Fruit Skewers with
Mango Sauce
Chef & Child Recipe Collection, ACF Central
Arkansas Chapter
Ingredients
½ cup mango puree
1 tablespoon finely chopped mint leaves
½ cup low-fat plain yogurt
½ pineapple, peeled, cored and cubed
Method of Preparation
1.
2.
3.
4.
Mix mango puree, yogurt, sugar, and vanilla together.
Stir in mint.
Cover and refrigerate until needed.
Thread fruit onto 4 long or 12 short wooden skewers.
Arrange on large serving tray with sauce bowl in center.
1 teaspoon sugar
2 kiwis, peeled and cubed
1 ½ cups strawberries, hulled, cut in half
Presented in partnership with ACFEF Chef & Child. More tools and resources available on www.acfchefs.org/ccfprograms
Kiwifruit Honey
Dressing
http://www.kiwifruit.org/recipes/salads/ho
ney-dressing.aspx
Ingredients
California kiwifruit, peeled and chopped
½ cup honey
½ cup fresh squeezed lime juice
Method of Preparation
1. Combine kiwifruit, honey, lime juice and ginger in glass bowl and
refrigerate for at least two hours.
2. Pour over fruit salad or sliced fruit.
1 tablespoon fresh chopped ginger
Presented in partnership with ACFEF Chef & Child. More tools and resources available on www.acfchefs.org/ccfprograms
Jiggling Juice
This is like the just-add-water gelatin dessert that comes in a
box— only it's yummier and healthier because you're
making it yourself with real fruit juice! We promise your
body won't miss all that extra sugar and those artificial
flavors and colors. For an extra-pretty dessert, use white
grape juice so that the colorful fruit can shine through.
http://www.chopchopmag.org/content/jiggl
ing-juice
Kitchen Gear:
Measuring cup
Heatproof bowl or large heatproof
measuring cup
Spoon
Small pot
4 short glasses or small bowls
Ingredients
2 cups real (100%) fruit juice (NOT
mango, papaya, kiwi, or fresh pineapple)
1 envelope unflavored gelatin (Use a 1/4ounce envelope of gelatin)
1 cup berries or cut-up fruit (NOT mango,
papaya, kiwi, or fresh pineapple)
Method of Preparation
Wash your hands with soap and water, then gather all your
kitchen gear and ingredients and put them on a clean counter.
1. Put 1/2 cup fruit juice in the bowl and sprinkle the gelatin
over it. (This is called "blooming" the gelatin, and it makes it
easier to dissolve later.)
2. Put the rest of the juice (do you know how much that is?) in
the pot and put the pot on the stove. Turn the heat to
medium and bring the juice just to a boil. (You'll know the
juice is boiling when you see bubbles breaking at the
surface).
3. Carefully pour the boiling juice (this is a job for an adult) over
the gelatin mixture and stir until the gelatin dissolves, about
2 minutes.
4. Put 1/4 cup fruit in each glass or bowl, then add 1/2 cup of
the gelatin mixture.
5. Refrigerate until firm, about 4 hours.
Presented in partnership with ACFEF Chef & Child. More tools and resources available on www.acfchefs.org/ccfprograms
Fuel You Up
Smoothie
http://www.eatright.org/kids/recipe.aspx?id
=6442470401&term=kiwi
Ingredients
2 cups frozen unsweetened strawberries
½ cup blueberries
1 banana cut in chunks
½ kiwi, sliced
2 cups fresh spinach
½ cup ice cubes
Method of Preparation
1. Combine strawberries, blueberries, banana, kiwi, spinach, ice
cubes, fat-free milk and apple juice in blender.
2. Blend until smooth.
3. Serve in a cup with low-fat or fat-free string cheese for a tasty
treat.
1 cup fat-free milk
½ cup 100% apple juice
Presented in partnership with ACFEF Chef & Child. More tools and resources available on www.acfchefs.org/ccfprograms
Kiwifruit Vegetable
Medley
http://kiwifruit.org/recipes/dinner/vegetabl
e-medley.aspx
Ingredients
California kiwifruit, peeled and sliced
Sweet potato, medium, peeled and cubed
2 tablespoons butter
Yams, medium, peeled and cubed
Method of Preparation
1. In a baking dish, place sweet potato, butter, yams, carrots and
honey. Bake at 325 degrees Fahrenheit for 45 minutes.
2. Add salt, kiwifruit and peas and return to oven for 30 minutes.
3. Remove from oven and top with ½ teaspoon butter.
2 cups, carrots, cut into thick slices
¼ cup honey
¼ teaspoon salt
¼ cup frozen green peas
½ teaspoon butter
Presented in partnership with ACFEF Chef & Child. More tools and resources available on www.acfchefs.org/ccfprograms
California Kiwi
Sandwich
http://californiagrown.org/canada/recipescalifornia-kiwi-sandwich.asp
Ingredients
1 California kiwi or pear
2 strips home-roasted or store-bought
roasted red peppers
2 slices grainy sandwich bread
4 tsp (20 mL) olive paste or tapenade
3 tbsp (45 mL) goat or Boursin cheese, at
room temperature
Method of Preparation
1. Peel kiwi, then thinly slice. If using pear, peel if you wish, core and
thinly slice.
2. Wash and pat pepper dry. Spread one side of each bread slice with
olive paste, then spread with cheese. Top one side with red
pepper, then kiwi and some sprouts. Top with other bread slice,
cheese side down.
Sprouts to taste
Presented in partnership with ACFEF Chef & Child. More tools and resources available on www.acfchefs.org/ccfprograms