Videos 08 September 2020

Blueberry Cake Donuts

(Culinary.net) From the first ring of the alarm to tying shoes and heading out the door, busy mornings can be stressful for the entire family. While many shortcuts exist to make the start to your day easier, one simple solution is to have breakfast ready to eat on the go.

Handheld foods make it easier to enjoy morning meals while at the office or in the classroom. These Blueberry Cake Donuts provide a tasty way to add sweetness to your morning as a convenient breakfast option for starting the day strong. Just take a few minutes over the weekend to whip up the batter and bake before adding a sweet glaze to take some of the stress out of the week.

Plus, because they’re a kid favorite, you won’t have to convince your little ones it’s important to eat breakfast before starting a full day of learning at home or in the classroom.

Find more breakfast recipes perfect for busy, on-the-go mornings at Culinary.net.

Watch video to see how to make this recipe!

 Blueberry Cake Donuts

  • 1          cup cake flour
  • 2          cups all-purpose flour
  • 1          teaspoon baking soda
  • 2          teaspoons baking powder
  • 1/3       cup butter, softened
  • 1           cup sugar
  • 1/4       teaspoon salt, divided
  • 2          teaspoons vanilla extract, divided
  • 2          eggs, plus 1 egg yolk
  • 1          cup buttermilk
  • 2          cups blueberries
  • 2-4       cups powdered sugar
  • 1/2       cup milk
  1. Heat oven to 350 F.
  2. In large bowl, whisk cake flour, all-purpose flour, baking soda and baking powder.
  3. In large bowl or stand mixer bowl, beat butter, sugar, 1/8 teaspoon salt and 1 teaspoon vanilla until fluffy. Add eggs and yolk; mix until creamy. Alternate adding buttermilk and flour mixture until blended.
  4. Remove bowl from stand mixer, add blueberries and stir until combined.
  5. Fill piping bag with batter. Fill mini donut pan cavities about halfway.
  6. Bake 8-10 minutes. Cool completely.
  7. In medium bowl, whisk 1 cup powdered sugar, milk, remaining salt and remaining vanilla extract. Add additional 1-3 cups powdered sugar until mixture reaches desired thickness.
  8. Dip cooled donuts in glaze and place on wired rack to drip off excess.

Substitution: If cake flour isn’t available, measure 1 cup all-purpose flour and remove 2 tablespoons. Add 2 tablespoons cornstarch.

Snacks 21 July 2020

Scary Good

(Family Features) Introducing kids to unfamiliar flavors doesn’t have to be a frightful experience. Getting creative and taking cues from some beloved characters may be all it takes for families to explore produce in a new way and discover how delicious, satisfying and enjoyable fresh fruits and vegetables can be.

A passion for produce may begin with America’s favorites, like bananas, apples, citrus, celery, carrots and broccoli, but that’s just the beginning.

Whether it’s their angry names and tough exteriors, or simply a fear of the unknown about taste and preparation, dozens more diverse and exotic fruits and vegetables like dragon fruit, horned melon and Brussels sprouts are often the sources of produce paranoia.

An initiative from Dole, in collaboration with Disney and Pixar’s Monsters, Inc., is helping to take the scare out of specialty fruits and vegetables and widen America’s produce horizons. That’s because, like a good book or the characters in a beloved film, you can’t judge a fruit or vegetable by its appearance; nature’s true beauty often lies within.

The campaign offers character-inspired recipes, serving suggestions, digital and social activations, family-friendly activities, fun trivia and influencer partnerships that celebrate the not-so-scary world of the planet’s more unusual fresh bounty.

One easy way to introduce new flavors is by trying a variation of a familiar fruit or veggie. For example, there are more than 500 edible banana varieties in the world. You might sample a red banana or a Manzano, or even an ice cream banana, with a taste resembling vanilla custard.

These fun and kid-friendly Green Slime Nacho Cups feature plantains, for example, a member of the banana family with a different taste and texture than everyday yellow bananas – more firm and starchy like a potato. Increase your family’s produce intake even further with a Slippery Slimy Smoothie and Chicken Stuffed Roz Heads, which call for green grapes, celery, avocados, strawberries and blueberries.

Find more recipes and other not-so-scary fun at dole.com/Disney, and follow #Dole and #DoleRecipes.

