There are so many tips, which can be followed to make a fruit platter look beautiful for any given occasion. Here are some of them:

1. Consider the Color Combination

Think about all your favorite fruits and the color of their texture. Choose those that come in a variety of colors and scatter them all throughout a serving dish.

You have to include fruits that come in big blocks of color, and place a fruit that has contrasting color next to it. Let the colors of the fruits be the center of attraction.

2. Use All Parts of the Fruit

Shells, stems and even the rinds of a fruit can make your fruit platter look pretty interesting. If for example you’re using a pineapple, chop the top part of it and use the leaves as the centerpiece. Or you may hollow out the bottom part, leaving all sides intact and fill it up with berries and nuts. If you use a watermelon, you can hollow out its bottom part and fill it up with melon balls. Be more creative, by carving it out to make it look like a basket.

3. Chop Fruits in bite size shapes

Making melon balls can be very difficult but it is just so worth it. They look so nice especially when all of them have roughly the same shape and sizes. However, if you don’t have that much patience, just make sure to cut your fruits in bite sized pieces. That way, it will be easy to scoop it up.

4. Use a Serving Dish with Ridges

Fruits are juicy, and that is why most people it, however this also makes it very messy. Therefore, you have to make sure to use a dish that has ridges, or a lip, enough to catch any juices that come out. This is very important, especially if you are carrying the dishes. Of course, you would not want the watermelon juice to be dripping down.

5. Be Adventurous

There are many classic fruit staples that are available now, but it would be interesting to come up with some new fruits available. Examples are the kiwi fruits or if you’ve never had star fruit, try using this uniquely shaped fruit! It

A date fruit is the product of palm, a tree native to Northern Africa and the Middle East, although it’s also cultivated in other parts countries. In addition to being eaten fresh, it’s dried and eaten whole as snack or included in an assortment of desserts.

Many regional Middle Eastern cuisines incorporate dates, as do Mediterranean cuisines like those of Italy and Greece. Dried dates usually are readily available in most markets, and fresh fruits are found in specialty markets in season.

A full-grown date, can reach 82 feet (25 meters) in height, with a spreading crown of greenish leaves. Date fruit grows in heavy clusters suspended under the leaves, and they’re yellow during the early ripening stage, or kimri, the Arabic word for unripe.

Dates are very nutritious and eating them will give you some really good benefits. They’re listed below.

Prevent Cancer: The date fruit have lots of natural fiber and they’re very nutritious. Research shows that eating date fruits are good to prevent abdominal cancers. Arab people who consume lots of dates have lower rates of getting abdominal cancers.

For those with Weak Hearts: Date fruits are a good cure for those with weak hearts. Date fruits are soaked in some water overnight then they’re supposed to be eaten twice in 1 week and they’ll helps to make your heart strong. Arabs who consume dates regularly show lower rates of heart related diseases.

For treating Obesity: There are a lot of nutritional values in date fruits and this makes them good for those that are obese because they prevent hunger. Dates reduce your feelings of hunger plus they stimulate our intestines in turn lowering hunger pangs and then reduce consumption of foodstuffs.

For ease In Childbirth: Dates also lessen pain when giving birth. They’re known for possessing hormones that help strengthen a woman’s uterus plus they help nursing moms produce more milk plus they prevent much loss of blood after giving birth. So if you’re expecting then its a good idea to eat dates regularly as they will help you during birthing and after.

For breastfeeding moms: Date fruits are considered to be the very best kind of food for those moms who are breastfeeding. They contain substances that can help lessen depression as well as help in enriching breast milk so that it will be more nutritious and the baby will be healthier and more resistant against diseases.

For our Bone Development: Calcium is very essential to have strong and good bones. Dates have high levels of calcium and as such they would be a good addition to your diet. Adults and kids alike are encouraged to eat lots of these date fruits to make bones stronger and last long.

For treating disturbances in your Intestines: When you eat dates first thing in the morning this will actually kill all those parasites and worms because they have this antidotal quality that restrains growth of these organisms.

Improving Eyesight: Date fruits are good for maintaining excellent vision as well as preventing night blindness too.

Cure Constipation. The date fruits are good for those who are constantly complaining of being constipated. Just soak them in some water overnight then pureed and then take them during the mornings and they will help your bowels move faster.

Cure for Inflammations of your Liver: Dates purge toxins from your liver. Having dates for breakfast is really a good maintenance for your liver to free it off toxins which could be deadly later on. Drinking date juice is also a good treatment to give for common colds, rhinorrhia, fever and sore throats.

To Treat Intoxication: The date fruits are a good remedy to give to an intoxicated person. Water where dates are soaking will be a fast and easy remedy for those that are intoxicated with alcoholic substances.

Date fruits are great for everyone and you should start to consume this fruit regularly for a healthier lifestyle.

Diabetes is considered a serious condition that may cause heart disease, stroke, kidney failure and blindness. It’s even said that there are more deaths on this kind of disease than breast and prostate cancer combined.

There are about 90 percent of people that has type 2 diabetes, which leads to obesity. Eight out of ten people are overweight and are suffering from obesity at the time they were detected to be diabetic.

It’s quite depressing, isn’t it? But the good news is, people can actually take action now and avoid becoming obese. Just follow a balanced diet and lead an active lifestyle then you’ll definitely reduce the risk of developing diabetes, and all the unhealthy complications that comes with it.

Diet is very important in lowering your cholesterol. The foods that you consume are an important factor in lowering your cholesterol level. Fruits are very low in saturated fat and total fat, and they have no cholesterol. They say that you should be eating at least 5 servings of fruits each day.

A diet that’s high in fruit will help to improve cholesterol levels for those with heart diseases. So, fruits are great substitutes for foods that are high in saturated fat and cholesterol that may cause someone to become diabetic.

However, not all fruits are actually recommended for a good diet. There are some fruits, which are high in sugar, so these fruits should be avoided. If you’re diabetic, your body cannot use the sugar for energy, so it just floats around. That is why those people with diabetes have high sugar in their blood.

Here is a list of high sugar fruits and low sugar fruits:

Fruits High in Sugar:

Tangerines
Cherries
Grapes
Pomegranates
Mangoes
Figs
Bananas

Fruits Low in Sugar:

Small Amounts of Lemon or Lime
Rhubarb
Raspberries (more about berries on low carb diets)
Blackberries
Cranberries

Furthermore, these fruits that are low in sugar have high nutritional value, including antioxidants and other phytonutrients.

The Glycemic Index (GI) refers to the way your body’s sugar level reacts to certain foods. Foods are given a rating from 0 -100 by the Glycemic index with glucose in the highest position. Foods that are high in Glycemic Index (such as simple carbohydrates) will increase the body’s sugar level rapidly while low glycemic index foods will slowly increase the sugar level.

Having diabetes does not equate to following that disciplined diabetic diet that most diabetics stick to. It just means that the diabetic will need to moderate his intake of food and make sure to eat on time. Make meals healthy and not skip them is 1 way to manage diabetes. So everything in moderation and then eating on time are key factors.

There are so many tips, which can be followed to make a fruit platter look beautiful for any given occasion. Here are some of them:

1. Consider the Color Combination

Think about all your favorite fruits and the color of their texture. Choose those that come in a variety of colors and scatter them all throughout a serving dish.

You have to include fruits that come in big blocks of color, and place a fruit that has contrasting color next to it. Let the colors of the fruits be the center of attraction.

2. Use All Parts of the Fruit

Shells, stems and even the rinds of a fruit can make your fruit platter look pretty interesting. If for example you’re using a pineapple, chop the top part of it and use the leaves as the centerpiece. Or you may hollow out the bottom part, leaving all sides intact and fill it up with berries and nuts. If you use a watermelon, you can hollow out its bottom part and fill it up with melon balls. Be more creative, by carving it out to make it look like a basket.

3. Chop Fruits in bite size shapes

Making melon balls can be very difficult but it is just so worth it. They look so nice especially when all of them have roughly the same shape and sizes. However, if you don’t have that much patience, just make sure to cut your fruits in bite sized pieces. That way, it will be easy to scoop it up.

4. Use a Serving Dish with Ridges

Fruits are juicy, and that is why most people it, however this also makes it very messy. Therefore, you have to make sure to use a dish that has ridges, or a lip, enough to catch any juices that come out. This is very important, especially if you are carrying the dishes. Of course, you would not want the watermelon juice to be dripping down.

5. Be Adventurous

There are many classic fruit staples that are available now, but it would be interesting to come up with some new fruits available. Examples are the kiwi fruits or if you’ve never had star fruit, try using this uniquely shaped fruit! It’s interesting feature will have your guest craving for more. Remember that it is always great to try new things.

6. Be Seasonal

Fruits that taste good are usually those that come in season only, for they have to be properly ripened. Like in summer, you can go for melons, strawberries and other berries. In fall, there are apples, and in winter, there are the citrus fruits.

Each fruit has its own way of showing you that it’s ripened already, so you have to pay attention. If you’re doing a grocery shopping earlier, consider the days between buying and serving, like, will it have enough time to be ripened? Because it might be over ripen.

7. Be Creative

There are no rules in preparing your fruit platter. Just let your imagination run wild! Be inspired by the fruits unique sizes and shapes and their bursts of colors. Let that be your guide in making your fruit arrangement. You can even try using special tools, too like the melon baller or a zigzag fruit slicer.

Dieting is very exciting, although it is extremely challenging sometimes, especially if you’re in a hurry to get thinner in order to look more attractive. You might be drooling over a famous celebrity and a fashion model, and their secrets into having a perfect figure are some things that you’re interested in knowing about.

But before you convert into a fruitarian, be sure to prepare yourself with these five important details about having a fruitarian diet. You have to carefully identify those important things first before you initiate it. Be brave enough to face the challenges that come with it and keep in mind these five realities about fruitarian dieting.

1. Fruitarian dieting is known as the type of dieting method that involves munching any type of fruit every day. Drinking a glass of fruit juices is also considered part of this diet plan, but you will have to uncover first the real feeling on how it is to undergo a fruitarian fasting by consuming just pure fresh fruits.

2. Just like any other dieting strategies, the fruitarian method of dieting may also help someone in losing weight. And since there are no important benefits proven yet regarding this diet method, especially if you’re doing it regularly and at a long-term basis, then it is advisable that you have to do this weight reduction method on a short-term basis for now.

3. Fruitarian diet are said to have a tendency to be unsafe for your healthy living, especially if you’ve carried out this diet plan in a long-term basis. While it’s an excuse for someone to reap essential vitamins & minerals from this diet, they actually don’t serve a comprehensive or complete meal that is a must and needed by everyone.

4. Effective Fruitarian dieting entails a menu of a single snack coming from your chosen snack per day that of course, should contain plenty of fruits. Add other snacks unto your meal aside from apples, oranges, watermelon, grapes and other kinds of fruits. A well-balanced eating of food helps someone maintain his or her weight.

5. The duration required on a Fruitarian diet depends upon your time’s worth. Detoxification usually requires dieters to wait a little bit longer. You need to be sure about the length of time that you’re going to undergo this diet plan by seeking the help an expert. An effective detoxification should last for about ten days.

So if you’re interested to gain more energy, become healthier, look younger, lose some weight, and purify your body, then it is about time to try this Fruitarian diet. However, you have to consider these five facts first so to avoid any problems that may arise, as a result of this diet plan.

Bananas are very unique fruits that come from very interesting plants. They don’t come from fruit trees as most fruits do; the bananas instead come from this large plant that is related to to the lilies and orchid family.

A good diet wouldn’t be complete without bananas as these fruits are the perfect addition. For a good and healthy diet, there should be at least 5 servings everyday of vegetables and fruits. Today in America, bananas are fast gaining popularity

Bananas are a good energy source and they’re conveniently available the whole year so they’re not seasonal. You can have them anytime and unlike some other fruits bananas don’t contain cholesterol, fat or sodium. They also lower the risk of heart diseases as well as some types of cancer.

Bananas are an abundant source of Vit. B6, fiber, Vit.C, magnesium and potassium. Vit. B6 should be a vital part of a healthy diet because a lack of this vitamin will cause insomnia, irritability and weakness.

Potassium on the other hand is vital for muscles to bend and flex properly and avoids cramps. It can also be used to reduce the chances of stroke and high blood pressures. The average banana has 4 gms fiber, 110 cal., and 400 mgs potassium and this fruit is easily digestible too. They’re also a source of carbohydrates.

A banana can be your healthy replacement for gum and candies because they would satisfy any candy lover with their sweetness and 1 more good thing about it is that banana’s can help with depression.

Bananas are also good for babies. They’re sometimes 1 of the very first foods that is given to infants because aside from the fact that they are easily digestible, they don’t contain fat and most of the time, babies don’t get allergies because of bananas.

Aside from all the perks mentioned above, bananas are also delicious so they’re quite the ideal food.
There are lots of kinds of bananas but basically a green banana is the one used for cooking while the yellow one is for eating. Those bananas that have specks of brown are the ones you should use when making cookies, muffins and bread.

When bananas ripen, their starch makes them sweeter. Bananas are also great as side dishes, yoghurt, shakes, smoothies or salads.

Bananas must be stored at room temp until they ripen up then after that, you can place them inside your refrigerator until you eat or use them up. The banana skin will turn dark inside the refrigerator but the meat inside it will stay great.

If you want to hasten the ripening process of bananas, then store them overnight inside a paper bag. This kind of method is also effective in other fruits

Fruit crumble is being referred to as a classic dessert that is sure to please everyone during any season. It’s a dessert that is quick to make and very delicious to eat. It’s even better than pie and can be prepared a whole lot easier!

This dessert recipe is perfect for dinner parties, holiday celebrations or family meals. Any fresh fruit in season or whichever frozen fruit you prefer during winter months can be used. Try using whatever fresh or frozen fruit you have on hand to bake this old-fashioned crumble.

Either way, this dessert is more fabulous than other desserts available, especially it it’s served warm from the oven with ice cream and whipped cream. You may want to double the crumble if you like, and freeze half for another time. You will surely love the contrast of the softened warm fruit against the crunchy crumble topping. It’s just amazing how it turns a simple baked fruit into something tastier.

Considered as a traditional English Recipe, here are the steps on how to bake a perfect Fruit Crumble dessert.

Filling

Preheat the oven to 350

Did you know that kiwifruit could be used as a natural meat tenderizer? Amazing, right? The fruit actually contains an enzyme called Actinidin, which breaks down protein in dairy products. You just have to cut it in half and rub it over the meat, or peel and mash using a fork then spread it on the meat. Then, let the meat stand for 10 to 15 minutes or longer.

The fruit actually came from Southeast Asia. Its vines can be found growing wild on the forests near China’s Yangtze Valley. The height can reach up to 30 feet or more and it’s very popular in China during the ancient times. It was not until the 19th century that this fruit was brough to England.

Kiwifruit belongs to a Botanical family called Actinidia, and these fruit has 400 different varieties. Their vines are grown on the trellis, and can grow as high as 15 feet. This is so for the plants to get enough light and air to help them provide optimal fruit quality. The fruit hangs down along on its sides, just like the grapes. The most popular variety in U.S. is called the Hayward variety.

The fruit comes in different sizes – medium or small, although most of them come in small sizes. The color of this fruits are brown and fuzzy on the outside part and bright green on the inside part, while the seeds are black and tiny. Its shell or skin can be eaten or you can peel it up before eating. Its taste is like a combination of peaches, strawberries, and melon and its texture is soft and juicy.

The fruit is very popular nowadays and this fruit has many health benefits, too. They’re rich in many Vitamins, flavonoids and minerals. In particular, they contain a high amount of Vitamin C as much potassium as that of a banana and it contains a good amount of beta-carotene.

In addition, it consists of high antioxidant and a good source of fiber, vitamin E and potassium. It’s fat free, sodium free and even cholesterol free. There have been studies done in Italy, performed on 6-7 year old children that prove additional health benefits for this fruit. Those children that were fed 5-7 portions a week kiwifruits had 44%PRCTG% less probability of wheezing as compared to those eating less than once a week.

Their shortness of breath was reduced by 32%PRCTG%, their night time cough was lessen to 27%PRCTG%, severe wheezing was reduced by 41%PRCTG%, chronic cough by 25%PRCTG%, and runny nose by 28%PRCTG%. These results are not only traceable to the content in Vitamin C or Potassium on the fruit, but also in substances, but are largely unknown, even up to this day.

Every time we hear the word “salad,” what usually comes to our mind is, “lettuce”. And even if lettuce is a great ingredient of a good salad, it is not necessary. Salads are actually made up of anything, but fruit is a great substitute.

From the name itself, a fruit-based salad consists of different kinds of fruits that are mixed altogether. You may also include lettuce and some veggies, too. But usually, the most important ingredients are a variety of fruits. Just consider your entire favorite fruits, imagine them combined into a bowl, topped with cream or milk, and that makes a very delicious salad.

Although preparing this salad is just so easy, there is actually an even faster way of preparing it. Just go to your nearest grocery store and buy a can of mix fruits. Just drain the fruits, then pour them on a mixing bowl and pour the toppings, so your salad will be even tastier. Examples of these toppings are cream topping, yogurt, milk, raisins, peanuts and many more.

Most people prefer their salad to be healthier, so try adding freshly picked fruits to your salad. Examples are apples, bananas and even strawberries. You may also try mangoes, watermelon, and apples or any of your favorite fruits.

This dessert is fit for any occasion or it may also serve as a side dish. It is also a great addition to any meal – breakfast, lunch or dinner. Some people, especially those who are on a diet even eat it all by itself to fight hunger at any given time.

These salads have different varieties. There’s the citrusy salad that’s, made up of citrus fruits. Common examples of these are oranges, lime and lemons. All these three fruits will definitely produce a great citrus salad. Add your favorite toppings to it, too. This will surely leave your kids asking a couple more serving.

There is also another type that is consisting of rare fruits. But these fruits actually are becoming very popular now. These kinds of fruits aren’t that familiar to most people yet. Examples are the pomegranate and kiwi. These fruits are now being sold on some supermarkets. They’re actually delicious and this salad comes first when it comes to presentation for the fruits are well arranged, making it more attractive.

Again, to prepare a salad is very simple. Just come up with your favorite fruits of different variety – apples, grapes, strawberries, cherries, and oranges, then you already have the perfect salad to serve. Either you’ll use any of those canned mix fruits or those extravagant rare fruits, your salad will still be a perfect dessert that everyone can enjoy!

Don’t limit yourself to salad greens when eating; there are lots of other varieties like a fruit salad which can be equally satisfying and delicious too.

Fruits which can cure diabetes are very helpful in a patient’s diabetic wellness program. But there are also some steps needed in order to ensure that your chosen fruits won’t cause an increase in blood level, rather than curing a person suffering from diabetes.

These are the means in finding out which among the frits available are beneficial and which ones are harmful for someone that’s suffering from diabetes.

In an effort to lessen the person’s sugar level, there’s a few methods available that need to be followed. However some of these aren’t really all about dieting. Also, the range of your sugar level will depend on how you exercise control over you eating habits.

The key is in fact, in the manner of controlling. This is the most important thing, because some people still have this tendency to play blind despite the fact that they have really high sugar levels in their blood.

Foods known to cause diabetes include those with high GI, such as those which are rich in saturated fats plus a really huge amount of sugars. These sugars are either milk or a fruity kind of sugar. And therefore, some wonders which type of fruit is a diabetic person allowed to eat?

Fruits that diabetics could eat are those which contain high fibers, but are low in sugar. If we’ll consider these things, the number one fruit which perfectly fits these given criteria is an avocado. A large-sized avocado is ideal for those suffering from diabetes. But be sure that you could control your intake of calories in one given day.

Apples, currants & mangoes are great source for natural fiber. These fruits contain low until mid-high levels of GI. Don’t be scared in consuming oranges, bananas & apples. These fruits help you to have a stronger immune system. To lessen blood sugar, add lots of fiber to your diet and perform some exercises.

People with high levels of blood sugars should focus on eating only fruits with those characteristics mentioned on prior paragraphs. These include vegetables colored dark or green. They’re known to help control the sugar that runs through our blood, while your intake of medication will also contribute help.

The goal isn’t to eliminate fruits in our diet but to consume them still, provided they’re low in sugar and will give us the health benefits that we need. We highly recommend that for that long-lasting effect – to set a permanent diet plan that one could follow.

The diet should include healthy fruits which are low in carbohydrates. But of course, these fruits alone will not provide all that we need, we should also be cautious when it comes to controlling and choosing the right food to eat.

There’s only a few selections of fruits which give that sweet flavor yet also great for our health and that’s – a Pomegranate. It’s really yummy plus its loaded with lots of vitamins and minerals that our body is in need of.

The fruit has high levels of the vitamins and minerals that we need and it has very good antioxidant features too that make it such a good fruit. The wonderful nutrients in the fruit is really concentrated making it a very good source of all these vitamins and minerals.

A pomegranate appears to be like that of a regular apple but its seeds are loaded with nutrients unlike the seed of an apple. The pomegranate’s a very good source of ellagic acids, acid phytosterols, polyphenols, chlorogenic acids, panthothenic acids, Vit. C, Vit. B and lots more.

Its rinds, bark, leaves, fruits and flowers are known to cure numerous illnesses during the olden times. Its leaf and tree bark can treat diarrhea plus other digestive related problems. A tea that’s made of its leaves and barks is effective to lessen any symptoms of digestive related problems.

Many even believed that this fruit could treat dysentery and cholera. Studies prove that its fruit and juices will reduce cholesterol level, and it acts as thinner for blood, so as to stop the development of clot. It’s known to take away plagues that cause the arteries to clog, therefore, reducing the risk of heart attack, and other heart diseases.

Some individuals prone to breast cancer as well as prostate are advised to partake of the juices from a pomegranate. Thorough research proves other numerous benefits that you’ll get from these fruits, when it comes to curing cancer-related diseases.

Furthermore, eating this fruit will cure those with arthritis. Its extract has antioxidants, very helpful in preventing the cartilage to be degraded, while easing the joint’s inflammation. Enzymes on our body tend to break the connecting tissues and pomegranate will help stop the production of these enzymes.

Given these facts about Pomegranate and the vast benefits it can give us, it’s but a great idea to start incorporating this delicious fruit into your daily diet. These facts will make medical experts happy, since the fruit is a great alternative for medicines.

They may also include some supplements to come up with a really effective medicine, like Flexcerin for arthritis. This is a known supplement, which will help in increasing your joint’s synovial liquid.

A lot of methods are available in serving the fruit. Its natural restorative juice can be a great choice for most of us that’s looking for a balanced diet and healthier way of eating. Pomegranate’s historical component of rich and healthy diets, and can give us a lot of health-saving benefits. Enjoy the Pomegranate’s juice your way, and you will take part in enjoying a well-deserved, revitalizing fruit!

Rotten vegetables and fruits are the major problems that manufacturers are facing right now. The temperature is one factor that can cause the vegetables and fruits to perish. In fact, if temperature rate is lowered, the possibility that they’ll be rotten will be lowered.

That’s the reason behind the existence of refrigerators and chillers. However, temperature rate shouldn’t be very low, or these products will still deteriorate.

The key to preventing vegetables and fruits to rot is very important. Observing cleanliness is necessary. Those vegetables and fruits that are bruised will cause them to perish within a short period only. Unclean produces will only encourage insects and pests.

Taking care of them is necessary so they won’t be dirty and won’t result to its damage. It’s highly recommended to put the vegetables and fruits in sealed container after they’re harvested. It’s just fine to store your harvested vegetables and fruits longer inside a container, for as long as they’re properly cleaned, and they’re free from bacteria. In addition, the leaves must be removed before storing.

Proper storage of vegetables and fruits is important. It’s not only more sanitary and safe when it comes illnesses, but it will also save us money if we are able to keep them fresher longer. Remember that vacuum sealing and canning of fresh vegetables and fruits is also an option, it’s not as hard as you think and worth the effort.

There are some nice sets of plastic containers that help to keep everything nicely organized and fresh.

There are some guidelines when it comes to storing the vegetables and fruits. Most veggies have to be kept at cool temperatures like around 45-55 degrees.

Here are some samples of vegetables:

Green beans, okra, English peas, bell peppers, green onions, celery, radishes, lettuce, parsley, cauliflower, broccoli, beans sprouts, cucumbers, carrots, collard greens, mustard greens and corn.

Sweet and white potatoes has to be kept in a dark room. Onions and green tomatoes may be kept at room temperature

Most of our fruits may be kept inside the fridge with some exceptions. Bananas, for example, need to be kept at room temperature. You should only buy as much as you are able to consume in a short period.

Most melons, like honeydew melon, may be cut and then put up for storage on a fridge. Strawberries, grapes, blue berries, raspberries, figs and blackberries may be rinsed off lightly and then put on a fridge.

Your goal is to keep your vegetables and fruits fresh as long as possible. Here are some tips:

1. Cut your lettuce and rinse lightly for about 3 minutes in vinegar water (2/3 water, 1/3 vinegar).

2. Remove old leaves from vegetables like cabbage, lettuce and the top part of carrots before storing in your refrigerator.

3. You can use “Fit” fruit and vegetable wash made out of 100%PRCTG% natural sources to clean your veggies and fruits.

We can keep our family and ourselves in better health with all sorts of good tasting vegetables and fruits. So why not make the best out of it by storing them in order to make them last as long as possible.

Every time we hear the word “salad,” what usually comes to our mind is, “lettuce”. And even if lettuce is a great ingredient of a good salad, it is not necessary. Salads are actually made up of anything, but fruit is a great substitute.

From the name itself, a fruit-based salad consists of different kinds of fruits that are mixed altogether. You may also include lettuce and some veggies, too. But usually, the most important ingredients are a variety of fruits. Just consider your entire favorite fruits, imagine them combined into a bowl, topped with cream or milk, and that makes a very delicious salad.

Although preparing this salad is just so easy, there is actually an even faster way of preparing it. Just go to your nearest grocery store and buy a can of mix fruits. Just drain the fruits, then pour them on a mixing bowl and pour the toppings, so your salad will be even tastier. Examples of these toppings are cream topping, yogurt, milk, raisins, peanuts and many more.

Most people prefer their salad to be healthier, so try adding freshly picked fruits to your salad. Examples are apples, bananas and even strawberries. You may also try mangoes, watermelon, and apples or any of your favorite fruits.

