Who sent these to me? I don’t recall being asked to try them? Let me know if it’s you? In any event, they are timely. Just this day I told someone how much I like freeze dried fruit — I usually eat it out of the Cereal before pouring the Milk. I like ’em crispy. Thanks Crispy Green.
These Fruitzio Kiwi Snacks are outstanding. There were a couple tart bites, but I still want more. I’m not hinting or begging, I’ll be buying. Most dehydrated fruit I see is fairly expensive. I hope these aren’t, because I’m eager to try the Pineapple, Peach, Mango and Asian Pear options. Q’s: If one eats a snack pack and drinks a lot of water, what happens? Does it grow like capsule dinosaurs, into 10 Kiwis? Unrelated, have you heard of The Kiwi Game?
Zespri, thanks for choosing me as a Semi-Finalist in your Kiwi A-Go-Go Bloggers’ Contest — I now live happily knowing that, and enjoy the use of this lovely anatomically correct GOLD Kiwifruit Flash Drive aka consolation prize. If you don’t know, the gold KIWI differs in shape from the green in that it protrudes slightly at both ends, a fact I haven’t known for long. Unfortunately I didn’t win the grand prize dream vacation for 4 to New Zealand, but do appreciate having a great shot. It was fun to think about.
I still like playing The Kiwi Game, the new phenomenon sweeping the nation. 😉
Have you heard of, seen or tried a Grapple yet? I first saw them on Unwrapped. They’re Washington Extra Fancy Gala or Fuji Apples that are infused with a concentrated Grape flavor. It’s said that Grapples look like an Apple, but taste like a Grape, and is described to have the sweet distinctive flavor of a Concord Grape with the crispness of a fresh Apple. Chef Lexi (below) from Kids in the Kitchen gives ’em a try.
And the verdict is in… Lexi and the tastin’ gang behind the camera (5 of us) were unanimous — The Apples were indeed fresh and tasted like Grape, but the Grape flavor unexpectedly tasted artificial. Its scent and taste was reminiscent of purple, Grape flavored Candy or Soda, not that of a true Concord Grape, as we were hoping.
Since we’re always interested in different things, we had to try a Grapple. They’re definitely of premium quality, but we didn’t fall in love with their flavor. Regardless, we appreciate trying unique foods — It’s a fun time.
It’s going to be a tough decision for the judges and I’m thrilled to be in the mix — Can’t believe I now have a (6/1) chance of winning a Trip for 4 to New Zealand. That’s incredible! And tomorrow is the last day to enter the Kiwi A-Go-Go Bloggers’ Contest to be selected as Ms. or Mr. October, if you will. Each month from May through October, Zespri picks a Semi-finalist. The links will tell more. The winning entry will then be selected by a triad of prominent Kiwi specialists… Karen Brux, Zespri’s US General Manager, a representative of Air New Zealand, and Peter Ombler, a Kiwifruit grower from the Bay Of Plenty. The winner will be announced on November 15th.
11/08/10 Update: The Blogger Contest is now closed and October’s winner is linked above.
11/15/10 Update: Congratulations goes to Baking Barrister for winning the Trip for 4 to New Zealand. We were close, but no Kiwi for Nibbles of Tidbits.
Although the pictured isn’t truly a Trifle, since no Sponge Cake, Custard or Fruit Juice is used, and not technically a Parfait, since no Ice Cream or Granola is included, we’re still calling it a Cinnamon & Sugar Toast Breakfast Trifle. It’s simple to make and the second recipe created for entry in Nature’s Pride Bread Ambassadorship program. Nibbles of Tidbits’ first recipe submission for Florentine Surprise Eggs & Toast is linked here. Both are delicious and thus hope one sends me to the Foodbuzz Blogger Festival in style. We’ll see. If not, we’d still make ’em again.
* Nature’s Pride 100% Whole Wheat Bread * Cinnamon * Sugar * Butter *Yogurt * Fruit
Butter one slice of Wheat Bread per person, then sprinkle each with Cinnamon and Sugar and cut into squares as shown above. Toss all in a large baggie with a little more Cinnamon and Sugar to liberally coat all sides. Bake all in the oven (or toaster oven) at 300° until golden brown (10 – 15 minutes). Be careful not to burn ’em, like the first batch I made. Once the Cinnamon and Sugar Croutons are prepared, you can build the pseudo-Trifle using your favorite Yogurt and Fruit. The above Cinnamon & Sugar Toast Breakfast Trifle started with a layer of Cinnamon and Sugar Croutons followed by a layer of fresh Blueberries, then Raspberry Yogurt (repeat ending with Yogurt on top). It was then garnished with a fresh, fanned Strawberry and a few choice Croutons. Any combination of Yogurt and Fruit may be used.
