Tagged:  fruit

This tart comes with no flour, no sugar (not even agave nectar!), no baking and no guilt! Sounds too good to be true, right?

The tart’s crust is made of ground dates and walnuts. And, the filling is made of pureed mangoes which is topped with fresh fruit.

Serve this luscious tart as a fruit, dessert course or both. They’ll all go nuts over this – literally!

Prep time: 15 to 20 minutes
Serves: 8

Ingredients:
2 cups walnut meats, unsalted
1 cup Medjool dates, pitted
1/8 teaspoon salt
1/2 cup chopped, dried mangoes
1-1/2 cups chopped, fresh mangoes (about 2 mangoes)
2 kiwi fruits
1/2 cup fresh blueberries
1/2 cup fresh raspberries (optional and interchangeable with the blueberries)
1 or more fresh strawberries (you can create your own garnish pattern)

Directions for the Crust:

1. In a food processor, combine the walnut meats and dates.

2. Process until mixture has crumbled and sticks together – the mixture should not be too fine. Do not over process.

3. Transfer the walnut-date mixture to a 9-inch tart pan that with a removable bottom.

4. Using your hands, press the mixture evenly over bottom of tart pan. Make sure it fits into the edges snuggly.

5. Set the tart pan with crust aside while you prepare the filling.

Directions for the Tart Filling:

1. In a bowl, combine the dried mango pieces with cold water (the water should cover the fruit); let sit for 10 to 12 minutes.

2. When dried mango pieces are soft, drain them and discard the water.

3. In a clean food processor, combine the soaked mango pieces with the chopped, fresh mangoes.

4. Process until the mangoes are pureed.

5. Using a spoon, gently transfer the pureed mango filling onto the crust.

6. Spread the filling evenly until it reaches the edges of tart pan.

7. Garnish the tart with sliced kiwis, blueberries and/or raspberries and strawberries.
Text and Photograph ©2016 Nancy DeLucia Real

Blintzes are also known as blin or blintchik (Russian names for crêpes). They are thin pancakes that can be filled with sweet or savory ingredients.

For this recipe, I made mini-blintzes, topped them with fresh Greek yogurt and added a fresh fruit compote. Enjoy these blintzes at breakfast or brunch. They’re fun to eat with Mimosa or coffee.

Prep time: 15 to 20 minutes for the blintzes
Prep time: 10 minutes for the fruit compote
Makes: 12 three-inch blintzes

Ingredients For the Fruit Compote:
3/4 cup chopped, fresh peach, nectarine or strawberries (you can combine 2 or more fruits together)
1/2 cup chopped, fresh pineapple
1 tablespoon granulated sugar
1/4 cup water mixed with 1 teaspoon cornstarch or unbleached, white flour

Directions:
1. Combine all ingredients in a 1-quart saucepot.

2. Bring ingredients to a boil; boil and stir with a wooden spoon for 3 to 4 minutes, or until fruit mixture thickens.

3. If a creamier texture is desired, mash the fruit with a potato masher.

4. When fruit is tender and liquid has thickened, transfer the mixture to a glass or porcelain bowl to cool. Cover with plastic wrap and set aside.

5. Meanwhile, prepare the blintzes.

Ingredients for the Blintzes:
1 large egg
1/3 cup plus 2 tablespoons milk (whole, low fat or 1% milk fat)
2 tablespoons vegetable oil
1/2 cup unbleached, organic, all-purpose white flour
1-1/2 teaspoon granulated sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup Greek yogurt (whole, low fat or nonfat)
1/3 cup honey, for drizzling
3 springs of fresh mint

Directions to Prepare the Blintzes:
1. In a 1-quart mixing bowl, combine the egg, milk, 1 tablespoon of the oil, flour, sugar, baking powder and salt.

2. Using a whisk, blend the ingredients together until a smooth batter has formed.

3. Add the remaining tablespoon oil to a 12-inch, nonstick skillet set on high heat.

4. As soon as the oil is hot (it should not smoke), reduce heat to low.

5. Using a ladle, gently pour the batter onto the center of the skillet to form a 3-inch blintz (pancake).

6. Continue forming the blintzes, spaced 1 to 2 inches apart. You will not use all the batter for the first batch.

7. After cooking for 1 minute or until the batter starts bubbling, using a spatula, gently turn the blintzes over.

8. Cook the other side of the blintzes for another 30 seconds or a little longer, taking care not to burn the underside.

9. Transfer the blintzes to a serving platter; set aside while preparing the remaining blintzes.

To Serve the Blintzes:
1. Transfer the yogurt to a small bowl and give it a stir.

2. Top each blintz with yogurt, some fruit and garnish with mint leaves. Serve immediately.
Text and Photograph ©2015 Nancy DeLucia Real

The idea for this salad sort of sparked when I noticed how boring the jicama, watermelon and cantaloup looked on my kitchen counter.

I was surprised at how delicious and beautiful it all turned out. On our upcoming Labor Day weekend and after all that grilled meat, enjoy this salad as a refreshing fruit course. Stay safe and enjoy the holiday!

Prep time: 15 to 20 minutes
Serves: 4 to 6

Ingredients:
3 cups peeled and julienned jicama (one 5-inch jicama or less)
4 cups julienned watermelon
3 cups julienned cantaloup
2 to 3 green onions, dark green tips discarded
Juice from 1 lime
Drizzle of honey (optional)

Directions:

1. Place the julienned jicama, watermelon and cantaloup in a bowl; toss lightly with lime juice.

2. Slice the white and light green parts of the onions and add them to the jicama mixture in bowl.

3. If desired, drizzle with honey and serve immediately.

Note: This salad is great as a fruit course or a snack.

Text and Photographs ©2013 Nancy DeLucia Real

Directly from tropical Cuba, Guavas & Cream Cheese is a unique dessert. Don’t know about you, but I wasn’t aware of this dessert until I discovered Cuban cuisine.

The fresh guavas are stewed with sugar and topped with cream cheese in individual serving bowls. It’s as easy as that!

Make this unique dessert and it’ll be the hit of your next dinner party – Buen Provecho.

Prep time: 30 minutes
Serves: 4 to 6

Ingredients:
8 to 12 ripe guavas
1 to 1-1/2 cups water
1 cup unbleached, granulated sugar
6 ounces whipped cream cheese
6 to 8 sprigs of fresh mint leaves

1. Wash and dry the guavas.

2. Cut each guava in half; remove and discard inner pulp and seeds.

3. Place the guava halves, hollow or concave sides-up, in an 8-quart sauce pot.

4. Cover the guavas with enough water so that it rises up the fruit halfway.

5. Bring them to a boil and cook on medium heat for 10 minutes.

6. After 10 minutes, sprinkle the sugar evenly over the guavas.

7. Cook on low heat, uncovered, until sugar has turned into a thick syrup. Cool completely.

To assemble:

1. Place 4 guava halves in each individual glass or porcelain serving bowl.

2. Divide the cooled syrup evenly among each serving.

3. Cover each bowl with plastic wrap and chill at least 2 hours or overnight.

4. At serving time, add 1 teaspoon whipped cream cheese to each guava half. Garnish mint leaves.

Text & Photograph ©2012 Nancy DeLucia Real