(Family Features) When it comes to staying healthy, there is a natural emphasis on physical fitness. However, it’s important to know that nurturing and maintaining brain health is also important for leading a fulfilling life.
The brain is the command center of the human body and as such, influences every aspect of life. Maintaining brain health requires providing it with nourishment, rest and healthy stimulation.
Consuming healthy, whole foods, including vegetables and fruits, such as grapes, can help establish a strong foundation for brain health. For example, grapes may help protect against metabolic decline in the brain associated with natural aging; in a human study of elderly subjects with mild cognitive decline, UCLA researchers found consuming 2 1/4 cups of grapes every day preserved healthy metabolic activity in regions of the brain associated with early-stage Alzheimer’s disease, where metabolic decline takes hold.
Adding grapes to your favorite healthy recipes, or enjoying them as a simple snack, helps support a healthy brain. Consider these additional ways to promote positive brain health from the experts at the Mayo Clinic.
Health experts recommend aiming for at least seven hours of sleep per night. As noted by the Mayo Clinic, adequate sleep may help boost overall memory and brain health by giving the brain time to effectively consolidate memories.
Follow a Healthy Diet
Eating nutritiously benefits the body in many ways, including playing a role in brain health. Healthy eating plans like the Mediterranean diet, which emphasizes plant-based foods, whole grains, fish, healthy fats, fruits and vegetables, are thought by experts to be especially beneficial. Recipes like Warm-Spiced Chickpeas and Couscous with Grapes and Arugula deliver an array of ingredients to support brain health in delicious ways. This recipe is also heart smart because what is good for the heart is also good for the brain.
Keep in touch with family and friends. According to health experts, including the Mayo Clinic, staying connected and interacting socially can help defend against depression and stress, which may contribute to memory loss.
Staying physically active provides well-known benefits for the body, and exercising can also benefit the brain by increasing blood flow to it. Once your workout is over, turn to a post-workout snack like Grapes from California for an energy boost and natural hydration.
Keep Your Mind Active
Like muscles throughout your body, the brain should be used continuously to strengthen it. With nearly endless ways to stimulate the mind, there’s something for everyone to keep their brains in shape from crossword or jigsaw puzzles to reading, learning a new language, playing cards or conquering sudoku.
To find more information about the connection between grapes and health, or discover nutritious recipes, visit GrapesfromCalifornia.com.
Warm-Spiced Chickpeas and Couscous with Grapes and Arugula
Prep time: 10 minutes
Cook time: 20 minutes
- 2 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon kosher salt, plus additional, to taste, divided
- 1/8 teaspoon ground allspice
- 1 cup Israeli pearl couscous
- 3/4 teaspoon ground turmeric
- 1 1/2 cups water
- 1 can (15 ounces) no-salt-added chickpeas (garbanzo beans), drained
- 1 cup red Grapes from California, halved
- 2 tablespoons chopped fresh cilantro or parsley
- freshly ground black pepper, to taste
- 4 cups lightly packed baby arugula
- lemon wedges
- In large saucepan over medium heat, heat oil. Add onion, cumin, 1/2 teaspoon salt and allspice; cook, stirring, until onion is softened, about 3 minutes. Add couscous and stir 1 minute to toast lightly. Add turmeric and water; bring to boil. Reduce heat, cover and simmer until couscous is tender, about 15 minutes.
- Stir chickpeas, grapes and cilantro into couscous then season with salt and pepper, to taste. Transfer couscous-grape mixture to large bowl, add arugula and toss well. Serve warm or at room temperature with lemon wedges.
Nutritional information per serving: 370 calories; 12 g protein; 61 g carbohydrates; 9 g fat (17% calories from fat); 1 g saturated fat (2% calories from saturated fat); 0 mg cholesterol; 160 mg sodium; 8 g fiber.
(Family Features) If you and your loved ones yearn for new, stimulating experiences to feel connected to the outdoors, look no further than enjoying mealtime al fresco. Inspired by the Mediterranean tradition of “eating in the open air,” al fresco dining offers passionate home cooks a fresh way to enjoy their favorite recipes outside with friends and family.
Consider these two tried-and-true al fresco tips from television personality and culinary icon Rachael Ray the next time you enjoy dinner on the deck or lunch on the patio.