Chicken Stuffed Roz Heads

Prep time: 15 minutes
Servings: 3

  • 1          cup cubed, cooked chicken breast
  • 1/2       cup DOLE® Green Grapes, halved
  • 1/4       cup chopped Dole Celery
  • 1/3       cup nonfat plain Greek yogurt
  • 1/4       teaspoon salt
  • 1/4       teaspoon pepper
  • 1 1/2    Dole Avocados, halved, pitted and peeled
  • 6          whole-wheat pretzel twists
  • 18        whole-wheat pretzel sticks
  • 1          Dole Strawberry, sliced
  • 3          dried, sweetened blueberries
  1. In bowl, stir together chicken, grapes, celery, yogurt, salt and pepper.
  2. Scoop three equal portions onto serving plate. Shape each into oval.
  3. Top each with upside down avocado half.
  4. Decorate each avocado half to resemble Roz’s face. Using sharp paring knife, trim each pretzel twist to create horn-rimmed glasses lens by cutting off double loop section of each pretzel twist and discarding or enjoying as snack, keeping single loop portion, which will become one lens. Two lenses are needed per Roz Head.
  5. Place two pretzel lenses on each avocado to form glasses. Add pretzel stick to each side of avocado to form arms of glasses. Push four pretzel sticks into top of each avocado to form hair. Add strawberry slice, trimmed to look like lips for her mouth, and place blueberry on lower left side of face to form mole.

Green Slime Nacho Cups

Prep time: 5 minutes
Cook time: 20 minutes
Servings: 4

  • 1          green starting to turn yellow DOLE® Plantain, peeled and thinly sliced on bias
  • 1 1/2    teaspoons canola oil
  • 1/4       teaspoon salt, divided
  • 1          Dole Avocado, halved, pitted and peeled
  • 1          tablespoon lime juice
  • 1          clove garlic, minced
  • 1/2       cup thinly shredded Dole Purple Cabbage
  1. Preheat oven to 375 F. Toss plantain slices with canola oil and season with pinch of salt. On parchment paper-lined baking sheet, arrange slices in single layer with no overlapping.
  2. Bake 18-20 minutes, or until crispy and lightly golden. Cool completely and set aside.
  3. Using spoon, scoop flesh of avocado into small bowl and mash, reserving one half avocado shell. Stir mashed avocado with lime juice, garlic and remaining salt. Stir in slaw, reserving some for garnish. Scoop into reserved avocado shell and smooth top with back of spoon. Stick reserved cabbage shreds out of avocado mixture to look like hair.
  4. Serve slime nacho cups with plantain chips.

Slippery Slimy Smoothie

Prep time:10 minutes
Servings: 2 (8 ounces each)

  • 1/2       cup DOLE® Spinach
  • 1          Dole Banana, peeled and frozen
  • 1/2       cup Dole Green Grapes, frozen
  • 1/3       cup cucumber, diced
  • 1/2       cup Dole Pineapple
  • 1/2       cup unsweetened vanilla almond milk
  • 1/2       cup nonfat plain Greek yogurt
  • 5          ice cubes
  1. In blender, blend spinach, banana, grapes, cucumber, pineapple, almond milk, Greek yogurt and ice cubes until smooth.
  2. Pour smoothie into two glasses and serve.

 

©2020 Disney/Pixar (Roz)

Source: Dole

Videos 30 March 2020

Mini Fruit Cups

When snack time comes calling, turning to an easy option that’s ready to go in your refrigerator is perfect for life’s busy moments.

These Mini Fruit Cups require just a handful of common ingredients and can be refrigerated until cravings strike for something sweet.

Find more snack ideas at Culinary.net.

Watch video to see how to make this recipe!

Mini Fruit Cups

Serves: 24

  • 1          package (8 ounces) cream cheese, softened
  • 1          can (14 ounces) sweetened condensed milk
  • 1/3       cup lemon juice
  • 1          teaspoon vanilla extract
  • 24        prebaked mini tart crusts
  • assorted fruit, for garnish (optional)
  1. In large mixing bowl, beat cream cheese and sweetened condensed milk until smooth. Add lemon juice and vanilla extract; continue mixing until blended.
  2. Spoon cream cheese mixture into prebaked mini tart crusts. Top with assorted fruit, as desired.
  3. Refrigerate 2 hours before serving.
Meal Ideas 31 January 2020

All-Day Nutrition

Dairy-inspired, plant-based dishes to serve from morning to night

(Family Features) From cereal and milk to yogurt and fruit to broccoli and cheese, combining dairy with plant-based foods creates a superfood power couple that can help ensure you and your family are getting the nutrients you need any time of day.

