fruit

  • Fruit & Nut Bark

    Weekly Recipe: 
    NonWeekly
    [title]
    This easy recipe will satisfy your chocolate craving—with a little fruity crunch. Makes 8 2-ounce servings.

    12 ounces dark chocolate, chopped, divided

    ½ cup dried cranberries

    1/3 cup chopped pistachios

    1/3 cup chopped dried apricots

    ¼ cup slivered almonds

    2 teaspoons fresh organic orange zest

    Heat 8 ounces chopped chocolate on the stove until completely melted, stirring frequently. Remove from heat and stir in the remaining chopped chocolate until melted and combined. Pour the melted chocolate onto a baking sheet lined with parchment paper and spread the mixture into a ¼-inch thick rectangle. Working quickly, sprinkle the cranberries, pistachios, apricots, almonds, and orange zest evenly over the chocolate. Place the baking sheet in the refrigerator for 7 to 10 minutes to harden. Break or cut the chocolate into pieces. Source: Fast & Simple Gluten-Free by Gretchen F. Brown, RD

  • In Season: Papaya

    The papaya, aka the pawpaw, is regarded as one of nature’s ultimate nutritional powerhouses. Originally hailing from Mexico and Hawaii, this superfood is an excellent source of antioxidants and contains carotenes; vitamins A, B, and C; folic and pantothenic acid; potassium; magnesium; and fiber.

  • “Key Lime” Pudding

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 4

    1/3 cup light agave nectar, plus more to taste

    ½ cup freshly squeezed lemon juice

    ½ cup freshly squeezed lime juice

    2 ripe avocados, pitted and peeled

    2 bananas, chopped

    2 teaspoon finely grated lemon zest

    1 teaspoon finely grated lime zest

    Throw all of the ingredients into your blender and puree on high for 1 to 2 minutes, until well combined. You may need to stop your machine and scrape down the sides of the container to ensure everything is incorporated evenly. Tweak the sweetener to taste. Divide the pudding among four serving glasses and chill in the fridge for about 3 hours to thicken. Serve the same day, chilled, to avoid oxidation.

    Source: The Blender Girl

  • Coolheaded Flower

    Weekly Recipe: 
    NonWeekly
    [title]

    1 cup coconut water

    1 tablespoon fresh chamomile flowers

    ¼ cup grapefruit juice

    1 ½ cups frozen watermelon chunks

    ½ cup frozen peach chunks or 1 fresh peach, pitted and sliced

    Combine the coconut water and chamomile flowers in a blender and blend until the buds smooth out. Add the remaining ingredients and blend from low to high until frosty smooth. Source: 365 Vegan Smoothies: Boost Your Health With a Rainbow of Fruits and Veggies by Kathy Patalsky; image: Kathy Patalsky (Reprinted by arrangement with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © KATHLEEN PATALSKY, 2013.)

  • Pineapple & Mint Infused Water

    Weekly Recipe: 
    NonWeekly

    Pineapple spears

    Mint

    For a 32-ounce batch, use 2 pineapple spears (approx. 1 inch by 4 inches) and 1 sprig (6 to 8 leaves) of mint. Infuse in the refrigerator for 8 hours or overnight. Strain before serving. Source: infusedwaters.com

  • Watermelon Raspberry Lemonade

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES: 4

    6 cups watermelon cubes (seeds removed)

    1/4 cup raspberries

    1 cup water

    1/3 cup sugar

    1/2 cup lemon juice

    Place watermelon, raspberries, and water in container of electric blender, cover and blend until smooth. Strain through fine mesh strainer into pitcher. Stir in sugar and lemon juice until sugar dissolves. Refrigerate until chilled, about 1 hour. Source: watermelon.org

  • Watermelon Trio // Red Hot Blood Cleanser

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES: 2

    2 cups watermelon chunks

    1 small or medium beet, washed

    1 apple, seeded and cut into cubes

    1 tablespoon apple juice concentrate

    1/8 to 1/4 teaspoon cayenne pepper (depending on taste)

    1/4 teaspoon turmeric

    Place all ingredients in a blender, with watermelon on the bottom. Turn blender on slow speed until watermelon has liquified, then increase speed and blend for 1 minute or until liquified. Source: watermelon.org

  • Cherry Kiwi Kiss

    Weekly Recipe: 
    NonWeekly
    [title]

    1 cup fresh cherries, pitted

    ½ cup frozen strawberries

    1 kiwi, peeled

    ¾ cup coconut water

    ½ cup ice

    Combine all ingredients in a blender and blend from low to high until frosty smooth. Source: 365 Vegan Smoothies: Boost Your Health With a Rainbow of Fruits and Veggies by Kathy Patalsky; image: Kathy Patalsky (Reprinted by arrangement with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © KATHLEEN PATALSKY, 2013.)

  • Dragons at Night

    In Thailand, a moonflower blooms after dark, sprouting from the arms of a tall, thin cactus of the genus Hylocereus. It will bloom only for one night. If the flower becomes pollinated, a bizarre looking, distinctly tropical pink fruit will grow. The interior of this fruit will be either white or red and full of seeds—like a kiwi, but more so.

    Health benefits of the hot pink, armor-plated dragonfruit
    By Adam Swenson
  • Cider-Braised Kale with Apples and Sweet Cherries

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 4-6

    2 tablespoons bacon fat

    1 small red onion, thinly sliced

    2 bunches Lacinato kale, stems removed and leaves coarsely chopped

    1 apple, peeled, cored, and thinly sliced

    1 cup dried sweet cherries

    ¼ cup hard cider

    1 teaspoon apple cider vinegar

    Melt the bacon fat in a cast-iron skillet over medium heat. Toss the red onion into the hot fat and fry until fragrant and softened, about three minutes. Stir in the apples and fry them until tender enough to pierce with a fork, about four minutes, then toss in the kale, and cook until barely wilted. It should only take a minute. Stir the sweet cherries and hard cider into the wilted kale and apples. Simmer until the liquid is mostly evaporated, about five minutes. Stir in the apple cider vinegar and serve. Source: Reprinted with permission from The Nourished Kitchen written and photographed by Jennifer McGruther