or use them up fast.
I used some of the extras recently to make a simple cake and it turned out well.
Passionfruit cake recipe. ALL PHOTOS: ST/ NURIA LING
My friend H, who has a sweet tooth, does not mind the tart flavour either. She says it is a gentle sort of tartness. That could be why she ate three slices, one after another.
I leave the seeds in because I like crunching into them. Straining them out is a chore and defeats the purpose of making a simple, homespun treat.
The cake is one of those no-fuss ones made with a handful of ingredients. Apart from the fruit, there is just butter, sugar, eggs, flour and milk.
What comes out of the oven is a golden brown cake with a bright yellow, nubbly crumb and a deep passionfruit flavour.
Cool it down completely on a metal rack before serving. A slice of it and a cup of tea are the perfect companions for when I am surfing the Internet for information on the supplements I am taking.
I have begun eyeing Nigella Sativa, also called black seed and black cumin. The supposed benefits seem to cover everything except death.
That is quite something. I might add it to the marinade if I read enough sensible things about it.
Serves six to eight
4 to 5 large passionfruit, for 200ml of pulp
175g butter, plus extra for greasing the tin
175g caster sugar
250g self-rising flour
1. Pre-heat oven to 180 deg C. Grease a round, deep 20cm pan with butter.
2. Cut each passionfruit in half and scoop out the pulp – be careful not to scrape out any of the white pith. When you have 200ml, whisk gently with a fork to separate the pulp so it will be evenly distributed through the cake.
3. Beat the butter and sugar in a mixer fitted with the paddle attachment or with a hand-held mixer until pale and fluffy.
4. Crack one egg into a small bowl and add it to the batter, beat at low speed. The mixture will curdle, just increase the speed until it is well incorporated into the mixture. Repeat with the second egg.
5. Add half the flour to the mixture and beat until it is incorporated. Add half the milk and beat until it is mixed well. Repeat with the remaining flour and milk.
6. Pour the pulp into the batter and beat gently until incorporated.
7. Scrape the batter into the cake pan and place in the oven. Bake for 40 to 45 minutes, until a skewer inserted into the centre of the cake comes out clean.
8. Remove from oven and let cake stand in the tin for five minutes before removing. Cool completely on a rack before serving.
This article was first run in The Straits Times newspaper on September 1, 2013. For similar stories, go to sph.straitstimes.com/premium/singapore. You will not be able to access the Premium section of The Straits Times website unless you are already a subscriber.