With the rise in popularity of plant-based diets, dairy can help optimize nutrient absorption from plant foods and provide additional nutrients like high-quality protein, calcium, vitamin D and vitamin B12. You can create delicious meals with the nutrition you need while enjoying the best of plants and dairy.

Combining dairy and plant-based foods can be easier with these dairy-powered recipes from Milk Means More. They are ideal for creating a nutritious and delicious plan for every meal throughout the day. Start with a Blueberry Apple Crisp Smoothie Bowl in the morning then build out your lunch or dinner plans around an appetizer like this traditional Middle Eastern Labneh Spread with grilled pita bread and assorted veggies. For the main course, try Lentil Tacos with Tangy Guacamole and a classic Moroccan staple, Creamy Couscous with Broccoli, Tomatoes and Cheese, on the side.

Find more recipes that combine the goodness of dairy and plant-based foods at milkmeansmore.org.

Creamy Couscous with Broccoli, Tomatoes and Cheese

Recipe courtesy of culinary dietitian Marcia Stanley, MS, RDN
Prep time: 15 minutes
Cook time: 5 minutes
Servings: 6

  • 1/2       cup chopped onion
  • 2          tablespoons butter
  • 3          cups broccoli florets
  • 1          teaspoon minced garlic
  • 1/2       teaspoon pepper
  • 3          cups fat-free, 2% or whole milk
  • 1 1/2    cups plain couscous (wheat pasta)
  • 1          cup finely shredded Parmesan cheese
  • 1          cup (4 ounces) shredded cheddar cheese
  • 1 1/2    cups seeded and chopped tomatoes
  • 2          tablespoons slivered fresh basil leaves
  1. In large nonstick skillet over medium heat, cook onion in butter 2 minutes. Add broccoli, garlic and pepper. Cook and stir 2 minutes.
  2. Stir milk into broccoli mixture. Bring to boil. Stir in couscous. Remove from heat. Cover and let stand 5 minutes.
  3. Gently stir Parmesan cheese into couscous mixture. Spread on serving platter. Sprinkle with cheddar cheese. Top with tomatoes and fresh basil leaves.

Lentil Tacos with Tangy Guacamole

Recipe courtesy of culinary dietitian Marcia Stanley, MS, RDN
Prep time: 40 minutes
Servings: 6

Tangy Guacamole:

  • 1          medium ripe avocado, pitted, peeled and chopped
  • 1          tablespoon orange, lime or lemon juice
  • 1/4       teaspoon hot pepper sauce
  • 1          clove garlic, minced
  • 1/2       cup plain, fat-free Greek yogurt

Lentil Tacos:

  • 2 1/3    cups water
  • 1          cup dry brown lentils, rinsed and drained
  • 1/2       cup finely chopped onion
  • 2          teaspoons chili powder
  • 2          cloves garlic, minced
  • 1/2       teaspoon salt
  • 1 1/2    cups seeded and chopped tomatoes, divided
  • 1 1/4    cups (5 ounces) shredded cheddar cheese, divided
  • 12        yellow corn taco shells
  1. To make Tangy Guacamole: In small bowl, mash avocado, juice, hot pepper sauce and garlic.  Stir in yogurt. Cover and refrigerate until serving time.
  2. To make Lentil Tacos: Heat oven to 400 F.
  3. In medium saucepan over medium-high heat, combine water, lentils, onion, chili powder, garlic and salt. Bring to boil. Reduce heat. Cover and gently boil 12-15 minutes, or until lentils are just tender. Uncover and boil 5-15 minutes, or until most liquid evaporates.
  4. Remove lentils from heat. Stir in 1 cup tomatoes and 3/4 cup cheese. Spoon into taco shells. Stand filled tacos in 13-by-9-by-2-inch baking dish. Sprinkle tacos with remaining tomatoes and cheese. Loosely cover dish with foil. Bake 3-5 minutes, or until cheese melts.
  5. Stir guacamole. Serve with warm tacos.

