Valentine’s Day eats and treats

(Family Features) Valentine’s Day naturally brings thoughts of hearts, flowers, sweetness and love. Because it also occurs during American Heart Month, it’s a perfect opportunity to start taking care of your own heart and the hearts of loved ones.

Part of the charm of the day’s celebrations is in giving family and friends flavorful foods to enjoy from chocolates and candies to other sugary treats. However, the festivities don’t have to be completely focused on unhealthy bites in order to make someone feel special.

This year, it can be easy to share in the fun of Valentine’s Day by serving those you love with sweet, seasonal treats. For example, these Frosted Watermelon Cutouts make for ideal snacks for children and adults alike whether it’s an after-school treat or a sweet dessert with just three ingredients, heart-shaped cookie cutters and minimal time spent in the kitchen.

If you’re really looking to impress that special someone, this Watermelon and Chocolate Dessert Board calls for creativity and plenty of tasty morsels like berries, cashews, almonds and dark chocolate. Without any baking or cooking required, simply spread out the ingredients for a platter that’s just as visually appealing as it is appetizing.

Both recipes include the benefits of watermelon, which boasts plenty of vitamin C to boost the immune system’s defenses as a cholesterol-free, fat-free and sodium-free food. Plus, watermelon draws its red color from the powerful antioxidant lycopene (12.7 mg per serving), which may help protect cells from damage, and the healthy treat is American Heart Association Heart-Check Certified with just 80 calories per serving, making it the perfect centerpiece for Valentine’s Day recipes.

Find more Valentine’s Day inspiration and recipes at watermelon.org.

Frosted Watermelon Cutouts

• 1          seedless watermelon, cut into 1/2-3/4-inch thick slices
• 4          brownie bites
• 1          cup frosting (any flavor)

1. Using heart-shaped cookie cutters, cut shapes out of watermelon slices or simply use cut watermelon wedges, if desired. Top heart shapes with brownie bites and add frosting as desired.

Watermelon and Chocolate Dessert Board

Servings: 6-8

• 1/2       medium seedless watermelon, cut into wedges and cubes
• 1          cup fresh raspberries
• 1          cup fresh red cherries
• 1          cup strawberries, trimmed and halved
• 1/4       cup dried cranberries
• 1/3       cup roasted, salted cashews
• 1          cup chocolate covered almonds
• 1          bar dark chocolate, broken into squares
• 1          cup coconut chips
• mint leaves, for garnish

1. On serving board, arrange watermelon in center and surround with raspberries, cherries, strawberries, cranberries, cashews, almonds, chocolate and coconut chips. Scatter mint leaves around board for garnish.

Source:  Watermelon Board

(Family Features) As families look to incorporate more nutritious dishes into meals from morning to night, using kid-friendly recipes can help make the process easier and more fun.

To help make it easier for busy parents to plan and serve healthier meals, registered dietitian Melanie Marcus, Dole’s nutrition and health communications manager, created a series of enchanted frozen fruit- and vegetable-based dishes including main courses, smoothies, desserts, sides and more. For example, these Roll Your Own Snow Cones can appease those dessert cravings.

This and other family-friendly recipes are part of Dole’s healthy-living alliance with Disney’s Frozen 2. For details, visit dole.com/Disney. Follow Dole at #Dole and #DoleRecipes.

Roll Your Own Snow Cones

Prep time: 20 minutes, plus chilling time  
Cook time: 5 minutes  
Servings: 8

• 1          cup DOLE® Blueberries
• 6          tablespoons honey, divided
• 1          tablespoon fresh lemon juice from Dole Lemon, divided
• 6          tablespoons water, divided
• 1          cup Dole Raspberries
• 1          cup hulled and quartered Dole Strawberries
• 6          cups ice cubes

1. In blender on high, puree blueberries, 2 tablespoons honey, 1 teaspoon lemon juice and 2 tablespoons water until smooth; transfer to small saucepan. Repeat process with raspberries, 2 tablespoons honey, 1 teaspoon lemon juice and 2 tablespoons water then strawberries with remaining honey, lemon juice and water, transferring each to separate small saucepans.
2. Heat blueberry, raspberry and strawberry mixtures over medium heat 5 minutes, or until thickened; remove from heat and strain mixtures separately into three small bowls. Loosely cover bowls with plastic wrap; refrigerate 2 hours.
3. In blender on high, blend ice, in 4 batches, until “shaved,” transferring each batch to medium bowl and freezing between batches.
4. Divide shaved ice into eight (8-ounce) cups; drizzle with desired fruit mixtures.