We made another (above) using alternating layers of fresh Blueberries and Strawberries with Vanilla Yogurt in between and it was just as good. They are easy to make and a terrific way to enjoy your morning Toast, Yogurt and Fruit. Measurements aren’t provided, since it depends on the serving glass size — Generally each should receive one slice of Bread and roughly six ounces of Yogurt, along with the Cinnamon and Sugar Croutons and the freshest Fruit available at the time. Add just enough Cinnamon and Sugar to adhere to the Bread squares before baking.
09/19/10 Update: It appears this recipe won’t be securing me a spot as Ambassador, since I just saw a similar recipe published by Nature’s Pride a year earlier than this one — I guess it’s a pretty simple assumption. I have a better idea to be posted soon.
Just peeled my first Lychee fruit — They’re super easy to peel, but the fruit sure sticks to the seed (pit) pretty tightly, and the seed sometimes colors the fruit around it with a brown tint. No wonder why I rarely see a pristine white, plump, seeded Lychee, at least where I’ve been. It’s necessary to expose myself to certain things. For total immersion I’ll book a trip to South China, where they are considered a symbol of romance and love. 🙂
I recently saw a Dolphin Banana on a party fruit platter and was compelled to make the same out of this morning’s Banana and a Spinach Leaf. It’s not bad for a first attempt, but I think its nose is a (little) too short — Either way it made for an entertaining breakfast. Try it.
I’m so excited to learn that I’m an Official Semi-Finalist in the Zespri Kiwifruit Kiwi A-Go-Go Bloggers’ Contest — Thanks Zespri! If you have a Food Blog and wish to enter, the contest is still open. If you don’t have a blog, you may still enter here to possibly win (4) tickets to New Zealand from Zespri. And if you’re curious about my contest entry, it’s linked here. We submitted a fun video and tasty recipe to hopefully be on our way to Kiwi-land, New Zealand to meet the Zespri folks, etc. Have you tried the golden Kiwifruit yet? We just did for the first time. It’s pictured below and looks almost identical to the green Kiwifruit, but seems more mellow in flavor and perhaps less tart. It’s thrilling to see the golden Kiwifruit in person, since its color is so beautiful, but we’ll most likely opt for the green Kiwifruit to eat.
This Kiwi wannabe is burstin’ at the seams with excitement over ZESPRI’sKiwi A-Go-Go Bloggers’ Contest. The possibility of winning a Trip for 4 to New Zealand put me over the edge. Inspired by the true stars of the contest (Kiwi and New Zealand) and by the love of board games and goofy interaction, I created a variation of an old classic game — The new sensation is called The Kiwi Game. It’s a FREE Game that comes with every 2 Kiwis and is shown in our very first VIDEO (posted directly below). It was fun making it!
This post serves as my entry into ZESPRI’s Kiwi A-Go-Go Bloggers’ Contest — In the consumer sweepstakes (selected by random drawing), readers may also enter The Great Kiwi Adventure for a chance to win a Trip for 4 to New Zealand. We’re competing for a prize in connection with our creations and mentioning this cool contest to you. Good luck ALL!
And did you know that… A two-piece serving of Kiwi (aka Kiwifruit) has twice the Vitamin C of an Orange, as much Potassium as a Banana, and as much fiber as a serving of bran flakes (less than 100 calories)?! Zespri’s nutrition information says exactly that. They also report that it’s a good source of Magnesium, it’s sodium free and a low-fat source of Vitamin E. The Kiwifruit has it goin’ on — It’s truly a special fruit. Learn more about ’em here.
In celebration of the Kiwi and to satisfy our longing to visit New Zealand, we created the pictured Kiwi Blackberry Shortcake with Whipped Cream and Toasted Coconut. It’s a beautiful combination of flavors and colors reminiscent of a coral reef. We’ve provided the recipe and step-by-step photo instructions (below) l – r working on downward.
Kiwi Blackberry Shortcake RECIPE
Ingredients:
2 Cups Flour
1/2 Cup granulated Sugar (divided)
1 Tablespoon Baking Powder
8 Tablespoons softened Butter (1 stick)
3/4 Cup Milk
1/4 Teaspoon Salt
1 Cup shredded, toasted Coconut (toast in dry skillet until golden brown)
1 Cup Heavy Cream
3 Tablespoons Confectioners’ Sugar
1/2 Teaspoon Vanilla Extract
Instructions:
Preheat oven to 450° and grease an 8-inch square pan. Sift together the Flour, a little more than 1/2 the Sugar, Baking Powder and Salt. Stir in the softened Butter and Milk just until blended. Batter will be a little lumpy. Bake for 13 – 15 minutes. While baking, whip the Heavy Cream until almost stiff, then add the Confectioners’ Sugar and Vanilla. When stiff peaks are formed, place the Whipped Cream in the fridge until ready to use. Peel and chop Kiwis into slices then quarters, combine with Blackberries and sprinkle all with remaining granulated Sugar, toss lightly so not to blend the vibrant colors and set aside.
Once Shortcake has cooled, cut a square or rectangle piece and cut in half lengthwise. Place bottom half on plate and top with Whipped Cream and Kiwi Blackberry mixture, then top with the Shortcake cap, more Whipped Cream and toasted Coconut. Garnish with a sprig of Mint (optional), Kiwi slice or Blackberry.
