Fruit | Simple Food Recipes

Posts Tagged ‘Fruit’

Mango Pineapple Granita

Tuesday, October 14th, 2008

1-1/4 cups frozen mango chunks
1-1/4 cups fresh pineapple chunks, canned or frozen may be used
2 cups papaya nectar, (orange juice may be substituted)
1/2 cup honey, (star thistle, orange blossom or other light citrus honey)
2 large limes, juice only

1. Blend all ingredients in a blender or food processor.

2. Freeze according to ice cream machine manufacturer’s instructions.

3. The granita is smoothest when served immediately.

4. Pack in an airtight container and freeze for storage.

5. The ice crystals become more pronounced as it remains in the freezer, and that is entirely appealing.

6. Scoop it or break into chunks for serving. Serve with fresh pineapple or papaya slices.

Servings: 4
Yield: 1-1/2 pints

Nutrition Facts
Serving size: 1/4 of a recipe (9.7 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 259.73
Calories From Fat (1%) 3.26
% Daily Value
Total Fat 0.39g <1%
Saturated Fat 0.1g <1%
Cholesterol 0mg 0%
Sodium 9.61mg <1%
Potassium 203.01mg 6%
Total Carbohydrates 68.82g 23%
Fiber 2.47g 10%
Sugar 64.72g
Protein 0.9g 2%

Source
Source: National Honey Board
Web Page: www.honey.com

Watermelon Granita-Filled Lime Cups

Friday, October 10th, 2008

These mini-melon look-alikes will delight your guests.

12 limes (reserve 2 tablespoons juice)
1 cup sugar
2 cups water
4 cups watermelon cubes
1/2 cup currants or raisins
Crushed ice (optional)

1. To make lime cups: Cut limes in half lengthwise; cut around pulp of each half with sharp knife, leaving peel intact. Scoop out pulp, using spoon to loosen pulp from peel, and reserve 2 tablespoons lime juice for granita. Set lime cups aside.

2. Stir together sugar and water in small saucepan; heat to boiling. Cool slightly.

3. Place watermelon in container of food processor; pulse to puree watermelon.

4. Place colander over bowl; pour pureed watermelon into colander to strain out seeds, forcing watermelon through with back of spoon, if needed.

5. Stir reserved lime juice and cooled sugar mixture into pureed watermelon.

6. Pour into 13×9x2-inch pan; freeze until firm, about 4 hours.

7. To serve, scrape frozen watermelon mixture with spoon to make granita.

8. Stir in currants for seeds. Mound granita in lime cups; serve on bed of crushed ice.

Servings: 12

Cooking Times
Preparation Time: 25 minutes

Nutrition Facts
Serving size: 1/12 of a recipe (6.3 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 117.23
Calories From Fat (2%) 1.92
% Daily Value
Total Fat 0.23g <1%
Saturated Fat 0.03g <1%
Cholesterol 0mg 0%
Sodium 3.59mg <1%
Potassium 181.54mg 5%
Total Carbohydrates 32.11g 11%
Fiber 2.53g 10%
Sugar 24.96g
Protein 1.04g 2%
Points 2

Source
Author: Chef Gale Gand, Brasserie T - Northfield, IL
Source: The National Watermelon Promotion Board
Web Page: www.watermelon.org

Chocolate Dipped Strawberries

Thursday, August 21st, 2008

INGREDIENTS

1 cup semisweet chocolate chips

1/2 cup milk chocolate chips

1 tbsp. vegetable shortening

28 fresh strawberries

1 package (3 oz.) cream cheese, softened

2 tbsp. confectioners’ sugar

1 1/2 tbsp. orange flavored liqueur

2 cups whipped cream

DIRECTIONS

Line plate with wax paper.

In medium microwave safe bowl combine chocolate chips and shortening. Microwave on high for 1 minute or until chips are melted. Stir.

Dip bottom 2/3 of strawberries in chocolate mixture. Place on prepared plate. Chill, covered, 1 hour. Place on serving plate.

In medium bowl combine cream cheese, confectioners’ sugar and liqueur. Beat with electric mixer set on medium speed until fluffy. Fold in whipped cream.

Chill, covered, until time to serve. Serve with chocolate dipped strawberries.

Makes 28 strawberries.

Total Time: 01:30

Peach Dumplings

Thursday, August 21st, 2008

INGREDIENTS

4 medium peaches, peeled

1 can (8 count) refrigerated crescent rolls

2 1/2 tbsp. butter, cut in 8 slices

1 cup sugar

1 tbsp. ground cinnamon

1 cup plus 2 tbsp. apricot nectar

DIRECTIONS

Preheat oven to 350°F.

Cut peaches in half; remove pits.

Unroll dough; separate into triangles. Place peach cut side down on wide side of each dough triangle. Fold to enclose peach; press to seal. Place dumplings in 13×9 inch baking dish.

Place 1 slice of butter on top of each dumpling. Sprinkle with sugar and cinnamon. Pour apricot nectar in bottom of dish around dumplings.

Bake 35 minutes or until golden.

Serves 8

Total Time: 00:50

Cherry Salad

Sunday, August 10th, 2008

INGREDIENTS

1 cup water
1/3 cup plus 3 tbsp. lemon juice, divided
1 package (6 oz.) black cherry gelatin
2 cans (15 oz.) pitted dark sweet cherries
½ cup sherry
½ cup pecans, chopped
1 cup marshmallow crème
1 cup whipping cream
Leaf lettuce

DIRECTIONS

In small saucepan combine water and 1/3 cup lemon juice. Bring to boiling on high heat. Remove from heat. Add gelatin; stir until dissolved. Pour into medium bowl.