This dessert is fit for any occasion or it may also serve as a side dish. It is also a great addition to any meal – breakfast, lunch or dinner. Some people, especially those who are on a diet even eat it all by itself to fight hunger at any given time.

These salads have different varieties. There’s the citrusy salad that’s, made up of citrus fruits. Common examples of these are oranges, lime and lemons. All these three fruits will definitely produce a great citrus salad. Add your favorite toppings to it, too. This will surely leave your kids asking a couple more serving.

There is also another type that is consisting of rare fruits. But these fruits actually are becoming very popular now. These kinds of fruits aren’t that familiar to most people yet. Examples are the pomegranate and kiwi. These fruits are now being sold on some supermarkets. They’re actually delicious and this salad comes first when it comes to presentation for the fruits are well arranged, making it more attractive.

Again, to prepare a salad is very simple. Just come up with your favorite fruits of different variety – apples, grapes, strawberries, cherries, and oranges, then you already have the perfect salad to serve. Either you’ll use any of those canned mix fruits or those extravagant rare fruits, your salad will still be a perfect dessert that everyone can enjoy!

Don’t limit yourself to salad greens when eating; there are lots of other varieties like a fruit salad which can be equally satisfying and delicious too.

Pineapple fruit is considered as a fruit that’s heaven to eat. A delicious, juicy ripe pineapple can satisfy a sweet craving, the same satisfaction you get from any chocolate bar. In addition to being a delicious food, there are many health properties present inside pineapples.

Loaded with Vitamins and Minerals

The obvious benefits of this yummy fruit are the vitamins and minerals you’ll get from it. Its nutrients include calcium, potassium, fiber, and vitamin C. In addition, it’s low in cholesterol and fat.

The benefits you get from pineapple may be achieved through eating fresh, canned, or frozen pineapple or by drinking its juice.

Another benefit is that it builds healthy bones. They’re rich of manganese, a trace mineral that’s essential in order for us to have strong bones. Just one cup provides 73%PRCTG% of our daily-recommended amount of manganese. These benefits can affect our bone’s growth, among the young people and also the elders.

Nutrients

Pineapples do provide an excellent source of vitamin C and manganese. It’s an excellent source for vitamin B6, copper, magnesium, and dietary fiber. This fruit is alright with being eaten as is or you could use it in various delicious recipes. Sodium levels in pineapples really are quite low and micro-nutrients that pineapple have keep us protected from lots of ailments like heart-related problems, strokes and cancers.

The juices from the pineapples also kill intestinal worms plus relieve some intestinal problems too. A chemical in pineapples stimulates our kidneys thereby aiding in purging out toxins in our bodies.

Pineapples also have an enyzme “bromelain” blocks manufacture of kinins that are formed when inflammed. It helps reduce swelling that’s because of acute sinusitis, sore throats, gout and arthritis.

Any wound may it be ordinary or surgical will be healing pretty fast if you include pineapple juices in your diet. Drink lots of juices or eat slices of pineapples. It’s also a great source of dietary fibers which may help in constipated individuals.

Making pineapple slaw: This is quite easy. You just shred up carrots and cabbage then place the shredded veggies inside a glass bowl then add in 1 cup of pineapples that have been sliced then add in some raisins plus juice from the pineapple.

After making the slaw, just freeze inside your refrigerator and take out a few minutes prior to serving it up. If you’re cooking any chicken recipe, you could also add in some pineapple juices to it so that you’ll get a different taste.

There’s a certain molecule that’s found inside pineapples that show it contains anti tumor activities. So that in itself says that pineapples might help prevent cancers. There are a lot of nutritional benefits to eating pineapples so go and incorporate them into your diet already

Papaya is really well-known for their nutritional benefits and also the medicinal aspects too. In this article, studies already gives us really good nutrients from papayas and how they are important to us and also they’re still making further study about the amazing properties of this fruit as well as its nutritional benefit for humans.

Papaya juices, pills and some food supplement pills that contain papaya have already been promoted nowadays as aids for losing weight, pain relief aid, digestive aid and so much more.

Details Of Papaya Nutrients

Papayas aside from being a low-calorie fruit is packed with so many nutrients. It’s free of fat, cholesterol and only has low levels of sodium but really so high with Vitamins K, E, A and C as well as folate.

1 single serve of papaya already has your day’s worth of the body’s needed Vit. C and Vit. C which is known to have so many health plus lots of medicinal benefits. Research shows that Vit. C might be a treatment for cancer because of its powerful antioxidant properties.

Another antioxidant nutrient found inside papaya would be Vit. E. It’s great for your skin plus well-known as good to thin out blood preventing blood clots. Another such nutrient that papaya’s possesses is beta carotene. Beta carotene is then converted by our body to Vit. A. A serving of papaya already gives around 30 percent of our body’s daily dose for Vit. A.

The Medicinal Properties of Papayas

The delicious papaya actually has natural pain-relieving properties. Papaya made into paste then was already used before to give relief for stings, rashes, cuts and burns. There’s also this compound of papaya called “papain” and this compound has been utilized as tenderizer for your meats.

This same enzyme is believed to help our bodies digest amino acids and meats quite efficiently. Papaya’s also a very good source of the dietary fibers and will be great for those who are constipated. Papaya pill is being lauded as relief for ulcers, constipation medicine and also as antacids. The unripened papaya fruit’s already used for contraceptive reasons by medicine men in Sri Lanka, India & Pakistan.

Studies already show that papayas really possess contraception properties in animals. Some phytochemicals present in papaya actually suppress progesterone effects but a ripened fruit isn’t a good contraceptive. Only the unripe ones.

Our scientists recently have just started understanding the very big roles these fruits play to make our health better. Typical Americans don’t eat lots of vegetables and fruits regularly because they have this addiction to fast foods.

Although we don’t see diseases related to any Vitamin deficiency but there are those chronic ailments plus some other life-threatening diseases which really are related because of very unhealthy eating habits. Further studies are also being done for our papaya fruits because they’ve shown lots of promise

Fruit crumble is being referred to as a classic dessert that is sure to please everyone during any season. It’s a dessert that is quick to make and very delicious to eat. It’s even better than pie and can be prepared a whole lot easier!

This dessert recipe is perfect for dinner parties, holiday celebrations or family meals. Any fresh fruit in season or whichever frozen fruit you prefer during winter months can be used. Try using whatever fresh or frozen fruit you have on hand to bake this old-fashioned crumble.

Either way, this dessert is more fabulous than other desserts available, especially it it’s served warm from the oven with ice cream and whipped cream. You may want to double the crumble if you like, and freeze half for another time. You will surely love the contrast of the softened warm fruit against the crunchy crumble topping. It’s just amazing how it turns a simple baked fruit into something tastier.

Considered as a traditional English Recipe, here are the steps on how to bake a perfect Fruit Crumble dessert.

Filling

Preheat the oven to 350

Diabetes is considered a serious condition that may cause heart disease, stroke, kidney failure and blindness. It’s even said that there are more deaths on this kind of disease than breast and prostate cancer combined.

There are about 90 percent of people that has type 2 diabetes, which leads to obesity. Eight out of ten people are overweight and are suffering from obesity at the time they were detected to be diabetic.

It’s quite depressing, isn’t it? But the good news is, people can actually take action now and avoid becoming obese. Just follow a balanced diet and lead an active lifestyle then you’ll definitely reduce the risk of developing diabetes, and all the unhealthy complications that comes with it.

Diet is very important in lowering your cholesterol. The foods that you consume are an important factor in lowering your cholesterol level. Fruits are very low in saturated fat and total fat, and they have no cholesterol. They say that you should be eating at least 5 servings of fruits each day.

A diet that’s high in fruit will help to improve cholesterol levels for those with heart diseases. So, fruits are great substitutes for foods that are high in saturated fat and cholesterol that may cause someone to become diabetic.

However, not all fruits are actually recommended for a good diet. There are some fruits, which are high in sugar, so these fruits should be avoided. If you’re diabetic, your body cannot use the sugar for energy, so it just floats around. That is why those people with diabetes have high sugar in their blood.

Here is a list of high sugar fruits and low sugar fruits:

Fruits High in Sugar:

Tangerines
Cherries
Grapes
Pomegranates
Mangoes
Figs
Bananas

Fruits Low in Sugar:

Small Amounts of Lemon or Lime
Rhubarb
Raspberries (more about berries on low carb diets)
Blackberries
Cranberries

Furthermore, these fruits that are low in sugar have high nutritional value, including antioxidants and other phytonutrients.

The Glycemic Index (GI) refers to the way your body’s sugar level reacts to certain foods. Foods are given a rating from 0 -100 by the Glycemic index with glucose in the highest position. Foods that are high in Glycemic Index (such as simple carbohydrates) will increase the body’s sugar level rapidly while low glycemic index foods will slowly increase the sugar level.

Having diabetes does not equate to following that disciplined diabetic diet that most diabetics stick to. It just means that the diabetic will need to moderate his intake of food and make sure to eat on time. Make meals healthy and not skip them is 1 way to manage diabetes. So everything in moderation and then eating on time are key factors.

Ingredients:

1 cantaloupe (medium); seeded, pared & sliced into large cubes
1/4 c of orange juice
1 pt blueberries (fresh or frozen); thawed if frozen
1/4 c mint (leaves); rinsed, cut thinly into strips
1/2 pt strawberries; rinsed, hulled & sliced
2 Tbsps of honey

Instructions:

Combine all ingredients in a large (serving) bowl. Toss lightly. Cover with cling film; and then cool in the fridge.

>> Minty Fresh Fruity Salad Recipe

Ingredients:

1/4 tsp of salt
1/3 c of mint; coarsely chopped
6 ozs of quinoa; not cooked
1/4 c of yogurt (vanilla, low fat, sweetened)
2 Tbsps of orange juice
2 kiwi fruit (medium); peeled & cut crosswise into 1/4-inch circles
1 can of oranges (mandarin); drained & sectioned
1.5 c of strawberries; thinly sliced

Instructions:

Using a medium-sized saucepan, boil two cups of water together with the 1/4 tsp of salt. Stir in the quinoa. Stir constantly. Switch the temperature of the stove to low. Continue stirring and then let it simmer for fifteen (15) minutes ’til quinoa becomes translucent. Remove from heat and set it aside.

Meanwhile – place the mint, orange juice, and yogurt in the blender (or food processor). Puree ’til smooth; and then set it aside.

Reserve about three slices of kiwi; as well as six slices of strawberries for garnishing. Afterward, combine what is left of the strawberries as well as the kiwi; together with oranges in a large (serving) bowl. Toss lightly.

Pour the yogurt mixture over the fruit combo; and then toss lightly. Add the quinoa, and then toss again lightly to combine. Garnish it with the reserved sliced strawberries and sliced kiwi. Cover with cling wrap and chill for about an hour or two.

>> Minted Quinoa Fruit Salad Recipe

Ingredients:

For the Fruitcakes:
1 c of flour (all purpose)
1/3 c of butter-flavored Crisco
1/4 c of orange juice
1/3 c of sugar (granulated)
2 pcs of eggs
1/2 tsp of Calumet (baking powder)
1 c of candied fruits (mixed); diced
1/2 c of candied cherries (red, quartered)
1/2 c of candied cherries (green, quartered)
1/2 c of dates; diced
1/2 c of pecans; chopped coarsely
1 c of raisins

For the Glaze:
2 tsps of brandy (or orange juice)
1/3 c of powedered sugar

Instructions:

Preheat the oven (350 degrees F). Prepare the muffin pan molds by pressing foil (approximately 2.5 inches each) onto the bottom of each mold.

Prepare the mini-fruitcakes. Combine Crisco, flour, sugar (granulated), Calumet (baking powder), eggs, plus orange juice in a large mixing bowl. Using a mixer (electric), beat it on low-speed initially.

Increase to moderate speed once mixture is blended and then beat ’til fluffy. Add mixed fruits, green and red candied cherries, dates, pecans and raisins. Stir ’til well incorporated; and then fill aprroximately 3/4 of each the prepared mold with fruitcake mixture.

Bake for 25 minutes to half an hour (or ’til it passes toothpick test). Take mini-fruitcakes out of the oven and let it cool (in the pan) ’til warm.

While cooling, prepare the glaze by combining brandy and powdered sugar in a medium-sized bowl. Afterward, stir it ’til smooth; and then brush it lightly on top of the warm mini-fruitcakes.

>> Miniature Fruitcake Jewels Recipe

Ingredients:

2 envelopes of ‘Dream Whip’
1 pack of fuit-flavored jello (any flavor, 3 ozs)
2/3 c of water (boiling)
2 c of ice (cubes)
1 c of your desired fruits (diced)
Prepared pie shell

Instructions:

Prepare the topping according to package directions. Afterward, add the ice. Stir well ’til the jello thickens (approximately 2-3 minutes). Take out the ice that did not melt.

Add the topping, and then whip it ’til well combined. Stir in the diced fruits; and then spoon it into the pie shell. Use what is left of the fruits for garnishing.

>> Light & Fruity Fruit Pie Recipe

Ingredients:

4 & 1/2 c of flour
1 tsp of baking soda
3 c of dried pears; chopped
4 large eggs
1 c of butter
2 c of buttermilk
2 tsps of vanilla
3 c of sugar
2 c of chopped pecans
1 tsp of salt
2 tsps of baking powder

Instructions:

Prepare the oven. Preheat it to four hundred degrees Fahrenheit. Grease & lightly flour four loaf-shaped pans. Have eggs separated. Mix baking powder & soda, salt & flour.

Stir in pecans and pears, blend thoroughly. Gradually add in eggyolks, beat after every addition. Then you add the vanilla & beat mixture again.

Add the dry components alternately w/ buttermilk, blend after every addition. Beat eggwhites using electric mixer ’til moist, glossy peaks form.

Fold one-third of eggwhites into the batter and gradually fold rest of the eggwhites once mixture lightens. Have loaf-shaped pans 2/3 filled w/ batter.

Adjust heat (350 degrees F) then allow cake to bake for 65 mins or ’til cake test is completed. Rotate the pans from front and then to back on every rack ten mins before baking is done.

Cool for 5 mins then you turn them out w/ right-side up. Decorate w/ nuts & mixed fruit peeling, then serve.

>> Buttermilk Christmas Pecan Fruitcake Recipe

Ingredients:

1-1/2 c of raspberries (fresh or frozen); thaw if frozen
3 pks of diet topping mix (whipped, 1.3-oz each)
1-1/2 cup of milk (2%PRCTG%)
1/3 c of peeled pineapple (ripe); cored then cubed
1/2 c of cherries (sweet); pitted then halved
1/3 c of peeled apricots (ripe); pitted then cubed
4 Tbsps of sugar (refined)
1/4 c of nuts (pistachio or almonds); slivered and chopped

Instructions:

Blend the raspberries inside the processor till smooth then strain; discard the seeds.

Combine milk and topping mix inside a bowl then beat thoroughly till formed to soft peaks or about four mins. Fold in the pureed raspberry.

Save 12 pieces of halved cherries. Combine the rest of cherries with pineapple and apricots inside a bowl then sprinkle sugar; stir them well.

Fold the fruits onto the mixture of topping mix. Save two tablespoon of nuts and fold in the rest. Spoon half cup of the mixture onto 12 muffin cups, lined with cupcake paper cups.

Garnish saved halved cherries and saved nuts. Freeze till firm, about six hrs or for over a night. Serve chilled.

>> Mixed Fruit Tortoni Recipe

Ingredients:

2 c of water (boiling)
3 oz of Jell-O (lemon)
2 c of ice cubes
3 oz of Jell-O (orange)
20 oz of crushed pineapple (canned); drained and save the juice
3 pcs of bananas (large); sliced
2 c of marshmallows (miniature)
1/2 c of cheese (Cheddar); shredded finely

For the Cooked Salad Dressing:
1 c of saved juice (from the crushed pineapples)
1 pc of egg (beaten)
1 Tbsp of oleo
1/2 c of sugar (refined)
1 c of whipping cream
2 Tbsps of cornstarch

Instructions:

Combine lemon Jell-O and a cup of boiling water. Add a cup of ice cubes; stir thoroughly till melted. Fold in the pineapples and pour onto a 13×9x2 inch (baking) pan. Place inside the refrigerator till set.

Do the same with the orange Jell-O with the remaining boiling water and ice. Add marshmallows; stir thoroughly and pour above the layer of lemon. Place inside the refrigerator till set.

Combine saved juice, egg, sugar, butter, and cornstarch inside a saucepan above moderate heat. Stir constantly till thickened. Cover and place inside the refrigerator overnight.

Arrange the bananas over the Jell-O. Combine the chilled dressing and the cream then spread above the bananas. Spread cheese on top.

>> Orange Fruit Salad Recipe

Ingredients:

1/2 c of oil (shortening)
2 pcs eggs
2/3 c of flour (all purpose)
1 c of pecan nuts
1 tsp vanilla extract
1 tsp baking powder
1 c of sugar (refined)
2 c chopped dates
1/2 c of cherries (candied); chop
Powdered sugar (to roll fruit cakes on)

Instructions:

Mix oil (shortening) with sugar then add beaten eggs. Add the rest of the ingredients. Pour onto a nine inch baking pan, set oven at 350 degrees F then bake for forty to forty five minutes.

When done, allow to cool then cut up into bite sized squares and sprinkle with or roll over powdered sugar.

>> Little Fruit Cakes Recipe

Ingredients:

6 c of crispy rice cereals
1/2 c of dry apricots; chopped finely
1/2 c of semisweet chocolate morsels
Veggie cooking-spray
2 Tbsps of milk
10 ounces bag of large mallows
1/2 c of raisins

Instructions:

Combine, apricots, cereals and raisins in mixing bowl, then set mixture aside.

In 2-quarts saucepan, combine mallows, milk and chocolate. Cook over low-heat, stir for 10 mins or ’til chocolate is melted.

Carefully pour the sauce into cereal mix then blend well. You coat a 12×8x2-inch bake pan w/ veggie cooking-spray. You then spread the mixture into the pan evenly.

Use fingers and press down mixture firmly. Have it covered and chilled ’til firm. Once chilled, slice into 1-inch square-cuts.

>> Chocolate Fruit Crispies Recipe

Ingredients:

3 & 1/3 c of sifted flour (cake)
1 tsp of salt
1/2 tsp of cloves
1 c of butter
6 well-beaten eggs
4.5 c of currants
1/4 c of grape-flavored juice
1 tsp of baking powder
1 tsp of cinnamon
3/4 c of molasses (light)
1/2 tsp of mace
4.5 c of raisins
1 c of sugar
1 c of citron; cut thinly

Instructions:

Add spices, salt & baking powder into flour. Sift them together thrice. Cream the butter well the gradually add in sugar, cream butter-sugar mix together ’til fluffy and light.

Add the eggs & beat very well. Blend in juice, molasses & fruit, mixing well. Yo add the flour-mix gradually, beat it well after every addition ’til mixture is smoothened.

Pout in into greased tube baking pan, lined w/ greased thick paper. Bake at 250 degrees F for 4 & 1/2 hrs or ’til cake test is completed.

>> Berkshire Fruit Cake Recipe

Ingredients:

1 c of kiwi fruit (ripe, peeled and mashed)
1 pc kiwi (whole)
A dash of salt
5 Tbsps of sugar (refined)
2 Tbsp of cornstarch
1 tsp vanilla
2 pcs of eggs; separate yolk and whites
1 c milk (whole); heated
1/2 c whipped cream

Instructions:

Drain 1 c of kiwi (mashed) and remove juice. Using two pans, one with water boiling (double boiler), whisk yolks well.

Add a dash of salt, one half of sugar, cornstarch, 1 tsp vanilla then the heated milk. Blend well and continue cooking (for about eight minutes) til thick. Let it stand and allow to cool.

Whisk the eggwhites til stiff and gradually pour the remaining sugar. Using a spatula, fold in drained kiwi fruit, custard and the whipping cream then pour in goblets.

Chill in refrigerator and top with slices of fresh kiwi fruit before serving.

>> Kiwi Fruit Cream Recipe

Ingredients:

12 oz of lychee (canned, with juice); chilled
1/2 c of canned oranges (Mandarin); chilled
A can of jelly (Grass jelly); chilled

Instructions:

Open the can of jelly and push the jelly out. Cut to half inch cubes then place on a bowl. Add oranges and lychee. Cover then keep inside the refrigerator till needed.

>> Chinese Mixed Fruits With Grass Jelly Recipe

Ingredients:

3 eggyolks
2/3 c of sherry
1 tsp of grated orange rind
2 Tbsps of sugar
1 cantaloupe
2/3 c of whipped cream
2 pints of strawberries
1/2 c of sliced almonds
8 fresh figs
2 c of grapes (green)

Instructions:

Seed the cantaloupe the cut it into slices that are thin & peel. You cut the figs into small wedges then have strawberries halved.

Whisk eggyolks & sugar and place mixture on double-broiler. Whisk 1/2 of the sherry gradually.

Allow to sit over slightly boiling water then whisk ’til mixture will hold shape, about 3 secs once drizzled carefully from the whisk (approx 5 mins).

Remove mixture from water then refrigerate ’til cooled, whisk occasionally. You beat the cream ’til soft-peaks are formed. Fold it into the sabayon w/ remaining portion of the sherry & orange rind.

Arrange the slices of cantaloupe around middle of serving platter. Combine grapes & strawberries then mound at the center. You spoon the sauce evenly over & sprinkle w/ almonds.

>> Autumn Fruits With Sherry Sabayon Sauce Recipe

Ingredients:

1/4 c honey (pure)
1/3 c oil (vegetable)
1 pc egg (regular-sized)
1.5 c flour (whole wheat)
1 tsp of cinnamon powder
1 tsp baking powder
1 c of raisins
1/4 tsp cloves; ground
1 c of walnuts; chopped
1 c of kiwi fruit pulp

Instructions:

Sift whole wheat flour, baking powder, salt & spices. Combine the honey, egg and oil, mix well and blend to flour mixture. Gradually add the rest of the ingredients and mix well.

Pour into greased pans then bake in over set at around 350 degrees F in about forty to forty five minutes. Set aside and let it cool before serving.

>> Kiwifruit Bread Recipe

Ingredients:

8 ounces of chilled fruit-cocktail
1/4 c of non-fat dry powdered milk
2 ground cinnamon
1/2 tsp of vanilla
1 c of milk
1/2 c of cubed ice

Instructions:

In blender bowl, you combine the undrained fruit-cocktail as well as the other ingredients. Have it covered & blend well ’til combined.

You add the cubed ice and continue blending ’til smoothened. Sprinkle w/ more cinnamon as you please. Serve at once.

>> Fruit Smoothie Recipe

Ingredients:

2 c of water (boiling)
3 oz of Jell-O (lemon)
2 c of ice cubes
3 oz of Jell-O (orange)
20 oz of crushed pineapple (canned); drained and save the juice
3 pcs of bananas (large); sliced
2 c of marshmallows (miniature)
1/2 c of cheese (Cheddar); shredded finely

For the Cooked Salad Dressing:
1 c of saved juice (from the crushed pineapples)
1/2 c of sugar (refined)
1 pc of egg (beaten)
1 Tbsp of oleo
2 Tbsps of cornstarch
1 c of whipping cream

Instructions:

Combine lemon Jell-O and a cup of boiling water. Add a cup of ice cubes; stir thoroughly till melted. Fold in the pineapples and pour onto a 13×9x2 inch (baking) pan. Place inside the refrigerator till set.

Do the same with the orange Jell-O with the remaining boiling water and ice. Add marshmallows; stir thoroughly and pour above the layer of lemon. Place inside the refrigerator till set.

Combine saved juice, egg, sugar, butter, and cornstarch inside a saucepan above moderate heat. Stir constantly till thickened. Cover and place inside the refrigerator overnight.

Arrange the bananas over the Jell-O. Combine the chilled dressing and the cream then spread above the bananas. Spread cheese on top.

>> Orange Fruit Salad Recipe

Ingredients:

1 pack frozen fruit berries
Sugar

Instructions:

Cook berries in microwave for about three and a half minutes. Mash and stir using your fork and add some sugar to sweeten.

>> Lightning-Quick Fruit Sauce For Waffle/Pancake Recipe

Ingredients:

8 ounces of creamcheese
A jar marshmallow cream

Instructions:

Mix the cream and cramcheese together. Scoop into jars then seal. Can be used w/ bananas, blueberries and strawberries.

>> Fruit Dip- Appetizer Recipe

Ingredients:

1/2 c of creamcheese at room temperature
1/2 of cored apple; peeled and sliced
2 slices of date nut bread
2 single drops of lemon-flavored juice
1/8 c of unsalted peanuts; chopped

Instructions:

Combine buts and creamcheese in mixing bowl. Have the slices of apple sprinkled w/ juice in order to avoid discolorations.

Take one bread slice, spread w/ cheese & nut mix. Top w/ slices of apples. Use the other bread slice in topping the bread.

>> Kids Cheese & Fruitwich Recipe

Ingredients:

2 c of water (boiling)
2 pkgs of gelatin (3 oz, orange-flavored)
16 oz of peeled apricots (whole, canned)
Water (cold)
2/3 c of sweet wine (white)
1 c of seedless grapes (green)
Banana

Instructions:

Pour (boiling) water onto the gelatin then stir thoroughly till dissolved. Add (cold) water onto the saved syrup from the canned apricots, to get one cup.

Pour the wine and a cup of syrup/water. Stir thoroughly. Pour onto a 4-cup (ring) mold. Place inside the refrigerator till firm or for 5 hrs.

Combine grapes and halved apricots; cover then refrigerate. Dice the bananas and add onto the grapes and apricot; stir them well.

Unmold the gelatin and fill the center with the mixed fruits then place fruits around the jelly too. Serve immediately.

>> Orange Dessert Ring With Fruit Recipe

Ingredients:

Watercress
Lettuce bibb
12 small avocados; seeded, peeled and sliced
2 cups of sectioned grapefruit
Vinegar (sweet)
1 cup of raspberries (fresh)
Oil-based dressing

Instructions:

Line individual serving plates w/ watercress & lettuce. Arrange raspberries, avocado and grapefruit over leaf lining then sprinkle w/ dressing.