Gather the right tools: On those buggy days and nights during the warm season when you’re dining al fresco, grab a food mesh tent. Not only will it protect your food, but it also looks good and goes with a variety of table settings.
Plan the decor: When hosting friends and family, up your floral game by reaching into the garden and adding some fresh herbs – it’s aesthetically pleasing and smells delicious.
Ideal al fresco meals typically take advantage of in-season produce, offer easy preparation so you can focus on entertaining and are simple enough to eat outdoors. Skip complicated cooking steps and turn to a delicious option like Yellowfin Tuna and Artichoke Pasta, which can be served as an appetizer, side dish or on its own as a light main course.
This dish practically calls for ingredients like Genova Yellowfin Tuna in Olive Oil, which features cuts of wild-caught tuna, hand-filleted in just the right amount of olive oil. Savory, rich and flavorful with a perfect texture, the tuna elevates the dish with a uniquely rich and savory flavor stemming from Mediterranean inspiration.
To find more al fresco dining inspiration and recipe ideas, visit GenovaSeafood.com.
Yellowfin Tuna and Artichoke Pasta
Recipe courtesy of Rachael Ray on behalf of Genova Tuna
Prep time: 15 minutes
Cook time: 40 minutes with fresh artichokes (25 minutes with canned)
- Cold water
- 12 small, fresh artichokes or 2 cans artichoke hearts in water
- 2 lemons
- 3 tablespoons extra-virgin olive oil
- salt, to taste
- pepper or red pepper, to taste
- 2 cans (5 ounces each) Genova Yellowfin Tuna in Olive Oil
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons butter, cut into tabs
- 4 cloves garlic, chopped
- 1 teaspoon crushed red pepper (optional)
- salt, to taste
- 1/2 cup white wine, chicken stock or vegetable stock
- 1 pound spaghetti or linguine
- 1 lemon, juice only
- 1 cup grated Pecorino Romano cheese
- 1/4 cup chopped fresh Italian parsley, divided
- 1 small handful fresh mint, chopped, divided
- 1/4 cup toasted pistachios or pine nuts, chopped
- To make artichokes: Preheat oven to 425 F.
- Fill bowl with cold water and juice of one lemon.
- If using fresh artichokes, trim tops of artichokes and tougher outer leaves. Using vegetable peeler or small paring knife, trim stems. Once prepped, cut fresh artichokes in half. If using canned artichokes, drain well and quarter lengthwise.
- Place artichokes in lemon water.
- Let soak 2-3 minutes, drain and pat dry with kitchen towel.
- In casserole or baking dish, arrange artichokes and add juice of remaining lemon, quarter lemon and add lemon wedges to dish.
- Add olive oil and salt and pepper, to taste.
- Roast 25-30 minutes, or until tender.
- To make pasta: Bring large pot of water to boil.
- While water is coming to boil, place large skillet over medium heat and add olive oil and butter. Add garlic; red pepper, if desired; and salt, to taste, and swirl 1 minute. Add white wine or stock and let reduce by half.
- When water comes to boil, salt water, add pasta and cook 1 minute less than directions. Reserve 1/2 cup pasta water before draining.
- Add artichokes to large skillet with tuna with its oil and gently break up with back of wooden spoon or paddle.
- Add lemon juice and reserved pasta water to skillet along with drained pasta, cheese and half the parsley, mint and pistachios. Toss to combine, top with remaining parsley, mint and pistachios and serve.
(Culinary.net) Freshen up your St. Patrick’s Day menu with easy, light sandwiches inspired by the traditional color of the festivities. These open-faced noshes can be perfect for lunch, snack time or even as an appetizer for get-togethers with friends and family.
Layered with a smooth cream cheese and mozzarella mixture then topped with crisp cucumber and a stem of green bell pepper, these St. Patrick’s Day Sandwiches are easy and cute, which makes them a fan favorite at nearly any green gathering. They’re also sprinkled with lemon juice to add a little acidity and create a nice, light bite.
Plus, this recipe is quick to make. When you’re in a rush to get everything on the table for the party, it’s easy to throw together and get on the platter in next to no time.
