Kiwi, not grapes, make up the eyeballs of a sliced fresh fruit display in ways impractical to associate with grapes (aside from festive occasions such as Halloween). To have the black-seeded green kiwi looking up from its place in the fruity assembly reminds of its delicious, desirable, almost citrusy flavor just a step more pleasing than strawberries. The seeds of the kiwi are not harsh like those of the strawberry and for such reasons it makes a fine fruit to use in any fresh fruit array. Combining fresh fruit for quick and easy desserts affords a great and healthy idea to help cleanse away the pallor of modern living.
There are a great many fresh fruits available at the local marketplace with new fruits sometimes arriving from overseas over the years that had never been seen before on store shelves (pomegranate and acai readily come to mind). There are fresh nectarines, plums, apricots, bananas, and mangoes. And then there are vine fruits that include melons such as cantaloupe and watermelon. Berries range from raspberries and blackberries to blueberries and cherries. There are also cranberries, and not to forget pears, apples, grapes, and peaches. Fruit varieties go on and on in a variety of flavors both tart and harshly sour as well as sweet and delightfully tangy.
Any of these fresh fruits can be used to fill out the various recipes below with regard for emphasis between base and accent. In terms of regard for using fresh fruits in recipes below, fruit ‘base’ refers to the major fruit flavor being dispensed in the recipe, whereas the idea of ‘accent’ provides for incorporating flavors that otherwise would not be the best flavor to overdo.
For a less fatty alternative to eating fatty, creme-filled products such as sugar wafers, Oreo whites, and whipped cream, practical cooks invented the cheesecake, a capable, baked dessert that can satisfy almost any dessert craving. Two general types of cheesecake are the New York type that use cream cheese and Italian varieties that use ricotta cheese. This creamy dessert features a crumbly cracker crust that can be topped with an exciting array of fresh sliced fruits.
Making cheesecake is actually a very easy two or three step combinative process. First, the crust is prepared and cooked briefly as necessary for even crispness that holds together. Next, ingredients are mixed together, blended smooth, poured over the pie crust in a springform pan, and baked. Some recipes call for adding a top layer sugary sour cream layer prior to chilling. Recipes are not difficult to come by, but consider that certain cheesecakes will vary in devotion.
Fresh fruit can be layered onto the top and served fresh out of the refrigerator.
Eating fresh fruit comes so close to drinking it that you may enjoy the smoothie much better. Keep in mind how you want the texture of the fruit while eating the blend. A smoothie can be made thick enough to eat with a spoon, like Greek yogurt, or thin enough to drink with a straw, like a cherry Slurpee.
Many recipes for these drinks call for ingredients of different thicknesses, from yogurt to milk. Training athletes may want them with protein powder. A very simple smoothie recipe that calls for milk foreshadows its resolute liquidness.
2 cups milk
2 cups peaches, cut up
¼ cup frozen OJ concentrate
2 Tablespoons Morena pure cane sugar
5 ice cubes
Dump all ingredients in a blender and liquefy at the highest setting.
Flavored gelatin, actually made for appreciative omnivores, offers a high-protein treat sugared and used in desserts, pies and jellies and commonly served chilled.
Fresh fruit mixed with gelatine offers a refreshing and somewhat light and flavorful dessert idea.
A modestly fulfilling thing to do to fresh fruit is to suspend it inside flavored gelatine and serve it the same day. This longstanding recipe idea is so easy that it can be made in way under ten minutes.
Follow the instructions on the package until you have on hand a measuring cup with hot water and one with ice water. Mix the flavored gelatine in with the hot water in the designated storage container and then add your chopped, fresh fruit; this will associate the more concentrated flavor with the fruit. Now add the ice water and stir until the ice has dissolved, cover, and refrigerate. This dish can also be served with whipped cream.
It’s that easy.
This delicious dish serves two. Its major components are orange slices and coconut at a mix of about 4:1 as the cup measures. Try ¼ cup of shredded coconut to 1 sectioned orange and add other fruits in lighter proportion to the orange.
One of the simplest fresh fruit desserts to assemble is Ambrosia. The basics of making this delectable concoction require use of orange’s segments, some shredded or flaked coconut (which may be processed out of some fresh shredded copra, as well), and cherries. Banana can also be added. And pineapple is optional, according to taste.
A ‘frost’ could be the modern forerunner to the smoothie. Or, if you prefer, it is a smoothie that uses unflavored gelatin and fresh fruit ingredients. Farm Journal’s Country Cookbook, Special Edition (©1959) describes it as being a cross between ices and sherbets. Substitute the cold water with ice and it can be tested as a smoothie. The following recipe can be made with fresh-picked raspberries, blackberries, blueberries, elderberries, cherries, cranberries, rhubarb stalks, or peaches.
1 quart strawberries*
1 cup sugar
1 envelope unflavored gelatin
¼ cup applesauce
¾ cup boiling water
¼ cup frozen water, cubed
* Substitute fruit of choice. Add ¼ cup of applesauce for fruit with mild flavor and ½ cup of applesauce for fruit with intense flavor, such as cherries; peaches are along the median. Add 1 teaspoon of lemon juice if using blueberries.
Prepare the gelatin by mixing with boiling water. Let sit for ten minutes.
Add all ingredients to a blender or food processor and liquefy.
Drink it like a smoothie. Or process it in an ice cream maker for a unique, fresh-frozen dessert.
Desserts made with fresh fruit should be refreshing, above all. The recipes above — other than the cheesecake — rely almost exclusively on fresh fruit and can be ready to eat in mere minutes. They are also really delicious and rewarding to try because you know that fresh fruit will be good for you and tasty, too. These are a cinch to make after breakfast, so give it a go, and before lunchtime you’ll have an easy time with putting these recipes together.