>> Berried Avocado Grapefruit Salad Recipe

Ingredients:

2/3 c of juice (freshly squeezed juice)
1/3 c of juice (freshly squeezed lemon)
1 Tbsp of annatto seeds (achiote); ground or pulverized
1 tsp of garlic; chopped finely
1/2 tsp of oregano (dried)
1/2 tsp of cumin (ground)
1/4 tsp of cloves (ground)
1/4 tsp of cinnamon (ground)
2 tsps of salt
12 pcs of hot tortillas
1/4 tsp of pepper (black, freshly ground)
3-1/2 to 4 lbs of chicken; cut to 6-8 serving pieces

Instructions:

Combine juices, anatto, garlic, cumin, oregano, clove, salt, pepper, and cinnamon inside a bowl. Place all pieces of chicken onto a clean shallow (baking) dish; pour over seasoned juice and cover with a plastic.

Marinate for six hrs at a room temp, or twelve hrs inside a refrigerator, turn occasionally.

Line foil on a (large) colander, then arrange chicken inside. Pour over marinade and close foil, sealing chicken with marinade.

Place colander inside a (deep) pot, with water and cover. Let it boil above (high) heat then reduce heat into low.

Let it steam, about 1-3/4 hrs or till chicken becomes tender. Add more (hot) water when necessary.

When done, take out the packed chicken then transfer cooked chicken along with all the sauce onto heated serving platter. Serve immediately with the tortillas.

>> Pollo Pibil (Chicken Steamed With Fruit Juice) Recipe

Ingredients:

2 Tbsps and 2 tsps of sugar (refined)
1/2 pc of vanilla bean; splitted
3 pcs of coriander seeds
1/4 tsp of 5-spice powder
Zest from 1 pc of lime
Zest from 1/2 pc of lemon
1 pc of clove (whole)
1/2 tsp of ginger (ginger); chopped
Mint sprig (fresh)
1 Tbsp of juice (freshly squeezed lime)
Mango
Pineapple
2 pcs of kiwis (large)
2 pcs of passionfruits; halved

Instructions:

Combine 1-1/2 c of water, sugar, (coriander) seeds, (vanilla) bean, five-spice, clove, zests, mint, and ginger inside a saucepan; simmer above medium heat, about 10 mins.

Set on the side, letting it cook. Add juice from lime.

Peel then slice the topmost part of pineapple; slice into four, lengthwise. Save 3 pieces of slices. Slice one piece crosswise to 1/8 inch thick.

Peel mango then slice (lengthwise) into 1/8 inch thick disk (parallel to pit). Peel kiwis then cut to half (lengthwise). Cut all the lengthwised fruits into wedges, make them thin.

Divide evenly then place on 4 (soup) bowl; arrange them decoratively. Strain saved syrup; divide it equally onto four servings and cover using plastic wrapper. Refrigerate for 1-4 hrs.

Scoop out the pulp from passionfruits and garnish on each serving. Serve.

>> Alain Senderen’s Salade De Fruit Exotique Recipe

Ingredients:

2/3 c of milk (skim)
1 Tbsp of oil (vegetable oil)
1/4 c of egg product (cholesterol-free)
2 c of baking mix (Bisquick)
2 Tbsps of sugar (refined)
1/4 c of fruit filling (any flavor)

For the Glaze:
2/3 c of confectioner’s sugar
4 tsps of water

Instructions:

Heat the oven at 400 degrees F. Grease the base of 12-cup medium-sized muffin pan. Combine oil, egg, and milk inside a bowl; stir them well.

Add baking mix, and sugar; stir thoroughly then add glaze till moistened. Pour the batter equally onto the cups. Place a teaspoon of filling on the middle of each cups.

Bake for 13 to 18 mins or till golden. Let it cool for a while then take them out from the cups and drizzle glaze on top.

To make the glaze, combine water and confectioner inside a bowl. Stir thoroughly till smooth.

>> No-Cholesterol Fruit-Filled Muffins Recipe

Ingredients:

1 pack of IMO fat-free sourcream (16 ounces)
1 Tbsp of honey
1 tsp of juice from lime fruit
1/3 c of seedless fruit jam (preferably raspberry)
1/4 tsp of lime zest (grated)

Instructions:

Combine sourcream, honey, jam, lime zest and juice. Blend very well, have it covered & refrigerated for hours.

>> Berry Delite Fruit Dip Recipe

Ingredients:

6 pcs carrot; grate
2 & 2/3 c of sugar (refined)
2 & 2/3 c of water
1 lb of raisins
4 tsps of baking soda
2 Tbsps of butter
4 c of flour (all purpose)
2 tsps of ground cloves
2 tsps of cinnamon powder
2 tsps of salt
2 tsps of allspice
1 lb walnuts (or pecans)
1 lb of candied fruits

Instructions:

Mix first nine ingredients in pot, and bring to boil for five minutes then let it stand to cool. Add flour, baking soda and the remaining ingredients.

Blend well and then pour mixed batter inside a greased pan.

Set oven to 325 degrees F and bake for an hour. You may also brush rum over cake once it’s cool then wrap it with aluminum foil.

>> Maureen’s Carrot Fruit Cake Recipe

Ingredients:

1 c of pineapple (crushed, canned, w/ juice)
3-1/2 oz of instant pudding mix (coconut)
3/4 c of milk (whole)
1/2 c of sour cream (dairy)

Instructions:

Place pineapple with the juice inside the processor. Add pudding mix, milk, and sour cream; process till smooth. Transfer on a container and refrigerate overnight. Serve together with (fresh) fruit.

>> Pina Colada Fruit Dip Recipe

Ingredients:

1 tsp of oil (vegetable)
1/2 c of water
4 Tbsps of coconut; grated
3 bayleaves
1/4 tsp of powdered curry
1/4 tsp of powdered cloves
1/4 tsp of turmeric (ground)
1 c of onion; chopped
4 c of unseasoned white-rice; cooked
1 tsp of cinnamon powder
Pepper
Salt

Instructions:

Combine 2 Tbsps water, oil & onion in a large stick-free skillet. Place over high-heat & cook, stir occasionally ’til water will evaporate & onions are slightly browned.

Pour in rest of the water & as well as all remaining ingredients. Adjust heat and have it covered. cook ’til well-heated. Remove the bayleaves before you serve the dish.

>> Burmese-Style Coconut Spiced Fruit Rice Recipe

Ingredients:

Oil (vegetable)
40 shrimp-chips
1 Tbsp of peanuts (unsalted)
1 ounce of dry shrimps; soaked into heated water (30 mins)
1 Tbsp of sesame seed
2 ounces of fresh pork-sides
1 medium cucumber (unpeeled); halved lengthwise, seeds removed & thinly sliced
Salt
2 ounces of shrimps in shell (uncooked)
1 shredded large carrot
1 ounce of chicken; cooked & sliced thin into strips
1 c of bean sprouts (fresh)
1 Tbsp of mint; chopped
1 large grapefruit; peeled, sectioned crosswise, cut into 1-inch pcs
1/2 Tbsp of lemon-grass
Sprigs (cilantro)
1 minced garlic clove
1 & 1/2 Tbsps of Nuoc-Mam sauce plus 1/4 tsp
Blackpepper powder
1/2 Tbsp of sugar
1 seeded chili-pepper; minced
2 large eggs
1/2 Tbso of vinegar (rice)
1/2 Tbsp freshly squeezed juice of lime

Instructions:

For your pancakes, you beat eggs, pepper and Nuoc-Mam sauce w/ 12 tsp of water. Brush bottom part of stick-free omelet-pan w/ oil then place it over mid-heat ’til heated through.

Pour one-half of mix then tilt pan quickly to evenly spread your mixture. Pancakes must be as thin as paper. Turn & cook the opposite side about fifteen secs. Set it aside.

Combine chili, garlic, sugar, juice, Nuoc-Mam sauce & vinegar in mixing bowl, stirring to thoroughly blend. Set it aside this dressing for a while.

Pound the dry shrimps in processor ’til finely crushed. Set it aside. You cover pork w/ water then boil slowly over high-heat.

Adjust heat then boil it for another 30 mins or ’til juice runs clear once you pierce pork meat. Rinse pork w/ ice water when done.

Cook the fresh shrimps in rapidly-boiling water for 2 mins or ’til it starts to be pink. Rinse w/ ice water then drain, have them peeled, deveined then sliced into halves lengthwise.

Shred shrimps then set them aside. Sprinkle a bit of salt all over carrots and cucumber then allow to stand about fifteen mins. Rinse w/ ice water then squeeze well manually.

Dip beansprouts quickly in boiled water w/ salt. Rinse w/ ice water then drain well. Cut pancakes evenly in thin strips.

You combine them into dry shrimps, shredded fresh shrimps, carrot, cucumber, chicken, beansprouts, lemon-grass, mint, sesame seed and grapefruit.

Mix thoroughly manually then have your dressing mix poured over recently prepared mix. Transfer into serving platters then sprinkle w/ peanuts. Garnish w/ cilantro then serve w/ shrimp-chips.

>> Chicken Salad W/Grapefruit-Mint & Lemon Grass Recipe

Ingredients:

2 c of self raising flour
3/4 c of butter (or margarine)
2/3 c castor sugar
1 dash of salt
3 pcs of eggs
2 Tbsp of milk
Rind from 1 pc orange
3 oz mixed dried fruit

Instructions:

Lightly butter an eight inch (square) pan lined with wax paper. Whisk butter and castor sugar to cream in a mixing bowl, adding eggs (one each time) and beating well.

Sift flour then fold in together with milk. Next, add dried fruits and orange rind and mix well. Put mixture in pan and in an oven set at 150 degrees F, then bake forty to forty five minutes.

Cool in a rack then slice into bite-sized pieces to serve.

>> Light Family Fruit Square (Scottish) Recipe

Ingredients:

1 pc of pineapple (baby, with leaves)
1 pc of apple (red)
Juice from 1 pc of lemon

For Syrup:
Juice from 1 pc of lemon
2 tsps of sugar (refined)
2 Tbsps of liqueur (Grand Marnier)

For the Fruit Salad:
Seasonal fruits (fresh such as orange, apple, banana, mango, pear, kiwi fruit)
Cream

Instructions:

Combine sugar and juice on a saucepan; simmer it for five mins, while stirring constantly, till sugar has completely dissolved. Add the liqueur and stir them well. Set syrup on the side.

Prepare seasonal fruits then pour in syrup; toss them well. Cut pineapple into half (vertically), with its leaves. Using a sharp grapefruit knife, scoop its flesh on each half. (Flesh must remain one piece)

Place the tossed fruits on the shells of pineapple. Slice (red) apple then dip them onto the juice of lemon, to avoid discoloration. Slice flesh of pineapples.

Arrange the slices (apple and pineapple) alternately above the fruits inside the shells decoratively. Serve with cream on the side.

>> Pineapple Fruit Salad Recipe

Ingredients:

2-3/4 c of juice (freshly squeezed pink grapefruit)
5 envelopes of gelatin (unflavored)
1/2 c of sugar

Instructions:

Combine gelatin and a cup of juice; let it stand for 5 mins till softened.

Combine 1-1/2 cups of water and sugar in a saucepan above moderately high heat; let it boil while stirring occasionally till sugar has dissolved.

Pour the hot syrup above the gelatin and mix thoroughly till the gelatin has dissolved. Add the rest of the juice; stir thoroughly.

Pour on a 9×13-inch Pyrex or glass dish. Cover then place inside the refrigerator till set, or about four hrs. Before serving, cut the gelatin to 1-inched cubes. Serve on chilled stem glasses.

>> Pink-Grapefruit Gelatine Recipe

Ingredients:

Canned pineapple (chunks, light syrup)
1/4 c of sugar (brown)
1/2 tsp of orange zest; grated
1 Tbsp of coconut
2 pcs of oranges (medium)
2 pcs of apples (medium, unpeeled); diced

Instructions:

Drain the pineapple and save a quarter cup of juice into the saucepan, place the pineapple on the side. Add orange zest and sugar; heat till sugar has dissolved.

Peel then section the oranges onto a bowl; save its juice if any. Add pineapples and apples. Add in the mixture of juice; stir it gently.

Place inside the refrigerator. Serve chilled and sprinkle coconut on top.

>> Ambrosia Fruit Recipe

Ingredients:

1 small honeydew-melon
1 c of grapes (blue)
12 halved walnuts
2 oranges
Leaves of lettuce
8 ounces of yogurt
1 Tbsp of juice from an orange
1 Tbsp of juice from a melon
1 Tbsp of catsup (tomato)
A dash of salt
2 Tbsps of evap milk
A dash of pepper (white)

Instructions:

Using a baller, scoop the flesh of lemon out. Peel oranges & remove membranes. Slice them crosswise. You slice the grapes into half & have the seeds remove.

Place lettuce-leaves in glass dish. Arrange the melons, grapes, & oranges beautifully into dish. Top w/ walnuts.

Blend and mix well your yogurt, juices, catsup, milk, salt and pepper. Stir thoroughly then pour over the fruits. Allow to stand for 30 mins for fruits to absorb dressing.

>> Fruchtsalat Mit Nussen (Fruit Salad With Nuts) Recipe

Ingredients:

1 c of butter
1 & 1/4 c of sugar
6 squares of chocolates (semisweet, 1 ounce each)
3 eggs (large)
1/4 tsp of salt
3/4 c of halved walnuts
1 c of flour (all-purpose)
1 c of red cherries (candied); cut in half
3/4 c of halved walnut
1 c of greed pineapples (candied); sliced into half wedges

Instructions:

Melt chocolate and butter in thick saucepan placed over low-heat. Stir often times. Remove saucepan from the heat then cool for 15 mins.

Add the sugar in. Gradually add the eggs in, stir well every after addition. You add the salt and flour, stir ’til blended. Add the cherries in and pineapple, walnuts and pecans.

You spoon the mixture carefully into four floured and greased 5 & 3/4″x3 & 1/4″ x2 ” loafpans.

Have it baked for about 35 mins at three hundred fifty degrees Fahrenheit ’til cake test is completed. Cool the pans completely on racks for 10 mins. Remove cake from pan then continue cooling racks.

Place cakes inside sealable thick plastic-wrap then refrigerate for 8 hrs before slicing.

>> Chocolate Fruitcakes Recipe

Ingredients:

1/4 c of dry apricots; halved then quartered
2 Tbsps of dry wine (white)
1 & 1/2 tsps or red-wine vinegar
1/4 c of onions
2 Tbsps of unsweetened juice (orange)
2 c of chicken-breast; chopped & cooked
1/4 c of toasted almonds; sliced
1/2 c segments of orange; chopped coarsely
1/2 c of seedless green or red grapes
1/4 c of freshly chopped parsley
1/8 tsp of salt
1/4 tsp of pepper
A dash or redpepper
4 red lettuce leaves

Instructions:

Combine apricots, vinegar, juice, wine and onions in saucepan. Have it boiled then set it aside and cool completely.

Combine the apricot mix w/ orange, chicken, grapes, parsely, almonds, peppers and salt in separate bowl. Chill w/ cover for 1-2 hrs. Spoon the chicken mix into platters lined w/ lettuce then serve.

>> Cold Fruited Chicken Recipe

Ingredients:

1 beaten egg
2 Tbsps of shortening
1/4 tsp of nutmeg
1/2 c of sugar
1/4 tsp of salt
1/4 tsp of cinnamon
3 tsps of baking powder
1 c of unsifted flour
1 c of uncooked breadfruit (ripe)

Instructions:

Combine shortening, breadfruit and egg in mixing bowl. Blend thoroughly. Sift all of the dry components together then stir egg mix in. Mix very well.

Drop spoonfuls of mixture into well-heated fat then fry them ’til golden-brown. Drain donuts on paper-towels or brown paper bag. Then shake donuts in bag w/ sugar so that donuts will be coated evenly.

>> Breadfruit Donuts Recipe

Ingredients:

3 c of sliced fruits
A pinch of cinnamon (ground)
A pinch of salt
Juice squeezed from half lemon

Instructions:

Place mixed fruits in pot. Add enough amount of water to have all fruits covered. Cook ’til soft. Thoroughly drain once done.

Add in remaining ingredients and transfer into processor w/ steel blades then puree the mixture. Spread 1/4-inch thick of puree carefully into heavily greased flat baking sheets w/ edges.

Leave sheets in oven heated at lowest temperature for a minimum of 6 hrs. Cut finished product into 3×4-inch pcs then roll each piece up carefully in waxpaper.

Store them on tightly-sealed containers inside the freezer ’til ready to use.

>> Fruit Leather Recipe

Ingredients:

1 pc of grapefruit (pink, large); peeled, seeded, and quartered
2 pcs of oranges (Navel or Valencia); peeled, seeded, and quartered
2 pcs of lemons or limes (or 1 pc of each fruit); peeled, sliced, and quartered
2 c of water
1/4 c of liqueur (Grand Marnier or Cointreau)
5 c of sugar (refined)

Instructions:

Get pulp inside membranes of grapefruit; place on a pot. Add pulp of orange onto the pot. Scrape pith on orange skins; cut into (thin) strips. Do same to grapefruit skins.

Slice the lemons or limes into (thin) strips and so with pithed skins. Place onto the pot then add water; let it boil. Once boiling, lower down heat; simmer for 20-30 mins.

Take out from heat then let it stand, about 12 hrs (or overnight). Add sugar; let it boil quickly for 45-60 mins, till reaches 220-225 degrees F on sugar thermometer.

Stir occasionally to avoid scorching then add in the liqueur (if preferred).

>> Orange-Grapefruit Marmalade Recipe

Ingredients:

2 c sugar
1 pack cream cheese (8 oz)
2 c self-rising flour
1 tsp. vanilla
2 tsp baking soda
2 pcs eggs (regular size)
2 c. crushed pecans
2 cans pineapple (crushed, 20 oz); undrained
Icing
1 box confectioners’ sugar
1 stick butter

Instructions:

Mix all ingredients; grease and flour a 9×13 inch pan (or use Pam non-stick spray). Pour batter into pan and bake inside a 350 degree oven for 40 minutes.

Mix ingredients; beat until smooth. Spread on top of Mexican Fruit Cake. (If you prefer your icing to be less sweet, use 1/2 to 3/4 box of confectioners’ sugar)

>> Mexican Fruit Cake Recipe

Ingredients:

1 c of juice (fruit)
1 c of fruit (canned, fresh, or frozen)
10 pcs of popsicle sticks (or molds)

For the Fruit & Cream Pops:
1 c of juice (fruit)
1 c of cream (light)
or
1 c of half and half
1 tsp of honey (honey)
1/2 tsp of vanilla extract
10 pcs of popsicle sticks (or molds)

Instructions:

Combine juice and fruit inside the blender; blend thoroughly. Pour onto cups or molds; place inside the freezer. Once almost frozen, insert the sticks. Continue on freezing till firm.

(Fruit & Cream Pops)

Combine cream and fruit; mix thoroughly. Add vanilla and honey; whip thoroughly till blended well. Freeze inside an ice cube tray or a container for forty mins.

Once almost frozen, spoon onto cups/molds and insert the sticks. Continue on freezing till firm.

>> Plain & Fancy Fruit Pops- Ice Cream Recipe

Ingredients:

4 c of fruit (blueberry, raspberry, cherry, or peach)
1 tsp of juice (lemon)
2 c of flour
3/4 c of milk
1 tsp of salt
1 Tbsp of butter (unsalted)
2 c of sugar (refined)
4 tsps of baking powder (Calumet)

Instructions:

Combine flour, salt, and Calumet; add butter and cut. Add milk; mix them well. Combine fruit, juice, and sugar; add onto the batter then mix them well. Pour onto a greased mold and cover it tightly.

Steam it for forty-five mins. Serve along with chilled cream.

>> Steamed Fruit Mush Recipe

Ingredients:

4 c of blueberries/4 c of strawberries (fresh); halved
OR
4 c of peaches (fresh); peeled then sliced
1/2 c of corn syrup
1 c of cream (heavy)
2 Tbsps of cornstarch
1 pc of pie shell or crust (baked)
2 Tbsps of water
2 tsps of juice (lemon)

Instructions:

Blend a cup of any fruit inside a blender for half a min, covered. Combine water and cornstarch inside a saucepan then mix till smoothened.

Add blended fruit, juice, and syrup; let it boil above moderate heat while stirring continuously. Continue boiling for a min. Transfer onto a bowl and cover the surface using a parchment paper.

Let it cool for 1 hour then add the rest of the fruit. Place inside the refrigerator for 3 hrs or till set.

>> 9 Minute Fresh Fruit Pie Recipe

Ingredients:

1 Tbsp of oil
1 & 1/2 c of cornflake crumbs
2 c of melted mini marshmallows
1 c of fat free sourcream
2 Tbsps of skimmed milk
4 ounces of fat free creamcheese; softened
17 ounces of fruit-cocktail w/ syrup; drained
2 tsps of pure extract (vanilla)

Instructions:

Prepare the oven. Heat it to three hundred fifty degrees Fahrenheit. Grease and lightly flour one 9-inch pie tin, set it aside.

Crust: You combine crumbs & oil in small bowl. Tightly press mixture into greased pan. Have it baked for about 10 mins.

Heat milk and mallows in saucepan placed over low-heat ’til mallows are fully melted. Allow to cool for about 10 mins.

In separate bowl, you combine extract, sourcream and creamcheese, stir very well ’til smooth. Add the marshmallow mix in, as well as your canned cocktail.

Carefully turn out into baked crust. Have it chilled ’til set.

>> Cheesecake Fruit Pie Recipe

Ingredients:

1 pc kiwi fruit; peel & slice
3 tsp sugar (refined)
1 Tbsp of lime juice (fresh)
2 ozs of rhum
Adrop food color (green), optional
8 pcs crushed ice cubes
2 kiwi fruit slices

Instructions:

Mix all your ingredients (except slices of kiwi) and using a food processor, blend thoroughly to smoothen. Pour in tall (or stemmed) glasses and decorate the edge with kiwi fruit slice.

>> Kiwifruit Daiquiri Recipe

Ingredients:

16 ozs of cherries (Bing ); drain well
16 ozs of cherries (Royal Ann); drain well
16 ozs of sliced peaches; drain
20 ozs of pineapple (chunks); drain
11 ozs of orange (Mandarin); cut in sections
1 pc lemon; grate & use rind
1/3 c of raisins (light)
1/4 c ginger (crystallized); mince
1/4 c melted butter
1/2 c of sugar (brown)
1 tsp of powdered curry
1 can filling (21 oz cherry)
1/4 c of rum (or brandy or sherry)

Instructions:

Spread butter on a nine by thirteen inches dish (glass, and for baking). Mix all fruits and place in the dish. Grate the lemon peel and top the mixed fruits with the rind.

Melt butter then add sugar, powdered curry (optional) then pour over fruit mixture. Pour cherry pie filling then the rum.

Place in oven set at 350 degrees F and bake for about forty five minutes. Can be served hot with meat or cold and chilled (as a dessert).

>> Hot Cherry Compote Recipe

Ingredients:

1 & 1/4 pound of pork (boneless); cut into 3/4-inch strips
1/4 c of Dorothy-lynch reduced-calorie dressing
2 Tbsps of soysauce
4 tsps of cornstarch
1 pack of frozen pea-pods; thawed slightly
5 Tbsps of oil (salad)
2 Tbsps of water
Hot rice (cooked)
1 c of halved apricots; drained & sliced (reserve syrup)

Instructions:

Combine dressing, 3 tsps of cornstarch and dressing then pour into meat. Marinate it for 15 mins. You heat four tablespoons of oil in large-sized skillet.

You drain the pork & reserve the marinade. You add the pork into skillet then cook it over high-heat, stir for 4-5 mins or ’til meat cooks.

Remove the meat then set it aside. You drain the skillet. Add the remaining oil into wok. Blend peas then stir-fry them for 30 secs. Pour in water then cover & steam for 30 secs.

Stir apricots and pork into mixture. Dissolve the constarch into reserved apricot-syrup the add rest of the marinade.

You add this mixture into skillet, heat and stir well ’til sauce is thickened. Serve w/ 1/2 c of hot rice.

>> Chinese Fruited Pork Recipe

Ingredients:

A pint of unsweetened blueberries (frozen)
Honey/Any other sweetener
1/2 c of buttermilk

Instructions:

Combine 1/2 butter milk and berries in processor w/ steel cutting blade. Pulse ’till blueberries are chopped coarsely. Stir using spoon.

Have it covered & process while adding rest of buttermilk gradually through an opening in the processor’s cover. Remove cover & redistribute the fruit.

Cover & pulse again ’til mixture becomes smooth & appears like a soft ice-cream. Add honey/or other sweetener by drops if necessary.

>> Buttermilk Fruit Sherbet Recipe

Ingredients:

3/4 c of gingersnaps; chop finely
1/2 c of Graham crackers; crushed finely
1 Tbsp sugar (refined)
3 Tbsps melted butter
1 pack gelatin (unflavored)
1 can of pineapple (sliced & in 8-oz cans)
2 pcs bananas (small-sized)
2 c strawberries; sliced
2 pcs peeled kiwi; sliced

Instructions:

Mix well the ginger snaps, sugar and crushed Graham crakers then add melted butter and stir til lumpy. Using a nine inch pie pan, press mixture well on the bottom, then sides forming an even and firm crust.

Put in oven and bake at 375 degrees F for about five minutes then set it aside to cool.

Add about one and a half cups of unsweetened juice (pineapple) into the sweetened one from the canned pineapple slices.

Stir in the gelatin powder til dissolved and inside a saucepan over moderate heat, slowly stir the mixture until near boiling and with the gelatin completely dissolved.

Set it aside to cool (to speed this up, you may put the mixture over a bowl of cube ice or iced cold water).

Evenly spread a third cup of this glaze at the bottom of the crust. Put in sliced bananas and top again with glaze.

Repeat procedure with strawberries, then the pineapple and finish the prepared glaze (pineapple with gelatin) and then top this with strawberries and let chill (two to four hours) in the refrigerator.

Top the pie with the sliced kiwi then serve.

>>Glazed Fruit Pie Recipe

Ingredients:

A pkg of orange gelatin (sugar-free, 4-serving-size package)
3/4 c of water (boiling)
1/2 c of juice (orange, add ice cubes to get 1 cup)
1 c of milk (lowfat or nonfat)

Instructions;

Combine (boiling) water and gelatin, mix thoroughly till gelatin has dissolved completely. Add the juice with the ice; stir thoroughly till ice have dissolved. Stir in the milk and refrigerate.