Approximate nutritional information per serving (1 snow cone): 71 calories; 2 calories from fat; 0 g fat; 0 g trans fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 1 mg sodium; 72 mg potassium; 19 g carbohydrates; 2 g fiber; 16 g sugars; 0 g protein; vitamin A 0%; vitamin C 20%; calcium 0%; iron 2%; vitamin E 2%; thiamin 2%; vitamin B6 2%; phosphorus 0%; magnesium 2%; manganese 10%.

Source:  Dole/Disney

(Family Features) Save time on family desserts with make-ahead recipes like these Kristoff Ice Box Cupcakes. By using kid-friendly treats that add nutrition to appealing flavor, you can solve busy evenings just by reaching into the fridge. This and other family-friendly recipes are part of Dole’s healthy-living alliance with Disney’s Frozen 2.

For details, visit dole.com/Disney. #Dole #DoleRecipes

Watch video to see how to make this recipe!

Kristoff Ice Box Cupcakes

Prep time: 20 minutes, plus chill time
Serves: 12

• 3          ripe DOLE® Bananas
• 1          container (8 ounces) fat-free whipped topping, thawed
• 7          low-fat honey graham crackers, coarsely crushed
• 1          pound Dole Strawberries, hulled and quartered

1. Line 12-cup muffin tin with cupcake liners. In large bowl, mash bananas; fold in whipped topping.
2. Fill muffin cups halfway with graham cracker pieces, banana mixture and strawberries; repeat layers with remaining ingredients.
3. Refrigerate cupcakes 4 hours; serve in cupcake liners.

Approximate nutritional information per serving (1 cupcake): 78 calories; 3 calories from fat; 0 g fat; 0 g trans fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 25 mg sodium; 164 mg potassium; 18 g carbohydrates; 2 g fiber; 8 g sugar; 1 g protein; vitamin A 0%; vitamin C 25%; calcium 2%; iron 2%; vitamin E 2%; thiamin 2%; vitamin B6 8%; phosphorus 2%; magnesium 4%; manganese 10%.

Source: Dole/Disney

Kid-friendly, make-ahead meals

(Family Features) As families look to incorporate more nutritious dishes into meals from morning to night, using kid-friendly recipes can help make the process easier and more fun.
To help make it easier for busy parents to plan and serve healthier meals, registered dietitian Melanie Marcus, Dole’s nutrition and health communications manager, created a series of enchanted frozen fruit- and vegetable-based dishes including main courses, smoothies, desserts, sides and more. Because these recipes can be made in advance and frozen for later use, they’re perfect for on-the-go families and busy lifestyles.

For example, these frozen sandwiches make for an easy grab-and-go breakfast while make-ahead lasagna simplifies busy evenings and banana split cups can appease those dessert cravings.

These and other family-friendly recipes are part of Dole’s healthy-living alliance with Disney’s Frozen 2.  For details, visit dole.com/Disney. Follow Dole at #Dole and #DoleRecipes.

Royal Frozen Sweet Potato Lasagna

Prep time: 45 minutes
Cook time: 1 hour, 5 minutes
Servings: 8

• Nonstick cooking spray
• 1          tablespoon olive oil
• 1          medium DOLE® White Onion, chopped
• 1          package (8 ounces) Dole Mushrooms, sliced
• 2          garlic cloves, minced
• 1 1/2    pounds 99% fat-free lean ground turkey
• 5          cups Dole Baby Spinach
• 1          teaspoon Italian seasoning
• 1/4       teaspoon salt
• 1          cup marinara sauce
• 1          cup raw cashews
• 2          cups fat-free cottage cheese, strained
• 4          medium Dole Sweet Potatoes, peeled and sliced 1/8-inch thick crosswise
• 1       cup low-moisture part-skim mozzarella cheese

