Passion fruit juice

One of my fondest memories of Africa is passion fruit juice. When we were there, Mama Edith, one of the two caterers at CRO, taught us how to make, so we made it often at home. Unfortunately, the price of passion fruit in Norway is about twenty times the price in Africa, so I haven't been able to practice that skill much since I came back. But the other day, I decided to treat myself a Christmas present. So I went to Grønland (the place in Oslo to go for exotic goods) and bought a couple of kilos of passion fruits. So I pressganged my brother into helping me. This is how it is done:
One kilo of passion fruits gives approximately on litre of juice. You start by cutting the tops off the fruits.

Dig out the pulp with a spoon.
Pour the pulp in a blender. Add some sugar. Blend carefully, and try not to crush the seeds (our African blender was better for this purpose than the one I used in Norway).
Filter out the juice.
Add water. Use the pitcher from the blender and filter the water through the remaining pulp and seeds to make sure nothing goes to waste.
Add more sugar - lots of it. Taste. Add more sugar and water if needed.
Serve ice cold.
I also bought some green bananas. Not quite sure how to do it, but I'm going to try and make matooke. Matooke is perhaps the definition of an aquired taste (it's green bananas steamed till they resemble mashed potatos), but it's actually quite good with goat stew. A shortage of matooke before Christmas is as serious as a shortage of eggs in Norway, and the prices of green bananas rise to ridiculous heights before Christmas. Anyway, I'll let you know the result later. A very happy Christmas to y'all!