The sandwiches pop off the plate with their bright, seasonal garnishes. While sure to attract attention and have your loved ones asking “Where did you get this idea?” they’re also an easy way to sneak a few vegetables into your kids’ diets.
For more festive recipes and ideas at Culinary.net.
Watch video to see how to make this recipe!
St. Patrick’s Day Sandwiches
Yield: 8 sandwiches
- 8 ounces plain cream cheese spread, softened
- 1 cup finely shredded mozzarella cheese
- 4 English muffins
- 24 slices cucumber
- 8 thin slices green pepper
- fresh cilantro leaves
- lemon juice
- lemon slices, for garnish (optional)
- In bowl, mix cream cheese spread, mozzarella cheese and salt well.
- Split English muffins in half. Cut each muffin half into shamrock shape.
- Spread cheese mixture over each muffin half.
- Place three cucumbers on each “shamrock,” one on each “leaf.” Use green pepper slice as stem. Place cilantro leaf on top of each sandwich.
- Sprinkle sandwiches with lemon juice and add lemon slices, for garnish, if desired.
(Family Features) With all the hustle and bustle of typical mornings, it can be easy to fall into a rut when it comes to serving your family balanced, nutritional breakfasts. However, building the “most important meal of the day” around delicious proteins – like sausage and bacon – can provide a scrumptious start and help reduce hunger and snack cravings.
When you have flavorful, high-quality and easy-to-make ingredients on-hand like those from Farmer John, including pork sausage, sausage links and thick-cut bacon, great-tasting breakfast recipes like Sausage and Egg Breakfast Tacos and Bacon Tater Tot Cast-Iron Casserole can be made at the drop of a hat.
In addition to offering tasty protein options for any meal of the day, Farmer John is also on a mission to give back. As a member of the Southern California community for more than 90 years, it is committed to being a good neighbor, which is why it launched year two of the California Commitment Tour, an initiative to help support California residents and the neighborhoods where they live. By delivering free grab-and-go lunches to local heroes and essential businesses, such as health care facilities, youth empowerment centers, grocery retailers and postal establishments, and donating much-needed protein to local food banks, the tour served as a way to feed, celebrate and support the area.
For more delicious breakfast recipes, visit FarmerJohn.com.
Sausage and Egg Breakfast Tacos
Prep time: 20 minutes
Cook time: 10 minutes
- 1 bunch scallions, thinly sliced
- 2 jalapenos, diced small
- 1 bunch cilantro, roughly chopped
- 2 lemons, juice only
- 1/2 cup seasoned vinegar
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 teaspoon crushed red pepper flakes
- 2 packs Farmer John Classic Pork Sausage, browned
- 1 dozen eggs
- 1 tablespoon salt
- 1 cup half-and-half
- olive oil
- 12 yellow corn tortillas
- 16 ounces salsa roja (optional)
- To make chimichurri: In mixing bowl, combine scallions, jalapenos and cilantro with lemon juice, vinegar, sugar, salt and red pepper flakes. Set aside until ready to use.
- In hot skillet, fry sausage until cooked through and golden brown.
- Scramble eggs; add salt and half-and-half.
- In hot pan over medium heat, drizzle olive oil. Add enough eggs to cover pan. Let eggs cook, using spatula to move them around until cooked thoroughly and scrambled. Set aside and repeat with remaining eggs.
- On hot griddle or pan, heat corn tortillas until warm.
- On separate plates, place two tortillas and divide eggs to fill 12 tacos. Add sausage, chimichurri and salsa, if desired.
Bacon Tater Tot Cast-Iron Casserole
Prep time: 5 minutes
Cook time: 40 minutes
- 16 ounces Farmer John Classic Bacon, diced
- 6 eggs
- 1 cup whole milk or half-and-half
- 1 teaspoon salt
- 1 bag (32 ounces) frozen tater tots
- 3 cups cheddar jack cheese, shredded
- 1 jar (12 ounces) hot or regular tomato salsa
- 1 bunch scallions, thinly sliced
- Preheat oven to 425 F.
- In cast-iron pan over medium heat, cook bacon 5-8 minutes. Place on plate lined with paper towels. Reserve grease.