Drain cherries, reserving syrup. Add syrup and the sherry to gelatin mixture; mix well. Chill, covered, for 45 minutes.

Brush a 7 cup ring mold with vegetable oil. Fold cherries and pecans into gelatin mixture. Pour into mold. Chill, covered, for 2 hours.

In medium bowl combine remaining lemon juice and marshmallow crème. Beat with electric mixer on medium speed until blended. Add whipping cream, beating until soft peaks form. Spoon into serving bowl. Chill, covered.

Line a round serving platter with lettuce leaves. Dip mold in warm water for few seconds. Invert onto prepared platter. Place sauce in center of salad.

Serves 10

Total Time: 03:15

Strawberry Pretzel Salad

Sunday, August 10th, 2008

INGREDIENTS

2 cups crushed pretzels
¾ cup butter, melted
¾ cup sugar, divided
1 package (8 oz.) cream cheese, softened
8 oz. whipped topping
1 package (6 oz.) strawberry flavored gelatin
1 package (16 oz.) frozen strawberries, thawed

DIRECTIONS

Preheat oven to 350°F.

In medium bowl combine pretzels, butter and ½ cup sugar; mix well. Press into 13×9 inch baking dish. Bake 15 minutes. Cool.

Prepare gelatin mix according to package directions using 1 ½ cups boiling water and ½ cup cold water. Stir in untrained strawberries. Chill, covered, for 45 minutes.

In large bowl combine remaining sugar and cream cheese. Beat with electric mixer set on high speed until fluffy. Fold in whipped topping.

Spread whipped topping mixture on top of pretzel crust. Chill, covered, 10 minutes or until set.

Spread gelatin on top of whipped topping mixture. Chill, covered, 1 hour.

Serves 18

Total Time: 02:30

Grapefruit Salad

Saturday, August 9th, 2008

INGREDIENTS

½ cup condensed tomato soup
3 tbsp. red wine vinegar
1 tbsp. Dijon style mustard
2 tsp. sugar
1 clove garlic, minced
¼ tsp. salt
¼ tsp. black pepper
1 white grapefruit
1 pink grapefruit
4 lettuce leaves
¼ cup walnuts, chopped

DIRECTIONS

For salad dressing, combine soup, vinegar, mustard, sugar, garlic, salt and black pepper in blender. Process 1 minute.

For salad, peel grapefruit and separate into sections.

Place a lettuce leaf on each 4 salad plates.

Arrange equal portions of grapefruit on top of each lettuce leaf.

Drizzle with salad dressing. Sprinkle with walnuts.

Serves 4

Total Time: 00:20

Watermelon Salad

Saturday, August 9th, 2008

INGREDIENTS

1 package (6 oz.) strawberry gelatin
1 cup boiling water
1 cup cold water
3 cups watermelon, chopped, seeded
1 can (8 oz.) crushed pineapple in juice
1 cup plus ¼ cup coarsely chopped pecans, divided
1 package (8 oz.) cream cheese, softened
¼ cup milk
¼ cup sugar
4 oz. whipped topping

DIRECTIONS

In medium heatproof bowl combine gelatin and boiling water. Stir until gelatin is dissolved, about 2 minutes. Add cold water; mix well. Chill for 55 minutes.

Add watermelon, untrained pineapple and 1 cup pecans to gelatin mixture; mix well. Spoon into a salad bowl. Chill 1 hour or until set.

Place cream cheese in medium bowl. Beat with electric mixer set on high speed until fluffy.

Add milk and sugar to cream cheese; beat until smooth.

Fold whipped topping into cream cheese mixture. Spread over gelatin mixture. Sprinkle with remaining pecans. Chill.

Serves 8

Total Time: 02:10

Raspberry Gelatin

Wednesday, August 6th, 2008

INGREDIENTS

1 package (10 oz.) frozen raspberries, thawed

2 packages (3 oz.) raspberry flavored gelatin

2 cups boiling water

1 pint vanilla ice cream

1 can (6 oz.) frozen lemonade concentrate, thawed

DIRECTIONS

Drain raspberries, reserving 1/4 cup.

In large heat proof bowl dissolve gelatin in boiling water.

Add ice cream a spoonful at a time; mix until ice cream is melted. Stir in lemonade concentrate and reserved raspberry juice.

Fold in raspberries. Spoon into 8 individual gealtin molds. Freeze, covered for 2 hours our until set.

Serves 8

Total Time: 02:20

Ginger Fruit Salad

Wednesday, August 6th, 2008

INGREDIENTS

1 cup boiling water

1 package (3 oz.) orange gelatin

1/4 tsp. ground ginger

1/8 tsp. salt

1 bottle (7 oz.) ginger ale

3/4 cup orange sections, halved

3/4 cup grapefruit sections, halved

DIRECTIONS

In medium heat proof bowl mix water, gelatin mix, ginger and salt until gelatin is dissolved. Stir in ginger ale.

In medium bowl place 1 cup gelatin mixture, reserving remaining gelatin mixture. Place bowl in larger bowl, partially filled with ice water. Stir until thickened. Beat with electric mixer on medium speed until volume doubles.

Spoon gelatin mixture into 8×8 inch dish. Chill until set but not firm.

Chill reserved gelatin mixture until thickened. Fold in oranges and grapefruit. Spoon over set gelatin. Chill for 4 hours or until firm.

Serves 6

Total Time: 04:35

Posts Tagged ‘Fruit’

Mango Pineapple Granita

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