1. Heat oven to 375° F. Spray 13-by-9-inch baking dish with nonstick cooking spray.
2. In large skillet over medium-high heat, heat olive oil; add onion and cook 5 minutes, or until tender, stirring occasionally. Add mushrooms; cook 4 minutes, or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Add turkey; cook 8 minutes, or until browned, breaking up turkey with side of wooden spoon. Add spinach, Italian seasoning and salt; cook 3 minutes, or until spinach wilts. Stir in marinara; cook 1 minute.
3. In food processor, pulse cashews 20 times, or until small crumbs form. In medium bowl, stir cottage cheese and cashews.
4. Shingle 1/3 of sweet potato slices in bottom of prepared dish; top with 1 cup cottage cheese mixture followed by 1 1/2 cups turkey mixture. Repeat layers twice; sprinkle with mozzarella cheese and cover tightly with foil. Bake 45 minutes; remove foil. Bake 20 minutes, or until top is golden brown.

Tip: To freeze lasagna, wrap tightly once cooled with layer of plastic wrap then foil. Freeze up to 3 months. Remove plastic wrap; bake lasagna from frozen, covered with foil, at 375° F 1 hour. Uncover and bake 15 minutes, or until top is golden brown and internal temperature reaches 165° F.

Approximate nutritional information per serving (1 1/2 cups): 315 calories; 110 calories from fat; 12 g fat; 0 g trans fat; 2 g polyunsaturated fat; 6 g monounsaturated fat; 45 mg cholesterol; 570 mg sodium; 661 mg potassium; 22 g carbohydrates; 3 g fiber; 9 g sugars; 29 g protein; vitamin A 50%; vitamin C 10%; calcium 20%; iron 15%; vitamin E 10%; thiamin 8%; vitamin B6 15%; phosphorus 10%; magnesium 8%; manganese 20%.

Frozen Banana Split Cups

Prep time: 15 minutes, plus freezing time
Servings: 12

• 2/3       cup gluten-free dark chocolate chips
• 2          teaspoons grapeseed oil
• 3          DOLE® Strawberries, hulled and thinly sliced
• 1          ripe Dole Banana, peeled and thinly sliced
• 2 tablespoons chopped roasted unsalted peanuts

1. Line 12-cup mini muffin tin with mini cupcake liners.
2. In small, microwave-safe bowl, heat chocolate chips in microwave oven on high 1 minute, or until melted, stirring every 20 seconds; stir in oil.
3. Fill cupcake liners with half of chocolate mixture; top with strawberries, banana, remaining chocolate mixture and peanuts.
4. Freeze in airtight container at least 1 hour, or up to 2 weeks.

Approximate nutritional information per serving (1 cup): 92 calories; 65 calories from fat; 7 g fat; 0 g trans fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 0 mg cholesterol; 0 mg sodium; 54 mg potassium; 10 g carbohydrates; 2 g fiber; 6 g sugars; 2 g protein; vitamin A 0%; vitamin C 2%; calcium 0%; iron 15%; vitamin E 2%; thiamin 0%; vitamin B6 2%; phosphorus 0%; magnesium 2%; manganese 4%.

Make-Ahead Frozen Brrr-eakfast Bites

Prep time: 15 minutes, plus cooling time
Cook time: 25 minutes
Servings: 8

• Nonstick cooking spray
• 8          eggs
• 1          tablespoon olive oil
• 1          package (8 ounces) DOLE® Mushrooms, sliced
• 1          Dole Red Onion, chopped
• 1          medium red bell pepper, chopped
• 4          cups Dole Baby Spinach
• 1          cup fat-free milk
• 1/4       teaspoon kosher salt
• 1/2       teaspoon fresh ground black pepper
• 8          100% whole-grain English muffins, split
• 8          frozen chicken breakfast sausage patties

1. Heat oven to 375° F. Spray 13-by-9-inch baking dish with nonstick cooking spray.
2. In large bowl, whisk eggs. In large skillet over medium heat, heat oil. Add mushrooms, onion and bell pepper; cook 2 minutes, stirring occasionally. Add spinach; cook 3 minutes, or until spinach wilts, stirring occasionally. Stir milk, salt, pepper and vegetables into eggs; transfer to prepared dish. Bake 25 minutes, or until set and internal temperature reaches 160° F; cool and cut into eight equal pieces.
3. Assemble sandwiches with muffins, sausage patties and egg mixture; wrap tightly with plastic wrap and freeze up to 2 weeks.
4. Unwrap one sandwich; wrap loosely with paper towel. Heat in microwave oven on high 2 1/2-3 minutes, or until completely heated through and internal temperature of sausage and egg mixture reaches 165° F.