- Scramble eggs with milk, salt and reserved bacon drippings until thoroughly mixed.
- Layer 1/3 of tater tots on bottom of cast-iron pan; add 1/3 of cooked bacon, 1 cup cheese and 4 ounces salsa; repeat twice to use remaining bacon, cheese and salsa. Pour scrambled eggs on top.
- Bake 25-30 minutes. Halfway through cooking, add scallions and rotate pan.
- Let cool 5 minutes.
Source: Farmer John
Apple orchards, apple picking and apple desserts all scream fall. Glowing with bright yellows and reds, apples are juicy and more than ready to be used in your favorite fall recipes. If you’re looking for something sweet and full of texture that can turn your taste buds upside down, look no further.
This scrumptious Spiced Apple Crumble is not only a family favorite but a holiday must-have. It’s the perfect dish to pack up and deliver to your next gathering of loved ones. Kids and adults love the deliciously sweet apple chunks filling the bottom of the pan along with the crumble topping. Top this killer sweet treat with vanilla ice cream for a sensational, melty, oozing-with-goodness dessert no one can forget.
It’s one of those recipes your friends will call you about after the gathering wondering “where did you get that recipe?” The best part: It’s perfect for crowds of any size. The bite-size chunks of apple and oats are appetizing for any sweet tooth.
The fall season leading up to the holidays is one of the times of year family and friends traditionally come together most. Nearly everyone loves a satisfying apple, especially when it is baked to perfection, covered with a crumble and topped with creamy, cool vanilla ice cream. Not to mention the splash of lemon added to this mixture brings out a unique tart twist.
Make your next fall festivity or holiday gathering just a little sweeter for all. Spice things up then cool things down. This dessert does it all in just one bite.
Find more recipes for the fall season and holiday fun at Culinary.net.
Watch video to see how to make this recipe!
Spiced Apple Crumble
- 6 medium Honeycrisp apples, peeled and cubed
- 1 tablespoon white flour
- 1/2 cup white sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 lemons, juice only
- 1 cup quick oats
- 1 cup white flour
- 1/2 cup light brown sugar
- 1/2 cup dark brown sugar
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon powder
- 1/2 cup unsalted butter, melted
- 1/8 teaspoon salt
- vanilla ice cream (optional)
- Preheat oven to 350 F.
- To make filling: In medium bowl, add apples, flour, sugar, cinnamon, cloves and lemon juice. Toss to evenly coat. Spread evenly in 8-by-8-inch baking dish.
- To make topping: In medium bowl, add oats, flour, brown sugars, baking powder, cinnamon, melted butter and salt. Fork mixture to create crumbles. Pour crumble topping over apple mixture.
- Bake 30-40 minutes, or until golden brown. Let stand 10 minutes before serving.
- Serve warm with vanilla ice cream.
(Family Features) Most holiday feasts call for delicious dishes to please a crowd, but making preparation as simple as possible is as time-honored a tradition as the turkey itself. Simplifying your recipes and the ingredients you’ll need is one of the easiest ways you can take pressure off your own shoulders as the festivities draw near.
For example, this Sweet Tea Turkey Brine calls for just a handful of easy-to-find ingredients like Milo’s Famous Sweet Tea – available nationwide and fresh-brewed without any added preservatives or colors – for a tender centerpiece at your gathering. Follow it up with Sweet Pumpkin Bread for dessert that will truly wow your crowd while cutting down on prep time.
Find more holiday recipes and inspiration at drinkmilos.com.
Sweet Tea Turkey Brine
Prep time: 20 minutes
Cook time: 15 minutes
- 1 gallon Milo’s Famous Sweet Tea
- 1 cup kosher salt
- 3 large sweet onions, quartered
- 4 lemons, sliced
- 8 garlic cloves, peeled
- 5 sprigs rosemary
- 10 cups ice
- whole turkey
- In large stockpot over medium-high heat, combine sweet tea and kosher salt; stir frequently until salt is dissolved. Add onions, lemons, garlic and rosemary. Remove from heat; let cool to room temperature.
- When broth mixture cools, pour into clean 5-gallon bucket. Stir in ice.
- Wash and dry turkey. Remove innards. Place turkey, cavity-side up, into brine to fill cavity. Cover and place bucket in refrigerator overnight.
