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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Fruits & Nuts

NO-BAKE DESSERT: Strawberries & Mascarpone

If you’re a fan of no-bake summer desserts, here are two of our favorites from Driscoll’s, a California-based marketer of berries.

In both bite-size recipes, lush summer strawberries are filled with a mascarpone whipped cream, a combination of rich mascarpone and heavy cream. Mascarpone cheese gives the whipped cream filling extra body and flavor.

The strawberries are easy to fill and decorate.Prep time is just 15 minutes. Add some blueberries for a red, white and blue dessert.

RECIPE: STRAWBERRIES & MASCARPONE WHIPPED CREAM

Ingredients For 4 Servings

  • 16 large strawberries
  • 1/2 cup mascarpone cheese
  • 1/4 cup heavy cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • Optional garnish: almond sliver, chopped pistachios, blueberry
  •    

    strawberries-mascarpone-driscolls-230

    Strawberries filled with mascarpone whipped cream. Photo courtesy Driscoll’s.

     

    Preparation

    1. CUT stems off of the strawberries and place stem-side down on on cutting board. You have two choices to proceed: (1) Cut the berry into three, including a “hat,” as shown in the photo; or cut off the pointed end and scoop out a bit of the strawberry pulp to create room for more filling. Both versions are shown in the photo.

    2. PLACE the mascarpone cheese, heavy cream, sugar and vanilla in a medium bowl and beat with an electric mixer until thickened and smooth.

    3. PLACE the mascarpone mixture in a piping bag with a star tip attached or in a plastic bag with one corner cut off. In option 1, slowly pipe the mascarpone cream atop the bottom and middle thirds of the berry and top with the “hat.” In option 2, pipe the mixture into the center of the berry, and create a rounded mound on top, and top with optional garnish.

    4. REFRIGERATE until ready to serve.

     

    Lemon-Mascarpone-Strawberry-Tulips-driscolls

    Strawberry “tulips” filled with lemon
    mascarpone. Photo courtesy Driscoll’s.

     

    RECIPE: LEMON MASCARPONE STRAWBERRY TULIPS

    Here, the simple yet elegant strawberry treat is enhanced with with a lemon-flavored filling and a tulip shape. Prep time is 15 minutes.

    Ingredients For 16 Pieces

  • 16 large strawberries
  • 1/2 package (6 ounces) fresh blueberries
  • 1/2 cup mascarpone cheese
  • 1/4 cup heavy cream
  • 2 tablespoons sugar
  • 2 tablespoons lemon curd
  • 1 teaspoon vanilla extract
  • Garnish: grated lemon zest
  •  
    Preparation

    1. CUT stems off of the strawberries and place stem-side down on cutting board. Cut each strawberry lengthwise into quarters, stopping just before knife hits cutting board, so berries stay intact. Place on a serving platter.

    2. COMBINE mascarpone cheese, heavy cream, sugar, lemon curd and vanilla in a medium bowl and beat with an electric mixer until cream is thickened and smooth. Place mascarpone mixture in a piping bag with a star tip attached or a plastic bag and cut off one corner of the bag to pipe.

    3. PRESS one small blueberry down through the center of each strawberry, taking care to keep berries intact. (It’s a blueberry “surprise.”) Slowly pipe the mascarpone cream into the strawberries until filled. Top berries with a single blueberry and garnish with lemon zest.

    4. REFRIGERATE until ready to serve.
     
    WHAT IS MASCARPONE

    Mascarpone is sometimes referred to as “Italian cream cheese.” It’s softer and richer than American-style cream cheese, with less of a tang.

    Mascarpone has an extraordinarily high butterfat content, unsurprising given that it’s made from the cream skimmed from cow’s milk. Truly fresh mascarpone has almost a sweet flavor, and this is a cheese with very low or no sodium. It’s highly perishable and must be kept cold.

    In Italy, mascarpone is often served with fresh fruit instead of the American preference for whipped cream. It is what gives tiramisu its creaminess. While some think mascarpone is the chief component of cannolis, it is actually ricotta. Mascarpone or ricotta is used in Italian cheesecake.

