I sometimes find eating fruits on their own boring. Any "recipes" that make it more exciting?

Sweet Potato - Apple Casserole

Wash sweet potatoes thoroughly and boil until tender. Meanwhile, pare, core, and slice the apples and place them in a saucepan with the granulated sugar and water. Boil slowly until the potatoes are ready. Then peel potatoes and cut lengthwise into slices. Butter a 1-quart casserole or baking dish and place a layer of sliced poatotes in it. Dot with butter and sprinkle iwth brown sugar. Add a layer of apples. Repeat layers until all ingredients are used. Add liquid from apples. Sprinkle with breadcrumbs and add a few dots of butter. Bake at 400 degrees for 15 minutes.

Drunken Stuffed Apples

6 medium baking apples (Rome, McIntosh, Cortland)
2 teaspoons lemon juice
1 cup raisins
3/4 cup walnuts or pecans
1/2 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
Pinch of ground cloves
1/4 cup (1/2 stick) softened butter
1 cup whiskey
6 slices Provolone cheese

Heat oven to 425 degrees F. With a long, thin knife, carefully core apples and slice about one-quarter inch off the bottom so the apples will stand in a baking dish. Rub inside with lemon juice.

In a medium-size bowl, mix remaining ingredients, except whiskey and cheese, and gently stuff the cored apples and place in square baking dish that's small enough so the apples touch or are as close together as possible. Drizzle whiskey over top and cover tightly with foil. Bake 15-20 minutes, then remove foil. Apples should be softened, but not mushy. Baste with whiskey liquid, then place a slice of cheese atop each apple and return to oven. Bake a few minutes more until cheese is melted and just begins to brown. Serve immediately.

Forgot from what website I found this one, but try it, it's really good

Mango Melon Soup

1 small cantaloupe, peeled and cubed
1 ripe banana, peeled and chunked
3 mangos, peeled and cubed
1 tablespoon fresh lemon juice
1 tablespoon honey
Dash pure vanilla extract
Mint Leaves, for garnish
Fresh Raspberries, for garnish

Place cantaloupe cubes, banana chunks, 1/2 of the mango cubes, lemon juice, honey, and vanilla extract in blender; blend until smooth. Refrigerate mixture for several hours or overnight. Refrigerate the remaining mango cubes separately.

When ready to serve, divide mango cubes among 8 small dessert cups. Stir chilled fruit mixture and pour evenly over mango cubes in each dessert cup. To serve, garnish each with a mint leaf and raspberries.

I love mixing my fruits into my pancakes. Here's a favorite recipe

Blueberry Buckwheat Pancakes

ingredients
40 g (1 1/2 oz) wholewheat flour
40 g (1 1/2 oz) buckwheat flour
pinch salt
1 egg
150 ml (1/4 pt) milk
15 ml (1 tbsp) melted butter

for the filling
450 g (1 lb) blueberries
60 ml (4 tbsp) honey
whipped cream

method
1. To make the pancake batter, sift the flour and salt into a bowl. Make a well in the middle of it and add the egg.

2. Gradually beat in the milk. When half of the milk has been added, beat in the melted butter. Continue beating in the milk until you have a thin batter. Allow the batter to stand for half an hour.

3. Meanwhile, prepare the filling. Wash and pick over the blueberries. Put them in a heavy-bottomed pan over a very low flame. It is best to add no water at all. When the fruit is submerged in its own juice, add the honey and stir until dissolved. The syrup should be thick and fruity.

4. To cook the pancakes, oil a heavy-bottomed pan 18cm (7in) in diameter. When it is very hot, add 30 ml ( 2 tbsp) of the batter. Tilt the pan so that the batter covers the base. Cook until the pancake is beginning to brown on the underside and then turn over and cook the other side. You may have to throw the first pancake away, as it will absorb the excess oil in the pan.

5. Continue making the pancakes, keeping them warm, until all the batter has been used up. Divide the filling between them and roll the pancakes into cigar shapes.

6. Serve warm, each pancake topped with a dollop of whipped cream.

Low Cal Banana Cream Pie


1 Unflavored gelatin
3 Eggs; * see note
6 pk Sweet n low
2 md Bananas; sliced
1/2 c Evaporated skim milk
1 c Lowfat milk
2 ts Vanilla
1 tb Fresh lemon juice
1 9" cracker crumb crust

* instead of eggs, you can use eggbeaters to equal 3 eggs. In a double boiler, soften gelatin in evaporated milk. In medium bowl, beat eggs and lowfat milk til frothy. Add to double boiler. Heat over hot water stirring constantly, until mixture coats a metal spoon. Remove from heat. Stir in Sweet n Low and vanilla, toss bananas in lemon juice and arrange on bottom of prepared crust. Pour filling over bananas. Refrigerate several hours.

get some low fat yogurt and dunk in your favorite fruits. Yum!
Smoothies are also my fave!