Approximate nutritional information per serving (1 sandwich): 317 calories (114 calories from fat); 13 g fat; 0 g trans fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 212 mg cholesterol; 572 mg sodium; 33 g carbohydrates; 334 g potassium; 4 g fiber; 6 g sugars; 19 g protein; vitamin A 25%; vitamin C 35%; calcium 15%; iron 20%; vitamin E 8%; thiamin 25%; vitamin B6 10%; phosphorus 15%; magnesium 15%; manganese 15%.

Source: Dole/Disney

Add fruit to your breakfast with this take on French toast, which includes a mixture of berries, bananas and vanilla yogurt wrapped in tortillas and topped with a dusting of powdered sugar.

Find more breakfast recipes at Culinary.net.

Watch video to see how to make this recipe!

Fruity Yogurt French Toast Wraps

• 1          cup blueberries
• 1          cup strawberries, sliced, plus additional for garnish (optional)
• 1          cup bananas, sliced
• 1          cup vanilla yogurt
• 1/4       cup granola
• 1          egg
• 1/4       cup milk
• 1          teaspoon ground cinnamon
• 1/2       teaspoon ground nutmeg
• 6-8       tortillas
• 2          teaspoons butter
• 4-6       teaspoons powdered sugar, for garnish (optional)

1. In medium bowl, combine blueberries, strawberries, bananas, yogurt and granola. Mix well and set aside.
2. Using pie plate, crack egg and whisk. Add milk, cinnamon and nutmeg; whisk until combined.
3. Coat both sides of tortillas in egg mixture.
4. In skillet, melt butter. Place coated tortillas one at a time in pan and cook 2-3 minutes on each side until golden brown. Move to plate.
5. Spoon yogurt mixture into center of tortillas. Fold edges over to form wraps.
6. Dust each with powdered sugar and top with additional strawberry slices, if desired.

Keeping fresh fruit around the house provides a healthier alternative when your sweet tooth comes calling. Understanding how and when to buy at the peak of ripeness (or just before, in some cases) can help you avoid food waste while keeping your doctor happy.

Consider these simple tips for recognizing ripe fruits:

• Strawberries: Check the area at the top of the berry near the stem and leaves. A ripe strawberry is fully red; green or white near the top means the fruit is underripe.
• Watermelon: The “field spot,” or the area where the melon sat on the ground, should be yellow, and a tap on the rind should produce a hollow sound.
• Cherries: Flesh should appear dark with a crimson color and feel firm.
• Blueberries: Similar to cherries, color should deepen to dark blue. A reddish or pink color may be visible in unripe berries.
• Blackberries: Look for a smooth texture without any red appearance. Because blackberries don’t ripen after being picked, they tend to spoil quickly.
• Cantaloupe: You should detect a sweet smell, and the melon should feel heavy upon lifting.
• Peaches: A sweet, fragrant odor should be apparent. Skin should feel tender but not soft.
• Pineapple: Smell is again an important factor for pineapple – a sweet scent shows it’s ready, but a vinegary one likely means it’s overripe.
• Raspberries: Generally follow the same rules as blackberries. Best eaten within a couple days of purchase, a bright red color represents ripe berries.
• Bananas: A ripe banana features a peel lightly spotted without significant bruising. Your best bet may be to purchase bananas still slightly green and allow them to ripen at home.

Find more food tips, tricks, recipes and videos at Culinary.net.

Photo courtesy of Getty Images

(Family Features) It wouldn’t be summer without a fresh fruit pie. Sink your teeth into sweetness with every bite of this Fresh Strawberry Pie.

Find more summer recipes at Culinary.net.

Watch video to see how to make this recipe!

Fresh Strawberry Pie

Recipe adapted from Pillsbury

• 1          pie crust
• 6          cups whole fresh strawberries
• 1          cup sugar
• 3          tablespoons cornstarch
• 1/4       cup water
• sliced strawberries
• 1          cup sweetened whipped cream

1. Heat oven to 450° F.
2. Press pie crust into 9-inch glass pie pan. Bake 9-11 minutes, or until lightly browned. Completely cool pie crust, approximately 30 minutes.
3. In blender, crush strawberries to make 1 cup. In saucepan, combine sugar and cornstarch. Add crushed strawberries and water. Bring to boil, stirring constantly. Cool to room temperature.
4. Arrange sliced strawberries in cooled crust. Pour cooked strawberry mixture evenly over strawberries. Refrigerate 3 hours.
5. Top with whipped cream and desired toppings.