    Mascarpone is believed to have originated in the Lombardy region of Italy, most likely in the late 1500s or early 1600s. The name “mascarpone” may come from the Spanish “mas que bueno” (“better than good”), a holdover from the days when the Spanish ruled Italy.

    Another possibility is that the name derived from “mascarpia,” the local dialect term for ricotta, because both ricotta and mascarpone are made by very similar processes.

    Look for American-made mascarpone from Crave Brothers or Vermont Creamery. Try eating it from the container with a spoon!

    More about mascarpone.

      

    Comments

    TIP OF THE DAY: Finger Limes

    An import from the Australian outback, finger limes have quietly entered the realm of American produce.

    At the international Citrus Exhibition in 2004, California avocado grower Jim Shanley discovered this unusual Australian fruit. Envisioning endless opportunities with restaurateurs and home cooks, he planted the first trees in the U.S. in 2006. Five years later he harvested Shanley Farms’ first crop, giving them a proprietary name, Citriburst Finger Limes.

    Finger limes, discovered growing wild in Australia, are a micro-citrus, growing on thorny shrubs. The fruit is cylindrical, 1.5 to 3 inches long and variously colored, including rosy-pink and green. Similarly, the pulp color varies, as you can see in the photo at right.

    The pulp is described as citrus pearls or citrus caviar. The tiny beads can be squeezed out of the finger lime and used in any place that would employ lemon or lime juice or zest, from seafood to desserts. An advantage: The pearls are a charming and decorative garnish.

       

    Finger-Limes-shanleyfarms-230

    Finger limes, filled with juicy “pearls.” Photo courtesy Shanley Farms.

     

    And they’re fun. The juice bursts from the citrus pearls when you bite into them, the flavor a bright and refreshing combination of lemon, lime and grapefruit.

    In California, the season is typically from late June/early July through January. But thanks to the very dry and mild winter this year, the trees have been fruiting since early May. Get yours now!

     

    Oysters_w_Finger_Limes-shanleyfarms-230

    Add a burst of fresh citrus to anything. Here,
    oysters get a snazzy finger lime garnish.
    Photo courtesy Shanley Farms.

     

    RECIPE: OYSTERS WITH FINGER LIME MIGNONETTE

    Ingredients

  • 1 cup rice wine vinegar
  • 1 shallot, minced
  • 12 finger limes
  • Freshly ground black pepper
  • 24 oysters, such as Malpeque, Kumamoto, or Belon
  • Crushed ice or rock salt
  •  
    Preparation

    1. COMBINE rice vinegar,shallot, finger lime pearls and pepper in a small bowl. Cover and chill for an hour.

    2. SCRUB the oysters under cold water with a stiff brush to remove the dirt. Next, fold a durable thick cloth several times to create a square; this will steady the oysters as you shuck them. Using the towel as a mitt, place the oyster, cup-side down in the palm of your towel-covered hand with the hinge facing you; have a small bowl handy to catch the delicious juice.

    3. INSERT the tip of an oyster knife or dull butter knife as far into the hinge as it will go. With gentle force, twist the knife back and forth to pry the shell open. Using the knife, cut the muscle away from the top shell, bend the shell back, and discard it. Run the knife underneath the oyster to detach it completely, but leave it in its shell. Tip out the briny liquor into the bowl and pour it back over the shucked oysters.

     

    4. NESTLE the oysters in a bed of crushed ice or rock salt to keep them steady. Spoon the finger lime mignonette on top and serve.

    Find more finger lime recipes at ShanleyFarms.com.

    TYPE OF LIMES

    How many different lime varieties have you tried? Check out the different types of limes.

      

    Comments

    TIP OF THE DAY: How To Buy Peaches

    bowl-summerset-peaches-froghollow-230

    Summerset peaches. Photo courtesy Frog
    Hollow Farm.