Labneh Spread

Recipe courtesy of Jenn Fillenworth, MS, RDN of Jenny with the Good Eats
Prep time: 5 minutes
Servings: 6

  • 12        ounces whole milk Greek yogurt
  • 1/8       teaspoon salt
  • 1/2       teaspoon fresh lemon juice
  • 2          tablespoons olive oil
  • 1          pinch sea salt, for garnish
  • fresh herbs, for garnish
  • pita bread, grilled
  • assorted seasonal vegetables
  1. In bowl, mix Greek yogurt, salt and lemon juice.
  2. Transfer mixture to fine mesh strainer lined with cheesecloth.
  3. Wrap mixture in cheesecloth and strain over bowl in refrigerator 24-48 hours. Strain longer to make thicker.
  4. Once thickened as desired, remove from cheesecloth and top spread with olive oil, sea salt and fresh herbs.
  5. Serve with grilled pita bread and assorted seasonal vegetables.

Blueberry Apple Crisp Smoothie Bowl

Recipe courtesy of Rachel Gurk of Rachel Cooks
Prep time: 5 minutes
Servings: 1

  • 1          cup frozen blueberries
  • 2          cups apples, roughly chopped, reserving 2 tablespoons for topping
  • 1          teaspoon cinnamon
  • 1/2       cup plain, non-fat Greek yogurt
  • 1          cup spinach
  • pure maple syrup, to taste
  • ice cubes (optional)

Toppings:

  • 2          tablespoons oats
  • 1          teaspoon pure maple syrup
  • 1          tablespoon pecans, chopped
  • 2          tablespoons reserved chopped apple
  • fresh blueberries
  1. In blender, blend blueberries, apples, cinnamon, yogurt and spinach until smooth. Taste and add maple syrup, to taste. If thicker mixture is desired, add ice cubes.
  2. Pour into bowl. Mix oats with maple syrup. Top smoothie mixture with oats, pecans, apples and blueberries.

Source: United Dairy Industry of Michigan

Dessert 16 December 2019

A Frozen, Kid-Friendly Dessert

(Family Features) As families look to incorporate more nutritious dishes into meals from morning to night, using kid-friendly recipes can help make the process easier and more fun.

To help make it easier for busy parents to plan and serve healthier meals, registered dietitian Melanie Marcus, Dole’s nutrition and health communications manager, created a series of enchanted frozen fruit- and vegetable-based dishes including main courses, smoothies, desserts, sides and more. For example, these Roll Your Own Snow Cones can appease those dessert cravings.

This and other family-friendly recipes are part of Dole’s healthy-living alliance with Disney’s Frozen 2. For details, visit dole.com/Disney. Follow Dole at #Dole and #DoleRecipes.

Roll Your Own Snow Cones

Prep time: 20 minutes, plus chilling time  
Cook time: 5 minutes  
Servings: 8

  • 1          cup DOLE® Blueberries
  • 6          tablespoons honey, divided
  • 1          tablespoon fresh lemon juice from Dole Lemon, divided
  • 6          tablespoons water, divided
  • 1          cup Dole Raspberries
  • 1          cup hulled and quartered Dole Strawberries
  • 6          cups ice cubes
  1. In blender on high, puree blueberries, 2 tablespoons honey, 1 teaspoon lemon juice and 2 tablespoons water until smooth; transfer to small saucepan. Repeat process with raspberries, 2 tablespoons honey, 1 teaspoon lemon juice and 2 tablespoons water then strawberries with remaining honey, lemon juice and water, transferring each to separate small saucepans.
  2. Heat blueberry, raspberry and strawberry mixtures over medium heat 5 minutes, or until thickened; remove from heat and strain mixtures separately into three small bowls. Loosely cover bowls with plastic wrap; refrigerate 2 hours.
  3. In blender on high, blend ice, in 4 batches, until “shaved,” transferring each batch to medium bowl and freezing between batches.
  4. Divide shaved ice into eight (8-ounce) cups; drizzle with desired fruit mixtures.

Approximate nutritional information per serving (1 snow cone): 71 calories; 2 calories from fat; 0 g fat; 0 g trans fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 1 mg sodium; 72 mg potassium; 19 g carbohydrates; 2 g fiber; 16 g sugars; 0 g protein; vitamin A 0%; vitamin C 20%; calcium 0%; iron 2%; vitamin E 2%; thiamin 2%; vitamin B6 2%; phosphorus 0%; magnesium 2%; manganese 10%.

Source:  Dole/Disney

Kids 04 October 2019

A Creative Twist on Halloween Carvings

(Family Features) When it comes to Halloween, carving the same pumpkin designs each year can become routine. This year, save a pumpkin and carve your spooky masterpiece into a watermelon instead.