Prep Time: 20 Minutes — Makes: 9 – 12 Servings.
Note: Since you don’t need to over mix the dough or the fruit combo, this recipe is easy and fast to make. It’s impressive looking and tasting too.
Q: Why New Zealand’s Bay of Plenty is appropriately named?
A: Because it’s currently at bay and I wanna go there plenty. 🙂
A friend just told me she’ll be eating 12 Grapes at midnight and an Orange on New Year’s Day. After reading an article on Lucky New Year’s Day Foods, she wants to do all she can to have an amazing 2010. Instead of Grapes, she’ll be eating Raisins since they’re on-hand. She says they’re still Grapes (technically once true), but I told her she needs actual Grapes if she’s gonna do it right, HA. 🙂 Who knows? Happy New Year with or without Grapes, Oranges, Round Cakes and Breads, Noodles, Fish, Black-Eyed Peas, Pomegranates and other regional lucky foods.
Have you ever made a Dutch Baby? It’s a German Pancake that’s easy to make and impressive to serve. It’ll definitely be on the menu at my next brunch party. I located severalrecipes for Dutch Baby Pancakes, but ultimately prepared the one in this video — Then served it with Powdered Sugar, Blackberries, Blueberries and Strawberries.
Above photos follow along with the video / recipe used to prepare this Dutch Baby. Next time I might squeeze in a little Lemon or a teaspoon of Cinnamon and Sugar to add more flavor to the batter (Eggs, Flour, Milk, Salt). Without much effort, Dutch Babies make special desserts and mid-morning treats that consistently wow guests.
I bought these fresh White Currants for less than a dollar at Grower’s Direct. The price was good, like most of the produce there, and I’d never tried them before. You’ll find great prices on fruit and vegetables at Grower’s Direct, if you can put up with the narrow aisles, people traffic and (sometimes) parking issues. I went there for the makings of a Vegetable Platter and tacked on these White Currants for a try.
I quickly learned that White Currants aren’t too edible alone — They’re tart and have a lot of crunchy seeds inside. So much for simply enjoying a new tasty Berry, HA. I was hoping to eat ’em like a Blueberry, Raspberry, etc. The next thought was to make something out of them. What? The obvious was Jam/Jelly, which I don’t use. And I couldn’t see them enhancing the flavor of anything that’s quick and simple to make.
Since I didn’t want to waste all of them, I tossed some in a small batch of Rice Pudding, which isn’t as simple as it sounds. I had the prepared (leftover) Rice, but it’s necessary to pick off both ends of the White Currants before adding to a recipe. And by the time you pick off the bottom fur-ish part, you’re left with mostly seeds and skin, HA. It’s real worth it, not.
Overall, they weren’t bad in the Rice Pudding, nor good either. I learned a lot, yet still don’t know the best thing to do with White Currants. That’s okay, because it’s always fun to try new things — Some are fabulous finds and others just an educational story. Next.
I love a Mango, but they are so darn hard to cut. It’s the seed. I can never tell where it is, and sometimes it’s thin and sometimes it’s wide. Does anyone know the secret? I haven’t researched it yet. This post simply mentions its benefits — It’s high in Vitamin C and Beta-Carotene, but I’ll leave that to the health experts. We’re just posting a couple helpful links to assist with healthy living through FOOD and more. I appreciated the information. And now it’s time for a Mango Smoothie, as recommended and linked below.
I like fresh Cranberry Sauce all year long. It’s easy to make and a great side dish to have on hand. It goes well with Pork, Chicken, Ice Cream, Sandwiches, and much more. Why ever eat Cranberry Sauce out of a can when all you need to do is boil Cranberries in a mixture of half Sugar and Water for about 10 minutes?! One Bag of Cranberries calls for 1 Cup of Sugar & 1 Cup of Water. I also like to add Orange Zest and Juice. It really makes a tasty Cranberry Sauce.
You probably wouldn’t want the Lemon pictured here, since it’s pretty freaky looking — But there are several Lemon trees in front of Kohl’s at the Bella Terra Shopping Center in Huntington Beach. And you’ll also find a few Rosemary bushes there too. So if you’re local and need Lemons and/or Rosemary for a recipe, drive down to Bella Terra to save a few bucks.
I came across the Peaches and Cream Pops recipe and fell in love with the picture. It looked and sounded great. I just had to make them immediately.
Since I didn’t have actual Popsicle molds, I made mine in small plastic wine glasses generally reserved for a good picnic. They worked well for this too. I also used Yellow and White Peaches in mine, and added a little Honey, which is optional in the recipe.
My final picture isn’t as pretty as the one in the original recipe, but they tasted great. I now want Popsicle molds and I’m inspired to make a multitude of flavors. I currently have a fresh cut Pineapple on hand. Hhmmmm, maybe that’s the next flavor.
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