As fresh fruit becomes available at your favorite market don’t pass on the opportunity to get creative with your meal planning. Try these delicious flavor packed recipes and while improving your health with the nutrients they provide.
Summer Fruit Salad
▪ 1/2 c. each lime juice and water
▪ 1/2 c. sugar
▪ 1 large banana, sliced
▪ 1 pint blueberries
▪ 2 large nectarines, sliced
▪ 1 pint strawberries
▪ 1 c. watermelon balls
▪ 1 c. seedless green grapes
▪ 1 kiwi fruit
1. In bowl, stir lime juice, water and sugar until sugar dissolves. Add banana; set aside.
2. In a large glass bowl, layer blueberries (reserve 1/2 cup for garnish), nectarines, strawberries, banana, watermelon and grapes.
3. Garnish with reserved 1/ cup blueberries and kiwi. Pour lime-sugar syrup over fruits.
4. Cover and chill. Makes 6 large servings.
Frances Maddax, Feeding the Flock North Side Baptist Church
Neta's Fruit Salad
▪ 1 (15-oz.) can peach pie filling
▪ 1 (15-oz.) can pineapple chunks, drained
▪ 1 pt. fresh strawberries, cut in half
▪ 2 bananas, sliced
1. Mix all ingredients listed above by hand.
3. Serve cold.
Frances Lilley, Feeding the Flock North Side Baptist Church
Cantaloupe with Raspberry Dressing
▪ 1/4 c. raspberry wine vinegar*
▪ 1 1/2 T. honey
▪ 1 tsp. poppy seeds
▪ 1 cantaloupe, seeded and cut into 4 quarters
1. Whisk together vinegar, honey, and poppy seeds, stirring well.
2. Drizzle evenly over cantaloupe.
Makes 4 servings.
* If you are unable to find raspberry wine vinegar, use 1/4 cup white wine vinegar with 1 tsp. seedless raspberry jam.
Amber Theiss, Taste & See Ladies L.I.G.H.T. Ladies Ministry
Strawberries in Balsamic Vinegar
▪ 1 pt. strawberries, stems removed
▪ 1 T. sugar
▪ 1 T. balsamic vinegar
▪ Fresh mint leaves for garnish
1. Cut strawberries in quarters.
2. Place in bowl and toss with sugar and vinegar. Chill at least 10 minutes.
3. Toss just before serving.
4. Garnish with mint leaves. Makes 4 1/2 c. servings.
The vinegar's tartness actually enhances the fruit's flavor. Once the strawberries have chilled, the vinegar loses its bite.
Amber Theiss, Taste & See L.I.G.H.T. Ladies Ministry
▪ 1 c. strawberry soda
▪ 1 c. whole fresh strawberries
▪ 1 c. lemon sherbet
▪ Dash of ground cinnamon
▪ Strawberries and lemon find for garnish
1. In a blender, combine strawberry soda, lemon sherbet and whole strawberries.
2. Blend until smooth. Pour into 2 glasses.
3. Top with Cool Whip. Sprinkle with cinnamon.
4. Garnish with strawberries and lemon.
Sue Shaw, Feeding the Flock North Side Baptist Church
▪ 2 c. sugar
▪ 2 c. flour
▪ 2 egg whites
▪ 2 sticks butter
▪ 4 c. fresh blueberries or any fresh fruit
1. Preheat oven to 350 degrees.
2. Wash blueberries and place in bottom of a greased 9 x 13 dish.
3. Mix flour and sugar in bowl.
4. Fluff egg whites and mix into flour and sugar with fork until it has a crumble effect. Pour over fruit.
5. Melt butter and drizzle over top.
6. Bake for about 45 minutes or until light brown. (You can cut recipe in half, using a 8 x 8 dish.)
Betty J. Sewell, Taste & See L.I.G.H.T. Ladies Ministry