Source: Culinary.net

(Family Features) There’s no time like a hot summer picnic to let your patriotic spirit show. These all-American snacks featuring a classic favorite fruit – watermelon – are the perfect solution for nearly any summertime celebration.

Watermelon is a patriotic picnic staple for countless reasons, not the least of which is that it’s a beloved treat that many people associate with memories from childhood. However, nostalgia isn’t the only reason adults are just as likely to gravitate toward watermelon at a summer event. Its sweet, cool and refreshing flavor also makes it a favorite for all ages.

From a practical standpoint, watermelon is also quite portable, versatile and easy to serve, and with a composition of 92% water, it’s a simple way to sneak in some extra hydration on a hot day. Another benefit is its value; watermelon is one of the best values in the produce section among fruit, and just one watermelon can feed up to three dozen people.

Serving watermelon at a party can be as simple as slicing wedges, or you can prepare a dish such as:

• A fruit basket, with the rind serving as a colorful bowl to hold the watermelon and other fresh fruits.
• A charcuterie board with a selection of fruit, cheese and protein for simple snacking.
• Creamy parfaits, perfect for a summery brunch or alternative to more traditional desserts.
• A creatively colorful and patriotic “cake” that makes for a tasty centerpiece on the dessert table.

Find more ideas for incorporating watermelon into your summer festivities at watermelon.org.

Easy Summer Thirst Quencher

A simple fruit-infused water can give your summer event an instant upgrade in no time at all. Add extra dimension and complexity to the flavor by adding some of your favorite herbs like basil and mint.

Watermelon-Infused Water

• 2          cups watermelon balls or cubes
• 1          cup other fruit, such as berries
• herbs, such as basil or mint

1. Place watermelon, fruit and herbs in pitcher and cover with water. For best flavor, allow to chill in refrigerator at least 30 minutes before serving.

Red, White and Blue Watermelon Parfait

• 1          cup blueberries
• 1          container (6 ounces) Greek yogurt (vanilla, lemon or coconut)
• 1          cup watermelon, plus three pieces diced watermelon
• whipped cream, for serving

1. In pint canning jar, layer blueberries, yogurt and 1 cup watermelon. Top with whipped cream and garnish with three diced watermelon pieces.

Note: To make ahead or make thicker, drain Greek yogurt on paper towels to absorb some liquid.

Patriotic Fruit Salad

• 1          watermelon
• honeydew
• blueberries

1. Slice 1/4 inch off bottom of watermelon, lengthwise, to create stable base.
2. Use pencil to draw zig-zag lines for basket opening. Using paring knife, make cuts through rind.
3. Carefully remove top section, pull out large chunks of flesh and cut them into 3-by-3-inch squares.
4. Trim 3/4-inch thick slices off squares to use for cutting out stars with 1 1/2-3-inch, star-shaped cookie cutters.
5. Use ice cream scoop to remove flesh from inside basket and cut scoops into quarters for fruit salad. Place in bottom of basket. Add honeydew and blueberries; stir to combine.
6. Cut out white stripes from honeydew.
7. Garnish top of fruit salad with watermelon stars, honeydew stripes and blueberries.

Patriotic Charcuterie Board

• 1/2       medium seedless watermelon, cut into wedges
• 1/2       cup fresh raspberries
• 1 1/2    cups fresh blueberries
• 10        strawberries (dipped in white chocolate, if desired)
• 5          ounces fresh goat cheese
• 1/2       cup toasted, salted cashews
• 2          ounces cured meats like prosciutto, pancetta, coppa, salami, soppressata, sausage or pepperoni
• 1          Honeycrisp apple, cored and sliced
• lemon juice
• fresh basil leaves

1. On large board or platter, arrange watermelon, raspberries, blueberries, strawberries, cheese, cashews, meat and apples. Drizzle fruit with lemon juice. Garnish with basil leaves before serving.