Serve chilled. Garnish slices of oranges if preferred.

>> Orange Fruit Cremes Recipe

Ingredients:

4 skinless and boneless chicken-breast halves
1 Tbsp of butter or margarine
1 Tbsp of water
4 & 1/2 oz of peas; strained
2/3 c of cranberries
1 onion (green); sliced
2 c of hot and cooked brown-rice
2 Tbsps of cheese (Feta, 1 oz); crumbled

Instructions:

Heat the butter in ten-inch skillet ’til hot. You cook the chicken halves in butter ;til browned on each side. Pour water in. Spoon the pears on top of the chicken.

You heat the mixture well ’til boiling then reduce the heat. Have it covered and let it simmer for 10 mins. Sprinkle the cranberries all over the chicken.

You cover & simmer for another 5 mins or ’til chicken gets cooked. Serve w/ cooked rice, then sprinkle w/ onion & cheese.

>> Chicken With Fruit & Cheese Recipe

Ingredients:

1/2 c of raisins
1 c of dates; chopped
1/2 c of cranberries (dried)
1 c of water (at room temperature)
1/4 tsp of salt
4 Tbsps of margarine (lowfat)
2 pcs of Egg Beaters
1 tsp of vanilla
1 c of flour (all purpose)
1 tsp of soda (Arm & Hammer)

Instructions:

Combine water, raisins, dates, and cranberries inside the saucepan; let it boil. Continue boiling for 5 mins. Add salt and margarine; stir thoroughly. Let it cool on the side.

Add egg beaters, vanilla, flour, and soda; stir them well till mixture becomes moist. Spoon onto greased (mini-muffin) pans. Bake inside preheated oven, 350 degrees F for fifteen mins.

>> No-Sugar Fruit/Nut Muffins Recipe

Ingredients:

2-1/2 c of flour (all purpose)
1 tsp of baking soda (Arm & Hammer)
1/2 tsp of baking powder (Calumet)
1/2 tsp of cloves (ground)
2 tsps of cinnamon (ground)
1/4 tsp of salt
3/4 c of sugar (dark brown)
1 c of oats (quick, not instant)
3/4 c of sugar (white)
1 c of softened butter (salted)
2 pcs of eggs (large)
2 tsps of vanilla extract (pure)
1/2 c of canned pineapples (crushed); drained
2 c of carrots; grated
1 c of walnuts; chopped

Instructions:

Preheat the oven at 350 degrees F. Combine baking soda, flour, Calumet, cloves, oats, cinnamon, and salt inside a bowl; mix thoroughly. Set on the side.

Combine sugars and butter; beat thoroughly till grainy. Scrape the sides. Add vanilla extract and eggs; beat moderately till fluffy and light. Add pineapple, walnuts, and carrots; blend them well.

Add the mixture of flour; beat gently till combined, don’t over mix. Scoop a teaspoonful of the mixture; drop on ungreased cooking sheets, about 1.5-inches apart.

Place inside the preheated oven and bake for 13 to 15 mins, without browning them. Transfer the cookies at once onto a flat and clean surface. Let them cool.

>> Mrs. Fields Carrot Fruit Jumbles Recipe

Ingredients:

2 c of flour (unbleached)
1 c of fruit-cocktail
2 eggs (large)
1 & 1/2 c of sugar
A pinch of salt
2 tsps of baking soda

Instructions:

Prepare a 9×13″ pan. Blend all of the ingredients into it. Best when manually mixed w/ your hands.

Bake for 40 mins at three hundred fifty degrees Fahrenheit.

>> Fruit Cocktail Cake Recipe

Ingredients:

2 c orange (or any citrus) peel; chop
2.5 c of pitted & chopped dates
2 c of raisins (seedless)
2 c of raisins (seeds removed)
1.5 c of currants
1/2 c of brandy (or fruit juice)
1.5 c of almonds; blanch
1.5 c of cherries (Maraschino); drain & chop
1/2 c of cherry (Maraschino) juice
4 c of flour
1 can pineapples (crushed, 19 oz)
2 c of sugar (refined)
1 c of jam (strawberry)
2 tsp of cinnamon powder
1.5 tsp of baking soda
1/2 tsp of allspice
1 tsp of cloves
2 c of sugar (brown)
2 c of butter
12 pcs eggs
more brandy

Instructions:

Mix all the fruits inside a big bowl and pour brandy (or fruit juice). Cover the bowl then set aside overnight. Using your saucepan, mix pineapple, 2 cups of sugar and boil.

Lower heat, remove cover then stir often til the mixture becomes thick. Take off the stove, add cherry (liquid) then jam & let it stay inside the refrigerator overnight.

Line with wax paper & grease six (nine by five inch pans). Combine the flour, salt, spices and baking soda inside your bowl. Coat the fruits with flour mix. In another bowl, soften butter then add 2 cups of sugar.

Add eggs and mix thoroughly. Gradually add flour & pineapple mix to the batter. Place batter inside your greased pans. Set oven up to around 275 degrees F then bake for 1.5 to two hours.

When done, allow to cool then brush brandy on. Wrap with foil. Cake may be allowed to age up to six weeks.

>> Christmas Special Fruitcake Recipe

Ingredients:

1 lb of candy (orange slice); cut up
2 c of chopped pecans
1 c of chopped dates
1 c of grated coconut
1 c of butter
1-1/2 c of sugar (refined)
4 pcs of eggs
2 c of flour (all purpose)
1 tsp of baking soda (Arm & Hammer)
1/2 tsp of salt
1 tsp of vanilla extract
1/2 c of buttermilk

For the Glaze:
1/4 c of juice (orange)
1/4 c of juice (lemon)
1/4 c of sugar (white)
1/4 c of butter

Instructions:

Preheat the oven (300 degrees F). Grease a Bundt pan then coat with small amount of flour. Place on the side.

Combine (1/4 cup) flour, candy, dates, pecans, and coconut inside a bowl; mix thoroughly and set on the side. Beat sugar with butter till fluffy and creamy. Add the eggs individually, while beating continuously.

Add vanilla; stir thoroughly. Combine remaining flour, soda, and salt; Alternately add onto the mixture of butter with the buttermilk. Add the mixture of nuts; mix thoroughly. Pour the batter onto the pan.

Bake inside preheated oven, at about two hrs; take out from the oven. Spoon over the glaze while cake is still warm.

To make the glaze, combine butter, juices, and white sugar on a saucepan. Cook above gentle heat till sugar has dissolved completely.

>> Orange Slice Fruitcake Recipe

Ingredients:

1 & 1/2 pounds of boneless sirloin-steak; cut in 1-inch thick
2 tsps of freshly squeezed juice of lemon
1/4 tsp of redpepper powder
1 peeled mango (ripe); slice in 3/4-inch pieces
1 & 1/2 tsp of powdered curry
1 c of yogurt (plain)

Instructions:

Freeze the beef partially ’til firm then slice it into 1/8-inch thick cuts. Combine juice, yogurt, redpepper and curry. Place the strips in the marinade and pour into plastic-bag.

Seal bag tightly then marinate beef in the fridge for 30 mins, turn occasionally. Soak 12-inch bamboo sticks or skewers in clean water. You peel the mango then cut it into 3/4-inch slices.

Remove the beef slices from your marinade. Then thread beef cuts in equal amounts & your mango slices in every skewer. You place the kabobs above grid placed over mid-coals.

Grill kabobs for 405 mins, turn once. Dust w/ salt.

>> Beef & Fruit Kabobs Recipe

Ingredients:

2 c of Cool Whip; thawed inside the refrigerator
3-3/8 oz of Instant Pudding or Filling (lemon, Jell-O)
1 c of sour cream (dairy)
4 Tbsps of amaretto

Instructions:

Combine amaretto and (sour) cream inside a bow; whisk thoroughly. Add pudding or pie filling mix; stir thoroughly. Fold in the (Cool) Whip.

Place inside the refrigerator, covered, for hours (or overnight). Serve chilled with fresh slices of fruits.

>> Amaretto Fruit Dip Recipe

Ingredients:

1 ripe banana
1/2 c of orange-flavored juice
Cubes of ice (optional)
1 Tbsp of grenadine-syrup
1/2 c of pineapple-flavored juice

Instructions:

Peel the banana then slice into smaller pieces. You place inside your blender. Pour juices in and grenadine-syrup, blend it for 30 secs or ’til smoothened.

Add cubes of ices then continue blending for one more minute or ’til frothy and creamy.

>> Caribbean Fruit Shake Recipe

Ingredients:

1-1/2 Tbsps of butter
1-1/2 c of flour (AM, multi blend)
1 tsp of baking powder (non-aluminum)
1/2 c of honey (pure)
1 pcs of beaten egg (or egg replacer)
1 c of milk (or milk substitute)
2 c of fruit (fresh or canned); drained

Instructions:

Melt the butter on a 9×9-inch square baking pan. Combine flour, non-aluminum (baking) powder, egg, milk, and honey; mix thoroughly. Pour onto the buttered pan.

Place the fresh/canned fruits above the batter; spread evenly. Bake for half an hour, 400 degrees F.

>> Multi Blend Fruit Cobbler Recipe

Ingredients:

1 c of buttermilk
1 tsp of vanilla
Sweetener
1/2 c of fruit (frozen)

Instructions:

Slice fruits into small chunks. Combine all of the ingredients in blender. Blend thoroughly then pour into serving glasses.

>> Buttermilk Fruit Shake Recipe

Ingredients:

1.5 c of all-purpose flour
1/2 tsp of salt
3/4 c of flat beer
1 c oil
1/4 c of jellied sauce cranberry-sauce
2 tsps of baking-powder
A dash of pepper
2.5 c of cooked turkey; sliced into large pieces
1 small apple; peeled, cored & sliced
1 Tbsp of honey

Instructions:

Mix flour, pepper, baking powder & salt in mixing bowl. Pour beer in ’til mixture turns smooth. Heat the oil in large-sized skillet. Dip apples & turkey cuts into batter & have them evenly coated.

Separate the pieces slowly then you fry in batches in well-heated oil ’til golden-brown. Drain them on paper-towels.

Beat jellied sauce & honey in bowl ’til smoothened. Pass around as a dip w/ prepared dish.

>> Beer Batter Turkey Recipe

Ingredients:

1 pkg of softened cream cheese (8 oz)
1 Tbsps of grated orange zests
2 Tbsps of juice (orange)
1/2 c of powdered sugar
1 pc of pie crust (crumb, 8 inch)
6 pcs of tart shells (crumb)
2 c of fruit (fresh, like whole berries)

Instructions:

Combine cream cheese, juice, zests, and powdered sugar; beat thoroughly till fluffy and creamy. Fill the (tart) shells or (pie) crust with the mixture and refrigerate till thoroughly chilled.

Sprinkle sugar above the fruits.

>> No-Bake Fresh Fruit Tart Recipe

Ingredients:

4 c of tea (cold)
4 c of juice (orange)
4 pcs of lemons; juiced
4 pcs of oranges; sliced thinly
2 c of sugar (to taste)
12 c of ginger ale
Mint bunch (fresh)
4 c of soda water/sparkling water

Instructions:

Combine juices, tea, sugar, and slices of oranges; stir thoroughly till sugar has dissolved. Place inside the refrigerator till chilled. Add soda water and (ginger) ale then serve. Garnish mint leaves.

>> Old Fashioned Fruit Punch Recipe

Ingredients:

1 c of sliced mangoes
1 c of diced bananas
3 Tbsps of sugar (refined)
1 c of pineapple tidbits (fresh)
1 c of diced avocado
1 c of orange sections
1/2 c of yogurt (nonfat)
2 Tbsps of juice (orange)
Dash of salt
1 pc fresh young coconut (grated)

Instructions:

Mix fruits in a salad bowl. Combine yogurt, dash of salt, sugar and juice. Then, pour over fruits and blend well. Chill in a refrigerator for about 30 mins. then top with coconut before serving.

>> Mango Tropical Fruit Salad Recipe

Ingredients:

Apricot sauce for basting
1/2 c of cheese (Ricotta)
1 tsp of grated orange zest
1/4 c of apricot
2 Tbsps of softened butter
1 c of sliced apricots
1 beaten egg (large)
6 pcs flour-tortillas (8-inches)
1/4 c of sugar
8 ounces of softened creamcheese

Instructions:

Prepare the oven. Heat it to five hundred degrees Fahrenheit. Mix cheese, creamcheese, orange zest and sugar thoroughly in bowl.

Spoon 1/4 c of this mixture and mound at center part of every tortilla, then top w/ 1 Tbsp preserves. You fold 1 tortilla end about an inch over your mixture.

Then you fold carefully the left and right side over folded edge. Fold remaining edge overlapping the other edges. Brush edges w/ egg and seal.

You brush every tortilla w/ margarine. Arrange w/ seam-side-down on jelly-roll pan (15&1/2 x 10&1/2″). Bake for 8-10 mins ’til chimichangas are slightly browned and your filling is well-heated.

Serve w/ apricot sauce & apricots.

>> Breakfast Fruit Chimichangas Recipe

Ingredients:

1 c of ocean-spray cranberries; chopped coarsely
1 Tbsps of grated orange zest
1/2 c of chopped nuts
2 c of flour (all-purpose)
1 c of sugar
1/4 c juice from an orange
1 tsp of salt
1 & 1/2 tsp of baking powder
1/2 tsp of baking soda
1 well-beaten egg
2 Tbsp of shortening

Instructions:

Prepare the oven. Heat it to three hundred fifty degrees Fahrenheit. Heavily grease then flour lightly 9×5x3-inch loaf-shaped pan. You prepare the nuts, peel and cranberries then set mixture aside.

Mix sugar, salt, baking soda and powder and flour in bowl. Cut the shortening in. Stir the juice, peel and egg into mixture. Mix ’til moist. Fold the nuts & cranberries in.

Spoon mixture into greased pan. Have it baked for 60 mins or ’til cake test is completed. Completely cool it on racks for 15 mins. You remove the cake from bake pan then cool. Store w/ wrap overnight.

>> Cranberry Fruit Nut Bread Recipe

Ingredients:

11 ounces can on drained oranges (Mandarin)
1/2 c of pineapple juice
13 & 1/2 ounce can chunks of pineapple; drained
1 & 1/2 c of mini mallows
3 & 1/2 c of desiccated coconut
2 c of sourcream
Cherries or grapes (garnishing purposes)

Instructions:

Mix all of the ingredients excluding garnish. Chill overnight. Mound and serve dish on lettuce-lined cups then garnish w/ cherries or grapes.

>> Five Cup Fruit Salad Recipe

Ingredients:

2-1/2 c of pastry flour (whole wheat)
1-1/4 c of sugar (brown)
1 tsp of baking soda (Arm & Hammer)
1 tsp of cinnamon (ground)
1/2 tsp of cloves (ground)
16 ozs of mixed fruits (candied)
8 ozs of cherries (candied)
1 c of walnuts; chopped
1-1/2 c of raisins
16 ozs of peaches (canned); drained and chopped
10 oz of mincemeat
14 oz of condensed milk (sweetened, canned)
1/4 c of brandy (apricot or peach)

Instructions:

Combine sugar, flour, soda, cloves, and cinnamon inside a bowl. Add mixed fruits, raisins, and nuts; stir them well. Add milk, peaches, brandy, and mincemeat; mix thoroughly.

Pour onto greased 9×5 inch (loaf) pans. Place inside the oven and bake (300 degrees F) for two hrs. Cool them completely prior to removing the cakes from the pans.

Carefully wrap the cakes in (brandy-soaked) cheesecloth and wrap them in foil.

>> Peach Fruitcake Recipe

Ingredients:

For the Filling:
2 pcs of pears; cored & cut to 1/2-inch chunks
1 pc of apple (Granny Smith); cored and cut to 1/2-inch chunks
2/3 c of sugar (refined)
3/4 tsp of cinnamon (ground)
1/4 tsp of salt
1/8 tsp of cloves (ground)
1 pc of apple (Mcintosh); cored and cut to 1/2-inch chunks
16-1/2 oz of cherries (pitted, canned)
2 Tbsps of tapioca (quick cooking)
1/4 tsp of nutmeg (ground)
1 tsp of lemon zest; grated

For the Topping:
1-1/2 c of baking mix (Bisquick)
2 Tbsps of sugar (refined)
1/2 c of mixed nuts (unsalted); chopped
2 Tbsps of butter
1/2 c of milk
1 tsp of cinnamon sugar

For the Brandied Cream:
2 Tbsps of brandy
1/2 c of cream (heavy)
2 Tbsps of confectioner’s sugar

Instructions:

Preheat the oven at 350 degrees F. Grease one 10-ich square (baking) dish or pan.

Combine the pears, apples, sugar, cinnamon, cloves, salt, cherries, tapioca, nutmeg, and lemon zest; stir thoroughly and spoon onto the greased dish.

Combine baking mix, sugar, milk, and butter; mix thoroughly till mixture has smoothened. Add the nuts then stir thoroughly.

Drop spoonfuls of topping above the filling mixture. Sprinkle the cinnamon sugar and bake for 50 to 60 mins till slightly browned.

Combine cream, brandy, and confectioner’s sugar; beat thoroughly till creamy and formed to (soft) peaks. Serve cobbler warm and place the cream on the side.

>> Mixed Fruit Cobbler Recipe

Ingredients:

2 cans of oranges (Mandarin); drain
2 cans of pineapple (tidbits); drain the juice
2 pcs of banana (ripe); sliced
1 cup of slivered almonds
2 cups of seedless grapes (green or red)
2 cups of yogurt (vanilla)
2 cups of flaked coconut
2 cups of mini marshmallows

Instructions:

Combine oranges, pineapples, bananas, grapes, yogurt, almonds, coconut, and marshmallows; mix them well. Place inside the refrigerator till chilled through.

>> Ambrosia Christmas Fruit Salad Recipe

Ingredients:

32 ounces can of halved peaches; drained
15 & 1/2 ounces can of sliced pineapple; drained
4 ounce jar of cherries w/ stem (Maraschino); drained
Brandy
1 c of sugar (granulated)

Instructions:

In small jar, you pack halved peaches, cherries and sliced pineapples in neat layers. Add 1/4 c of sugar in every layer.

Fill until it reached the jar’s neck. Pour enough amount of brandy, covering your fruit layers, stir & tightly seal before storing.

>> Brandied Holiday Fruit Recipe

Ingredients:

1/4 c of raisins
2 Tbsps of flour
1/2 c of water (boiling)
8 pcs of sliced bread (white)
1.5 c of milk
1 c of pears; peel and chop
1/4 c and 2 Tbsps of sugar
2 Tbsps of cornmeal
3 pcs eggs; beat lightly
1 tsp rind (lemon)
1/2 c of grapes (red & seedless); cut in half
2 tsps rosemary (freshly chopped)
2 tsps of olive oil

Instructions:

Pour raisins on the boiling hot water then let it stand to cool (about fifteen minutes). Drain then set it aside.

Cut crust portions of bread then cut four triangles from each of the slices.

Place bread slices on a thirteen by nine inch pan and pour over with one half cup of milk. Let this stand for five minutes so milk can be absorbed well.

Spray cooking oil on a ten inch dish and arrange bread cuts at the pan bottom. Top this with apples and pears. Inside a bowl, mix flour and milk and whisk til well blended.

Add sugar, rind, cornmeal then eggs and mix thoroughly. Pour this mixture on top of the fruits and bread then top using the raisins, then grapes.

Sprinkle rosemary then put drops of olive oil, then dash with the rest of the sugar. Set oven at 350 degrees F and bake for fifty minutes. Allow to cool, cut then serve.

>> Miascia — Mixed Fruit Tart Recipe

Ingredients:

1 c of milk (whole)
1 c of dried fruit (mixed)
1 c of sugar (refined)
1 c of all-bran
1 c of flour

Instructions:

Combine milk, dried fruits, sugar, and all-brain inside a bowl; let it sit for one hr. Add flour; mix thoroughly. Transfer onto a well-greased loaf pan. Bake at 375 degrees F for an hour.

>> Allbran Fruit Loaf Recipe

Ingredients:

12 apples (red)
11 granny-smith apples
11 bananas; sliced
12 pears (bartlett)
1/2 pound of grapes (red)
1 cup of yogurt (vanilla)
1/4 tsp of powdered ginger
1 Tbsp of cider (apple)
1/2 cup of toasted almond-slivers
1 tsp of cinnamon
1/2 tsp of nutmeg

Instructions:

Wash & core the pears and apples, peel if necessary. Cut them into 1-inch chunks. You slice the bananas into 1/2-inch thick.

You wash your grapes then slice into half. You combine almonds & fruits in large salad-bowl. Mix the yogurt w/ cider and spices. Pour dressing over salad then stir, coating the fruit slices evenly, then chill.

>> Autumn Fruit Salad Recipe

Ingredients:

4 pcs of kiwi fruits; peeled and sliced to 1/8-inch thick
3 c of sugar (refined)
1/4 c of juice (lime)
8 ozs of pineapple (crushed, canned, undrained)
3 ozs of fruit pectin (liquid)
3 drops of food color (green)

Instructions:

Combine the kiwi fruits, sugar, pineapple, and juice inside a microwave-safe bowl.

Microwave for about 11.5-16 mins at high setting till boiling, while stirring it every two mins. Add the pectin and stir thoroughly.

Microwave for 2-3 mins at high setting till mixture boils. Continue boiling for another min and skim the foam. Add the food color and stir thoroughly.

Spoon onto 5 pieces of clean and heated 8-oz jars. Cover the lids and cool for hours. Place inside the refrigerator till three weeks maximum or inside the freezer at three months maximum.

>> Pineapple Kiwi Fruit Jam Recipe

Ingredients:

1-1/3 c of juice (pomelo or grapefruit)
1-1/2 tsps of cornstarch
3 pcs of eggs (large)
2/3 c of sugar (refined)

Instructions:

Mix cornstarch with (1 tablespoon) juice; stir till smooth. Place the rest of juice on a non-aluminum saucepan above moderate heat.

Add sugar; cook till sugar has melted, while stirring constantly. Add in mixture of cornstarch; whisk thoroughly; take out from heat.

Lightly whisk all the eggs inside a bowl; add juice onto the beaten eggs, while whisking continuously. Pour mixture onto a (souffle) dish then cover it with foil and seal its rim.

Place the dish inside a steamer; steam for thirty-five mins. Take out the dish then let it cool. Place inside the refrigerator till chilled.

>> Pomelo (Grapefruit) Cream Pudding Recipe

Ingredients:

4 large-sized oranges; slice thinly
2 large-sized apples; dice
2 large-sized pears; dice
1/3 c of walnuts
4 Tbsps of rum
2 large-sized bananas; cut in cubes
1 can of raspberries (frozen)
1 lemon (large)
1/4 c of orange juice (fresh)

Instruction:

Combine orange juice with rum using a bowl. Add fruits (pricked to absorb marinade) and soak a few hours, stirring often.

Put in raspberries plus the walnuts when served. Sprinkle confectioner’s sugar over layers when serving ice cold with ice cream. Can also be served with cakes.

>> Macedoine Of Fresh Fruit Recipe

Ingredients:

2/3 c nectar (apricot)
1 Tbsp of brandy
A teaspoon of cornstarch
1/8 tsp of ground all-spice
1 c of peeled fruits; sliced
1 Tbsp of honey

Instructions:

Combine nectar and brandy in saucepan. Simmer slowly and add spices and honey. Add cornstarch to thicken.
Add the fruits in the last minutes of cooking.

Cook ’til fruits are heated through, they must retain their crisp.

>> Fruit Soup Recipe

Ingredients:

1 lb of hot cooked potatoes (floury)
1 tsp of salt
4 Tbsps of softened butter
4 Tbsps of flour (self-rising)
Butter (for filling)

Instructions:

Sieve potatoes on a bowl w/ salt; add butter and beat thoroughly. Work it on enough amount of flour, making the dough soft and pliable.

Turn it on floured surface and pat or roll to 3/4-inch thick then cut to rounds. Arrange on heated buttered bakestone. Cook above medium heat till the bottom turns golden-brown; turn then cook.

Take out from bakestone then split; spread butter then close. Keep it hot while continuing to cook all the others. Serve them hot.

>> Potato Cakes (Breakfast Recipes) Recipe

Ingredients:

1-1/2 c of puffed raisins (golden, seedless, seeded)
4 c of flour (white)
1 tsp of baking soda (Arm & Hammer)
1-1/2 c of currants (dried)
1 tsp of salt
1/2 tsp of mace
1 c and 2 Tbsps of wine (Blackberry Cordial)
1 tsp of cinnamon (ground)
1 tsp of cloves (ground)
1 tsp of allspice
6 Tbsps of butter
1 c of alaskan sourdough starter
2 Tbsps of lemon zest; grated
3 c of candied cherries (green and red)
1 c of sugar (white)
1 c of sugar (brown)
3 pcs of eggs; beaten well
1 c of nuts; chopped

Instructions:

Soak currants and raisins with one cup wine for over a night. Remove the starter (from the refrigerator) then set overnight, covered tightly.

Combine butter and sugar; beat till creamy; add lemon zest and eggs then beat thoroughly. Drain the raisins add onto the creamy mixture.

Add three cups flour, soda, spices, and salt; shake and toss will coated well. Add onto the batter; mix them well. Transfer onto greased (loaf) pans and let them stand for half an hour.

Bake inside preheated oven, 300 degrees F, for 2-1/2 hrs. Take the out from the oven then let them set before removing from the pans. Once they become cold, pour two tablespoons wine above each cakes.

Once absorbed, tightly wrap with cellophane (freezer) paper. Place inside the freezer or refrigerator.

>> Alaskan Sourdough Fruitcake Recipe

Ingredients:

6 ounces of currants (red)
6 ounces of cranberries
1/2 c of sugar
6 ounces of currants (black)
1.5 c of dry wine (white)
1 stick of cinnamon
1 & 1/4 c of water
2/3 c of dairy sourcream
1 orange peel; grated finely
Orange juice
1 Tbsp of Creme-de-Cassis liqueur
1 leaf of currant

Instructions:

Combine currants, wine, cranberries, sugar, peel, juice, water and cinnamon in saucepan then let it boil.

Adjust the heat then gently cook for 15 minutes ’til fruits are tender.
Discard the cinnamon.

