Watermelon Pizza

Talk about refreshing. Imagine this at your 4th of July event!

Want a pretty party presentation or a special treat for the family? Try this delicious dish of fruit. The children will love to help with this one. Also try Yogurt Parfait, page 52, Tastes & Treasures cookbook.


Watermelon Pizza

Ingredients:
Watermelon
Blueberries
Kiwi
Peaches
Grapes
Strawberries
Strawberry jam
Feta Cheese
Coconut
Bananas
Any fresh fruit in season

Directions:
Slice watermelon in 1” thick size. Drain to remove excess moisture.
Add a layer of strawberry jam
Cut into 8 sections.
Arrange fresh fruit on the top
Sprinkle with Feta Cheese, coconut, use your imagination

Fruited Chicken Salad

Ruth McLeod brought this to the January meeting.

Lunches at Historical League meetings are so-o-o yummy. This dish makes a beautiful presentation and easy to prepare hours ahead. It can be doubled/tripled to feed a larger group. The fun part is getting fresh fruit in season to garnish. This time I used Kiwi.

Fruited Chicken Salad

Ingredients for the chicken salad:
2 chicken breasts or 2 (12.5 ounce) cans chicken
1 tablespoon lemon pepper

20 green grapes, cut in half
½ cup dried cranberries, slightly chopped

1 stalk celery, chopped

1/2 cup chopped cucumbers

½ red bell pepper, diced

2 tablespoons mayonnaise

Mustard Vinaigrette

Argula
*Note: Adding other fruits makes a more flavorful salad: add 1/2 cup dried apricots, 1/2 cup dried blueberries, 1/2 cup sliced fresh strawberries, 1/2 cup chopped fresh oranges, and/or 1/2 cup chopped fresh apple.

Directions for the chicken salad:
Dust the chicken with the lemon pepper and sear or grill until cooked through. Let cool, then chop into ½ inch cubes. In a bowl, mix the chicken with grapes, cranberries, celery, pepper and mayonnaise. Add the vinaigrette and mix.

Ingredients for the mustard vinaigrette:
2 tablespoons Dijon mustard

1/3 cup apple cider vinegar

2 tablespoons honey
salt and pepper

½ cup salad oil
Directions for the mustard vinaigrette:
Place the mustard, vinegar, honey, salt and pepper in a bowl and whisk together. Add the oil in a slow stream while whisking, until fully incorporated.
Prepare in large bowl adding argula just before serving. Arrange sliced strawberries, sliced avocados and/or sliced oranges in circle on top. Sprinkle with toasted slivered almonds.

Healthy Fruited Popsicles

Summer is coming and nothing beats the heat like frozen popsicles. The kids will love this treat and can help make the icy delights.

Another yummy fruit dish is Yogurt Parfait from The Hassayampa Inn. Recipe on page 52 in Tastes & Treasures cookbook.

Healthy Fruited Popsicles

Ingredients:
3 cups watermelon puree (seedless if possible)
1/2 cup fresh blueberries
1/2 cup chopped fresh strawberries
1 kiwi, peeled and sliced
1 peach or nectarine, diced small
handful fresh cherries, pitted and chopped

Directions:
Cut the watermelon into chunks and then puree it in a blender until smooth. Set aside.

Set out about 1 dozen popsicle molds (amount needed will vary depending on size of molds). Fill each one with the chopped fresh fruit. Then pour in the watermelon puree until each mold is full to the top. Place a popsicle stick into each one. Place into your freezer and freeze for about 6 to 8 hours.

When ready to serve, run the popsicle molds under warm water for a few seconds and then pull each one out.

from Heather Thomas on FB

Kiwi Turtle Cake

A delightful cake with coconut, bananas and dates. We also love Arizona Date Cake from page 140 in Tastes & Treasures cookbook. The recipe was given to the Historical League from the family of Congressman John J. Rhodes.

Fruity Turtle Cake 

Ingredients:
Peeled, and thinly sliced kiwis (as many as it takes to cover shell)

Bananas, thinly sliced, lengthwise

Coconut flesh (1/2 cup)

Coconut water (1/4 cup)

Dates, pitted (1/2 cup)



Directions:
1. Put coconut flesh, coconut water, and dates into a blender, and blend on high until you get an "icing" like consistency (not too liquidy, if it is too thin, add more dates)


2. Start with layered bananas on the bottom, followed by some coconut date "icing", followed by thinly sliced kiwi rounds, and then some more "icing", and then more banana slices. Continue this pattern, moving slowly into the center until you get a 1/2 circle shape on your plate.


3. Next, layer the 1/2 circle with thinly sliced kiwi rounds to make the green colour of the turtle shell.


4. Make the head, feet, and tail, simply by carving out individual kiwis to get the shapes as pictured in the picture below.


from:Live Love Fruit
RECIPE:


Edible Christmas Tree

Great idea! Easy and Edible. The children will have fun making it and eating it.

Ingredients:
Apple
Carrot
Toothpicks
Grapes
Strawberries
Kiwi
melon
lettuce
any other fruit you like

Directions:
Slice off end of apple and set on plate.
Dig small hole in other end of apple and insert carrot.
Cover plate with lettuce. 
Place toothpicks all around carrot.
Arrange fruit on carrot.