Nutrient-rich watermelon can be a healthy alternative to other sweet treats full of added sugar during Halloween festivities as it’s a source of vitamins A and C as well as the antioxidant lycopene and the amino acid citrulline.

Because they are made up of 92% water, watermelons can be an effective way to stay hydrated during trick-or-treating, and creations like a Mummy or Jack O’Melon can help satisfy sweet cravings while keeping friends and family members frightfully delighted.

To get started, consider these carving tips and tricks:

  • To make cutting and slicing easier, the watermelon should be at room temperate when carving.
  • Cut a small, thin, flat piece from the bottom of the watermelon to provide a stable base for carving.
  • Draw the design on the watermelon rind with a dry-erase marker before cutting. If you make a mistake, this can make it easier to wipe off.
  • Use a sharp knife with a pointed tip for easier, cleaner cuts. Consider a paring knife with a smaller tip for ease of detail.
  • Blend scraps of watermelon that are too messy for dicing or slicing to create an easy juice.

For more watermelon carving ideas, visit watermelon.org.

Mummy

Supplies and Tools:

  • Watermelon
  • Cutting board
  • Kitchen knife
  • Dry-erase marker
  • Paring knife
  • Melon baller
  • Scoop
  • Vegetable peeler
  • Cheesecloth or gauze
  • Straight pin (optional)
  • Battery-operated candle or light
  • Small bowl
  • Blueberries or bloody candy eyes
  • Toothpicks, pins or glue
  1. Wash watermelon under cool running water and pat dry.
  2. On cutting board, place watermelon on its side and use kitchen knife to cut off 1/4-1/2-inch of rind from bottom to provide sturdy base, being careful not to cut too deep into white part of rind. Cut 1-2 inches from stem end to create opening for bowl to be added.
  3. Using dry-erase marker, draw eyes, nose and mouth, along with wavy slits around carving. Use paring knife to cut them out, being sure to cut through to red flesh to let more light flow through.
  4. Use melon baller to hollow out inside of watermelon. Reserve watermelon balls. Use scoop to remove remaining watermelon.
  5. Using vegetable peeler, remove green skin off outside of watermelon, similar to peeling cucumber.
  6. Wrap thin strips cheesecloth or gauze around mummy carving and secure with straight pin, if needed.
  7. Place battery-operated candle or light inside carving and fit small bowl into top of carving. Trim away excess rind to make bowl fit securely.
  8. Fill bowl with melon balls. Attach candy eyes or blueberries using a toothpicks, pins or glue.

Jack O'Melon

Supplies and Tools:

  • Knife
  • Round watermelon
  • Melon baller
  • Dry-erase marker
  • Toothpicks (optional)
  • Battery-operated light
  1. Using knife, cut thin slice from bottom of watermelon to provide stable base.
  2. Cut circular piece of rind from top of watermelon big enough to reach into and remove flesh. Carefully remove top section and reserve for use as “lid.”
  3. Remove flesh from inside watermelon using melon baller, reserving melon balls for snacking. Hollow out remaining watermelon flesh and use blender to juice scraps and excess juice.
  4. Using dry-erase marker, draw outlines of eyes, nose, mouth, hair, ears and other features on side of watermelon. If mistake is made with marker, wipe off using paper towel to start over. Following outlines, carve features into watermelon and remove excess rind.
  5. Safe, battery-operated light can be firmly placed inside watermelon to provide haunting glow.
  6. Place circular piece of rind back on top of watermelon.

Source: National Watermelon Promotion Board

Videos 24 September 2019

Fruity Yogurt French Toast Wraps

Add fruit to your breakfast with this take on French toast, which includes a mixture of berries, bananas and vanilla yogurt wrapped in tortillas and topped with a dusting of powdered sugar.

Find more breakfast recipes at Culinary.net.

Watch video to see how to make this recipe!