     

    This tip is from Pearl Driver, the marketing director at Frog Hollow Farm in Brentwood, California (in the East Bay region of the San Francisco Bay Area) and Farmer Al Courchesne, a co-owner and farmer-in-chief.

    “Before I started working with Frog Hollow Farm,” says Pearl, I would carefully inspect each individual piece of fruit and select what I believed was the sweetest and most ready-to-eat—only to go home and find out how off the mark I was!”

    She now shares her “insider tips” on how to select peaches.

    HOW TO BUY PEACHES

    There are three main characteristics help to identify a sweet, juicy, ready-to-eat peach: color, touch and skin texture.

     
    Color

    The real color you want to look for is not the rosy blush but the background color of the fruit. It should be deeply golden, not pale yellow.

    The rosy red color is deceptive: Our brains are genetically evolved to think that the color red implies delicious and sweet. As a result, peach growers have bred the red color into their peaches. It doesn’t ensure superior fruit.

     

    Touch

    You can tell if a peach is ripe by a gentle yet firm squeeze with your fingers (not hard enough to bruise it). If there’s a little bit of a give, it means that the fruit is almost ripe—but not quite.

    Leave that peach on the kitchen counter for another 2 to 3 days, until it is soft to very soft.

    Skin Texture

    This is the most telling of all three characteristics, and the one least known.

    You can tell that a peach is ready to eat by looking for signs of shriveled skin around the stem end. Those wrinkles indicate a really ripe peach.

    The wrinkles develop during ripening, when water starts to evaporate from the fruit’s porous skin. As the peach starts to dry up, the flavors intensify.

    Now you’re ready to head out and pick out some peaches.

     

    organic_peaches_autumnFlame-froghollowfarm-230

    Autumn Flame peaches. Photo courtesy Frog Hollow Farm.

     
    Storage

    When you get them home, here’s a grower’s tip: Always store fruit on your kitchen counter in such a way that no two pieces of fruit are in contact with each other.

    In other words, it’s better to line them up on the counter than have them touching each other in a fruit bowl.

    A final suggestion:

    Pearl’s favorite fruits from the farm are the O’Henry peach and the Flavor King pluot. So keep checking the website and when you find them, treat yourself to a box.

      

    Comments

    RECIPE: Apricot Cilantro Salsa

    Seasonal apricot salsa brightens grilled
    chicken or fish. Photo courtesy Landana
    Cheese.

     

    Salsa is simply the generic word for “sauce.” Many centuries before tortilla chips were invented, Aztecs and other Mesoamericans ground ingredients into sauces for meat and fish.

    This salsa recipe was developed as a sauce for chicken or fish, as opposed to a dip for tortilla chips. It comes from Landana Cheese, a Dutch producer specializing in Gouda-style cheeses—hence the unusual addition of cheese. You can omit the cheese, and the salsa is just as good.

    RECIPE: APRICOT CILANTRO SALSA FOR FISH & POULTRY

    Ingredients

  • 5.3 ounces (150g) Gouda-style cheese, shaved (Landana used their 1000 Days aged Gouda)
  • 8 ripe apricots, halved and pitted
  • 6 cilantro sprigs
  • 1 teaspoon lime juice
  • 1 teaspoon grated lime zest
  • 1/2 teaspoon paprika
  •  

    Preparation

    1. CUT the apricots into a small dice. Remove the leaves of cilantro from the stems and mince them. Juice the lime and grate the zest.

    2. COMBINE the apricots, cilantro, lime juice and zest and paprika and allow the flavors to blend for a half hour or longer. Shave flakes from the cheese and divide them over appetizer spoons or appetizer dishes. Then divide the apricot-coriander salsa over the cheese.

     

    IT’S APRICOT SEASON

    Fresh, ripe, California apricots are have a short peak season, and that season is now.

    Some 95% of the apricots grown in the U.S. come from California. More than 400 growers produce apricots from 21,000 acres of orchards in the San Joaquin Valley in central California, and in the northern part around San Francisco.

