Summer Fruit Recipes
Feel free to print a copy of the recipe:
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Summer Fruit Recipes.
Sometimes you land up with too much fruit and it begins to go over. Here are 3 recipes that you can make very quickly. A fruity vinaigrette is a great way to pep up salads and the fruit sauces can be added to ice cream, yoghurt, pancakes or breakfast cereal – really whatever appeals to you.
Raspberry Vinaigrette
Ingredients
- 250g raspberries
- 1tbs sugar
- 120 mls balsamic vinegar
- 60 mls olive oil
- 1 tbs runny honey
- Salt to taste
Method
Mash the raspberries & sugar together & leave for 10 minutes to let the juice accumulate.
Add all the other ingredients & whizz in a liquidiser if you want a smooth dressing. Otherwise just shake all the ingredients together in a large jar.
You might want to put the vinaigrette through a sieve to get rid of the seeds.
Put the finished vinaigrette in a jar & store in the fridge.
This will keep for 3 days so it is best to make it in small batches.
You can swap the raspberries for strawberries or use a mixture of fruit.
Strawberry Coulis
Ingredients
- 2 tbs water
- 1 tbs caster sugar (heaped)
- 300g strawberries, hulled & halved
- 1 tsp vanilla paste (optional)
Method
Bring the water & caster sugar to the boil, stirring to dissolve the sugar.
Add the strawberries & vanilla (if using) & cook for 4 – 5 minutes until soft.
Liquidise the mixture until smooth.
Put through a sieve if you do not want seeds.
Store in the fridge for up to 3 days.
Blackberry Coulis
Ingredients
- 250g blackberries
- 50g sugar
- ½ tsp vanilla extract
Method
Put the blackberries & sugar in a small pan with 100 mls water. Bring to the boil & simmer for 5 minutes until the fruit is soft. Stir in the vanilla & remove from the heat.
Liquidise until smooth & then strain through a sieve.
Store in the fridge for up to 3 days
Feel free to print a copy of the recipe:
Print
Summer Fruit Recipes
Summer Fruit Recipes.
Sometimes you land up with too much fruit and it begins to go over. Here are 3 recipes that you can make very quickly. A fruity vinaigrette is a great way to pep up salads and the fruit sauces can be added to ice cream, yoghurt, pancakes or breakfast cereal – really whatever appeals to you.
Raspberry Vinaigrette
Ingredients
- 250g raspberries
- 1tbs sugar
- 120 mls balsamic vinegar
- 60 mls olive oil
- 1 tbs runny honey
- Salt to taste
Method
Mash the raspberries & sugar together & leave for 10 minutes to let the juice accumulate.
Add all the other ingredients & whizz in a liquidiser if you want a smooth dressing. Otherwise just shake all the ingredients together in a large jar.
You might want to put the vinaigrette through a sieve to get rid of the seeds.
Put the finished vinaigrette in a jar & store in the fridge.
This will keep for 3 days so it is best to make it in small batches.
You can swap the raspberries for strawberries or use a mixture of fruit.
Strawberry Coulis
Ingredients
- 2 tbs water
- 1 tbs caster sugar (heaped)
- 300g strawberries, hulled & halved
- 1 tsp vanilla paste (optional)
Method
Bring the water & caster sugar to the boil, stirring to dissolve the sugar.
Add the strawberries & vanilla (if using) & cook for 4 – 5 minutes until soft.
Liquidise the mixture until smooth.
Put through a sieve if you do not want seeds.
Store in the fridge for up to 3 days.
Blackberry Coulis
Ingredients
- 250g blackberries
- 50g sugar
- ½ tsp vanilla extract
Method
Put the blackberries & sugar in a small pan with 100 mls water. Bring to the boil & simmer for 5 minutes until the fruit is soft. Stir in the vanilla & remove from the heat.
Liquidise until smooth & then strain through a sieve.
Store in the fridge for up to 3 days
