4 tasty recipes boasting our favourite yellow fruit
We’re all about consuming more fruit this summer, so the more ideas we have for cooking and baking with our ones, the better! This time around, we’re making use of the potassium- and fibre-rich banana. The yellow super fruit—which does everything from strengthening bones to lowering blood pressure—is a great addition to any recipe. Our friends at DOLE shared a few great dinner and dessert ideas for us to attempt this summer. Which one will you bite into?
1. Blueberry Smoothie
1 medium DOLE® Banana
1.5 cups DOLE Tropical Gold® Pineapple, cut into chunks
1 cup DOLE Blueberries
16 oz. lowfat Greek yogurt
COMBINE banana, pineapple, blueberries, yogurt, and ice in blender or food processor.
COVER; blend until smooth.
2. Mexican Chicken Salad with Pumpkin Seed Pesto
2-1/2 cups shredded cooked chicken
Pumpkin seed pesto (see recipe below)
6 DOLE® Romaine Lettuce leaves
1 DOLE Banana, peeled and sliced
1 cup julienned DOLE Carrots
2 tablespoons hulled pumpkin seeds
6 lime wedges
TOSS shredded chicken with pumpkin seed pesto, set aside.
PLACE romaine lettuce leaves on six serving plates. Top with carrot julienne and chicken mixture. Sprinkle with pumpkin seeds and serve with lime wedge.
Pumpkin Seed Pesto
Combine 1 cup cilantro, 1 DOLE Banana, 1 stemmed and seeded poblano, ½ cup hulled pumpkin seeds, 1/3 cup sliced DOLE Green Onions, 2 tablespoons lime juice, 2 tablespoons lime peel, 1 teaspoon chopped garlic, and cumin in food processor. Cover; blend until a paste. Season with salt, to taste.
3. Banana Berry Splitz
1 cup DOLE® Raspberries
1 tablespoons honey
1 cup cubed or sliced kiwi fruit (or substitute fresh pineapple, mangoes, melon, blueberries, etc.)
1 firm, ripe DOLE banana, peeled and halved lengthwise
1 cup fat-free strawberry sorbet
MASH and press raspberries through a fine mesh strainer over a medium bowl, using a rubber spatula or the back of a spoon. Discard seeds and pulp remaining in strainer. Stir Splenda, honey or sugar into puree until dissolved. Set aside.
ARRANGE fruit in two serving dishes and top with small scoops of sorbet. Drizzle raspberry puree over top or pool on plate.
4. Strawberry Toast
2/3 cup part-skim ricotta cheese
1 DOLE® Banana, peeled
1-1/2 teaspoons grated lemon peel
1/2 teaspoon honey
8 toasted whole grain baguette slices
1-1/4 cups sliced DOLE Strawberries
1 cup DOLE Spring Mix
1-1/2 tablespoons Honey Balsamic Dressing (see below)
1 tablespoon sliced almonds
COMBINE together ricotta cheese and banana. Stir in grated lemon peel and honey.
SPREAD ricotta mixture over toasted baguette slices and shingle sliced strawberries on top.
TUCK several spring mix greens under strawberry slices, securing them on the toast.
DRIZZLE with honey balsamic dressing and sprinkle with sliced almonds.
Honey Balsamic Dressing: Whisk together 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon honey and 1 teaspoon chopped DOLE Green Onion. Season to taste with salt and pepper.