- 1½ cups 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.
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon blood orange zest
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, chilled and cut into tiny pieces
- 1 large egg
- ½ cup half and half
- 1 cup mixed fresh Naturipe® blueberries and sliced Naturipe® strawberries
- 1 large egg, beaten
- 1 teaspoon half and half
- 2 tablespoons granulated sugar, for topping
- 2 tablespoons fresh blood orange juice
- ¾ cup powdered sugar
- 1 Envy apple, peeled, cored, diced
- 1 teaspoon grated fresh ginger
- ¼ cup blood orange juice
- 1 tablespoon honey
- Segments from one blood orange
- Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment.
- Wash and dry three blood oranges (since size and juiciness varies, best to have a few more on hand if additional juice is needed). Zest oranges until you’ve got one tablespoon of zest. Peel and separate one orange into segments. (If this sounds time consuming, consider a quick on-line video to learn the quick technique). Squeeze the other two oranges to produce roughly ½ cup juice.
- In a large bowl, combine flour, sugar, zest, baking powder and salt. Remove one tablespoon of mixture and toss with berries. Add butter pieces to the large bowl and quickly work them into the flour mixture (using your fingers, two forks, or a pastry cutter) until it resembles a course meal. Set aside.
- In a small bowl, whisk together egg and half and half, then add to flour mixture. Use the fork to stir everything together just until moistened.
- Gently stir berries into dough.
- Empty the loose dough out onto a floured work surface, then shape the dough into an 8-inch round.
- Cut dough into 8 wedges and carefully transfer to the prepared sheet so they maintain their shape.
- Chill dough for 15 minutes before lightly brushing wedges with egg wash and sprinkling them with sugar.
- Bake for 18-20 minutes, or until just golden brown. (Avoid overcooking as that will dry out the scones.)
- While scones are baking, place all compote ingredients, except orange segments, in a small saucepan. Simmer over low heat, stirring occasionally, until apples are tender. Remove from flame and stir in orange segments.
- Whisk together blood orange juice and powdered sugar to make glaze. Drizzle over slightly warm scones.
- Place compote in a large ramekin and serve alongside butter with warm scones.
- 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 cup gluten free old fashioned rolled oats
- ¾ cup of 1:1 gluten free baking “flour”
- ⅓ cup light brown sugar
- ¼ teaspoon dried ground ginger
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, melted
- 2 cups (about 10 ounces) of Naturipe® Frozen Berries (berry blend) or your choice (Chop if you choose whole strawberries)
- 1 teaspoon cornstarch
- 1 tablespoon freshly squeezed lemon juice from about 1/2 small lemon
- 1 tablespoon granulated sugar, divided
- ½ cup powdered sugar, sifted
- ½ teaspoon pure vanilla extract
- 1 teaspoon Lemon zest
- 1 tablespoon Coconut or other milk you prefer
- Place a rack in the center of your oven and preheat to 375 degrees F. Line an 8×8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
- In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt.
- Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside ½ cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
- Scatter half of the berries over the crust.
- Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of the granulated sugar.
- Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumble mixture evenly over the top. You will have some fruit showing through.
- Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumble topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).
While the bars cool, prepare the glaze:
- In a medium bowl, briskly whisk together the powdered sugar, vanilla, lemon zest and milk until smooth. Add more milk if a thinner consistency is desired.
- Using the parchment-paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.
- 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.
- 1 9 oz. bag white corn tortilla chips
- 3 cups mixed Naturipe® berries (diced strawberries, blueberries, raspberries, blackberries)
- 2 tablespoons fresh lime juice, divided
- 2 teaspoons sugar
- 2 ripe avocados
- ⅛ cup superfine sugar
- ⅛ cup Greek yogurt
- ¼ cup pepitas (pumpkin seeds), toasted
- Toss berries with one tablespoon lime juice and sugar.
- Place avocado flesh, superfine sugar, remaining tablespoon of lime juice and yogurt in food processor and process until smooth.
- To assemble nachos, place chips on platter. Top with berry mixture. Drizzle avocado crema over the berries and sprinkle with pepitas. Serve.
- ½ cup raw, unsalted almonds
- ¼ cup unsweetened flaked coconut
- ¼ cup coconut oil
- 3 tablespoons maple syrup
- ¼ teaspoon salt
- ½ cup rolled oats
- ½ cup heavy cream, chilled
- 1 cup mascarpone, softened at room temperature
- 1/3 cup powdered sugar
- 1 teaspoon vanilla
- Zest of one lemon
- 2 cups mixed berries (sliced strawberries, blackberries, blueberries, raspberries)
- Juice of one lemon
- 1 tablespoon sugar
- Heat oven to 350 degrees and lightly grease a 10-inch tart pan with removable bottom.
- Pulse almonds and coconut in a food processor until fine. Add coconut oil, maple syrup and salt and process until smooth. Add rolled oats and process until coarse. Place mixture in tart pan and press onto bottom and sides. Bake 12 minutes.
- While shell is cooling, beat cream to stiff peaks with mixer’s whisk attachment and set aside. Switch to paddle attachment and beat mascarpone until smooth. Add powdered sugar, vanilla and lemon zest and beat until smooth and fluffy. Gently fold whipped cream into mascarpone mixture.
- Spread filling into cooled tart shell and refrigerate for two hours. Meanwhile, toss berries with lemon juice and sugar. Roast in air fryer for five minutes. Stir and return to fryer for 5 additional minutes. Refrigerate berry mixture until ready to assemble tart.
- Spoon berry mixture over chilled tart. Remove side from pan and place tart on serving platter.
- ⅔ cup Naturipe® frozen avocado chunks, mostly thawed
- 1 cup semisweet chocolate chips
- 1 tablespoon maple syrup
- ½ teaspoon vanilla
- Dash of salt
- 4 tablespoons cocoa (or alternative for rolling)
- Prep Time: 20 minutes, plus 30 minutes to chill in refrigerator
- Place avocado in food processor and pulse until smooth. Melt chocolate chips in microwave and add to avocado. Add maple syrup, vanilla and salt and process until smooth. Place in refrigerator until chilled enough to shape into balls.
- Roll into balls about an inch in diameter and roll in cocoa or alternative to coat. Store in refrigerator in airtight container for up to a week. Depending on coating, truffles may need light reroll before serving.
- 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.