- Remove turkey, carefully draining excess brine; pat dry. Discard excess brine.
- Cook turkey, as desired, reserving drippings for gravy.
Sweet Pumpkin Bread
Prep time: 15
Cook time: 55-60 minutes
Yield: 1 loaf
- 1 2/3 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 2 eggs
- 1 cup canned pumpkin
- 1/2 cup Milo’s Famous Sweet Tea
- 1/2 cup pecans or walnuts (optional)
- Heat oven to 350° F.
- In large bowl, combine flour, sugar, baking soda, cinnamon, salt, baking powder and nutmeg. In small bowl, whisk eggs, pumpkin and sweet tea. Stir wet ingredients into dry ingredients until just moistened. Fold in nuts, if desired.
- Pour into greased 9-by-5-inch loaf pan. Bake 55-60 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack.
Photo courtesy of Getty Images (pumpkin bread)
Source: Milo’s Sweet Tea
(Family Features) Make Father's Day special by combining two of Dad's favorite things - sweet treats and the grill. Hot dogs have gone gourmet and a big, juicy hamburger or steak is a tried-and-true classic. But, this year, show Dad how much you love him with a healthy twist on two American favorites - the chicken wing and watermelon.
If Dad is usually the one manning the grill, review these simple tips for cooking chicken outdoors before you begin:
- Preheat the grill on high.
- Make sure the grate is well oiled to prevent sticking.
- Transport the chicken to the grill on one plate and use a clean plate to take the prepared food back to the kitchen.
- Use tongs to turn the chicken instead of a fork, which may tear the meat.
- Keep the grill covered as much as possible for quicker, more even cooking.
- Have a spray bottle filled with water handy in case of a flare up.
- Once you remove the chicken from the grill, allow it to "rest" for five minutes so it will retain its juices when cut.
Get the kids involved in the meal preparation by creating a fun dessert. They can use a small ice cream scoop or melon baller to scoop out watermelon, cantaloupe or honeydew. Serve the cool, refreshing treat in a pretty bowl or thread the melon balls onto skewers. Slices of watermelon can also be cut into fun shapes with cookie cutters. Add the shapes to the plate for a fun garnish or place one or two on the rim of a glass to add a festive flair.
Grilling out is a time-honored tradition so fire up the charcoal and let the celebration begin.
Look for more fun ways to enjoy watermelon and sign up for a free newsletter, at www.watermelon.org.
Chipotle Maple Citrus Watermelon Wings
- 2 cups watermelon puree
- Juice from 3 fresh lemons
- 1 tablespoon lemon zest
- 1/2 cup maple syrup (can use light version)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground chipotle pepper, or to taste
- Chicken wings or drumettes
- 2 cups pineapple juice
- 1/2 cup soy sauce
- 1 tablespoon minced fresh ginger
- 3 cloves minced fresh garlic
- To prepare the watermelon glaze, simmer ingredients together in a heavy saucepan for 20 minutes or until sauce is thick. Makes 2 cups. Keep warm.
- To prepare the chicken, place the chicken in a large zipper lock bag with rest of the ingredients and seal tightly. Allow to marinate at least 2 hours or up to 12. Grill until cooked and arrange on a warm platter. Pour the glaze over the chicken and serve immediately.
(Family Features) What can family members do special this year for Mom? Most Moms dream of a fine meal they don’t have to shop for, cook or clean up afterwards. Often going out for breakfast on Mother’s Day can mean dealing with long lines and slow service. But Dad and the kids can rise to the occasion and prepare a meal themselves at home that can be a real treat.
Even the dad who only makes breakfast on weekends can cater a fine restaurant meal at home, with kids as willing sous chefs. It’s easy when your family shops where the pros shop, such as Sam’s Club for frozen appetizers, readymade pastry, organic produce, fine wines, quality meats, great breads and fabulous cheesecake ready to thaw and serve. For a crowning touch, add an unexpected and affordable luxury gift and Mom just might decide to sign on for another year.
Check out www.samsclub.com — or the Sam’s Club nearest you — for more great Mother’s Day ideas.
Mother’s Day Game Plan
Here’s the game plan for catering a Mother’s Day meal at home.
