Passion Fruit Tabbouleh

In the wintertime, Michael Solomonov of Zahav eschews tomatoes in his tabbouleh and utilizes in-season passion fruit to add tang and brightness. Despite what you might think, when you’re picking a passion fruit, the wrinklier the outside, the better, as wrinkly fruits are more ripe and thus have a more pronounced floral flavor than those with smooth skins.

Featured in: Eating Israel with Michael Solomonov

Passion Fruit Tabbouleh Passion Fruit Tabbouleh
In winter, seasonal passion fruits make a fine stand in for tomatoes in this classic Middle Eastern parsley and bulgur wheat salad.
Yield: serves 4-6
Time: 2 hours


  • 12 cup fine bulgur wheat
  • 14 cup olive oil
  • 1 tsp. kosher salt
  • 5 passion fruits
  • 2 cups finely chopped flat-leaf parsley
  • 14 cup finely chopped red onion
  • Freshly ground black pepper


  1. In a medium bowl, stir the wheat with the olive oil, salt, and 34 cup boiling water. Cover the bowl with plastic wrap and let the wheat stand until tender and the water is absorbed, about 35 minutes.
  2. Uncover the wheat and stir with a fork to fluff. Cut 4 of the passion fruits in half, scoop out their pulp and seeds into the wheat, and add the parsley and red onion. Stir to combine and scrape the tabbouleh into a serving bowl and let stand for 1 hour. Scoop out the remaining passion fruit's pulp and seeds and drizzle them over the tabbouleh before serving.