    Numerous apricot varieties grow in California, each with special characteristics. The most prevalent varieties are the Blenheims, Castlebrites, Pattersons and Tiltons. Growers continually experiment with new varieties that deliver sweeter, juicier flavor and/or process or ship with more longevity. Fruits are bred to do better in specific soils and microclimates.

    Apricots originated China. Cuttings were brought by caravan across the Persian Empire and planted in the Mediterranean, where they flourished.

    Spanish explorers get credit for introducing the apricot to the New World, and specifically to California, where they were planted in the gardens of Spanish missions. The first major production of apricots was recorded in 1792, in an area south of San Francisco.

     

    FrogHollow-apricots-230

    Organic apricots from Northern California’s Frog Hollow Farm.

     

    HOW TO FREEZE APRICOTS

    If you end up with a wealth of apricots, they can be frozen in sugar syrup, to be defrosted and enjoyed in the cold months when you need a bit of sunshine.

    1. COMBINE 2 cups sugar and 5 cups water. Add 2 ounces ascorbic acid for each 2-1/2 cups syrup.

    2. PLUNGE cleaned whole apricots into boiling water for about thirty seconds. Then peel, pit and halve or slice; place in the sugar syrup and freeze.

    3. DEFROST slowly in the fridge (the best way to retain flavor when defrosting just about anything).

      

    Comments

    TIP OF THE DAY: Stone Fruit Salad

    “Everybody must get stoned!” sang Bob Dylan in Rainy Day Women #12 & 35.

    Someone, whip him up a stone fruit salad!

    1. MIX together your favorite greens. We like to add something peppery as a counterpoint to the sweet fruit, such as baby arugula, daikon/radish and/or watercress. We also like to add crunch, in the form of celery, jicama or water chestnuts (the radish does double duty with pepperiness and crunch).

    2. TOSS the salad with a light vinaigrette. Try this champagne vinaigrette, or a traditional balsamic vinaigrette, both of which add a bit of sweetness. You can also add a tablespoon of orange juice to a regular vinaigrette.

    3. LAYER with sliced stone fruits—either a single fruit or an assortment. You can leave on the skin.

    4. SERVE as a side salad or as a main salad with the addition of goat cheese (or other favorite cheese), chicken breast or other protein.

    It’s stone fruit season. Dig in!

       

    stone-fruit-spring-mix-melissas-230

    A stone fruit salad with nectarines and peaches. Photo courtesy Melissas.com.

     

    WHAT ARE STONE FRUITS?

    Stone fruits are members of the Prunus genus, and include apricots, cherries, nectarines, olives, peaches, plums, and cherries and cross-breeds such as apriums, plumcots and pluots.

    A stone fruit, also called a drupe, is a fruit with a large, hard stone (pit) inside a fleshy fruit. The stone is often thought of as the the seed, but the seed is actually inside the stone.

    In fact, almonds, pecans and walnuts are examples of the seeds inside the stones. They’re also drupes, but a type in which we eat the seed inside the pit instead of the surrounding fruit.

    Drupes are members of the Rosaceae family—the rose family—which includes shrubs as well as other prominent fruits (in other genuses) such as apples, loquats, pears, quinces and strawberries.

    Not all drupes are stone fruits. The coconut is also a drupe, as are bramble fruits such as blackberries and raspberries. June through September is prime stone fruit season in the U.S.

     

    scarlet-nectarines-thefruitcompany-230

    Nectarines, bursting with flavor, ready for a
    salad. Photo courtesy The Fruit Company.

     

    HOW TO ENJOY STONE FRUITS

    Chef Johnny Gnall says:

    “I like to eat stone fruit raw whenever possible. But grilled stone fruit is also delicious; peaches and nectarines are exquisite.” His advice:

  • To grill, halve, pit and cook the fruits just long enough to mark them. The sweetness comes out with the heat and the earthy char in the markings complements them.
  • Another great way to take advantage of stone fruits is to purée them and turn them into emulsified vinaigrettes. Purée the fruit with a bit of hot water, just enough to get things spinning smoothly. Then add the acid and seasonings, and finish with oil as you would a conventional vinaigrette.
  • Bright flavors from a dressing like this work for salads and also as meat marinades: Think pork chops!
  • Here’s a stone fruit salsa recipe.
  •  

    Don’t forget a regular fruit salad, ice cream, smoothies and sorbet!