Pineapple Oatmeal

1 1/2 cups water
1 (8 ounce) can crushed pineapple (do not drain)
1 cup quick-cooking oats
1/2 cup raisins
2 tablespoons brown sugar
1/4 teaspoon cinnamon
extra brown sugar (optional)

In a microwave safe bowl, combine water and crushed pineapple.
Microwave on high until boiling (about 5-6 minutes).
Stir in everything else.
Microwave on high for 30 to 60 seconds or until mixture begins to thicken (2 minutes if using regular oats).
Cover and let stand a few minutes.
Spoon into bowls.
Stir in additional brown sugar if you like it a little sweeter (I prefer it as is).

Here' a recipe I got from discovery healt channel.

Hazelnut and Strawberry Cake recipe
ingredients
2 cups plain flour
1/4 teaspoon salt
1/4 teaspoon ground cardamom
15 g (1/2 oz) compressed yeast
1 tablespoon caster sugar
1/2 cup lukewarm milk
125 g (4 oz) melted butter
4 tablespoons sugar mixed with 1 teaspoon ground cinnamon
strawberry jam
3/4 cup finely chopped hazelnuts


method
1. Sift flour, salt and cardamom into a warm bowl and make a well in the centre.

2. Cream yeast and caster sugar.

3. Combine milk with half the butter and add to yeast.

4. Pour into flour and hand mix to a soft dough, using extra warm milk, if required.

5. Knead till the dough is smooth, elastic and leaves sides of bowl cleanly.

6. Lift out dough, butter bowl, return dough and turn to coat with butter.

7. Cover bowl and stand in a warm place till doubled in bulk.

8. Punch down and knead lightly.

9. Turn onto a floured board and divide into 15 pieces. Shape each into a smooth ball.

10. Roll each ball in remaining melted butter, then in sugar and cinnamon mixture.

11. Arrange some of the balls on the bottom of a greased baba tin.

12. Place 1 teaspoon of strawberry jam between each ball, sprinkle with hazelnuts.

13. Repeat until all the dough has been used. Finish with a sprinkling of hazeinuts.

14. Stand covered in a warm place till the cake rises almost to the top of the tin.

15. Bake in a hot oven 200-230°C (400-450°F) for 20 minutes, reduce to moderate 180-190°C (350-375°F) and bake for a further 20 minutes.

rizababy - 12 October 2008 01:07 AM

I sometimes find eating fruits on their own boring. Any "recipes" that make it more exciting?

Apparently, the one that you are asking for is such a broad topic. What exactly do you want to do with fruit - soup, salad, baked, combined with a meat dish, etc.? And how do you want to eat the fruits - fresh, cooked, preserved, etc. And what types of fruit do you eat?

Anyway, I found this thread for you - http://cureyourbody.com/forums/viewthread/415/

These are smoothie recipes. Check out if your favorite fruits are there. HTH.

My healty fruty muffin:

Maple Banana Muffins with Cinnamon Crumble

Muffin Ingredients:
2 c all purpose flour
3 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 c maple syrup
1 c mashed bananas
1/3 c softened butter
1 egg
1 c chopped nuts (whatever is your favorite) I've used macadamias, hazelnuts, walnuts, pecans...anything works.

Topping Ingredients:
2 c Oats (any brand is fine)
1 c brown sugar
1/3 c cinnamon
1 stick melted butter
______________________________________...

1. In medium bowl, combine all TOPPING ingredients and mix well. Set aside.

2. Combine flour, baking soda, baking powder, nuts and salt in a large bowl.

3. In a small bowl, bananas and add syrup and egg, beat until well mixed.

4. Combine all ingredients in the large bowl and mix well.

5. Fill muffin cups (I use paper muffin cups) with about 4 tablespoons of muffin mix, then cover that layer with about 2 tablespoons of crumble. On top of that, add muffin mixture to about 1/4 from the top of the muffin cup. Top with a little more crumble.

6. Bake @350 degrees for 12-14 minutes then reduce oven temp to 300 degrees and bake for 25-30 minutes more. Muffins are done when a toothpick comes out clean.

These muffins (can also be made as banana bread) are unbelievably yummy and not overly sweet.

I read this recipe from an article about mixing several fruits and turn them to a delicous juice drink. Try to mix strawberries, peaches, apples, raisins, bananas, kiwi, oranges, and water melon. Mix in a blender and served it chilled.

I chopped bananas, apple, pineapple and papaya and mix them together and put some whipped cream. It tastes great! If you want to be healthy, use low fat whipped cream.

^Ditch the low-fat whipped cream. It's still cream (and therefore still fat).

Just put your favorite fruits inside the blender and just add ice. That’s it, you have a healthy and fat free fruit shake.