In processor, you puree the liquid and fruit. Pass through a sieve and have seeds removed. Allow to cool and refrigerate it for 1 & 1/2 hours.

Stir in Creme-de-Cassis into the soup and then you pour it into 4-6 cooled bowls. Top every serving w/ a heaping spoonful of sourcream. Feather sourcream beautifully.

Top w/ leaves of black-currant then serve at once.

>> Chilled Fruit Soup Recipe

Ingredients:

For the Moroccan Chicken:
Cooking spray (nonstick)
4 pcs of chicken breast fillet halves (4 oz, skinless)
1/3 c of water
1/2 c of onion; chopped
1 pcs of eggplant (small); cubed
1/2 pc of bell pepper (green); chopped
14-1/2 oz of tomatoes (stewed)
8 ozs of tomato sauce (canned)
1/4 tsp of cinnamon (ground)
1/4 tsp of ginger (ground)
1/4 tsp of turmeric (ground)
1/4 tsp of salt
1/16 tsp of cloves (ground)
1/4 tsp of pepper

For the Fruited Couscous:
1 c of couscous
1-1/2 c of broth (chicken)
1/4 c of raisins (light)

Instructions:

Spray with cooking spray on a 10 inch skillet. Preheat the skillet above moderate heat. Place the chicken on the hot skillet; cook for five mins per side, till cooked through. Set them on the side.

Add in water, bell pepper, eggplant, and onion on the skillet; let it boil and reduce the heat then cover. Continue to cook for another ten mins or till tender then drain.

Add tomatoes with their juice, tomato sauce, ginger, cinnamon, turmeric, cloves, salt, and pepper; let it boil then reduce the heat.

Let it simmer for ten mins, uncovered. Add the chicken; heat thoroughly. Serve the chicken with the sauce above the (fruited) couscous.

(Couscous)

Boil the broth in the saucepan above moderate heat. Carefully add raisins and couscous; stir them well. Take out from the heat then cover. Let it stand for five mins. When serving, fluff using a clean fork.

>> Moroccan Chicken With Fruited Couscous Recipe

Ingredients:

1 pack gelatin powder
Apple juices
Spices
Sweet fruits
Low-calorie sweeteners

Instructions:

Thicken juice with gelatin over low heat, add fruits, spices and low-calorie sweeteners. Pour in bottles and keep refrigerated then use within four weeks to avoid spoiling.

>> Making Reduced-Sugar Fruit Spreads Recipe

Ingredients:

13 ozs of all purpose flour
1 pc egg
3 1/3 lb of pork shoulder; cut in cubes
6 ozs of butter
1/4 oz of salt
1 Tbsp of water (cold)
1 tsp of sage powder
1 tsp of nutmeg
9 ozs of chopped dates
2 Tbsps of chopped parsley
2 ozs of chopped pistachios
1 tsp of salt
3/4 c of cream
9 ozs of raisins
1 tsp of ground ginger
2 ozs of sugar
7 pcs egg yolks
A pinch of saffron (mixed with 1 Tbsp of water)

Instructions:

Dough – Combine flour with salt then add butter using the hands to blend til dough becomes lumpy.

Break egg in mix, then add cold water (more if needed) and knead lightly. Keep dough wrapped in the refrigerator of about an hour then roll.

Filling – Boil pork in water then simmer til soft and tender. Strain broth (1 1/4 cup) then add sage, parsley then boil again.

Add in pork, raisins, dates, then pistachios and stir. Remove from heat then mix sugar, egg yolks, salt, cream then remaining ingredients then whisk.

Line cakepans using wax paper then rolled dough. Set oven to 375 degrees F then bake for ten minutes. Add meat mixture. Cook for another forty minutes, let it cool down five minutes then serve.

>> Meatcakes With Dried Fruits Recipe

Ingredients:

Peels from 2-3 grapefruits (medium)
3 c of sugar
Food color
1 c of water

Instructions:

Soak peel on ice water. Then bring it to a boil. Cook ’til tender. Pour out water then add fresh ice water frequently. Drain once done.

Remove the inner white part of the peel using a spoon. Cut small star shapes from the peel using a knife and the rest thinly cut into strips.

Boil 2 c of sugar w/ 1 c of water to create a syrup. Add drops of greed or red food color. Add the peel & cook it over low-heat ’til peels turn into candied but clear appearance.

You remove the peel 2-3 pcs at one time then drain remaining syrup back to the saucepan. Separately roll the strips into 1 c of sugar ’til coated well.

Transfer on racks to completely cool. Have them stored for a minimum of 30 days in tightly sealed containers placed in dry & cool place.

>> Candied Grapefruit Peel Recipe

Ingredients:

1 lb of spinach (fresh); stemmed, rinsed, and dried
1 pc of radicchio head (small); separated to leaves
1 tsp of sugar (refined)
2 Tbsps of juice (lemon)
2 Tbsps of vegetable oil
1/2 tsp of pepper (black)
1/8 tsp of pepper (red)
2 pcs of grapefruit (pink, large); peeled and sectioned
1/4 tsp of paprika
2 c of papaya (ripe); peeled and cubed
1/2 pc of onion (medium) sliced thinly into rings
2 pcs of oranges (medium); peeled and sectioned

Instructions:

Tear the spinach leaves to bite sizes. Combine radicchio and spinach inside a mixing bowl; gently toss them.

Combine juice, sugar, paprika, oil, salt, and peppers; stir thoroughly till sugar has dissolved. Add onto the mixture of spinach and gently toss them. Add orange, onion, and papaya. Toss them well.

>> Spinach-Grapefruit Salad Recipe

Ingredients:

3 pcs eggs; beat well
4 Tbsps of sugar (refined)
3 Tbsps of butter (unsalted)
6 Tbsps of vinegar
1 can of cherries (32 oz); drain
1 can of orange sections (Mandarin); drain
1 can of pineapple (chunks); drain
2 c of marshmallows
1/2 pint whipped cream
4 pcs bananas; diced

Instructions:

Mix eggs, sugar, butter and vinegar inside a saucepan. Simmer at low temperature til mixture thickens. Allow to cool down. Add the fruits then let it stand for eighteen to twenty four hours in the refrigerator.

Pour in marshmallows, then bananas and mix thoroughly. Add whipped cream to preferred consistency and serve right away.

>> Marshmallow Fruit Salad Recipe

Ingredients:

8 cornish-game hens (1 pound each)
4 Tbsps of dried oregano
Pepper
1/2 c of oil (olive)
1 c of dried apricots
1/2 c capers w/ juice
1 c of brown-sugar
4 Tbsps of chopped parsley
1 c of dry wine (white)
8 bayleaves
1 c of pitted onions (green)
1 c of pitted prunes
1 c or red-wine vinegar
Salt
12 cloves garlic (large); peeled & finely minced

Instructions:

Clean your hens under ice water then pat them dry.

Combine garlic, hens, oregano, pepper, salt, prunes, oil, apricots, capers, bayleaves and olives in mixing bowl. Cover & refrigerate marinade overnight.

Prepare the oven. Heat it to three hundred fifty degrees Fahrenheit. Arrange the game-hens in shallow roast pans. You spoon marinade all over your hens.

Evenly sprinkle w/ sugar then pour the wine all around. Bake it for around 1 – 1 & 1/4 hrs, baste frequently ’til golden. The juices should be clear once thigh will be pricked w/ fork.

Arrange fruit, hens, capers & olives in serving plate. Moisten w/ drippings from pan then sprinkle w/ parsley. Place remaining sauce in bowl then pass around w/ dish.

>> Autumn Fruit Cornish Hens Recipe

Ingredients:

3-3/4 c of mixed peels (candied)
2-1/2 c of raisins
1 c of red cherries (candied); halved
2 c of currants
1/2 c of rum (rum)
2 c of pecans; chopped coarsely
1 c of red cherries (candied); halved
1-3/4 c of flour (all purpose)
1 tsp of baking powder (Calumet)
1 tsp of cinnamon (ground)
1/2 tsp of cloves (ground)
1/4 tsp of allspice
3 pcs of eggs
1/8 tsp of salt
1 c of softened butter
1 c of sugar (brown)
2 Tbsps of molasses
1/4 tsp of nutmeg (ground)
2 tsps of vanilla

Instructions:

Grease an 8-inch square baking pan or two 9×5-inch (loaf) pans. Combine the peels, currants, raisins, cherries, and pecans inside a bowl; mix them well. Pour the rum onto the bowl; mix thoroughly and cover. Let it stand for 8-24 hrs.

Toss half cup flour on the mixture then set on the side. Combine the rest of flour, Calumet, cloves, cinnamon, nutmeg, salt, and allspice; stir them well and set on the side.

Combine butter and sugar; beat till fluffy and creamy. Add the eggs individually, while beating continuously. Add the mixture of flour; stir thoroughly till blended well.

Add the mixture of fruits; stir thoroughly till blended. Transfer onto the prepared pan(s). Bake inside the oven at 250 degrees F for 4-1/2 hrs on square baking pan or 3 hrs on (loaf) pans.

Let the cake cool inside the pans for half an hour. Take out the cake from the pans and cool them completely.

>> Old Fashioned Fruit Cake Recipe

Ingredients:

1 pound of candied pineapples
1 c of sugar
1 & 1/2 c of flour
1/2 pound of dried peaches
1 c of eggwhites
1 Tbsp of extract (lemon)
1/2 tsp of baking powder
3/4 pound of dried apricots
1 & 1/2 c of flour plus 1/4 c
1 c of applesauce
Orange-flavored liqueur
1 Tbsp of vanilla

Instructions:

Cut peaches, pineapples and apricots into half-inch thick dice. Combine fruits together in mixing bowl. You add in flour, toss to have fruits well-coated.

Sift flour, sugar and baking powder in another bowl. Prepare the oven. Heat it to two hundred fifty degree Fahrenheit.

Combine eggwhites, applesauce, extract and vanilla in bowl. You add dried-fruit mix and your flour mix, stir well ’til blended thoroughly.

Spoon the batter carefully into 9-inchlightly greased tube bake pan. Bake it for 3 hrs. Have the cooked cake completely cool on wire racks, then remove it from the pan.

Have a small cheesecloth soaked in liqueur. Then wrap this over the cake and then store it inside the fridge, in tightly covered containers for at least 1 month. Occasionally add liqueur into cake.

>> Blond Fruitcake (Fat-Free) Recipe

Ingredients:

2 c of cherries
2 c of currents (black)
2 c of apricots
10 c of sugar
3 c hulled strawberries
2 c of pears
2 qts of rum
2 c of gooseberries
2 c of currents (red)
2 c of raspberries
2 c of plums

Instructions:

Sprinkle the strawberries w/ 1 & 1/2 c of sugar. Have it covered & stand for 30 mins. Place inside rum-pot & pour enough amount of your rum, covering fruit for about 2/3 finger-widths.

Place a clear wrap over rum-pot & seal on lid. Store in cool area and you stir in fruit every 2-3 days gently. Start w/ gooseberries then add rest of ripen fruits into neat layers.

Mix 1 c fruit w/ 1/2 c sugar the add into rum-pot, adding enough amount of your rum. Shake pot once every 2 weeks, making sure the layer on top is well covered w/ rum.

>> Basic Rum Pot Fruit Recipe

Ingredients:

2 c of boiled water
7 c of water
A can of frozen juice (orange, 10 ounces)
2 c of rum
A can of lemonade (frozen)
2 c of sugar
4 green-tea bags

Instructions:

Put bagged tea in two cups of boiled water. Set then chill. Separately dissolve sugar in 7 cups of water.

Combine all of the ingredients then freeze mixture for at least 25 hrs. Stir well before you use this mixture.

>> Fruit Juice Slush Recipe

Ingredients:

2 pcs of pastry crusts (9 inch)
6 pcs of apple (large); peeled, cored, and sliced
1/2 c of sugar replacer (Fruit Sweet)
2 tsps of cinnamon (ground)
1 tsp of nutmeg (ground)
1 Tbsp of butter

Instructions:

Preheat the oven at 350 degrees F. Place the pastry on a pie dish or pan.

Combine apples, sugar replacer, nutmeg, and cinnamon; mix thoroughly then spoon onto the lined crust evenly. Seal then flute edges.

Make slits on crust. Place inside preheated oven and bake for 40 mins till crust turns golden.

>> Apple Pie (Fruit Sweet) Recipe

Ingredients:

1 pc grapefruit; slice & cut to 1/4th sizes
6 ozs tequila
3/4 c grapefruit (juice)
2 ozs triple sec
Salt
2 c crushed ice

Instructions:

Prepare drink glasses by moistening the rims with sliced grapefruit. In a mound of salt, roll the rims and make sure that edges are coated.

Mix grapefruit and the rest of the ingredients in a blender and process til smooth. Then, pour in glasses and serve with grapefruit slice on the edge.

>> Margaritas De Toronja (Grapefruit Margaritas) Recipe

Ingredients:

3 small-sized melons (or cantaloupe)
1/3 c of oil
3 c of rice (cooked)
2 c of carrots; slice thinly
2 Tbsps of seedless raisins;
Salt and pepper to taste
1 c of apples (green); diced
1 c of onions (green); chop green parts
1 Tbsp oil
1/2 c of rind (lemon)
2 Tbsp nuts (pine)

Instructions:

Slice melons into two, remove seeds then scoop fruit meat and set aside. Using a skillet, heat oil then saute carrots adding salt and pepper to taste, apples, onions then rind (lemon).

Cook til apples soften, then allow to cool down. Set oven up to 325 degrees F. Combine rice with earlier mixture then stuff this in the melon skin set aside. Dice 2 cups of melon meat and top the mixture.

Put in oven for twenty minutes then top with browned nuts (pine) then serve.

>> Melons Stuffed With Fruits & Vegetable Recipe

Ingredients:

Grapefruit (half portion of fruit for a single serving)
1 & 1/2 tsp of butter
2 Tbsps of cinnamon-sugar mixture ( 1 cinnamon part is to 4 parts of sugar)
A part of cinnamon
1/2 tsp of sugar
1 liver of chicken; cooked

Instructions:

Cut grapefruit into half, and then loosen the sections. You cut one hole at the center part of every half and then fill it w/ butter. Dust every half w/ sugar then sprinkle w/ cinnamon-sugar mix.

Broil the grapefruit for 8 -10 mins in shallow bake pan, place it four inches away the heat ’til tops brown and bubbly.

Place cooked liver of chicken in the center part of every grapefruit-half then lightly sprinkle w/ sugar. Have it broiled for 2 more mins.

>> Broiled Grapefruit Supreme Recipe

Ingredients:

3/4 c butter
4 large eggs
1 c of chopped walnuts
2 c of chopped dates
1 tsp of grated orange zest
1 tsp of baking-soda
1/4 tsp of nutmeg power
1 tsp of cinnamon powder
1 & 1/2 c of bananas; mashed
1/4 tsp of powdered cloves
3 c of candied fruit
1 tsp of salt
1 tsp of baking-powder
11/2 tsp of extract (orange)
1 Tbsp of orange-flavored juice
2 & 1/2 of flour (all-purpose)
2 c of brown-sugar

Instructions:

Prepare 2 9×5-inch loaf-shaped pan. Prepare the oven. Heat it to three hundred degrees Fahrenheit.

Combine dates, walnuts, fruits and pineapples in mixing bowl. Dredge w/ 1/4 c flour/ Sift remaining of flour w/ cinnamon, salt, cloves, nutmeg & baking powder & soda. Set it aside.

You cream butter then add sugar, beating ’til mixture turns fluffy and light. Gradually beat eggs in. Add orange zest, extract and juice. Mash bananas w/ fork.

Alternately blend the flour-mix and bananas into creamed-mix. Add flour in & nuts. You turn it into loaf-shaped pans then bake them for about 2 hrs & 15 mins or ’til cake test is completed.

Cool completely in pans, about 20 mins and then you turn cake into wire racks.

>> Banana Fruit Cake Recipe

Ingredients:

1 lb of crackers (Graham); crushed finely
1/2 tsp of salt
2 c of whipped whipping cream
1/2 tsp of cloves (ground)
1/2 tsp of allspice
1-1/2 c of dates; chopped
1 c of mixed fruits (candied)
1/2 c of cherries (candied)
1 tsp of cinnamon (ground)
1/2 tsp of nutmeg (ground)
2 c of nuts; chopped
1 c of pineapple (glazed); chopped
2 c of marshmallows (miniature)
1/2 c of raisins (white)

Instructions:

Combine salt, cloves, allspice, dates, candied fruits, cinnamon, nutmeg, nuts, glazed pineapple, raisins, and marshmallow; stir thoroughly then add in whipped whipping cream.

Gradually add in the Graham crumbs; mix using your hands. Transfer on a foil-lined Graham box. Refrigerate for hours.

>> No-Bake Fruitcake Recipe

Ingredients:

1 Della Robbia ice-ring
3 c of chilled nectar (apricot)
20 ounces of strawberries (frozen)
3 c of ice water
6 ounces of frozen juice (orange); thawed
1 c of juice from lemon
A bottle of chilled ginger-ale (6 ounces)
1 c of sugar

Instructions:

Combine all of the ingredients, mix thoroughly. Add the ice-ring then serve immediately.

>> Fruit Medley Punch Recipe

Ingredients:

2 c of flour
1 tsp of baking soda
1/2 tsp of salt
2 tsps of vanilla
1 c of walnuts
3 lightly-beaten eggs
2 c of sugar
2 c of diced bananas
1 tsp of cinnamon
1 c of oil
1 c of halved cherries (Maraschino)
8 ounces pineapples (crushed); undrained
1/4 c of soften butter
1 & 1/2 Tbsp of heated water
1 & 1/2 c of sugar (powdered)

Instructions:

Grease & lightly flour one 10×15-inch jelly-roll pan. Mix together flour, sugar, baking soda, cinnamon, salt, vanilla, bananas, walnuts, cherries eggs and pineapple , stirring well ’til blended.

You spread batter into pan then bake it at 350 degrees F for 30-40 mins or ’til cake test is completed.

For the Glaze: You combine water. powdered sugar and butter adding enough liquid to create a nice spreading consistency.

Remove bars from pan then spread w/ glaze. Allow to cool & slice into equal bars then store inside the fridge.

>> Calico Fruit Cookie Bars Recipe

Ingredients:

20 ozs of pineapple (chunks, canned); drained and halved, save the juice
16 oz of orange segments (Mandarin, canned); drained well
2 pcs of bananas (ripe); quartered & sliced
3 oz of gelatin (orange)
3 oz of gelatin (lemon)
1 c of water (boiling)
2 c of softened sherbet (orange)

Instructions:

Combine oranges, bananas, and pineapple; set on the side. Combine gelatins with the boiling water on a saucepan above gentle heat; stir constantly till dissolved completely.

Take out from the heat then add sherbet; stir thoroughly till blended well. Fold the combined fruits onto the mixture of gelatin.

Wash (cold) water on a 6-cup mold. Pour the mixture of gelatin onto the mold and refrigerate till firm and chilled. Unmold on a chilled plate. Serve at once with the dressing and garnish slices of orange.

>> Orange Sherbet-Fruit Mold Recipe

Ingredients:

2 c of bananas; sliced
2 c of strawberries; sliced
2 c of pineapple; chopped/2 c of papayas; chopped
1 c of apples; peeled and chopped
1/2 c of ice cubes
1 tsp of honey (pure)

Instructions:

Place strawberries, bananas, papaya or pineapples, apples, honey and ice inside the blender. Blend till smooth. Pour onto chilled glasses. Serve at once.

>> Breakfast Glory Fruit Shake Recipe

Ingredients:

4 c of sugar
A can of juice (pineapple, 46 ounces)
4 c of water
A can of frozen juice (orange, 6 ounces)
1/2 c of juice from lemon

Instructions:

Combine water and sugar im saucepan. Have it heated ’til sugar dissolves. Add the orange concentrate, and juices. Fill 6-7 icu-cube trays w/ mixture.

Place in the freezer ’til firm. You remove the cubes individually from trays then store them on transparent bags.

Fill individual glasses w/ prepared cubes. Cover w/ ginger-ale. Stand for 15 mins, stir then serve.

>> Fruit Slush Mix Recipe

Ingredients:

16 ounces of yellow candied chopped pineapples
2 c of golden raisins
8 ounces of red cherries
8 ounces of green candied chopped cherries
4 c of chopped pecans
3 & 1/2 c of all-purpose flour
1 c of firmly packed sugar (brown)
1/2 c of softened butter
4 separated eggs
3 Tbsps of milk
1 Tbsp of baking soda
1 tsp of ground cinnamon
1 tsp of ground nutmeg
1/4 c of brandy

Instructions:

Combine candied pineapples and cherries, red cherries, raisins and pecans, stir well to combine. Cream the butter then gradually the sugar, beat using a mixer at mid-speed.

Add eggyolks, mix well. Have the baking soda dissolved in 3 Tbsps milk then add this into creamed butter mixture. You add in the spices, 2 & 1/2 c flour and brandy, mix well.

You beat the eggwhites ’til stiff then fold this into the batter. Add the fruit mix in. Scoop and drop heaping teaspoonfuls of dough into greased flat baking sheets.

Have it baked for 12-15 mins at three hundred twenty five degrees Fahrenheit. Cool once done.

>> Fruitcake Cookies Recipe

Ingredients:

3/4 c of water
1/3 c of vinegar
3/4 c of sugar (brown)
1/4 c of juice (lemon)
1 Tbsp of mustard (Coleman’s, Mild English)
1 pc of garlic clove; crushed or minced
6 pcs of cloves (whole)
1/8 tsp of cinnamon (ground)
1/4 kl of pear (fresh); peeled and cored
2 pcs of tamarillos; peeled
150 gms of apricots (glace); chopped
100 gms of figs (glace); chopped
100 gms of prunes (glace); chopped
50 gms of cherries (glace); chopped
100 gm of pineapple (glace); chopped

Instructions:

Combine water, sugar, vinegar, and juice inside a saucepan; simmer till sugar has dissolved. Add garlic, mustard, cinnamon, and cloves; stir them well.

Add pears, tamarillos, apricots, figs, prunes, cherries, and pineapples; simmer it for ten mins or till fruits become tender.

To store, pour onto sterilized containers; seal tightly. They could be kept for 1-2 months inside the refrigerator.

>> Christmas Mustard Fruits Recipe

Ingredients:

2 Tbsps of melted butter
1/3 c of butter
1 pc of egg (large); beaten slightly
3/4 c of sugar replacer (Fruit Sweet)
1 c of pineapple; slice into rings; drained and save 1/4 c
16 pcs of pecan or walnut halves
2 tsps of vanilla extract
2/3 c of milk
1-1/2 c of flour
1 tsp of salt
2 tsps of baking powder (Calumet)

Instructions:

Combine (1/4 cup) sugar replacer and (melted) butter; spread the mixture evenly on a 9-inch round or square pan.

Next, arrange the pineapples slices on the pan and arrange the pecan or walnuts around the pineapple slices.

Combine remaining sugar replacer and butter; stir thoroughly then add vanilla and egg. Blend thoroughly then add milk and saved pineapple juice; stir thoroughly.

Combine Calumet, salt, and flour; add onto the butter mixture and incorporate well. Pour the batter above the pineapple and nuts on the pan. bake for 25 to 35 mins. Invert onto a platter; let it set for some mins.

>> Pineapple Upside Down Cake (Fruit Sweet) Recipe

Ingredients:

2 cans of pineapple (tidbits)
6 ozs of frozen juice (orange)
A pkg of instant pudding (lemon)
3 pcs of bananas (ripe); sliced
2-1/2 lbs of pears (canned); cut to bite-size
2-1/2 lbs of canned apricots; cut to bite-size
2-1/2 lbs of canned peaches; cut to bite-size
Canned oranges (Mandarin); drained

Instructions:

Drain the pineapple; dissolve the frozen juice with the juice from the pineapple. Add pudding mix, bananas, apricots, peaches, and pears; mix them well.

Add pineapples and oranges; mix. Let it stand inside the refrigerator for twenty-four hours.

>> 24 Hour Fruit Salad Recipe

Ingredients:

3 ruby-red grapefruit
1.5 c of water
5 c of sugar
1 small lemon
A pinch of baking soda
3 ounces of liquid-pectin

Instructions:

Peel fruit and divide into quarters. Remove as many pith as u can using a sharp-edged knife. Slice fruit thinly.

Mix water, soda, and rind in large-sized saucepan. Let it boil then simmer without cover for about 20 mins, stirring occasionally. Have the peeled fruit chopped then discard the seeds.

Slowly add fruit into cooked rind-mixture then simmer for another 10 mins. Scoop 3 c of fruit mix into large-sized saucepan.

In making the marmalade, add sugar into reserved fruit mix in saucepan. Stir very well then have it heated on high-heat. Allow to boil fully for about 1 min, stir constantly.

Remove pan from the heat then add pectin. Slowly skim foam off. Stir & skim mixture for about 7 mins. Ladle finished product into heated clean jars then tightly seal.

>> Blushing Grapefruit Marmalade Recipe

Ingredients:

4 & 1/2 pound of chicken cuts
Salt
6-7 peppercorns
1/4 c of dried sherry
1 clove (whole)
1 & 1/2 cinnamon piece
1 Tbsp of sugar
3 cloves garlic; minced
2 tomatoes (medium); peeled & sliced
1/4 c of vinegar
1/8 tsp of oregano
1 big onion (white); sliced thinly
1 peeled apple (small); cored & thickly sliced
1 peeled pear (small); cored & sliced
1/4 c of veggie oil
2 bayleaves
1/8 tsp of thyme
1 pc plantain; peeled & sliced
15 pitted olives (green); halved
2 Tbsps of drained capers

Instructions:

Sprinkle chicken w/ salt. You combine & grind peppercorns, cinnamon and cloves in spice-mill & mix w/ sherry, sugar, garlic & 1 & 1/2 tsps salt.

You spread one-third onion evenly in crockpot’s bottom. Cover them w/ 1/3 tomatoes, 1/3 fruit and 1/3 chicken. Add bayleaves then sprinkle w/ a bit of seasonings. Pour into half of spice-vinegar mix.

Do the same procedures and create more layers, ending in onion topping, tomatoes & fruits.

Have it covered and cooked for 1 hr then remove cover, continue cooking for thirty more mins or ’til chicken becomes tender & liquid is reduced. Throw away bayleaves.