      

    Comments

    TIP OF THE DAY: Fresh Apricots

    chicken-apricot-rice-salad-riceselect-fb-230

    For a light lunch or a dinner first course:
    chicken and rice salad with apricots. Photo
    courtesy Rice Select.

     

    It’s apricot season! Full of beta-carotene, vitamin C and fiber, fresh apricots are one of the early signs of summer. They’re in season in the U.S. from May through August. Check your local farmers markets for the sweetest, tree-ripened fruits.

    Relatives of peaches, apricots are small, golden orange fruits, with velvety skin and flesh. A good apricot is sweet with a flavor that is described as somewhere between a peach and a plum.

    APRICOT NUTRITION

    Apricots are an excellent source of vitamin A and a good source of dietary fiber, vitamin C, copper, dietary fiber, and potassium, as well as other vitamins and minerals.

    The fruit’s phytochemicals (carotenoids, powerful antioxidants, including lycopene) help to prevent heart disease, reduce LDL (“bad cholesterol”) levels and offer protection against some cancers

     

    WAYS TO ENJOY APRICOTS

  • As a hand fruit, for snacking.
  • Slice atop hot or cold cereal or granola.
  • Chop into pancake batter.
  • Add to a green salad or cooked grains (barley, couscous, quinoa, etc.).
  • Churn into ice cream or sorbet.
  • Make into a dessert sauce.
  • Soak in wine and cook with duck or pork.
  • Make jam.
  •  
    Dried apricots are available year-round, and are handy to:

  • Give a Middle Eastern flavor to chicken or vegetable stews.
  • Dip in chocolate.
  • Add to oatmeal cookies, white chocolate chip cookies, bar cookies, muffins, scones, breads and pastry.
  • Chop and added to stuffing.
  •  
    Apricots are also distilled into brandy and liqueur. Essential oil from the pits is sold commercially as bitter almond oil.
     
    Try this Chicken Apricot Rice Salad from RiceSelect.com. You can make it with fresh or dried apricots (or a combination of both, for varying tastes and textures). Prep time is 15 minutes, cook time is 25 minutes.

     

    RECIPE: RICE SALAD WITH CHICKEN & APRICOTS
    Ingredients For 6 Servings

  • ½ cup lime juice
  • 2 tablespoons vegetable oil
  • 1 tablespoon honey
  • ¼ teaspoon ginger
  • 6 cups cooked Texmati Light Brown Rice*, prepared with
    low-sodium chicken broth
  • 1 pound boneless skinless chicken breasts, cooked
    and shredded
  • 1 cup chopped fresh or dried apricots
  • 1 cup thinly sliced green onions
  • ¾ cup raisins
  • Lettuce leaves
  •  
    *Texmati Light Brown Rice, from Rice Select, is the quicker-cooking alternative to traditional brown rice. It cooks like white rice, yet tastes like brown rice and appeals to the nutrition-conscious consumer. You can substitute white rice or wild rice, or use another grain (barley, couscous, quinoa, etc.).

     

    apricots_plate-230r

    Fresh apricots are a fleeting summer treat. Photo courtesy Washington State Fruit Commission.

     

    Preparation

    1. WHISK together lime juice, oil, honey and ginger in small bowl; set aside.

    2. COMBINE rice, chicken, apricots, onions and raisins in large bowl. Chill at least 1 hour. Just before serving, drizzle dressing over salad.

    3. COVER individual plates with lettuce leaves and top with salad.

     
    APRICOT HISTORY

    Like peaches, apricots are originally from China. They arrived in Europe via Armenia*, where they have been cultivated since ancient times. Their botanical name is Prunus armenaica. (The Prunus genus of trees and shrubs includes the stone fruits: apricots, cherries, nectarines, peaches and plums, plus almonds.) The Greeks called apricots “golden eggs of the sun.”

