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© 2019 by the Fruit Station INC. All rights reserved.

SUMMER FRUIT SALAD WITH SERRANO MINT SYRUP

COURSE: SALAD, SIDE DISH

 

PREP TIME: 15 MINUTES

 

COOK TIME: 5 MINUTES

TOTAL TIME: 20 MINUTES

 

SERVINGS: 12 SERVINGS

 

CALORIES: 96 KCAL

AUTHOR: THE CHUNKY CHEF

http://www.thechunkychef.com

This summer fruit salad is made with a blend of watermelon, honeydew, and cantaloupe, and tossed in an easy syrup made with mint and a hint of serrano!

Ingredients

Vegetarian, Gluten free

  • 1/3 cup granulated sugar

  • 1/3 cup water

  • 1/4 cup lime juice

  • 3 Tbsp honey

  • 1/2 tsp serrano pepper, minced

  • 1/4 cup fresh mint, minced

  • 2 tsp lime zest

  • 4 cups EACH: cubed or balled honeydew, cantaloupe and watermelon

  • additional fresh mint and lime zest, for garnish

INSTRUCTIONS

  1. To a small saucepan, add granulated sugar, water, lime juice, honey and serrano pepper.  Bring to a boil, reduce heat slightly and cook 4-5 minutes, until slightly thickened.

  2. Remove from heat, add lime zest and minced fresh mint.  Let cool completely.

  3. In a large bowl, add cubed or balled fruits.  Set aside.

  4. Strain syrup through a fine mesh sieve.  Add syrup to fruit salad bowl and toss to coat.  Cover and refrigerate at least 2 hours, stirring a couple of times.

Chocolate Covered Frozen Bananas

By yummy mummy kitchen

Yield: Makes 8 frozen bananas
Prep Time: 3 hrs. 00 mins.

Cook time: 7 mins. 
Total time: 3 hrs. 7 mins. 

Delicious homemade chocolate covered frozen bananas.

Ingredients

  • 4 bananas, peeled and halved crosswise

  • 8 oz. favorite chocolate chips (I used Enjoy Life)

  • chopped nuts (optional for topping)

  • shaved coconut (optional for topping)

  • peanut butter (optional for topping)

  • berries, diced (optional for topping)

  • seeds (optional for topping)

Instructions

  1. Insert a popsicle stick or cake pop stick into the cut sides of bananas. Place on cookie sheet lined with parchment or wax paper and freeze for at least 2 hours.

  2. Melt chocolate in the bowl of a double boiler until smooth. Carefully transfer the melted chocolate into a drinking glass.

  3. Holding the stick, dip a banana into the melted chocolate to coat. Chocolate doesn't not need to go all the way to the end of the banana. While chocolate is still melty, sprinkle any toppings on top. If doing a peanut butter drizzle, dip a fork in the peanut butter and drizzle over the chocolate. Lay chocolate covered banana back onto the lined cookie sheet and continue with the other bananas. Enjoy right away or freeze for later.

*Vegan Option: Use Enjoy Life chocolate chips

*Gluten Free Option: Use Enjoy Life chocolate chips

Fresh Fruit Popsicles | Fruit Salad Ice Pops

These fresh fruit popsicles are such a colorful and delicious way to stay cool this summer! They are seriously gorgeous and they’re so easy to make! ...

http://onelittleproject.com

Serves:8

Ingredients

  • 2 Kiwis

  • 2 Peaches

  • 1 cup Strawberries

  • ½ cup Raspberries

  • ½ cup Blueberries

  • 2 cups Apple Juice

Instructions

  1. Peel and slice the kiwis and peaches into ¼" slices

  2. Slice the strawberries into thirds.

  3. Press the strawberry, kiwi and peach slices into the bottom of each mold. Use a popsicle stick to press them against the sides of the mold.

  4. Add blueberries and raspberries to fill the gaps.

  5. Add as much fruit as you can fit into the mold, continuing to press it against the sides.

  6. Fill the molds with apple juice, leaving about ⅛" space at the top for the juice to expand when it freezes.

  7. Freeze the popsicles overnight.

  8. Run the molds under hot water to help the popsicles release.

  9. Enjoy!

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