Heat oil & fry slices of plantain ’til deeply golden-browned. Remove it then drain. Cover stew top w/ plantain, capers, and olives, then serve.

>> Chicken-And-Fruit Casserole Recipe

Ingredients:

125 grams of chopped dry apricots
1/3 c of chopped sultanas
60 grams of grated chocolate (dark)
60 grams of butter
180 grams if extra-dark chocolate
2 tsps of orange zest (grated)
1/3 c of chopped raisins

Instructions:

Combine raisins, apricots, orange zest, dark choco and sultanas in bowl. Then roll 1 tsp full of the mixture, forming balls then have them refrigerated overnight.

You break remaining choco into small pieces. Have them placed in double broiler w/ butter. Stir well ’til smooth. Dip every ball into chocolate ’til coated evenly.

Place the fruit-balls on trays lined w/ foils then set them in cool area. You store the balls in tightly covered containers then place inside your fridge.

>> Chocolate Fruit Balls as Candy Recipe

Ingredients:

2 grapefruits (large)
1/4 c of coconut; shredded
1 Tbsp of margarine or butter
3 navel-oranges
1 Tbsp of sugar (brown)

Instructions:

Prepare and heat your broiler. Using a sharp-edged knife, you remove the membrane and peel of oranges and grapefruit. Slice the fruits crosswise, and then into 1/2-inch thick slices.

Inside a shallow-gratin bake dish, arrange oranges and grapefruit alternately. Sprinkle w/ sugar then place a small amount of butter. You broil fruits for 5 mins ’til well-heated & browned lightly.

Sprinkle w/ coconut then broil again ’til shredded coconuts are toasted.

>> Broiled Grapefruit Ambrosia Recipe

Ingredients:

1/4 c of vinegar or wine (white)
2 Tbsps of honey
3 Tbsps of salad oil
1 tsp poppy seeds
1/2 tsp dry mustard
8 c of fresh spinach; tear
1 medium-sized papaya
1.5 c of seedless grapes; cut in half

Instructions:

Mix all ingredients and toss well in a salad bowl. Chill before serving.

>> Fruited Spinach Salad Recipe

Ingredients:

8 ozs of macaroni shells (uncooked)
8 oz of plain yogurt (low fat)
1/4 c of concentrated juice (orange, frozen); thawed
15 ozs of orange sections (Mandarin, canned); drained
1/2 c of sliced celery
1 c of grapes (red, seedless)
1 c of grapes (white, seedless)
1 pc of apple (red); cored and diced
1/2 c of walnuts; halved

For Garnish:
Lettuce (fresh); shredded
1 c of Strawberry (fresh)

Instructions:

Cook the macaroni as stated in the package instructions. Chill with (cold) water then drain them well. Combine yogurt and concentrated juice; blend them well.

Add oranges, grapes, apples, celery, cooked shells, and walnuts; toss them well. Cover then place inside the refrigerator till chilled. Serve above lettuce and garnish strawberries.

>> Pasta & Walnut Fruit Salad Recipe

Ingredients:

2 peeled apples; sliced thinly
2 peeled bananas; sliced thinly
Cherries (Maraschino)
3 Tbsps of sugar
1 Tbsp of rum
2 Tbsps of almonds; sliced thinly
2 eggwhites
1 can of oranges (Mandarin, small)
2 peeled oranges; sliced

Instructions:

Beat eggwhites and sugar ’til totally stiff. You arrange fruits & almonds beautifully in four ovenproof individual dishes.

You sprinkle rum all over every dish then heap a scoop of stiffened eggwhite mix over your fruits. Broil them for few minutes ’til eggwhites turn firm.

>> Easy Fruit Salad Recipe

Ingredients:

2 Tbsps of oil
1 pound of boneless shoulder of pork
2 pounds of chicken thighs and legs
1 onion (medium); chopped
8 ounces of tomato-sauce
1/4 c of blanched almonds
1 chopped bellpepper
1/2 c of water
A can of pineapple-rings w/ juice
2 tsps of chili seasoning
1/2 tsp of salt
2 sliced potatoes (sweet); cut in 1-inch pcs
1/2 tsp of cinnamon
Freshly chopped parsley
2 sliced apples
2 sliced bananas

Instructions:

Trim off extra pork fat then cut it into 3/4 inch pieces. You drain the pineapple & set syrup aside.

Heat the oil in thick pan w/ lid. You cook chicken-pieces slowly over mid-heat ’til both sides are browned (about 15 mins). Remove the chicken the set them aside.

Have pork cooked in fry pan for 10 mins or ’til browned, stir it often. Set it aside once cooked. Cook & stir green-pepper, almonds & onions ’til tender.

Transfer onions, almonds, tomato-sauce and green-pepper into blender and process ’til consistency is smooth. Drain off pan drippings.

Mix your tomato-sauce mix, pineapple liquid, 1/2 c water, salt, cinnamon and chili seasoning in large pan.

You add the potatoes, pork & chicken into pan. Heat ’til boiling then adjust the heat. You cover pan then let it simmer for 55-60 mins or ’til potatoes turn tender. Add enough water when necessary.

Cut sliced pineapples into half. Stir in apple & pineapples cuts into chicken-mixture. Cover & simmer for 10-12 mins or ’til apples become tender. Add the bananas.

Transfer into small serving bowls then garnish w/ parsley.

>> Chicken~ Pork & Fruit Stew Mexican Style Recipe

Ingredients:

4 c of sugar
A watermelon; evenly cut in small balls
A can of frozen juice (orange, 6 ounces)
2 chunked melons (Crenshaw)
3 pounds of peaches; chunked
2 qts of water
2 chunked cantaloupes
A can of lemonade (frozen, 6 ounces)
3 pound of grapes (green)
1 pound of fresh blueberries

Instructions:

Boil water and sugar in saucepan, stir constantly. Add the frozen juices.

Mix all fruits in separate bowl, blend ’til distributed well. Place the mixed fruits in 12 (1-pint) containers, leave 1/2 inch space .

Pour the heated syrup all over your fruit mix. Blend thoroughly then store in freezer.

>> Freddi’s Fruit Cocktail Mix Recipe

Ingredients:

2-1/3 c of thick applesauce; drained well
1 c of shortening
1 tsp of mace
4 tsps of baking soda (Arm & Hammer)
1 c of flour (whole wheat)
1 c of nuts (broken)
3 tsps of cinnamon (ground)
1 tsp of allspice
4 pcs of eggs; beaten well
1 tsp of cloves
2 tsps of nutmeg (ground)
1/4 lb of citron; sliced thinly
2 c of sugar (brown)
6 Tbsps of juice (lemon)
1-3/4 tsps of salt
2/3 c of molasses
4 c of flour (white)
2 lbs of raisins (seedless)

Instructions:

Combine shortening and sugar; beat them thoroughly till creamy. Add applesauce, molasses, juice, and eggs. Combine flour, soda, spices, and salt then dredge the raisins into the flour.

Gradually add the mixture of flour onto batter; beat them thoroughly then add the coated raisins. Make layers of batter then nuts and citron; repeat and make batter as the topmost layer.

Bake slowly at 300-325 degrees F for 2 hrs.

>> Apple Sauce Fruit Cake Recipe

Ingredients:

2 c papaya; diced
2 c mango; diced
1/2 c of passion fruit (pulp/juice concentrate)
1 tsp lemon rind
1 tsp orange rind
1 mint leaves; minced

Instructions:

Gently mix ingredients inside a bowl then chill in refrigerator. Garnish using mint leaves.

>> Many Suns Fruit Salad Recipe

Ingredients:

1/2 of shortening (vegetable)
1 & 1/2 c of flour (unbleached)
5 ounces of American-cheese spread
2 oranges; peeled & sectioned
1/4 c of sugar
8 & 1/4 ounces of crushed pineapples
1/8 tsp of salt
5 tsp of cornstarch
1/2 c juice from and orange
1 Tbsp of juice from an orange
3/4 c of sharp cheese; shredded

Instructions:

For the shells: You combine cheese & shortening in mixing bowl. You add the flour into cheese mix and cut in ’til well-blended. Shape dough into 1 & 1/4-inch x 12-inch rolls, then completely wrap in waxpaper.

Place in your refrigerator for 60 mins or more. Prepare the oven. Heat it to three hundred seventy-five degrees Fahrenheit. Unwrap dough after removing from your refrigerator.

Slice into 1/8 inch thick. Place a dough slice into 12 muffin tins. Overlap five cuts around outside part of every cup. Press gently together and have bottoms pierced as well as the sides using your fork.

Have the dough baked for 18-20 mins ’til browned lightly. Cool pans then slowly remove your tart-shells once cooled.

For the filing: You cut every section of orange then set them aside. Have pineapple can drained and save the juice. Combine all the juices in saucepan.

Add in sugar, salt and cornstarch. Stir gently while cooking over mid-heat ’til mixture is thickened & bubbly. Add in crushed pineapples and pieces of orange. Have it refrigerated for an hour.

Scoop your chilled tart filling carefully into prepared shells then sprinkle w/ 1 Tbsp of cheese. Chill.

>> Fruit Tarts Recipe

Ingredients:

1.5 c of sugar
1/2 c of pecans
6 ounces of margarine
1 c of undiluted evap milk
1/2 c of coconut

Instructions:

Blend the sugar, milk and margarine. Cook ’til thickened. Remove the pan from the heat. Add coconut and pecans then pour into recently baked cake.

>> Fruit Cocktail Cake Icing Recipe

Ingredients:

A pkg of softened cream cheese (8 oz)
1/4 c of sugar (refined)
2 tsps of orange zest; shredded
2 Tbsps of juice/liqueur (orange)
1 pc of pie crust (butter-flavored or Graham)
4 c of peaches (fresh); sliced
1 Tbsp of juice (lemon)
1 c of blueberries (fresh)
Confectioner’s sugar; sifted

Instructions:

Combine sugar, cream cheese, juice, and zest inside a bowl; beat thoroughly until smooth and creamy. Gently spread onto the pie crust.

Toss the sliced peaches together with the (lemon) juice, preventing discoloration; arrange peaches together with blueberries above the mixture of cream cheese.

Refrigerate for an hour or a day. Sift over confectioner if preferred.

>> No-Bake Fruit Pie Recipe

Ingredients:

1 c of cottage cheese
1 Tbsp of mayo
4 Tbsps of syrup (maple)

Instructions:

Mix ingredients inside a food processor then blend til smooth. You can use this mixture as dip/topping to use in salads.

>> Maple Fruit Mate Recipe

Ingredients:

1 c of ground meat in jars (15 oz jar)
1 c of milk
1 c of flour (all purpose)
1/2 c cherries (green)
1/2 c cherries (red)
1/2 tsp of soda
1 c walnuts; chop
1/2 tsp of baking powder

Instructions:

Mix well all ingredients in a mixing bowl then transfer batter to an pan (tude, greased & floured). Set oven to 350 degrees F then bake for one and a half hours.

>> Magic Fruit Cake Recipe

Ingredients:

2 small apples
1 cantaloupe (small)
2 small oranges
14 ounces of drained lychees

Instructions:

Peel apples then have them cored. Slice thinly into wedges. Also peel oranges and then divide them into individual segments. You cut melon into half then scoop insides out. Discard pulp & seeds.

You cut insides of melon into inch-sized cubes. Combine fruits together in mixing boil. Gently mix fruits together. You tightly wrap your bowl w/ clear wrap ’til serving time.

>> Chinese Fruit Compote Recipe

Ingredients:

1 c flour; sift
1/4 tsp baking powder
1/2 tsp of cinnamon
1/4 tsp of salt
4 Tbsps softened butter
1/2 c of sugar (refined)
1 medium-sized egg; beaten lightly
2 Tbsp of brandy
4 oz cherries (red & candied); chopped
8 oz of pitted & chopped dates
4 oz chopped mixed fruit (candied)
4 oz chopped pineapple (candied)
1/2 c of almonds (blanched), optional
1/2 c nuts (Brazil), optional
1 c of chopped walnuts

Instructions:

Mix flour, baking powder, cinnamon and salt then sift. In a bowl, whip butter & sugar til creamy and add eggs then brandy and beat well.

Gradually add sifted flour and blend well. Combine the remaining ingredients and mix well. Place batter in teaspoonful size rounds one inch apart in a cookie pan that has been lightly oiled.

Put in oven set to three hundred fifty degrees F and bake til browned and firm (about twelve minutes). Cool and put in airtight containers to avoid drying and getting hard.

>> Kc’s Fruitcake Drops for Christmas Recipe

Ingredients:

2 pcs of turkey breast fillets (half)
10 oz of dates; pitted and cut into thirds
6 oz of apricot halves (dried); quartered
1 c of walnuts
2 c of water
1/4 tsp of pepper (black, ground)
1/2 tsp of cinnamon (ground)
1/4 tsp of ginger (ground)
1/4 tsp of nutmeg (ground)
1/4 tsp of cloves (ground)

Instructions:

Cut three parallel slits, lengthwise and about an inch deep, on each half of breast fillet. Place the fillets flat on a (roasting) pan.

Combine apricots, dates, walnuts, water, and spices inside a saucepan. Stir constantly above moderate heat and simmer for 2 mins.

Let it cool for a while. Spoon onto the slits inside the turkey. Roast inside preheated oven, 325 degrees F for 2 hrs. Cut or slice each fillet into six slices.

>> Halloween Turkey With Fruit Stuffing Recipe

Ingredients:

2 grapefruits (medium)
2 tsps of margarine or butter
4 tsps of dark-brown sugar
4 cherries (Maraschino)

Instructions:

Cut grapefruits crosswise into half. Remove pits then cut every section w/ sharp-edged knife. You sprinkle every grapefruit w/ 1 tsp of sugar.

Dot every grapefruit half w/ 1/2 tsp butter. You place the grapefruit cuts on paper-plate. Heat it without cover in your microwave for 4 mins.

Garnish w/ cherries.

>> Baked Grapefruit Recipe

Ingredients:

1 pound of chicken-breast; boneless & skinless
3 medium peaches; pitted
Veggie cooking-spray
2 small bananas
3 medium plums; pitted
2 tsps of oil (olive)
1 c of chopped leaks
1 c of chicken stock
3 Tbsps of Dijon mustard
1/4 tsp of pepper
2 tsps of distilled white-vinegar
1/4 tsp of curry seasoning
2 Tbsps of cold water
2 Tbsps of nutrasweet
1 Tbsp of cornstarch

Instructions:

Cut the chicken breast into inch-sized pcs. Cut every fruit evenly into eight slices. Thread fruit and chicken carefully into 16 wood skewers then spray w/ veggie cooking-spray.

Lightly sprinkle w/ curry seasoning. Grill over mid-coals or you can also broil them six inches away the heat for 6-8 mins or ’til done, turn once.

You arrange them on individual serving platters then spoon sauce evenly over kabobs.

Mustard Leek Sauce: You saute the leeks in saucepan ’til tender. Add in broth, vinegar, mustard, pepper and curry seasoning. Heat mixture ’til it boils.

Mix the cornstarch w/ water. You stir carefully into boiled mixture. Continue boiling, stir constantly for a minute ’til thickened. Remove pan from the heat and stand for 2-3 mins. Blend in the nutrasweet.

>> Chicken & Fruit Kabobs With Mustard-Leek Sauce Recipe

Ingredients:

16 c of grapefruit juice (ruby red or pink)
2 Tbsps of honey (pure)
1/2 c of liqueur (Triple sec)
8 pcs of mint sprigs (fresh)

Instructions:

Using an (ice cream) maker, combine liqueur, juice, and honey; chill. Follow the directions of the machine and process till frozen and thick. Scoop the sherbet onto chilled (stem) glasses then garnish mint sprig.

Variation:

Combine liqueur, juice, and honey; pour onto a 9×13 inch pan. Place inside the freezer till frozen thoroughly. Shave iced mixture and place on chilled (stem) glasses. Serve at once and garnish mint sprig.

>> Pink Grapefruit Honey Sorbet Recipe

Ingredients:

2 c cooked chicken (or turkey); cut in cubes
2 Tbsp soy sauce
4 Tbsp of milk (skim)
1 c of apples; diced
1 c of orange; cut in sections
6 Tbsps Yogurt (Low Fat)
1/2 c of grapes (green and cut in half)
2 c of celery; chopped
Lettuce leaves
5 Tbsps Mayonaise (Low Calorie)
2 packets sweetener (Equal)
1/4 tsp Pumpkin Pie Spice

Instructions:

Mix chicken (or turkey) and soy sauce then let it stand for about fifteen minutes. Add apples, oranges, and celery and mix well. Allow to chill in the refrigerator.

For the dressing, mix yogurt, mayonaise, milk, sweeteners and spice in a food processor and blend until smooth. Put mixed fruits and chicken (or turkey) on a lettuce leaf and top with prepared dressing.

>> Fruit Chicken Salad Recipe

Ingredients:

1 qt of iceberg lettuce; cut into chunks
2 sliced bananas (large)
1 c of chopped apples
1/2 c of raisins
1/4 c of peanut-butter
1/4 c of milk
3 Tbsps of honey
1/2 c of Miracle-Whip dressing for salad

Instructions:

Combine fruits and lettuce. Toss to have everything mixed. Combine honey and peanut butter then you gradually pour milk in. Blend in dressing, mixing well ’til blended. Have salad chilled ’til ready to serve.

>> Calico Fruit Salad Dressing Recipe

Ingredients:

1 pc of pie crust (double, 8 or 9 inch)
21 oz of pie filling (Comstock, cherry)

Note: 42 oz of pie filling for 9-inch crust

Instructions:

Line rolled (pie) crust on the pie dish or pan. Spoon the canned filling onto the crust and spread evenly. Cover with the lattice or vented crust on top.

Bake for ten mins at 425 degrees F, till golden.

>> Fruit Cherry Pie Recipe

Ingredients:

1/2 c of marmalade (orange)
1 c of Cottage cheese; drained and sieved
1/2 c of marmalade (grapefruit)
1 Tbsp of parsley (or chives); minced
Salt & Pepper

Instructions:

Combine cheese and marmalades; mix thoroughly. Season parsley, salt & pepper. Store inside a clean jar and refrigerate for a week. Used as a spread.

>> Orange & Grapefruit Marmalade- Cottage Cheese Recipe

Ingredients:

7 c of water
1 lb of stew meat (lamb or beef); cubed
1 lb of soup bones (lamb or beef)
1 pc of dried lime
Pepper (black, freshly ground)
2 Tbsps of ghee (or butter)
1 pc of onion (large); chopped finely
2 tsps of turmeric (ground)
1 c of pitted prunes; rinsed
1/2 c of apricot halves (dried); rinsed
1/2 c of peaches (dried); chopped; rinsed
1/3 or 1/2 c of sugar (brown)
1-2 tsps of juice (lemon or lime)

Instructions:

Place the cubes meat, bones, dried lime, and water inside a saucepan. Boil gently while skimming. Add pepper and salt then cover; simmer slowly for 1-1/2 hrs or till meat becomes almost soft.

Discard the dried lime and bones. Heat the ghee inside a pan, add onion; saute till translucent. Add turmeric then cook , while stirring, till slightly brown, Add onto the soup along with the fruits and cover.

Simmer it for half an hour. Add juice and sugar. Serve immediately.

>> Abgushte Miveh (Dried Fruit Soups) Recipe

Ingredients:

2 tsps of oil (olive)
Salt
Pepper
4 chicken-breasts halves (large); skinned and deboned
2 Tbsps of butter
1/4 c of minced onion
2 peeled pears (medium); cored & sliced
1 clove of crushed garlic (large)
2 tsps of juice from a lemon
1/2 c of dry wine (white)
1/4 c of chicken stock
2 tsps of honey
1/2 c of frozen or fresh blueberries; thaw them out
1/4 tsps of crushed dry thyme

Instructions:

In skillet placed over mid-heat, have your oil heated. Add chicken-cuts then saute for 4-5 mins on every side ’til cooked well. Remove meat from pan then keep it warm.

You melt one tablespoon butter. Add a teaspoon of juice and pears. Saute for 2-3 mins or ’til barely turns tender. Remove ot from pan then set it aside.

Using the same small pan, you cook garlic and onion for 1 min. Pour in stock and wine. Add thyme and honey as well. Boil mixture for 3-4 mins or ’til thickened.

Return pears into pan then add in your blueberries. Thoroughly heat for 2 mins. Swirl remaining juice and butter. Pour over sauce into your chicken.

>> Chicken With Fruit Sauce Recipe

Ingredients:

2 c of milk
3 onions (medium); sliced
1 c of sliced coconut
2 cloves crushed garlic
2 Tbsps of grated lemon zest
3 Tbsps juice from a lemon
2 Tbsps of damson plum-jam
1 Tbsp of coriander (ground)
1 tsp sugar
1 tsp of salt
1/2 tsp of saffron (ground)
1 tsp of crushed anis seeds
1 tsp of ginger (ground)
1/4 tsp of chili seasoning
1 Tbsp of oil (vegetable)
3 Tbsps of butter
1 c of almonds (whole); blanched
12 cuts of chicken-breasts halves (4 oz each); skinned, deboned into 1-inch pcs
Heated cooked rice

Instructions:

Combine coconut & milk in saucepan. let it boil slowly over mid-heat; Remove pan from the heat. Stand for 30 mins.

Drain very well once done. Reserve the liquid collected. Press the coconut tightly between paper-towels to squeeze out extra moisture, then set it aside.

Mix onions, cloves, lemon zest, juice, jam, coriander, salt, sugar, anise, ginger, saffron, and chili powder. Stir very well then set the mixture aside.

You combine the butter and oil inside large-sized skillet Let it cook at mid-heat ’til the butter will melt. You add the extra coconut, then cook ’til browned lightly. Stir constantly.

You remove the coconut & set it aside. Gradually add the chicken into heated oil on skillet. Have it cooked ’til browned lightly. Stir thoroughly.

Add extra onion mix. Stir extra milk in, almonds & coconut. Let it boil. Have it covered, minimize the heat then simmer it for 10 mins or ’til chicken turns tender.

Best when served on top of rice.

>> Chicken With Fruit & Almonds Recipe

Ingredients:

1 pc pie shell
2 c of water
1/2 c of fruit concentrate (Fruit Sweet), more should you want it sweeter
1/3 c of corn starch
2 egg yolks; beat lightly
1 Tbsp butter
2/3 c of lemon juice (fresh)
2 tsp lemon rind
2 tsp vanilla
1/2 tsp cream of tartar
4 pcs egg (whites only)
2 Tbsps fruit concentrate (fruit sweet)

Instructions:

Mix half a cup of water with cornstarch into a pan. Over moderate temperature, stir mixture constantly, adding fruit concentrate til mixture becomes thick.

Allow to boil (while still stirring) for about a minute. Add in one egg yolk and pour this into the mixture. Turn off heat then add 1 tbsp of butter, 2 teaspoons of lemon rind and the juice.

Pour mixture in the pie crust. For the meringue, whisk eggs and tartar til firm and fluffy, then gradually pour in fruit concentrate. Add vanilla then continue to whisk.

Pour over the pie crust and filling, then bake for five to seven minutes til golden brown.

>> Lemon Meringue Pie (Fruit Sweet) Recipe

Ingredients:

12 oz of apricot nectar (canned)
1 pc of banana (ripe, medium)
1/4 c of instant milk (dry, non-fat)
2 Tbsps of juice (lemon)
1 Tbsp of honey (pure)
1 tsp of lemon zest; grated
Cubes of Ice

Instructions:

Place the nectar, banana, milk, juice, honey, and zest inside a blender; blend thoroughly. Add ice, enough to get four cups of the mixture. Blend thoroughly till smoothened. Serve at once.

>> Apricot Fruit Flip Recipe

Ingredients:

1 qt of cleaned strawberries; halved
16-ounce jar of glaze (strawberry)
1 Tbsp of cinnamon-sugar
19 shells of shortbread
A can of pineapple (chunks); drained

Instructions:

Bake pie-shell following indicated directions. Sprinkle w/ 1 Tbsp of cinnamon-sugar right before having it baked.

Toss fruits in large mixing bowl then chill them while your pie-shells are cooled. Fold glaze in. Add fruit-mix into baked shells carefully. Sprinkle w/ extra cinnamon-sugar on top.

Allow to chill for an hour or overnight then top w/ whipping cream.

>> Strawberry-Glazed Fruit Tart Recipe

Ingredients:

6 cups of fruits (fresh)
1-1/2 cups of sugar (dark brown)
1-1/2 cups of rolled oats (not instant)
1/2 cup of grated cheese (Asiago or Parmesan)
1 teaspoon of salt
1 cup of flour; sifted
6 ozs of butter (sweet)

For the Garnish:
Ice Cream (Vanilla)
or
Cream (softly whipped)

Instructions:

Place the fruits on the base of slightly buttered 9×12 inch (baking) dish. Combine oats, sugar, salt, and cheese inside a bowl. Add butter and mix quickly onto the mixture of sugar, forming a (coarse) meal.

Sprinkle the mixture carefully above the fruits. Bake inside preheated oven, 375 degrees F for 35 mins or till top turns slightly brown. Serve them warm along with ice cream.

>> Old Fashioned Fresh Fruit Crisp Recipe

Ingredients:

1/2 pc of cantaloupe (ripe, medium)
2 pcs of kiwi fruit (ripe); peeled, halved crosswise and sliced thinly
2 c of strawberries (ripe)
1 c of raspberries or blackberries (fresh)
3 Tbsps of mint leaves (fresh); chopped
1/4 c of juice (freshly squeezed orange)
4 pcs of mint sprigs (fresh)

Instructions:

Scoop the cantaloupe meat using a melonballer; place the balls on a mixing bowl along with its juice. Quarter the thinned slices of kiwi fruit; add onto the mixing bowl with the cantaloupe balls.

Save 4 pieces of very beautiful strawberries then hull the rest; slice them lengthwise then place onto the mixing bowl, along with the fruits. Add the raspberries; gently mix.

Sprinkle mint then drizzle juice above the fruits. Toss them gently and cover. Place inside the refrigerator for 30 mins.

Divide evenly onto four bowls and garnish strawberry on each bowl and mint sprig.

