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Archive for June 7, 2011

PRODUCT: Hawaiian Punch Fruit Snacks

We admit it: We ate all the Hawaiian Punch
Splashers. Photo courtesy Farley’s & Sathers.

 

We were never a Hawaiian Punch fan. Even as a child, we found it to be “kid stuff” and far preferred Mom’s homemade punch (a mixture of three flavors of frozen juice: lemonade, grape juice and orange juice—try it!).

But how about a nice Hawaiian Punch fruit snack? How about gummy-like Hawaiian Punch Splashers,* filled with juice?

*Credit goes to Gushers liquid-filled fruit snacks, made by General Mills.

We raised an eyebrow when the new Hawaiian Punch and Mott’s snacks arrived at THE NIBBLE offices. We approach most kid-targeted, mass-produced foods warily.

But we enjoyed Hawaiian Punch Splashers so much, we hoarded them from the rest of the NIBBLE staff.

 

The two Hawaiian Punch snack varieties, Hawaiian Punch Splashers Fruit Snacks and Hawaiian Punch Fruit Snacks, include 100% DV of vitamin C and 90 calories per serving. Lowfat (and with no saturated fats), they deliver a big Hawaiian Punch of flavor. Both are equally tasty, but the revived kid in us prefers the splash of juice in the Splashers. Both products are available in nine-ounce boxes of 10 single serve pouches.

The products are produced by Farley’s & Sathers, a major manufacturer of candies including Brach’s, Chuckles, Heide, Jujyfruits and Jujubes, among other brands. Riding the wave of popularity of fruit snacks, a fast-growing category, the company has licensed the Hawaiian Punch and Motts brand names.

We found less flavor in the Mott’s Medleys Fruit Snacks, although we did enjoy the teeny, cube-shaped Motts For Tots Fruit Snacks. They’d make a fun garnish for ice cream or frozen yogurt.

  

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TIP OF THE DAY: Bake A Cake For Father’s Day

Thinking of baking a cake for Father’s Day? Perhaps a torte?

What’s the difference?

  • Torte is the German word for cake. Tortes are generally shorter and wider than cakes, although there are exceptions.
  • Gâteau is the French word for cake. Gâteaux are generally more delicate confections, light or rich but with fresh decoration such as fruit or whipped cream that makes them perishable.
  • Cake, as we know, is the English word. It’s a dense product (like a loaf cake), tall and often presented in frosted layers.
  •  
    A bit of cake history:

    According to food historians, the ancient Egyptians were the first to demonstrate advanced baking skills. The cakes of ancient times were very different: more bread-like, often with added nuts and dried fruits and sweetened with honey (think panettone). Medieval European bakers made fruitcakes and gingerbread.

     

    A torte is dense and typically one layer.
    This Dobos Torte is available from DeanDeluca.com.

     
    With more reliable ovens, food molds and the availability of refined sugar, early versions of modern cakes—round with boiled icing—were first baked in Europe sometime in the mid-17th century. It was not until the middle of the 19th century that the modern cake appeared, made with refined white flour and baking powder. Buttercream frostings began to replace boiled icings in the early 20th century.

    Now, back to Father’s Day:

    To paraphrase our friends at Pillsbury, nothing says lovin’ like something from the oven. What kind of cake should you bake for Father’s Day?

    If you don’t know Dad’s favorite and you don’t want to ask, check out our recipes and Cake Glossary for inspiration.

    FOOD TRIVIA: The word cake originated between 1200 and 1250 C.E. The term is a derivation of the Old Norse kaka, and is related to the Middle English kechel and the German Kuchen.
     
    CHECK OUT THE DIFFERENT TYPES OF CAKES IN OUR CAKE GLOSSARY (PLENTY OF PHOTOS!)

      

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