Flag Kebab Cake

• 1          pint fresh, washed blackberries
• 12        wooden skewers
• 1          seedless watermelon, flesh cut into 1-inch cubes
• 1          angel food cake, cut into 1-inch cubes (white part only)
• dips, such as yogurt, chocolate, caramel or marshmallow (optional)

1. Thread five blackberries on each of five skewers, followed by alternating watermelon and cake cubes.
2. On remaining skewers, alternate watermelon and cake so first and last cubes are watermelon. Place skewers on platter; fruit and cake will create stars and stripes when lined properly.
3. Serve with dips, if desired.

Source:

National Watermelon Promotion Board

(Family Features) As a parent, instilling healthy eating habits in your children at an early age can aid in proper growth and development. Eating well goes a long way toward maintaining a healthy weight, increasing energy levels and improving moods while also reducing risk of obesity and other chronic issues such as heart disease and diabetes later in life.

Set your children on a path to making lifelong nutritious choices with these tips:

Foster independence. Allowing your children to help with shopping and meal prep can aid in them taking ownership of what they’re eating. Start by divvying up easier tasks such as setting the table then work toward creating snacks and meals on their own. These Rainbow Fruit Parfaits are simple for kids to assemble – just set the ingredients out and let them layer – and can serve as a healthful on-the-go breakfast or after-school snack.

Offer balanced options. Children require balanced diets made up of all three major food groups, including fruits and vegetables, for proper development. Looking for the Produce for Kids logo next to nutritional, family-friendly items at the grocery store is an easy way to identify healthy food choices while also supporting local organizations that help children and families in need.

Be a role model. Typically, your children will follow your behaviors, which includes the types of foods they select at mealtimes. Eating a rainbow of fruits and vegetables can help ensure your family is getting a complete range of nutrients. For example, a recipe like this Rainbow Buddha Bowl provides a combination of fresh and roasted vegetables that can be customized to meet your family’s tastes. Thinking about how many colors you eat in a day may inspire your kids to do the same, which can foster a lifetime of healthy eating habits.

To find more healthy meal inspiration, including more than 500 registered dietitian- and family-tested recipes, visit produceforkids.com.

Rainbow Fruit Parfaits

Recipe courtesy of Produce for Kids
Prep time: 10 minutes
Servings: 3

• 1/2       cup sliced strawberries
• 2          mandarins, peeled and segmented
• 1/2       cup chopped pineapple
• 2          kiwis, peeled and chopped
• 1/2       cup blueberries
• 1/2       cup red seedless grapes
• 1          cup vanilla Greek yogurt

1. In parfait glasses, layer strawberries, mandarins, pineapple, kiwis, blueberries and grapes.
2. Top each fruit parfait with yogurt.

Rainbow Buddha Bowl

Recipe courtesy of Jodi of Create Kids Club on behalf of Produce for Kids
Prep time: 30 minutes
Servings: 4

• 1          medium sweet potato, peeled and diced
• 1          cup broccoli florets
• 1/2       small purple cabbage, sliced
• 1          tablespoon olive oil
• salt, to taste
• pepper, to taste
• 2          cups quinoa, cooked according to package directions
• 1          cup red cherry tomatoes, quartered
• 1/2       cup yellow cherry tomatoes, quartered
• 1          avocado, sliced
• 4          tablespoons yogurt ranch dressing

1. Heat oven to 425° F.
2. Place sweet potatoes, broccoli and cabbage on baking sheet lined with parchment paper. Toss with oil and season with salt and pepper, to taste. Bake 15-20 minutes, or until potatoes are soft.
3. Divide cooked quinoa into four bowls. Top with roasted sweet potatoes, broccoli, cabbage, red tomatoes, yellow tomatoes and avocado.
4. Drizzle with dressing.

Source: Produce for Kids

(Family Features) Moms and kids can make Father's Day exciting this year by making Dad some great tasting treats from the heart.

Not only will it keep spending in check, the results will taste delicious and kids will have fun being part of the action.

Start by serving Dad breakfast in bed. Try a Kiwifruit Potassium Power Smoothie, an all-natural smoothie that is a meal in itself. Kids can personalize the breakfast by peeling and cutting kiwifruit into stars, hearts and other fun shapes to add to the smoothie. (Kiwifruit shapes can also top pancakes or cereal.)