>> Morning Fruit Salad Recipe

Ingredients:

3 c of cooked chicken; sliced in chunky bite-size pcs
3/4 c of red grapes; seeded & halved
3/4 c of chopped celery
20 ounces of canned chunks of pineapples w/ juice; drained
1/8 tsp of salt
1/4 c of chopped pecans
11 ounces of canned oranges (Mandarin); drained
1/4 c of dressing (salad)
Leaves of lettuce

Instructions:

Toss lightly the chicken, grapes, celery, oranges, pineapples & 3 Tbsps of pecans. Mix gently salad-dressing & salt w/ chicken mix then chill.

Mound on leaves of lettuce then garnish w/ extra pecans.

>> Chicken-Fruit Salad Recipe

Ingredients:

1 pineapple (large)
A cup of finely-chopped walnuts
A cup of raisins
2 medium cantaloupes
1 yogurt
1 apple (large)
1 c of freshly shredded coconut

Instructions:

Remove the seeds and rind of cantaloupe. Have pineapples peeled & cored. Have apples cored. Slice all fruits into bite-size chunks. Combine them all then add your walnuts.

Place in large bowl. Your scoop the yogurt carefully into serving-size individual bowl then pass your salad around. Stir yogurt w/ fruits well to have fruits evenly coated.

>> Cantaloupe Fruit Salad Recipe

Ingredients:

1-1/2 c of cream (whipping)
1-1/2 c of raisins (puffed)
1 c of nuts; chopped
2 pcs of bananas (ripe); sliced
1/2 c of sugar (refined)
6 pcs of cherries (Maraschino); chopped
Salt (few grains)

Instructions:

Whip the whipping cream till stiff. Add salt and sugar then stir gently. Divide into two portions, equally.

Combine the bananas, raisins, and half of the mixture of cream. Lightly pile onto baked pie shells. Spread over the remaining mixture of cream; spread evenly. Garnish nuts and cherries.

>> Nut Fruit Tarts Recipe

Ingredients:

3 pcs oranges; pare and section
3 pcs bananas; diced
1 pnt straberries; slice into two
1/4 c coffee liqueur
1/4 c of sugar (powdered)
1 c whipped cream (heavy)
Cinnamon; ground

Instruction:

Mix fruits with coffee liqueur. Add powdered sugar to whipped cream then whisk well. Chill until cream is stiff. Pour this over the mixed fruits, dash w/ cinnamon and serve.

>> Mixican Fruit Dessert Recipe

Ingredients:

1/2 pineapple (fresh); slice to 1/8 inch thickness
1 small sweet ripe mango; remove peel and seed
1 papaya (whole); remove peel and seeds, slice to 1/8 inch thickness
2 oranges (navel); remove peel and pith, section
3 Tbsps rum (coconut scented)
3 tsp of sugar (refined)
1 pint sorbet (lemon)
1/4 c coconut (shredded meat)
sweeteners to taste

Instructions:

Mix fruits using a bowl, add rum, sugar then toss and blend well. Let it stand for about fifteen minutes to absorb marinade.

Divide to four portions, top with sorbet, garnish using the shredded coconut meat (toasted) and serve.

>> Mandarin Fruit Sundae Recipe

Ingredients:

1 onion (medium); chopped
2 Tbsps of butter or margarine
1/3 c of celery; chopped
2 c of chicken (cooked); cut-up coarsely
1 & 1/2 c of heated water
2 Tbsps of raisins
1 & 1/2 c of uncooked rice (instant)
1 pack of mixed dry fruits (8 oz); sliced into fourths
3/4 tsp of salt
2 tsps granules of bouillon (chicken)
1/8 tsp of pepper
3/4 tsp of chopped thyme (fresh)
1/4 tsp of cinnamon (ground)
1/4 c of pecans (chopped)

Instructions:

In two-quart sized microwaveable dish, mix the butter, onion and celery. Place in the microwave without cover at high-temp for 2-3 mins or ’til onions are tender.

Add rest of the ingredients excluding the pecans. Tightly cover then put back in the microwave, cook for 10-12 mins. Stir after five minutes ’til water gets absorbed. Add pecans in.

>> Chicken-Fruit Pilaf Recipe

Ingredients:

2 c of shredded raw cabbage
1 Tbsp of lemon-flavored juice plus 1 & 1/2 tsp
1/4 c of pineapple-flavored juice
1/4 tsp of salt
1/2 c of sourcream
1/2 c of raisins
1 Tbsp of sugar
1 medium unpeeled apple; diced

Instructions:

Sprinkle 1 Tbsp of extracted juice from lemon to avoid discoloring of apples. Toss apples, cabbage & raisins together.

Mix juices, sugar and salt. Add your sourcream and stir ’til smooth. Have this added into salad then chill.

>> Cabbage Fruit Salad With Sour Cream Dressing Recipe

Ingredients:

4 c of onions: chopped coarsely
2 cloves garlic; minced
1.5 Tbsps of cumin seed (ground)
1.5 tsps of cinnamon
1/2 tsp of cayenne
1/4 tsp of cardamom (black)
2 zucchini (medium); quartered and sliced
1 c of beans (green)
2 cored tart-apples; cubed
1 c of dry apricots; chopped
1/2 c of strawberry preserves
Freshly squeezed juice of lemon
1/2 c of raisins
1/4 tsp of powdered cloves
1/2 of red bellpepper
1.5 c of water
1/2 tsp of fennel seed
1 tsp of turmeric
1.5 Tbsp of powdered coriander seed
1 tsp of freshly grated ginger
2 Tbsps of oil (peanut)

Instructions:

In heated oil, have your onions sauteed for around 10 mins. Add in ginger, curry and garlic spices. Saute & constantly stir for every 3 mins.

Add zucchini in water then stir it well to avoid pieces sticking into pot. Have it covered then simmer it for ten minutes. You blend in beans, apricots, peppers and apples.

Gently simmer, covered about thirty minutes. Occasionally stir, adding enough water as necessary. Once the fruits are nit tender, add your raisins in, strawberry preserve and juice.
.
Add seasonings according to desired taste.

>> Capetown Fruit & Vegetable Curry Recipe

Ingredients:

1 c of popped popcorn; ground finely
1 c of sugar (refined)
1 c of fruit (dried, any kind)
1/2 c of shortening; melted
1/4 c of water
1/4 c of condensed milk (sweetened)
1 pc of egg; beaten well
1 c of flour
4 tsps of baking powder (Calumet)
1 c of cornmeal
1 tsp of salt
1-1/2 tsps of nutmeg (ground)

Instructions:

Combine Calumet, salt, nutmeg, and cornmeal. Combine sugar and shortening. Add the egg, water, and milk; mix them well and add the mixture of flour, dried fruit, and popped popcorn. Mix them well.

Turn it out on a slightly floured surface. Roll to a 1/3-inch thick sheet and cut using a (floured) cutter.

Arrange the shaped dough on a greased cookie sheet. Place inside preheated oven, 425 degrees F, and bake for 10 to 12 mins.

>> Popcorn Fruit Cookies Recipe

Ingredients:

1 c of yogurt (vanilla)
1/2 c of honey (pure)
Juice from 1 pc of lime (fresh)
1/4 tsp of lime rind
1/4 tsp of salt

Instructions:

Combine yogurt, honey, lime juice, lime rinds, and salt; beat thoroughly till creamy. Store inside airtight jar or container; refrigerate till needed.

>> Mr. Food’s Honey-Lime Fruit Dressing Recipe

Ingredients:

6 pcs of kiwi fruit; peeled and quartered
1/2 lb of chicken breast fillets (skinless); cut to 16 pieces, 1-inch
1 pc of bell pepper (red, large); cored and quartered
1 pc of onion (red, small); peeled and quartered
16 pc of shrimp; peeled

For the Limeginger Marinade:
6 Tbsps of juice (lemon)
3 Tbsps of honey (pure)
2 Tbsps of vinegar (rice wine)
2 Tbsps of oil (olive oil)
1-1/2 tsps of cilantro; chopped
1 tsp of ginger; grated
1/4 tsp of pepper flakes (red)

Instructions:

Cut the quartered pepper into 4 pieces, getting 16 pieces. Cut the quartered onion into 4 pieces, getting 16 pieces.

Combine chicken, onions, and peppers with the marinade; toss them well. Marinate for 1 to 2 hrs inside the refrigerator.

Before cooking, toss shrimp and kiwi fruit with the marinated mixture. Divide among 8 skewers. Broil or grill 3 to 4 mins each side, turn them once till shrimp and chicken are done.

To make the marinade, combine lime juice, honey, vinegar, oil, cilantro, ginger, and pepper flakes; whisk thoroughly till blended well.

>> Pacific Chicken Shrimp & Kiwifruit Kebabs Recipe

Ingredients:

1 pc of grapefruit; scrubbed, halved, seeded, and sliced thinly
3 pcs of oranges; scrubbed, halved, seeded, and sliced thinly
3 pcs of lemons; scrubbed, halved, seeded, and sliced thinly
Water
Refined sugar

Instructions:

Measure juice with fruit; add water, thrice the measurement of the juice & fruit. Soak them for twelve hrs. Let it simmer, about twenty mins. Let it stand for twelve hrs.

For a cup (of measured juice & fruit), add (3/4 cup) sugar; stir them well. Cook by batches, about 4 to 6 mins, till formed into jelly. Pour onto sterilized jars and seal. Process to seal them tightly.

>> Orange-Lemon & Grapefruit Marmalade Recipe

Ingredients:

1/2 c of dry apricots
1 pound of shredded cheese (Monterey-JAck)
1 tsp of poppy seeds
1/2 tsp of seasoned-salt
8 ounces of softened creamcheese
1/3 c of raisins (golden)
1/3 c of chopped dates
Cherries (garnish)
Chopped walnuts
1/3 c of dried sherry
Grapes (garnish)

Instructions:

Soak your apricots fully in a cup of water about 2 hrs. Drain once done then chop. Add in your cheeses. Blend in rest of the ingredients, have the fruits added last, and mix well between additions.

Turn into foil sheet then shape it into 9-inch log. Securely wrap then chill ’til firm. Have it rolled in nuts then cover w/ foil. Refrigerate for 24 hrs prior to serving. Garnish 1/ grapes and cherries.

>> Fruited Cheese Log Recipe

Ingredients:

1 c of seedless grapes (red)
1 c of cubed cantaloupe
1 peeled orange; sliced & quartered
1/4 c of orange-flavored juice
1/2 c of halved strawberries
1 tsp of dried basil; chopped
1 c of seedless grapes (green)
1 c of fresh pineapple-chunks
1 cubed nectarine
1/2 c of peeled jicama; sliced into matchstick
1 basil-sprigs

Instructions:

Mix all of the ingredients in mixing bowl excluding the sprigs. Blend everything gently. Garnish w/ sprigs prior to serving.

>> Basil Jicama Fruit Salad Recipe

Ingredients:

1 pc of orange (Navel, large); peeled then sectioned
1 pc of grapefruit (large); peeled then sectioned
1 pc of large onion (green, w/ top); chopped
4 pcs of lettuce leaves (large)
1 Tbsp of oil (vegetable oil)
1 Tbsp of vinegar (white)

Instructions:

Combine sectioned grapefruit and orange inside a bowl; add the onion and cover. place inside the refrigerator till chilled. Mix vinegar and oil then gently toss with mixture of fruits.

Divide fruits equally onto lettuce. Serve at once.

>> Orange Grapefruit Salad Recipe

Ingredients:

1 c of water
4 pcs of pared kiwi fruit
1/2 c of sugar (refined)
1/2 c of syrup (light corn will do)
5 Tbsps of lemon juice
1/4 tsp of lemon rind

Instructions:

Mix in a saucepan water, syrup and the sugar then over low heat, cook while constantly stirring for about two minutes. Add pureed kiwi, the lemon (juice), rind and mix well.

Freeze in a metal container mixture for about an hour. When mixture becomes firm (but not frozen), transfer to a mixing bowl then beat (with a mixer) until fluffy and light.

Freeze mix for two hours (or more) and scoop to serve.

>> Kiwi Fruit Gelato Recipe

Ingredients:

1 & 1/2 c of uncooked rice (Basmati)
1 onion (small); sliced thinly
2 tsps of garlic (minced)
1/2 tsp of garam-masala
A pinch of pepper (white)
3 c of chicken stock
1/4 c of walnuts; toasted & chopped coarsely
1/4 c of prunes (pitted)
2 Tbsps of coconut ; toasted
1/4 c of plum-sauce
2 Tbsps of chopped onion (green)
1/4 c of cashew’ toasted and cut into half
1/4 c of apricots (dried)
1/2 tsp of salt
2 Jalapenos; chopped
1 Tbsp of ginger; minced
2 Tbsps of oil

Instructions:

Have rice soaked in some water then cover it for about 30 mins. Drain once done.

You heat 3-qt pan placed over mid-heat ’til well-heated. Add oil then saute onions for 1 min or ’til slightly browned. Add garlic, ginger, garam-masala, pepper, salt & ginger. Stir for ten seconds.

You add in soaked rice then cook, stir for a minute, ’til mixture gets well-coated w/ oil. Pour broth in and let it boil. Have it cooked without cover over mid-heat ’til liquid is about rice level.

Reduce heat then cover & allow to simmer over low-heat for 15 minutes, ’til rice turns tender. Transfer rice into serving plate then sprinkle it w/ nuts, apricots, coconuts and onions.

Pass around plum-sauce w/ the dish.

>> Basmati Rice With Nuts & Dried Fruit Recipe

Ingredients:

1/2 c of butter
1 & 1/2 c of sugar
1 & 1/2 c of salt
6 ounces of chocolate (unsweetened)
1 c of half-and-half
1/4 c of liqeuer (orange) add 2 more tsps
1 lb cake; cut into 1 & 1/4-inch cubes
Marshmallows
Bananas; cut into 1-inch chunks
Fresh apples
Fresh pears
Fresh cherries

Instructions:

Melt chocolate and butter over low-heat. Add the salt, sugar and half-and-half. Boil slowly and cook mixture over mid-heat. Constantly stir for five mins “til thickened.

Place in the refrigerator w/ cover ’til about to serve. Once ready, you heat the chocolate sauce slowly in the microwave for 20-30 secs.

Add the liqueur then stir well to have everything thoroughly combined. Serve w/ cake & fruits.

>> Chocolate Fondue With Fruit & Cake Recipe

Ingredients:

1/2 c of butter
1 tsp of vanilla
1/4 c of firmly-packed sugar (brown)
1/2 tsp of baking soda
1 & 1/2 c of shredded sharp Cheddar cheese
1/4 c of chopped cherries (Maraschino)
8 & 1/4 ounces of crushed pineapple; drained
1/2 tsp of salt
1/4 c of granulated sugar
1 & 1/2 c of flour (unbleached)
1 large egg

Instructions:

Cream together butter & sugars ’til fluffy and light. Add in vanilla and egg.

Combine all of the dry components and add into mixture, blend very well. Add in cherries, cheese and pineapples. Drop teaspoonfuls of dough into plain cookie bake sheet.

Let it bake for about 15 mins at three hundred seventy-five degrees Fahrenheit.

>> Cheddar Fruit Drops Cookie Recipe

Ingredients:

1-1/2 c of wine (white, dry)
1/2 c of sugar (refined)
1 Tbsp of juice (lemon)
1/4 tsp of salt
1-1/2 tsps of anise seeds
1 pc of cinnamon stick (small)
4 pcs of purple plums (whole); sliced
1/2 c of raisins (golden, seedless)
2 pcs of nectarines (whole); sliced

Instructions:

Combine wine, juice, sugar, cinnamon stick, anise, and salt inside a (stainless steel or enameled) saucepan; let it boil. Once boiling, turn the heat off and let it cool.

Combine plums, peaches, and raisins inside a mixing bowl; strain cooled syrup above the fruits and cover. Place inside the refrigerator for hours, stir occasionally.

>> Wine Fruit Cup Recipe

Ingredients:

1 lb glazed red and green cherries
1/2 lb glazed pineapple
1 tsp baking powder
2 lb white seedless grapes (Sultanas)
1 lb of almonds; cut in half (saving some whole for toppings)
5 c flour (all purpose)
2 c of sugar (refined)
1 lb of butter
10 pcs eggs
1/2 tsp of nutmeg
1 tsp rose extract
1 tsp almond extract
1 pc lemon (juice and rind)
1 pc orange (juice and rind)

Instructions:

Slice thinly the pineapples, cut cherries in half and clean the grapes well. Set this aside.

Combine flour, spices, baking powder then sift. Use one half the prepared fruits and mix well. Whisk butter to cream, slowly adding the sugar. Beat eggs well then add into the butter with sugar.

Slowly fold the remaining flour in, gradually pouring in the fruit juices (lemon and orange) and rind. Add prepared fruits and almond nuts to the cream mixture and blend well.

Line pans with paper (three layers, wax) and pour in mixture. Set oven to 275 degrees F and bake for about three hours or until the cake is now firm to the touch.

Allow to cool then wrap with aluminum foil then store using airtight containers.

>> Light Fruit Cake Recipe

Ingredients:

1 pc banana (frozen)
1/2 papaya (fresh)
10 – 12 pcs of raspberries (frozen or fresh)
1/2 c water (or you can substitute with fruit juice)
1 Tbsp wheat germ; toast (optional)

Instructions:

Mix all ingredients in a blend and process for thirty to forty five seconds.

>> Libby’s Fruit Drink Recipe

Ingredients:

1/3 c of butter
3/4 c of water
1/2 c of fruit-sweet or more
1 & 1/2 tsp of baking powder
2 c of blackberries
2 tsps of extract (almond)
1 c of flour

Instructions:

Prepare your oven. Heat it to three hundred fifty degrees Fahrenheit. Have butter melted in 9-inch square-shaped pan.

Mix baking powder & flour. Add in water & fruit-sweet, mix it very well. You pour this mixture over butter.

You combine extra fruit-sweet & extract, stir both together and then carefully pour into batter. Have it baked for 25 mins.

>> Blackberry Cobbler (Fruit Sweet) Recipe

Ingredients:

3 c of juice (freshly squeezed pink grapefruit)
1 c of sugar (refined)
3 c of water
3 pcs of whole grapefruit (pink); peeled, pithed, and sectioned
2 Tbsps of liqueur (Campari)
1/4 c of mint leaves (fresh); chopped

Instructions:

Combine water, juice, and sugar inside a stockpot; let it boil, while stirring constantly. Turn off heat and add the grapefruit; let it stand, about 5 mins.

Remove the grapefruit then cover. Place inside the refrigerator. Add the liqueur; pour onto a (metal) bowl and place above a large bowl, w/ iced water.

Cover it using plastic wrap and freeze for half an hour. Scrape the iced particles on the side and stir.

Place inside the freezer and repeat to scrape and stir every half hour till mixture has frozen and texture is grainy, about 2-2.5 hrs. Serve with mint and grapefruit.

>> Poached Grapefruit With Grapefruit Granita Recipe

Ingredients:

2 c peach (fresh); sliced
1 can of (16-oz, sliced); drain syrup
2 c blueberries (fresh)
2 c strawberry (fresh); sliced
2 c grapes (green & fresh)
2 Tbsps lemon juices
1/4 c sugar (powdered)
1 tsp lemon rind
1 pack cream cheese (8 oz); soften
1 c whipped cream
1/2 c chopped walnuts

Instructions:

Layer the fruits (according to order in the ingredients) using a glass container. Using a mixing bowl, combine cheese with lemon juices (and the rind) and stir well.

In yet another separate mixing bowl, fold in the cheese, juice & rind combination with the whipping cream and blend well. Cover the arranged fruits and top with the chopped walnuts. Chill then serve.

>> Layered Fruit Salad Recipe

Ingredients:

8 ounces of milk chocolate
4 small oranges
2 Tbsps of margarine
24 unhulled strawberries (whole)
36 cherries with stems (Maraschino)
36 nuts (Brazil)

Instructions:

Peel the oranges & divide into sections, leave membrane intact. Place margarine and chocolate in double broiler, stir ’til chocolate melts and achieves smooth mixture.

Immerse completely dried fruits into melted chocolate. You place every section of orange on fork tines then dip them into chocolate, completely cool. Place them on greased biscuit sheets then chill ’til firm.

>> Chocolate Covered Fruits Or Nuts Recipe

Ingredients:

8 ozs of softened cream cheese
1 c of plain yogurt (low fat)
1 tsp of vanilla
1 tsp of lemon zest; grated
14 pck of sweetener (Equal)

Instructions:

Blend yogurt and (cream) cheese till smooth. Add vanilla, zest, and sweetener; blend thoroughly. Place inside the refrigerator till chilled.

>> Ambrosia Fruit Dip Recipe

Ingredients:

1 c of butter
1/4 c of sliced toasted almonds
1 & 1/2 c of flour
1 c of packed sugar (brown)
1/2 tsp of baking soda
1 & 1/2 c of uncooked oats
1/2 tsp of extract (almond)
1 c of fruits

Instructions:

Combine sugar, butter, soda and flour, mixing well. Add the extract as well as the oats. You spread the mixture evenly in greased 13×9-inch pan.

You spread w/ the oats into bottom part of the pan as well as half-inch of the outer edges. Sprinkle w/ almonds. Have it baked for 22-25 mins at three hundred seventy-five degrees Fahrenheit.

>> Cookie: Fruit Preserve Bars Recipe

Ingredients:

2 tsps of grated orange zest (from 1 pc of orange)
4 Tbsps of juice (from the zested orange)
1-1/2 c of flour (all purpose)
2 Tbsps of sugar (refined)
2 pcs of egg yolks
1/2 c of butter; cut to small bits
1 c of cherries (canned)
1 c of blueberry pie filling (canned)

For the Garnish:
Orange slices
Orange-zest twists

Instructions:

Preheat the oven at 400 degrees F. Place the flour, sugar, and butter inside the processor; pulse till it resembles (coarse) crumbs, using on/off.

Add orange zest, yolks, and three tablespoons of juice then pulse till it forms into smooth ball. Add more juice when necessary or if needed.

Pat the dough onto a flattened disk and divide equally into six portions.

Place 1 portion on a slightly floured baking sheet then using well-floured fingers, form or shape the dough onto any playing-card shapes or circle.

Do the same to the rest of the portions. Freeze the baking sheet for five mins till dough becomes firm. Place inside preheated oven and bake for 14 to 16 mins or till crust turns slightly brown.

Let them cool and spoon the fillings on top. Place on serving platter and garnish as desired.

>> New Year Eve Feast with Fruit Solitaires Recipe

Ingredients:

2 pcs of grapefruit (pink, large); peeled and pithed
1 packet of gelatin (unflavored)
1 c of water
1/2 c of artificial sweetener (Equal)
2 pcs of egg whites; beaten stiffly

Instructions:

Remove grapefruit segments then squeeze the juice from grapefruit membrane onto a small bowl. Place grapefruit in a processor together with the juice, getting about two cups of puree.

Mix the gelatin on half cup of water; heat till the gelatin has dissolved completely. Add the artificial sweetener, pureed grapefruit, and other half of water; stir thoroughly.

Pour onto a (shallow) container and freeze till slightly frozen. Gently beat and add whites of egg; beat thoroughly. Freeze till firm.

Before serving, thaw the frozen mixture for an hour then beat again. Freeze for 15 mins or till the mixture has reached desired texture.

>> Pink Grapefruit Ice Cream Recipe

Ingredients:

3 c of pecans; chopped
3/4 c of chopped cherries (candied)
1 & 3/4 c of flour (all-purpose) plus 3 Tbsps
1 c of sugar
1 Tbs of extract (vanilla)
1/2 tsp of baking powder
A pinch of salt
Sugar (powdered)
1 Tbsp of extract (lemon)
1 c of butter
5 large eggs
1/3 c of candied orange-peel; chopped
2 c of pineapples (candied)

Instructions:

Place rack at the oven’s lowest-third layer. Have it preheated at 250 degrees F. Flour and grease twelve bundt-pans.

Mix fruits, 3 pounds of flour and pecans in mixing bowl. In separate bowl, have the butter creamed ’til fluffy and light. Gradually add in your eggs then stir extracts in.

Combine baking powder &salt w/ 1 & 3/4 c flour, sift them together. Add this dry mix into the batter, stirring well ’til blended thoroughly. Add fruit ix into the batter.

You pour the batter carefully into greased pan. Have it baked for 2 & 1/2 hrs or ’til golden-brown in color and cake test is completed.

Allow to cool completely in bundt-pan for 15 mins. Turn into rack & continue to cool. Sprinkle w/ powdered-sugar.

>> Candied Holiday Fruitcake Recipe

Ingredients:

1 c of chopped apples
1 c of sliced bananas
8 ozs of unsweetened pineapple (chunks, canned); drained
1/2 c of raisins
1/3 c of mayonnaise (reduced calories)
1/2 c of chopped celery
1 Tbsp of juice (lemon)
16 pcs of lettuce leaves (optional)

Instructions:

Combine apples, bananas, pineapple, raisins, celery, mayonnaise, and lemon juice; gently toss, coating them evenly. Refrigerate for 1-2 hrs. Serve the salad on the lettuce.

>> Mixed Fruit Salad Recipe

Ingredients:

1 pkg of softened cream cheese (reduced-fat, 8 oz)
1 pkg of marshmallow creme (Solo, 7 oz)
2 Tbsps of amaretto (or almond extract)

Instructions:

Combine cream cheese, marshmallow creme, and amaretto on a mixing bowl then beat thoroughly till blended well. Cover then refrigerate till needed or you can serve at once.

>> Mr. Food’s Amaretto Fruit Dip Recipe

Ingredients:

3 c of water (at room temperature)
1/4 tsp of salt
2 Tbsps of almonds; sliced
1 pc of apple (small); chopped
2-2/3 c of milk (skim)
1/2 tsp of cinnamon (ground)
1-1/3 c of rolled oats (regular)
1/4 c of dates (whole); snipped, pitted
1 Tbsps of sugar (brown)

Instructions:

Combine cinnamon, salt, and water inside a saucepan; let it boil. Add oats; stir well and cook them for five mins, while stirring frequently. Cover and let it stand till you get the consistency you desired.

Divide the oatmeal equally among four bowls and top with dates, apples, sugar, and almonds. Divide the milk too.

