Simple & Sweet Fruit Recipes
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Roasted Berries and Grapes
Prep: 10 minutes
Roast: 12 minutes at 375°F
- 2 lb. fresh blueberries, blackberries, raspberries, and/or seedless red or green grapes
- 1 to 2 Tbsp. honey
- 2 tsp. ground cinnamon
- 2 Tbsp. butter, melted
- 1 Tbsp. lemon juice
1. Preheat oven to 375°F. Place fruit (except raspberries) in a shallow baking pan. In a small bowl stir together honey and cinnamon. Drizzle fruit with honey mixture, melted butter, and lemon juice; toss to coat.
2. Roast 12 to 15 minutes or until softened, gently stirring once. If using raspberries, add for the last 6 to 8 minutes of roasting. Makes 8 servings (1/2 cup each).
Per serving: 98 cal., 3 g fat (2 g sat. fat), 8 mg chol., 24 mg sodium, 18 g carb., 5 g fiber, 12 g sugars, 1 g pro.
Ginger-Mint Roasted Berries and Grapes
Prepare as directed, except add 1 Tbsp. grated fresh ginger to the honey mixture. Serve with creme fraiche and sprinkle with snipped fresh mint.
Per serving: 111 cal., 5 g fat (3 g sat. fat), 11 mg chol., 25 mg sodium, 18 g carb., 4 g fiber, 12 g sugars, 1 g pro.Date Published: April 17, 2018Date Updated: April 17, 2018
Chile-Spiced Roasted Stone Fruit
Prep: 10 minutes
Roast: 25 minutes at 375°F
- 2 lb. stone fruit, such as peaches, nectarines, plums, and/or apricots, halved and pitted (tip below)
- 2 Tbsp. melted butter or vegetable oil
- 1 Tbsp. lime juice
- 3 to 4 tsp. ground ancho chile pepper or chili powder
- Sea salt flakes
1. Preheat oven to 375°F. Place fruit (except apricots), cut sides up, in a shallow baking pan. Drizzle with melted butter and lime juice and sprinkle with chile pepper.
2. Roast 25 to 30 minutes or until tender, basting occasionally with pan juices. If using apricots, add for the last 12 to 15 minutes of roasting. Sprinkle servings with salt. Makes 8 servings.
Tip: If you like, slip off skins after roasting.
Per serving: 76 cal., 3 g fat (2 g sat fat) 8 mg chol., 96 mg sodium, 12 g carb., 2 g fiber, 10 g sugars, 1 g pro.Date Published: April 17, 2018Date Updated: April 17, 2018
Prep: 35 minutes
Process: 10 minutes
- 43/4 cups fresh blueberries
- 43/4 cups sliced fresh strawberries, hulled
- 1 cup water
- 3 Tbsp. bottled lemon juice
- 1/2 tsp. ground cinnamon
- 41/2 Tbsp. powdered fruit pectin for low- or no-sugar recipes (tip below)
1. In an 8- to 10-qt. heavy pot crush 1 cup of the blueberries with a potato masher. Continue adding blueberries and strawberries and crushing until you have 6 cups crushed berries. Stir in the water, lemon juice, and cinnamon. Gradually stir in pectin. Bring to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from ehat. Quickly skim off foam with a metal spoon.
2. Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
3. Process filled jars in a boiling-water canner 10 minutes (start timing when water eturns to boiling). Remove jars; cool on wire racks. Makes 6 half-pint jars.
Tip: Because sugar affects how pectin works (and this recipe does not contain added sugar), use pectin made specifically for low-sugar recipes.
Per tablespoon: 7 cal., 0 g fat, 2 g carb., 0 mg chol., 0 mg sodium, 0 g fiber, 1 g sugars, 0 g pro.Date Published: April 17, 2018Date Updated: April 17, 2018
Berry-Chia Seed Jam
Start to finish 30 minutes
- 2 cups sliced fresh strawberries
- 2 cups fresh blueberries
- 2 cups fresh raspberries
- 1/2 cup honey
- 6 inches stick cinnamon, broken
- 1/2 cup chia seeds
1. In a large heavy saucepan combine half of the berries and the honey. Bring just to boiling, stirring frequently; reduce heat. Simmer, uncovered, 5 minutes. Remove from heat.
2. Lightly mash berry mixture with a potato masher or fork. Stir in remaining berries, the cinnamon, and chia seeds. Bring just to boiling; reduce heat. Simmer, uncovered, 10 minutes or until thickened. Remove rom heat. Remove and discard cinnamon stick.