Later in the day, older kids can be Dad's helper at the grill. Try sweet and juicy fruit skewers along with Curried Turkey Sliders With Chutney - the tropical flavor of the kebabs and the tangy curry of the sliders make the perfect taste combination that will make Dad feel really special.

Fresh fruit also perks up cocktails and mocktails. A Green Kiwifruit Vesper cocktail or mocktail is just the thing to finish off an unforgettable Father's Day.

Quick tips on cooking with kiwifruit

• Green kiwifruit is a natural meat tenderizer. Simply peel and mash a kiwifruit and spread it on a cut of meat. Let stand for 10 to 15 minutes and then lightly scrape off the kiwifruit before cooking.
• Look for plump and smooth-skinned kiwifruit with no wrinkles, bruises or punctures. Ripe green and gold kiwifruit will keep at room temperature for a few days. Keep them in a plastic bag in the refrigerator to store longer.
• To speed up the ripening process, put kiwifruit in a brown bag with an apple or banana and leave on your kitchen counter.

More recipes and nutritional information are available at www.zesprikiwi.com.

Curried Turkey Sliders With Kiwifruit Chutney

Prep time: 15 minutes
Cook time: 6 minutes
6 servings

Chutney

• 2 Zespri green kiwifruit, peeled, finely diced
• 1 tablespoon golden raisins
• 2 teaspoons sugar
• 1/8 teaspoon salt

1. Combine kiwifruit, raisins, sugar and salt in small bowl and mix. Make chutney just prior to serving.

Curried Turkey Sliders

• 1 pound lean ground turkey
• 1/4 cup finely diced onion
• 2 tablespoons chopped cilantro
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 12 mini burger or small dinner rolls, split and toasted

1. Preheat grill to medium. Combine turkey, onions, cilantro, curry powder, salt and pepper in medium bowl. Shape into 12 2-inch mini burger patties. Grill patties for 2 to 3 minutes on each side, turning once, until cooked through. Place on buns; top with chutney.

Green Kiwifruit Vesper

Prep time: 3 minutes
2 cocktails

• 2 Zespri green kiwifruit, peeled, chopped
• 2 ounces vodka
• 2 ounces gin
• 2 ounces Lillet Blanc
• 1 cup ice

1. Muddle kiwifruit, vodka, gin, Lillet Blanc and ice in cocktail shaker. Shake all ingredients and strain into two sugar-rimmed martini glasses. Garnish with unpeeled kiwifruit slice.

For a mocktail, substitute 6 ounces white grape juice and a dash of bitters for alcohol.

Kiwifruit Potassium Power Smoothie

Prep time: 5 minutes
2 servings

• 1 cup vanilla soymilk, fortified (or regular milk)
• 1 cup orange juice, calcium fortified
• 2 Zespri gold or green kiwifruit, washed, unpeeled, chopped
• 1 banana, sliced
• 1/2 cup ice cubes
• 2 tablespoons soy protein powder
• 1 teaspoon honey

1. Blend all ingredients in blender on high for 20 to 30 seconds or until smooth. Serve immediately.

Summer Kebabs

Prep time: 15 minutes
Marinating time: 30 minutes
Cook time: 10 minutes
8 servings

• 2 Zespri green kiwifruit, peeled and cut into halves
• 2 tablespoons lemon juice
• 1/2 cup honey
• 1 teaspoon ginger, fresh, grated
• 1/2 teaspoon cinnamon, ground
• 8 Zespri green kiwifruit, peeled and cut in half widthwise
• 2 peaches, peeled, pitted and cut into 1-inch pieces
• 1/2 pineapple, peeled, cored and cut into 1-inch pieces
• 8 strawberries, hulled
• 2 bananas, peeled and cut into 1-inch pieces
• 8 wooden skewers

1. Purée lemon juice, honey, ginger, cinnamon and 2 kiwifruit, in food processor until smooth to make kiwifruit glaze. Do not crush kiwifruit seeds; set aside.
2. Place prepared fruit in large bowl. Pour puréed kiwifruit glaze over fruit and gently toss to coat. Marinate for 30 minutes. Arrange mixed fruits on skewers. Brush grill with oil. Preheat grill.
3. Grill fruit over medium heat for 5 minutes on each side, brushing with kiwifruit glaze until light brown. Serve immediately.

Source: Zespri Kiwifruit