>> Oatmeal With Fruit & Nuts – low calorie Recipe

Ingredients:

1-1/2 c of candied fruits; diced
1/2 c of raisins (golden or currants)
1/2 c of brandy (any flavor)
1/2 c of juice (apple)
3/4 c of sugar (dark brown)
1/3 c of butter (or margarine)
1 pc of egg
1/2 tsp of baking soda (Arm & Hammer)
1 c of flour (all purpose)
1/2 tsp of salt
1/2 tsp of allspice
1/2 tsp of cinnamon (ground)
1/4 tsp of nutmeg (ground)
1 c of walnuts; chopped
Candied cherries (for garnish)
Walnuts (for garnish)
Apple jelly (melted, for glaze)

Instructions:

Marinate the raisins and fruits with juice or brandy overnight. Combine butter, eggs, and sugar; beat thoroughly till creamy.

Combine flour, baking soda, salt, allspice, cinnamon, and nutmeg; stir thoroughly then add onto the egg mixture. Incorporate them well.

Add (marinated) fruits along with nuts; stir them well. Spoon the batter onto mini muffin cups (lined w/ baking cups), filling 3/4 of the cup. Top cherry on each cup or the walnuts.

Bake for half an hour (300 degrees F). Remove the cake from the cups and brush the top surface with juice or brandy while still warm.

Let them cool and store inside an airtight container. Serve with the jelly on top.

>> Mini Fruitcakes for Christmas Recipe

Ingredients:

1 & 1/4 c of pineapple juice (unsweetened)
1/4 c of raisins (golden)
1/2 tsp of redpepper (crushed)
2 centiliters of sliced garlic
4 chicken-breasts (4 ounces each); boned & skinned
1/4 c of strawberry spread (low-sugar)
Onion strips (green)
1/4 tsp of cornstarch

Instructions:

Combine juice, rasins, garlic and pepper in large no-stick skillet. Boil the mixture. Add the chicken then cover. Adjust heat and simmer it for 10 mins or ’til chicken has cooked.

Remove chicken from the skillet and keep it warm. Boil liquid for about 7 mins or ’til volume is reduced into 3/4 c, stir occasionally.

You combine the cornstarch and spread. Stir it into boiling liquid then cook for a minute or ’til syrup-looking. Serve this sauce w/ your chicken. Spread on top then garnish w/ strips of green onions.

>> Chicken With Spicy Fruit Sauce Recipe

Ingredients:

1 c of shortening
3 c of flour; sifted
2 c of raisins
2 c of sugar (refined)
1 Tbsps of baking soda (Arm & Hammer)
1/2 tsp of salt
2 c of water
1 tsp of cinnamon (ground)
1/2 tsp of allspice
1 c of walnuts
1/2 tsp of nutmeg (ground)
1/2 tsp of cloves (ground)

Instructions:

Combine water, shortening, raisins, and refined sugar inside a saucepan; let it boil and set on the side to cool.

Combine soda, spices, flour, and salt; add onto the mixture of raisins. Dust flour on walnuts and fold onto the mixture.

Grease a 10-inch angel-food (cake) pan, lined with waxed paper. Pour batter onto the prepared pan. Bake inside the oven, 325 degrees F, about an hour.

>> Poor Man’s Fruitcake Recipe

Ingredients:

2 pcs of kiwi fruit; peel & slice
2 c of strawberries; wash, hull & slice
1 Tbsp juice (orange)
1 tsp nuts (pine); toast and chop

Instructions:

Arrange kiwi and strawberry slices in fruit dish, sprinkle orange juices then drizzle with chopped nuts.

>> Kiwifruit & Strawberries Recipe

Ingredients:

1-1/2 lbs of potatoes (floury); boiled in salted water and drained well
3 tsps of salt
4 Tbsps of butter (unsalted)
4 Tbsps of flour (self-rising)
2 pcs of apples (fresh); peels off, cored, and chopped
3 Tbsps of butter; softened
2 Tbsps of sugar (granulated)

Instructions:

Sieve potatoes onto a warm bowl then add the butter; beat thoroughly. Work with enough flour, making dough pliable, add salt if necessary. Divide dough equally into half then roll onto two rounds.

Place 1 round onto a warm bakestone; spread chopped apples and place other dough, covering its top then seal by pinching edges.

Bake it on bakestone above medium heat till browned, turn once. Place cake on a serving platter. Gently peel top then spread apples and soft butter then sprinkle refined sugar.

Close then do same on other end. Sprinkle top with refined sugar and top with chilled thick cream. Serve at once.

>> Apple & Potato Cake Recipe

Ingredients:

1 Tbsp of water
1/2 c of sugar (refined)
2 tsps of mustard powder
2 pcs of peeled pears (ripe); cored and cut into dices
1/2 c of vinegar (cider)
1 pc of peeled mango (ripe); seeded and cut into dices
1/3 c of raisins (dark, seedless)
1 pc of onion (small); chopped finely
1 pc of garlic clove; chopped finely
1/4 tsp of pepper flakes (red); crushed
1/2 tsp of ginger (ground)
1/4 tsp of salt

Instructions:

Combine mustard and water on a cup; stir them well. Combine vinegar and sugar inside a saucepan; let it boil, while stirring constantly to let the refined sugar be dissolved.

Continue to boil it gently for 10 mins. Add mango, pears, raisins, mixture of mustard, garlic, onion, ginger, salt, and pepper flakes.

Boil it gently while stirring frequently till fruit becomes tender and almost all liquid has evaporated, about half an hour. Cool it completely before placing inside the refrigerator.

Refrigerate the cooled mixture for several hours, covered (maximum of one week). Serve it cold.

>> Mustard Fruit Chutney Recipe

Ingredients:

3 lbs of tart fruit (grapes, red plums, and crabapples); rinsed, stemmed, cored, and pitted
1 c of water
2 c of sugar (refined)
4 c of vinegar (cider)
1 tsp of cinnamon (ground)
1/2 tsp of cloves (ground)
1/4 tsp of allspice (ground)

Instructions:

Place water and fruit on a saucepan and cover; simmer for half an hour or till tender. Drain and press the fruit onto a mesh strainer.

Pour the (fruit) pulp on a kettle then add vinegar, sugar, cinnamon, cloves, and allspice.

Cook above moderate heat, while stirring occasionally, till thick and smooth. Spoon onto sterilized jars. Seal them tightly and let them cool completely. Store.

>> Missouri Fruit Ketchup Recipe

Ingredients:

1.5 c of fresh sections of orange
1.5 c of fresh strawberries or raspberries
1/3 c of sugar
2 Tbsps juice from a lemon
1 c of warmed water

Instructions:

Stir sugar in warmed water ’til well dissolved. Combine fruits, juice and sugar mix in blender. Cover then blend ’til mixture becomes smooth.

You poor the mixture into 9×5x3-inch loaf-shaped pan. Have it covered and place in the freezer for 4-5 hrs ’til firm.

You transfer frozen mix into large bowl that have been chilled. Beat using your mixer set on mid-speed for about 2 mins ’til fluffy.

You return the fruit-mix into loaf-shaped pan. Have it covered and frozen for about 6 hrs.

Let your frozen fruits stand for 20 mins at room-temp before you serve. You use an icecream scoop in scraping fruits. Garnish w/ berries or sprigs as desired.

>> Low Calory Choose-A-Fruit Ice Recipe

Ingredients:

1/3 c of lemonade (or limeade)
1/4 c oil (vegetable)
1 tsp poppy seeds
2 Tbsp of honey
1/3 c wine (dry, white)
A fruit salad

Instructions:

Combine ingredients (except fruit salad) and beat well using a mixer.

>> Lemon Dressing For Fruit Salad Recipe

Ingredients:

1 c of raisins
1/2 tsp of all-spice
1 tsp of salt
Flour
1 c of molasses
1/2 tsp of cinnamon
1 c of chopped suet
1 tsp of soda
1 c of milk
1/4 c of boiled water
1/4 tsp of cloves
1/2 tsp of nutmeg

Instructions:

Combine ingredients together, lastly adding in the soda. Pour the mixture into greased mold. Tightly cover & steam it for three hours. Best when served w/ Brown-Sugar Pudding-Sauce.

>> Fruit Pudding Recipe

Ingredients:

1 & 1/2 c of vanilla-wafer crumbs
1/2 c of melted butter
1/3 c of cocoa (Hershey’s) plus 3 Tbsps
1/3 c of fine sugar
8 ounces of softened creamcheese
1/2 c of sugar
1 Tbsp of milk
3 nectarines or peaches; peeled & sliced
1 tsp of extract (vanilla)
1 c of blueberries
2 c of halved strawberries
1 banana (medium); sliced
1/4 c of apricot or peach

Instructions:

Choco-Crumb Crust: Grease a 12 inch pizza baking pan. Stir cocoa, fine sugar and crumbs in the bowl. Add softened butter. Tightly press into sides and bottom of greased pan. Thoroughly chill.

Beat sugar & creamcheese in the bowl. You then add vanilla, cocoa & milk. Beat ’til well-blended and smooth. Spread this mixture all over the crust. Have it refrigerated ’til creamcheese mixture gets chilled.

You arrange the fruits on creamcheese mixture, from outer part towards the center ’til surface is fully covered. Have it heated ’til thin then slightly cool.

Spoon the fruits over then refrigerate it for 1-2 hrs prior to serving. Slice into thin wedges prior to serving.

>> Chocolate Fruit Tart Recipe

Ingredients:

1 c of water
4 pcs of pared kiwi fruit
1/2 c of sugar (refined)
1/2 c of syrup (light corn will do)
5 Tbsps of lemon juice
1/4 tsp of lemon rind

Instructions:

Mix in a saucepan water, syrup and the sugar then over low heat, cook while constantly stirring for about two minutes. Add pureed kiwi, the lemon (juice), rind and mix well.

Freeze in a metal container mixture for about an hour. When mixture becomes firm (but not frozen), transfer to a mixing bowl then beat (with a mixer) until fluffy and light.

Freeze mix for two hours (or more) and scoop to serve.

>> Kiwifruit Sorbet Recipe

Ingredients:

2/3 c of butter (unsalted)
4 Tbsps of cocoa powder
1/2 c of sugar replacer (Fruit Sweet)
2 pcs of eggs (large)
2/3 c of flour
1/4 tsp of salt
1 tsp of baking powder (Calumet)
1/2 c of chopped nuts

Instructions:

Preheat oven at 325 degrees F. Coat with nonstick cooking spray on a 9-inch square baking pan.

Combine cocoa powder, butter, and sugar replacer; blend thoroughly then add eggs individually while beating continuously. Add Calumet, salt, and flour; mix thoroughly. Fold the chopped nuts into batter.

Pour onto the prepared pan. Bake for 15-20 mins.

>> All Time Brownies (Fruit Sweet) Recipe

Ingredients:

2 c of sour cream (dairy)
1/4 c of sugar (refined)
1/4 c of juice (freshly squeezed orange)
1 Tbsp of orange rinds

Instructions:

Combine sour cream, sugar, orange juice, and orange rinds inside a bowl; beat thoroughly till creamy and smooth. Cover tightly and place inside the refrigerator for half an hour or more. Serve chilled.

>> Mr. Food’s Orange Burst Fruit Dip Recipe

Ingredients:

1 medium-sized peeled avocado
1 thinly-sliced small onion (red)
1 medium-sized grapefruit (pink)
4 Tbsps of poppy-seed sauce

Instructions:

Slice the avoacado evenly into eight wedges. You arrange grapefruit & avocado in equal potions on four salad bowl dishes. Top w/ 2 slices of onions. Dress salads w/ 1 Tbsp of sauce.

>> Avocado & Grapefruit Salad Recipe

Ingredients:

3 lbs of peaches (ripe but firm)
3 lbs of pears; peeled, halved, and cored
1-1/2 lbs of seedless grapes (green, slightly under ripe); stemmed and rinsed
10 ozs of cherries (Maraschino, jarred)
3 c of sugar (refined)
4 c of water

Instructions:

Place the grapes on an ascorbic-acid solution. Dip the peaches, by batches, inside (boiling) water at about a minute and a half to let the skins loosen then dip inside (cold) water then slip the skins off.

Cut them into half then remove the pits and cut to half inch cubes; place in the solution along with the grapes. Cut the pears into half inch cubes then place in the solution along with the peaches and grapes.

Combine water with sugar inside a medium saucepan; let it boil and set aside. Drain the fruits. Place half cup warm syrup onto a jar or more.

Add some cherries then fill with the mixed fruits. Add syrup and leave half inch of space above. Adjust the lids; process in “boiling water” canner.

>> Mixed canned Fruit Cocktail Recipe

Ingredients:

4 pcs of apple (unpeeled); sliced thinly
3 pcs of banana (ripe); peeled and sliced thinly
3 pcs of pear (unpeeled); sliced thinly
2 pcs of pineapple (fresh)
2 pcs of strawberry; sliced into halves
1-1/2 lbs of grape (firm); halved and seeded
2 c of kumquat
1-1/2 c of whipping cream
1-1/2 c of sifted confectioner’s sugar
4 tsps of vanilla extract
1/4 tsp of almond extract
8 c of ice; crushed finely
3/4 c of toasted almonds; slivered
1/4 c of kirsch
3/4 c of juice (freshly squeezed orange)

Instructions:

Sprinkle (fresh lemon) juice on pears, bananas, and apples. Cut the pineapples into half and scoop out the flesh, leaving it hollow. Save the shell and the juice, discard the core.

Slice and cut the pineapple to cubes, 1/4 inch; transfer onto a mixing bowl then add the fruits. Toss them gently and cover. Place inside the refrigerator for 2 hrs.

(For ice cream)
Blend, confectioner, extracts, and cream inside a bowl. Slowly fold ice into the mixture till creamy.

Add the nuts, saved juice from pineapple, kirsch, and (orange) juice. Spoon the chilled fruits onto the shells of the pineapple and place ice cream on top. Serve at once.

>> Almond-Snow Fruit Boats Recipe

Ingredients:

2 c of mangoes; cut in cubes
1/4 c juice (freshly squeezed oranges)
24 pcs of hulled strawberries; slice & leave 4 pcs whole
1 c kiwi fruit; peel and slice
12 raspberries (red)

Instructions:

Puree mangoes with juice (orange) using a food processor til very smooth. Thinly slice twenty strawberries (leave 4 pcs whole) and line four wineglasses using strawberries slices.

Pour in layers of puree, covering the lined fruits. Fill in the glass using the remaining puree, and top with sliced kiwi, strawberries (whole) and the red raspberries.

Cover and chill in the refrigerator for fifteen minutes then serve iced cold.

>> Mango Fruit Parfait Recipe

Ingredients:

2 c flour (all purpose)
1 Tbsp baking powder
3 pcs of kiwi fruit; peel & chop finely
1 tsp baking soda
2 pcs of regular-sized eggs
1 c sugar (refined)
3/4 c of shortening (oil)
3/4 c of milk

Instructions:

Mix first 3 ingredients and sift. Add in the sugar, mix well then add the kiwi fruit.

Mix the eggs, shortening, milk then gradually add sifted flour til moist. In lightly oiled muffin (pans), use a spoon to form muffins.

Place in an over set at 350 degrees F and bake for about fifteen minutes (or til brown). Let it cool then serve.

>> Kiwi Fruit Muffins Recipe

Ingredients:

2 c of flour (whole wheat)
2 c of rolled oats
3/4 tsp of baking soda (Arm & Hammer)
1/2 c of sugar (brown)
1/2 tsp of salt
1 c of mixed fruit (dried); chopped
2/3 c of oil (corn oil)
1/2 c of buttermilk

Instructions:

Combine flour, oats, sugar, salt, soda, and mixed fruits inside a bowl; mix them well. Add buttermilk and oil; mix thoroughly. Roll it out into 1/8 inch thick.

Using a (cookie) cutter, cut into circles then arrange the circles on greased baking sheets. Bake at 350 degrees F for 15 to 20 mins. Let it cool.

>> Oatmeal & Dried Fruit Cookies Recipe

Ingredients:

3/4 c of cherries (Maraschino, save the juice); drained and chopped
3 Tbsps of juice (from Maraschino)
16 ozs of prunes (in heavy syrup, jarred, save the juice); drained and pitted
6 Tbsps of syrup (from prunes)
1-1/4 c of sugar (refined)
4 pcs of eggs
3/4 c of shortening (vegetable)
1 c of walnuts; chopped
3 Tbsps of whiskey
15-1/4 oz of unsweetened pineapple (crushed, canned, undrained)
4 c of flour
1/2 tsp of salt
1 Tbsp of cinnamon (ground)
2 tsps of baking soda (Arm & Hammer)
1 tsp of cloves (ground)
Cooking spray (vegetable)

Instructions:

Combine sugar, eggs, and shortening; beat thoroughly for two mins till smooth and creamy.

Add cherries, saved juice from cherries, prunes, saved syrup from prunes, walnuts, whiskey, crushed pineapple, and its juice; stir thoroughly.

Combine the flour, cinnamon, baking soda, cloves, and salt; mix them well and add onto the creamy fruit mixture. Mix them well.

Transfer the batter onto a 10-inch Bundt pan (coated w/ cooking spray). Bake inside the oven at 350 degrees F for one hr and fifteen mins.

Let it cool inside the pan for ten mins. Take it out then let it be completely cooled. Store it tightly by wrapping it with a heavy duty plastic wrapper.

>> My Best Christmas Fruitcake Recipe

Ingredients:

1 c of juice from orange
1/4 c of juice from lemon
3/4 c of water
3 Tbsps of cornstarch
A dash salt
8 ounces of creamcheese
1 c of sugar
1/2 c of sugar
1 tsp of vanilla
1 pack of sugar-cookie dough
Peaches
Grapes
Bananas
Strawberries
Kiwi

Instructions:

Combine juices, water, cornstarch, sugar and salt. Cook mixture over mid-heat until boiling. Continue cooking ’til thick. Completely cool.

You spread the dough into greased pizza-pan. Bake it for about 10 mins at three hundred degrees Fahrenheit. Cool thoroughly.

Separately combine creamcheese, sugar and vanilla. Spread mixture over the dough. You arrange the fruits above the sauce then pour the glaze all over. Have it refrigerated.

>> Fruit Pizza Recipe

Ingredients:

For Cake Batter:
1-1/4 c of sugar (brown)
4 pcs of eggs
3/4 c of butter
3 c of flour (all purpose)
2 tsps of lemon zest; grated
1.5 tsps of vanilla
1-1/2 tsps of baking powder (Calumet)
3/4 tsp of baking soda (Arm & Hammer)
1/4 tsp of salt
6 ozs of mixed fruit (dried)
1 c of sour cream (dairy)
Powdered sugar

For the Streusel:
1/2 c of sugar (brown)
2 Tbsps of butter
1/2 tsp of nutmeg (ground)
2 Tbsps of sugar (refined)
1/2 tsp of cinnamon (ground)

Instructions:

Preheat the oven (350 degrees F). Beat the butter inside a mixing bowl till fluffy and creamy. Slowly add sugar, while beating continuously, till fluffy and light.

Add the eggs individually, while beating continuously.
Add vanilla and lemon zest; stir thoroughly.

Combine flour, baking powder, soda, and salt; blend thoroughly and alternately add with the sour cream onto the mixture of egg. Mix them thoroughly and fold the dried fruits onto the mixture.

Combine the sugars, butter, cinnamon, and nutmeg inside the bowl; cut the mixture till it resembles crumbs. Spoon 1/3 of batter onto the (greased and floured) 10 inch Bundt pan.

Spread evenly then sprinkle half of streusel mixture. Repeat the layering and finishing with batter. Bake inside preheated oven for 55 to 60 mins.

Allow cake to cool inside the pan for 15 mins. Take out from the pan then allow to be completely cooled on the rack. Store (at room temperature), covered at 5 days at most.

>> Mixed Fruit Coffeecake Recipe

Ingredients:

1 c of any fruit flavored juice
1/4 c sugar
2 tsps of cornstarch
A pinch of cream-of-tartar
1 Tbsp of lemon-flavored juice
2 Tbsps of cold fruit-juice

Instructions:

Combine 1 c juice, sugar, lemon-flavored juice and cream-of-tartar in small saucepan, let it boil.

You mix cornstarch w/ cold juice then slowly add into boiled juice. Allow to cook ’til bit thickened and clear.

>> Basic Fruit Sauce Recipe

Ingredients:

2 Tbsps of juice (lime)
2 Tbsps of wine vinegar (red)
2 tsps of cumin (ground)
1 tsp of sugar (refined)
Salt
Pepper (white)
1/3 c of peanut oil
2 pcs of garlic cloves (small); chopped finely
1 Tbsp of ginger; grated
2 Tbsps of chopped grapefruit mint
1 lb of carrots; peeled
1/2 c of slivered apricots (dried)
4 pcs of lettuce leaves (Romaine, large)

Instructions:

(Dressing)

Combine vinegar, two tablespoons of juice, cumin, salt, pepper, and sugar inside a bowl; mix them well. Add the oil and whisk continuously; add garlic, mint, and ginger. Let it stand for 1-1/2 hr.

Shred the carrots inside the processor. Transfer on a bowl then add the apricots and dressing; toss them well. Spoon the salad into the chilled lettuce. Serve at once.

>> Apricot-Carrot Salad With Grapefruit Mint Recipe

Ingredients:

4 chicken breast broiler halves; skinned & deboned
1/3 c of Bavarian mustard
1/2 c of Dijon mustard
1 Tbsp of Chinese mustard
1/3 c of honey
1/2 tsp of salt
1/3 c of light cream
1/4 tsp of pepper
4 peeled & sliced kiwi
2 Tbsps of margarine
2 c of melon balls
1/4 c of mayonnaise
2 c of cantaloupe
Parsley

Instructions:

Mix different type of mustards together, including your cream and honey. Place one-half mustard mixture into large bowl. Set aside remaining half.

Sprinkle your chicken w/ pepper and salt, turn and coat w/ mustard mix. Refrigerate the large bowl w/ chicken & mustard mixture. Marinate it for about 30 mins, turn often.

Melt margarine in frying pan placed over mid-heat ’til it turns foamy. You add chicken-cuts in & cook for 7 mins, turn to brown each side.

Transfer cooked chicken into slicing board, then slice across the grain thinly. Arrange these slices & your fruits in serving plates.

In small-sized saucepan, you place reserved mustard-mix, whisk in mayonnaise carefully into mixture. Heat it thoroughly and then you drizzle it all over your chicken cuts.

Serve w/ remaining of sauce. Garnish w/ parsley.

>> Chicken With Fruit & Mixed Mustards Recipe

Ingredients:

2 & 1/2 pounds of boneless chicken cuts
1/4 tsp of pepper
1/2 tsp of salt
3 Tbsps of oil (vegetable)
A can of fruit-pie filling
1/4 c of packed light-brown sugar
1/2 c of dry wine (white)
1/2 c juice of lime
1/4 tsp of all-spice
1/4 tsp of ground cloves
1/4 tsp of nutmeg

Instructions:

Rinse your chicken cuts thoroughly then pat them dry. Add pepper and salt to taste. Cook in skillet w/ oil for about 10 mins one every side ’til browned.

Combine wine, filling, juice, spices and sugar in mixing bowl. Mix thoroughly. Arrange your chicken pcs in microwaveable dish then spoon fruit-sauce over.

Cover & nuke in low-setting for about 10 mins or until chicken loses its pink color and it turns tender. Best when served w/ rice or noodles.

>> Fruited Chicken Recipe

Ingredients:

1 c of cut-up watermelon
1 c of cut-up pineapple
1 c of cantaloupe
1 c of cut-up mango
1 c of halved strawberries
1/4 c of sugar
Ice (crushed)
1 c of juice from orange

Instructions:

Mix all of the fruits & sugar in blender. Blend on mid-speed ’til smoothened. Add crushed ice and juice. Continue blending ’til thoroughly mixed.

>> Fresh Fruit Frappe Recipe

Ingredients:

1-1/2 c of concentrated juice (orange, frozen); thawed
2 c of juice (pineapple)
3 c of soda (lemon-lime flavored)
12 pcs of ice cubes (or 1 quart of ice mold)

Instructions:

Place the thawed concentrated juice and the juice of pineapple inside a (punch) bowl; stir them well. Add soda then ice. Serve at once.

>> Mr. Food’s Flavor-Packed Fruit Punch Recipe

Ingredients:

1 pc of banana (small); peeled, sliced
1/2 c of yogurt (vanilla)
1 Tbsp of juice (lemon)
2 Tbsps of honey (pure)
2 Tbsps of peanut butter (creamy)

Instructions:

Combine juice and banana in the blender and cover; blend till smooth then add peanut butter and honey. Blend till smooth and transfer on a bowl; add yogurt and stir them well.

Cover tightly and refrigerate till thoroughly chilled. Serve together with a fresh (fruit) salad.

>> Peanut Butter Fruit Dressing Recipe

Ingredients:

2 c of cabbage (raw); shredded
1/2 c of raisins
1 pc of apple (medium); diced
1 Tbsp of juice (lemon)
1/4 c of juice (pineapple)
1-1/2 tsps of juice (lemon)
1/4 tsp of salt
1/2 c of sour cream
1 Tbsps of sugar (refined)

Instructions:

Prepare the apple and cabbage. Use a tablespoon of (lemon) juice and wet the apple dices, to avoid discoloration. Combine raisins, apple, and cabbage; toss them well.

Combine salt, sugar, and juices; stir thoroughly then add the sour cream and stir thoroughly till smooth. Pour onto the salad then refrigerate till chilled.

>> Cabbage Fruit Salad With Sour-Cream Recipe

Ingredients:

2 pounds of lean beef (ground)
1 medium chopped pepper (green)
1 large onion; chopped
2 Tbsps of oil
2 eggs (large)
1 c of milk
1 slice of whole-wheat bread
2 Tbsps of curry seasoning
1 c of chopped dry apricots
1 chopped large apple
1 tsp of salt
Curry-condiments
1/2 tsp of pepper

Instructions:

In frying pan, cook the green-peppers and onion in heated oil ’til onions turn transparent. You add the beef & lightly brown. Drain the drippings off.

Soak the bread fully in 1 c milk. Then add the apple, eggs, seasoning and apricots into cooked beef then, add your milk-bread mixture, blend thoroughly. Transfer into 2-quart ovenproof dish.

Bake at three hundred fifty degrees Fahrenheit for about 45 mins. Serve w/ curry-condiments, coconuts that have been shredded & sunflower seed.

>> Fruited Beef Curry Casserole Recipe