- 1½ cup all-purpose flour
- 2 tablespoons sugar
- 1½ teaspoon baking powder
- ½ teaspoon salt
- 1 Naturipe® Avocado, peeled, pitted and flesh scooped out
- 1 cup low fat milk
- 2 eggs
- ½ teaspoon vanilla extract
- To serve: Naturipe® Strawberries, Naturipe® Blueberries, Naturipe® Blackberries, Naturipe® Raspberries, yogurt, maple syrup
- Preheat waffle iron.
- Add flour, sugar, baking powder and salt to a medium bowl and mix. Set aside.
- Add avocado, milk, eggs and vanilla to a blender or food processor and blend until smooth.
- Pour avocado mixture into flour mixture and stir until combined.
- Spoon batter onto waffle iron and close (about half the batter for a Belgium waffle maker). Cook waffle according to manufacturer’s instructions, until golden brown. Remove to plate and keep warm. Repeat with remaining batter.
- To serve, top waffles with sliced strawberries, blueberries, blackberries and raspberries. Top with yogurt and maple syrup as desired.
- 1 large garnet sweet potato, peeled and coarsely chopped
- ½ cup water
- 1 teaspoon salt
- The juice from 1 large orange (up to 1 cup)
- ¼ cup unsalted butter, soft**
- 3 tablespoons maple syrup
- 1 cup fresh Naturipe® Cranberries, fresh or frozen
- 1 cup cornmeal
- 1 cup flour
- 2 tablespoons baking powder
- 2 teaspoons melted butter**
- for the tops of the biscuits Toasted nuts, such as pecans (optional)
*Substitute roasted winter squash (butternut, acorn, delicata).
**Make this a vegan-friendly recipe by subbing coconut oil for butter.
- Cook the sweet potato in a small saucepan with the orange juice, water, and salt until just soft. Remove from the heat.
- Add butter and maple syrup, mash until smooth, fold in the cranberries, and set aside to cool.
- Combine the remaining dry ingredients and whisk to thoroughly incorporate. Fold in the sweet potato and cranberry mixture until a thick batter forms. Chill this mixture for 4 hours.
- Preheat the oven to 400°F, and grease a baking sheet, cornbread molds, or muffin tin. Spoon out batter—each biscuit should be about 1⁄3 cup each.
- Just before baking, brush the top of each biscuit with butter.
- Bake for 15 minutes and then rotate the tin/pan. 7. Continue baking for 5–7 minutes until the tops are golden and firm.
- Cool before serving.
- 3 cups Naturipe® Cranberries, fresh or frozen
- ¾ cup light brown sugar
- 1 ½ teaspoons orange zest 1 cup pecan pieces
- Dash of salt
- 1 cup butter, room temperature 1 ½ cups sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract ½ teaspoon baking powder
- ½ teaspoon baking soda ½ teaspoon salt
- 2 cups all-purpose flour
For the filling:
- Combine washed cranberries, brown sugar, pecans, orange zest, and salt in a saucepan and cook on medium heat until the cranberries begin to release their liquid. Set aside and allow to cool.
For the cake:
- Preheat the oven to 350°F. Grease and flour a 10x10 cake pan* and set aside.
- Cream the butter and sugar together until light and fluffy. Add eggs one at a time until fully incorporated.
- Add in sour cream, vanilla, baking powder, baking soda, and salt.
- Fold in the flour carefully until it comes together into a tight, thick batter.
- Pour half of the batter into the pan, spoon in a layer of filling, then pour the rest of the batter on top. If there is extra filling, spoon it on top of the batter.
- Bake 60–75 minutes,* or when a toothpick inserted in the middle comes out clean and the center doesn’t jiggle when the pan is moved. Allow the cake to cool completely before serving.
*The baking time will change depending on the pan: a Bundt cake tin will take 50–60 minutes, 55–70 minutes for a square pan, and muffin tins will take 30 minutes.
- 1 lb Naturipe® Raspberries, chopped coarse
- 8 oz fresh Naturipe® Cranberries, chopped coarse
- ¼ lb. bacon of smoked bacon - uncooked
- 1 medium red onion, finely diced
- 1 bunch fresh cilantro, washed and chopped fine
- 3 each fresh jalapeño, washed and seeded, chopped fine
- 1 lime, juiced and zested
- 6 medium-sized ripe Naturipe® Avocados
- salt and pepper to taste
- 48 oz. blue corn tortilla chips
- Cook bacon till crispy, remove from pan.
- Add diced onion and chopped jalapeño to bacon fat in the pan and sauté until the edges are translucent, but not cooked through – retain a little crunch. Remove from pan and reserve on absorbent toweling to cool.
- When the bacon is cool, chop into small pieces.