Fruity Yogurt French Toast Wraps

  • 1          cup blueberries
  • 1          cup strawberries, sliced, plus additional for garnish (optional)
  • 1          cup bananas, sliced
  • 1          cup vanilla yogurt
  • 1/4       cup granola
  • 1          egg
  • 1/4       cup milk
  • 1          teaspoon ground cinnamon
  • 1/2       teaspoon ground nutmeg
  • 6-8       tortillas
  • 2          teaspoons butter
  • 4-6       teaspoons powdered sugar, for garnish (optional)
  1. In medium bowl, combine blueberries, strawberries, bananas, yogurt and granola. Mix well and set aside.
  2. Using pie plate, crack egg and whisk. Add milk, cinnamon and nutmeg; whisk until combined.
  3. Coat both sides of tortillas in egg mixture.
  4. In skillet, melt butter. Place coated tortillas one at a time in pan and cook 2-3 minutes on each side until golden brown. Move to plate.
  5. Spoon yogurt mixture into center of tortillas. Fold edges over to form wraps.
  6. Dust each with powdered sugar and top with additional strawberry slices, if desired.
Tips 28 August 2019

10 Tips to Recognize Ripe Fruits

Keeping fresh fruit around the house provides a healthier alternative when your sweet tooth comes calling. Understanding how and when to buy at the peak of ripeness (or just before, in some cases) can help you avoid food waste while keeping your doctor happy.

Consider these simple tips for recognizing ripe fruits:

  • Strawberries: Check the area at the top of the berry near the stem and leaves. A ripe strawberry is fully red; green or white near the top means the fruit is underripe.
  • Watermelon: The “field spot,” or the area where the melon sat on the ground, should be yellow, and a tap on the rind should produce a hollow sound.
  • Cherries: Flesh should appear dark with a crimson color and feel firm.
  • Blueberries: Similar to cherries, color should deepen to dark blue. A reddish or pink color may be visible in unripe berries.
  • Blackberries: Look for a smooth texture without any red appearance. Because blackberries don’t ripen after being picked, they tend to spoil quickly.
  • Cantaloupe: You should detect a sweet smell, and the melon should feel heavy upon lifting.
  • Peaches: A sweet, fragrant odor should be apparent. Skin should feel tender but not soft.
  • Pineapple: Smell is again an important factor for pineapple – a sweet scent shows it’s ready, but a vinegary one likely means it’s overripe.
  • Raspberries: Generally follow the same rules as blackberries. Best eaten within a couple days of purchase, a bright red color represents ripe berries.
  • Bananas: A ripe banana features a peel lightly spotted without significant bruising. Your best bet may be to purchase bananas still slightly green and allow them to ripen at home.

Find more food tips, tricks, recipes and videos at Culinary.net.

 

Photo courtesy of Getty Images

Videos 21 June 2019

On-the-Go Breakfast Options

(Family Features) If you’re in need of a quick breakfast, consider starting your day with one of these tasty breakfast ideas. This on-trend Acai Bowl with Whole-Wheat Toast provides a flavorful serving of fresh fruits while Overnight Oats can be made the night before for a grab-and-go solution as you head out the door in the morning.

Find more breakfast recipes at Culinary.net.

Watch video to see how to make these recipes!

Acai Bowl with Whole-Wheat Toast

  • 1          frozen acai smoothie pack (100 milligrams)
  • 1          cup low-fat milk
  • 1          medium frozen banana, sliced
  • 1          cup fresh or frozen mixed berries
  • 2          slices whole-wheat bread
  • fresh blueberries
  • granola
  • coconut flakes
  1. Under warm water, thaw frozen acai smoothie pack about 5 seconds.
  2. In blender, combine acai, milk, banana and mixed berries. Blend until smooth.
  3. Toast bread slices to desired doneness.
  4. Pour acai mixture into bowl and garnish with blueberries, granola and coconut flakes before serving. Serve with toast.

Overnight Oats

  • 1/3       cup old-fashioned rolled oats
  • 1/2       cup low-fat milk
  • 1/4       teaspoon vanilla extract
  • 2          tablespoons mixed dried fruit
  • 1          tablespoon walnuts, chopped
  • 1          tablespoon honey
  1. In bowl or jar, combine oats, milk and vanilla extract. Cover and refrigerate overnight.
  2. Before serving, stir in dried fruit, walnuts and honey.

Recipes adapted from MilkPEP

Source: Culinary.net

Snacks 07 June 2019

Sweet, Refreshing Summer Snacks

(Family Features) There’s no time like a hot summer picnic to let your patriotic spirit show. These all-American snacks featuring a classic favorite fruit – watermelon – are the perfect solution for nearly any summertime celebration.

