Israeli Winter Fruit Cup Recipes
ISRAELI WINTER FRUIT CUP
Posted for Zaar World Tour 2005. Oranges and bananas are a great combo, and I like the idea of adding some sweet red wine to a fruit salad! From The Jewish Vegetarian Year Cookbook. Have not tried this recipe yet.
Provided by Kumquat the Cats fr
Categories Dessert
Time 15m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Peel and segment navel oranges, remove all membrane, and chop coarsely.
- Chop figs and combine with navel oranges in large bowl.
- Slice bananas and add.
- Squeeze juice from juice oranges and pour over fruit.
- Stir in raisins, walnuts and wine.
- Add sugar (if any) to taste.
Nutrition Facts : Calories 224.5, Fat 4.3, SaturatedFat 0.5, Sodium 4.4, Carbohydrate 45.8, Fiber 5.6, Sugar 30.5, Protein 3.3
FRUIT CUPS
These are just awesome! I love to make them up and freeze them for breakfast or a quick snack. For kid-sized servings, use 5-oz cups and fill them with 1/2 c. of the fruit mixture (yield 24 1/2-cup servings). For a larger serving, freeze in 9-oz cups (yield 12 1-cup servings). If using the larger cup, you need to remove them about 15 minutes before serving. FYI, in my freezer I timed the 9-oz cup and it took 1 hour for it to be slushy and 2 hours to be completely frozen. Dont worry if you taste it before freezing and the mixture is a little bit tart, the flavors mellow after freezing. Great for once-a-month cooking. Enjoy!
Provided by Munchkin Mama
Categories Breakfast
Time 2h15m
Yield 12 9-oz cups, 12 serving(s)
Number Of Ingredients 6
Steps:
- Without draining any of the fruit, combine all ingredients in a large bowl. Mix well.
- Spoon by the cupful into 9 oz. cups and freeze until firm. (Package in plastic airtight bags or cover with plastic wrap for long-term storage).
- Remove from freezer about 15 minutes prior to serving. I like to serve them when they are slushy but still frozen.
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