- Chill the champagne or make a delicious punch a few hours before the meal.
- Read the instructions on the box, then pop those frozen appetizers in the oven.
- Prepare and cook the salmon.
- Slice up some fresh fruit or bread.
- Finish with a deliciously moist cheesecake - a Mom favorite. (Remember to thaw it beforehand.)
- Serve Mom in bed - let her relax and enjoy the meal and her day.
- Have the kids clean up the kitchen.
- Watch Mom smile.
Mom’s Secret Wish List
Mom usually puts the needs of her family first. But if she were really honest, she would say she’d love to have something from this list. And, Dads, when you shop smart, these become affordable luxuries.
- Diamonds. They’re always a girl’s best friend. Diamond solitaire earrings go with everything — jeans on the soccer field, a suit at the office or workout clothes at the gym.
- Designer Fragrances. Perfume and cologne in her special scent makes Mom feel pampered and special.
- Furniture. Surprise her with something she’s been wanting, whether it’s the armoire for the great room, a new desk for the home office or even a new leather sofa.
- Chocolate. Always a treat, especially now that health experts have declared that dark chocolate is actually good for us. Now, will it be Godiva or Ghirardelli?
- Culinary Ware. If Mom has been trying to make culinary masterpieces from a mismatched set of cookware from her early married days, it’s time for an upgrade. Or, maybe she’d love a stand mixer or a great platter.
Puff pastry encloses flavorful salmon, spinach and herbs in a main dish fit for a special occasion. Wellington preparations are thought to take a great deal of time and skill to make. However, with the time saver of purchased puff pastry, it’s a breeze. The bundles can be prepared up to a week in advance and then frozen. Just pop them in the oven when needed.
Note: Puff pastry must be cold (but not frozen) when placed into a hot oven in order for the pastry to become light and flaky.
Makes: 4 servings
- 1 tablespoon sweet butter
- 1-1/2 tablespoons shallots or onion, minced
- 1/2 cup frozen spinach, defrosted and well drained
- 1/8 teaspoon ground nutmeg
- 1/2 tablespoon lemon zest
- 1 teaspoon thyme or dill
- minced Kosher salt and cracked black pepper
- 1-1/2 tablespoons crumbled feta cheese
- 4 thick, skinless fillets of salmon (about 6 ounces each)
- 2 packages puff pastry (defrosted in refrigerator)
- 1 lightly beaten egg
- 1 teaspoon milk
- Heat sauté pan with butter over medium heat. Add shallots and sauté 3 to 4 minutes until softened. Reduce heat to medium-low and add spinach, nutmeg, lemon zest, thyme, salt and pepper. Sauté 2 to 3 minutes; remove from heat and stir in feta. Taste for seasoning and let cool.
- Lightly salt and pepper each piece of salmon and top with 2 tablespoons of spinach mixture.
- Roll out pastry sheets on lightly floured board. Cut 1 piece of pastry for bottom of each fillet — about 1 inch larger than the salmon. Cut a second piece large enough to drape over fillet and touch counter, plus 1 inch to spare all the way around.
- Brush edge of smaller sheet with lightly beaten egg mixed with milk. Place 1 piece of salmon in center of pastry. Drape larger piece over salmon and seal the two pieces of dough together by folding and pleating like a pie crust. Repeat for each “package.” Chill at least 30 minutes or freeze up to 1 week before baking.
- Preheat oven to 425°F. Brush top of each package with a small amount of egg/milk mixture. Put on sheet pan lined with parchment paper and a dusting of corn meal. Bake in preheated oven for 18 to 23 minutes, until golden. Let rest 5 to 10 minutes before serving.
Cranberry Splash Punch
Makes: 8 servings
- 4 cups cranberry juice
- 3 cups pineapple juice
- 1/2 cup cherry juice
- 2 cups puréed strawberries or raspberries (fresh or frozen)
- 6 cups ice cubes
- 2 lemons, sliced
- 2 limes, sliced
- 3 cups orange soda or ginger ale
- Mix all juices and puréed berries and chill thoroughly.
- To serve, put punch in handsome container and add ice and fruit. Slowly stir in orange soda.
Source: Sam's Club