Watermelon is a patriotic picnic staple for countless reasons, not the least of which is that it’s a beloved treat that many people associate with memories from childhood. However, nostalgia isn’t the only reason adults are just as likely to gravitate toward watermelon at a summer event. Its sweet, cool and refreshing flavor also makes it a favorite for all ages.

From a practical standpoint, watermelon is also quite portable, versatile and easy to serve, and with a composition of 92% water, it’s a simple way to sneak in some extra hydration on a hot day. Another benefit is its value; watermelon is one of the best values in the produce section among fruit, and just one watermelon can feed up to three dozen people.

Serving watermelon at a party can be as simple as slicing wedges, or you can prepare a dish such as:

  • A fruit basket, with the rind serving as a colorful bowl to hold the watermelon and other fresh fruits.
  • A charcuterie board with a selection of fruit, cheese and protein for simple snacking.
  • Creamy parfaits, perfect for a summery brunch or alternative to more traditional desserts.
  • A creatively colorful and patriotic “cake” that makes for a tasty centerpiece on the dessert table.

Find more ideas for incorporating watermelon into your summer festivities at watermelon.org.

Easy Summer Thirst Quencher

A simple fruit-infused water can give your summer event an instant upgrade in no time at all. Add extra dimension and complexity to the flavor by adding some of your favorite herbs like basil and mint.

Watermelon-Infused Water

  • 2          cups watermelon balls or cubes
  • 1          cup other fruit, such as berries
  • herbs, such as basil or mint
  1. Place watermelon, fruit and herbs in pitcher and cover with water. For best flavor, allow to chill in refrigerator at least 30 minutes before serving.

Red, White and Blue Watermelon Parfait

  • 1          cup blueberries
  • 1          container (6 ounces) Greek yogurt (vanilla, lemon or coconut)
  • 1          cup watermelon, plus three pieces diced watermelon
  • whipped cream, for serving
  1. In pint canning jar, layer blueberries, yogurt and 1 cup watermelon. Top with whipped cream and garnish with three diced watermelon pieces.

Note: To make ahead or make thicker, drain Greek yogurt on paper towels to absorb some liquid.

Patriotic Fruit Salad

  • 1          watermelon
  • honeydew
  • blueberries
  1. Slice 1/4 inch off bottom of watermelon, lengthwise, to create stable base.
  2. Use pencil to draw zig-zag lines for basket opening. Using paring knife, make cuts through rind.
  3. Carefully remove top section, pull out large chunks of flesh and cut them into 3-by-3-inch squares.
  4. Trim 3/4-inch thick slices off squares to use for cutting out stars with 1 1/2-3-inch, star-shaped cookie cutters.
  5. Use ice cream scoop to remove flesh from inside basket and cut scoops into quarters for fruit salad. Place in bottom of basket. Add honeydew and blueberries; stir to combine.
  6. Cut out white stripes from honeydew.
  7. Garnish top of fruit salad with watermelon stars, honeydew stripes and blueberries.

Patriotic Charcuterie Board

  • 1/2       medium seedless watermelon, cut into wedges
  • 1/2       cup fresh raspberries
  • 1 1/2    cups fresh blueberries
  • 10        strawberries (dipped in white chocolate, if desired)
  • 5          ounces fresh goat cheese
  • 1/2       cup toasted, salted cashews
  • 2          ounces cured meats like prosciutto, pancetta, coppa, salami, soppressata, sausage or pepperoni
  • 1          Honeycrisp apple, cored and sliced
  • lemon juice
  • fresh basil leaves
  1. On large board or platter, arrange watermelon, raspberries, blueberries, strawberries, cheese, cashews, meat and apples. Drizzle fruit with lemon juice. Garnish with basil leaves before serving.

Flag Kebab Cake

  • 1          pint fresh, washed blackberries
  • 12        wooden skewers
  • 1          seedless watermelon, flesh cut into 1-inch cubes
  • 1          angel food cake, cut into 1-inch cubes (white part only)
  • dips, such as yogurt, chocolate, caramel or marshmallow (optional)
  1. Thread five blackberries on each of five skewers, followed by alternating watermelon and cake cubes.
  2. On remaining skewers, alternate watermelon and cake so first and last cubes are watermelon. Place skewers on platter; fruit and cake will create stars and stripes when lined properly.
  3. Serve with dips, if desired.

Source:

National Watermelon Promotion Board

About Us

We love cooking, eating, and connecting with people from around the world.

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