- In a large bowl, fold together: chopped cranberries, bacon, onion, jalapeño, cilantro and lime juice. Fold in raspberries last and add salt and pepper to taste.
Can be reserved for up to 12 hours.
Line the bottom of a serving dish with thinly sliced and fanned avocado that has been lightly salted and place salsa and chips adjacent.
- 3 cups Naturipe® Cranberries, fresh or frozen 1⁄4 cup maple syrup
- ½ teaspoon orange zest
- ½ cup water
- ½ teaspoon ground cinnamon
- ½ cup chopped walnuts or pecans (optional)
- Combine Naturipe® Cranberries, maple syrup, orange zest, water, and cinnamon in a medium saucepan and bring to a boil.
- Reduce to a simmer and cook about 8–10 minutes, occasionally stirring, until cranberries are soft and have begun to burst.
- Remove from heat and gently stir in chopped nuts, if desired.
- Transfer sauce to a bowl and let cool for about 30 minutes in the refrigerator.
- Keep refrigerated for up to 14 days or freeze for later.
- 1 cup farro
- 1 15-ounce can chickpeas, drained and rinsed
- 2 cups arugula
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- ⅛ teaspoon salt
- 1 Naturipe® Avocado, peeled, pitted and cut into cubes
- ¼ cup Naturipe® Blueberries
- ¼ cup Naturipe®Strawberries, sliced
- ¼ cup Naturipe® Blackberries
- ½ cup Naturipe® Raspberries
- Prepare farro according to package instructions. Transfer to a bowl and refrigerate until cooled.
- Combine cooled farro, chickpeas and arugula in a large bowl. Add olive oil, lemon juice and salt and toss to coat.
- Fold in avocado and berries. Serve immediately.
- ¼ cup honey
- ¼ cup water
- ½ cup mascarpone cheese
- 1 teaspoon vanilla extract
- 2 teaspoons powdered sugar
- 1 cup hulled and sliced Naturipe® Strawberries
- 1 cup Naturipe® Blueberries
- 1 cup Naturipe® Blackberries
- 1 cup Naturipe® Raspberries
- 1 tablespoon chopped fresh mint leaves
- Add honey and water to a small saucepan and heat over low heat until sugars are dissolved. Transfer honey syrup to a small dish and place in the refrigerator to cool.
- In a small bowl, whip together mascarpone cheese, vanilla and powdered sugar. Set aside.
- In a large bowl, add all berries and pour over cooled honey syrup. Gently toss to coat.
- Divide berry salad evenly between four dishes. Top each with two tablespoons of vanilla mascarpone and a sprinkle of fresh mint. Serve immediately.
- ½ cup coconut flakes
- 1 cup Naturipe® Blueberries
- 1 tablespoon sugar
- 1 (14 ounce) can sweetened condensed milk
- ¼ cup melted coconut oil
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- 2 cups heavy cream
- Preheat oven to 325°F.
- Spread coconut flakes on a baking sheet and toast in the oven until coconut turns golden-brown, about 5-7 minutes. Transfer to a dish and set aside to cool completely.
- Meanwhile, add blueberries and sugar to a small saucepan and set over medium heat until sugar dissolves and berries have just begun to burst, about 5 minutes. Transfer blueberries to a dish and place in the freezer to completely cool, about 30 minutes, stirring occasionally to help release heat.
- When coconut and blueberries are cooled, whisk together sweetened condensed milk, coconut oil, vanilla and salt in a large mixing bowl. Set aside.
- In a medium mixing bowl, beat cream until stiff peaks form. Fold cream into the milk mixture, then fold in cooled toasted coconut and cooled blueberries. Transfer to a loaf pan and freeze for at least 5 hours or overnight.
- 2 cups Naturipe® Cranberries, fresh or frozen 6 tablespoons fresh lemon juice
- 1 lemon, fresh, cut into quarters
- 2 cinnamon sticks
- 1 cup white sugar 1 cup water
For Sparkling Bog
- 2 tablespoons simple syrup
- 1 tablespoon pomegranate juice 6 ounces Prosecco. Substitute sparkling water for Prosecco for a mocktail option.
For the Simple Syrup:
- Combine all syrup ingredients in a saucepan and simmer and watch for the cranberries to pop—about 10 minutes.
- Refrigerate the entire mixture overnight to chill and infuse.
- Strain the ingredients by pressing through a mesh strainer (there will be cranberry seeds that make it through). If you want a completely clear syrup, line the strainer with cheesecloth. Reserve the liquid syrup in a covered container and refrigerate until ready to serve.
For the Sparkling Bog:
- Add the syrup and the pomegranate juice in a champagne flute and top with Prosecco.
This can be made as a punch for a whole party! The ration is 2 cups simple syrup: 1 cup Pomegranate juice: 1 bottle Prosecco.