3. Ladle jam into half-pint freezer containers, leaving a 1/4-inch headspace. Seal and store in refrigerator up to 3 weeks or freeze up to 1 year. Makes 2 half-pint jars.
Per tablespoon: 38 cal., 1 g fat, 0 mg chol., 1 mg sodium, 8 g carb., 2 g fiber, 6 g sugars, 1 g pro.Date Published: April 17, 2018Date Updated: April 17, 2018
Start to finish 20 minutes
- 1 12-oz. pkg. fresh or frozen cranberries, thawed
- 1/2 cup water
- 3 Tbsp. maple syrup
- 1 lemon
- 4 tsp. cornstarch
- 1/4 cup butter, cut up
1. In a medium saucepan combine cranberries, the water, and maple syrup. Bring to boiling; reduce heat. Simmer 5 minutes. Press mixture through a fine-mesh sieve; discard solids. Return cranberry puree to saucepan.
2. Remove 1 tsp. zest and squeeze 2 Tbsp. juice from lemon. In a small bowl stir together lemon zest and juice and cornstarch; stir into cranberry mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in butter until melted; cool. Store in refrigerator up to 5 days. Makes 1 cup.
Per tablespoon: 48 cal., 3 g fat (2 g sat fat), 8 mg chol., 24 mg sodium, 6 g carb., 1 g fiber, 3 g sugars, 0 g pro.Date Published: April 17, 2018Date Updated: April 17, 2018
Prep: 15 minutes
Stand: 1 hour
Cook: 25 minutes
- 1/4 cup snipped pitted whole dates
- 3 cups refrigerated unsweetened coconut milk
- 2 cups peeled and chopped ripe pears
- 1/2 tsp. ground cardamom
- 1/4 tsp. salt
- 1 cup quinoa, rinsed and drained
- 1/2 cup toasted pecans, chopped
- Milk (optional)
- Dash ground cinnamon (optional)
1. In a small bowl pour 1/3 cup boiling water over dates. Let stand, covered, 1 hour. In a food processor combine date mixture and 1 cup of the coconut milk. Cover and process until smooth.
2. In a medium saucepan combine date mixture, remaining 2 cups coconut milk, 1 cup of the pears, the cardamom, and salt. Bring just to boiling. Stir in quinoa; reduce heat. Simmer, uncovered, 25 to 30 minutes or until quinoa is tender and most of the liquid is absorbed.
3. Top servings with remaining 1 cup pears, the pecans, and, if desired, milk and cinnamon. Makes 6 servings (2/3 cup each).
Per serving: 242 cal., 11 g fat (3 g sat. fat), 0 mg chol., 119 mg sodium, 33 g carb., 5 g fiber, 10 g sugars, 5 g pro.Date Published: April 17, 2018Date Updated: April 17, 2018
Roasted Banana Bread
Roasting carmelizes the natural sugars in bananas, giving them a rich sweetness and making them soft enough to fold into the batter without mashing. When you roast bananas before adding them to batter, it doesn't matter how ripe they are.
Prep: 25 minutes
Roast: 15 minutes at 350°F
Bake: 55 minutes at 350°F
Cool: 10 minutes
- 5 medium bananas (peels on)
- 2 cups all-purpose flour
- 11/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 1/4 tsp. ground nutmeg
- 1/8 tsp. ground ginger
- 2 eggs, lightly beaten
- 1/2 cup vegetable oil or melted butter
- 1/2 cup honey
- 1/4 cup chopped walnuts
1. Preheat oven to 350°F. Line a 15x10-inch baking pan with foil. Place bananas in prepared pan. Prick banana skins with a fork at 1-inch intervals. Roast 15 minutes (skin will turn dark brown); cool. Grease bottom and 1/2 inch up sides of one 9x5-inch loaf pan.
2. In a large bowl stir together the next seven ingredients (through ginger). Make a well in center of flour mixture.
3. In a medium bowl combine eggs, oil, and honey. Split banana skins and measure 11/2 cups roasted bananas; stir into egg mixture. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts. Spread batter in prepared loaf pan.
4. Bake 55 to 60 minutes or until a toothpick comes out clean. If necessary to prevent overbrowning, cover loosely with foil the last 15 minutes of baking. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on rack. Wrap and store overnight before slicing. Makes 16 slices.
Per slice: 203 cal., 9 g fat (1 g sat. fat), 23 mg chol., 131 g sodium, 29 g carb., 2 g fiber, 13 g sugars, 3 g pro.Date Published: April 17, 2018Date Updated: April 17, 2018
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