    The first American apricot tree arrived in Virginia in 1720, but it was thanks to the Spanish missions of California that the crop became widely planted, beginning around 1792. The sunny California climate is perfectly suited to the tree, and most tree-ripened apricots sold in the U.S. come from California orchards. Turkey, Italy, Russia, Spain, Greece and France are other leading growers.

     
    *Armenia is a mountainous country in the South Caucasus region of Eurasia. It is bordered by Turkey to the west, Georgia to the north, Azerbaijan and the Nagorno-Karabakh Republic to the east, and Iran to the south.

      

    Comments

    FOOD FUN: A New Kind Of Fruit Cake

    Here’s a new take on fruit cake: a “layer cake” that’s made 100% from fresh fruit!

    It’s the creation of Jessica from Pen N’ Paperflowers Studio & Design.

    She made it as a birthday cake for a gluten-free friend. But we think it’s a dazzler for any occasion.

    Want to make one of your own?

    Here’s how Jessica made the “cake,” with step-by-step photos.

     

    Fresh-Fruit-Cake-pnpflowersinc-230

    Photo courtesy Pen N’ Paperflowers Studio & Design.

     

      

    Comments

    TIP OF THE DAY: Melon With Herbs

    melon-balls-230

    Melon balls with tarragon. Photo courtesy
    American Diabetes Association.

     

    Today’s tip comes from Good Eggs, purveyors of the freshest local produce and other foods, with stores and delivery in Brooklyn, Los Angeles, New Orleans and San Francisco.

    MELON & HERBS

    Tossing any variety of sweet melon with chopped herbs adds a flavor twist to the ordinary, say the folks at Good Eggs. Their suggestions:

  • Cantaloupe with lemon verbena
  • Honeydew with basil
  • Watermelon with dill
  •  
    We’d also suggest mint or tarragon with any melon.

    If you like heat, try a sprinkle of red chile flakes.

     

    WHAT TO DO IF THE MELON ISN’T SWEET OR SOFT

    Here are two NIBBLE tricks:

    If you get a melon that isn’t sweet, simply toss it with a light sprinkle of plus sugar or non-caloric sweetener.

    If the melon is too hard, cut it into cubes and store it in an airtight container. In a day or two, you may find that the texture has gotten a bit softer.

     
    HOW TO TELL IF A CANTALOUPE IS RIPE

    1. PRESS the stem end; it should give slightly to the touch. But don’t let the stem end get soft; the melon will be over-ripe.

    2. SNIFF the stem end for slight aroma. An unripe melon has no aroma.

    3. CHECK the natural netting on the rind. It should have a yellow-orange hue, not green.

     

    HOW TO TELL IF A HONEYDEW IS RIPE

    The rind of a honeydew is much thicker than a cantaloupe, so the “press” trick doesn’t work.

    1. SNIFF for a sweet aroma.

    2. CHECK the rind for a golden color. Brown freckling on the rind is also an indication of a ripe honeydew. It actually can become sticky from the seepage of the natural sugars.
     
    HOW TO TELL IF A WATERMELON IS RIPE

    Watermelon doesn’t ripen further once it has been picked. Instead, when buying a whole watermelon:

    1. TURN it over. The underside should have a creamy yellowish spot, not a greenish-white one. This is where it had contact with the ground as it ripened in the sun.

    2. COMPARE melons of the same size. Choose the heavier melon.

     

    fruit-salad-dill-kalynskitchen-230

    Kalyn’s Kitchen flavored a fruit salad with fresh dill. Photo courtesy KalynsKitchen.com.

     

      

    Comments

    TIP OF THE DAY: Save Those Orange Peels

    orange-peel-lolalovesgreen-230r

    Don’t toss the peel! Photo courtesy
    IdaLovesGreen.com.

     

    Some people prefer a banana, others an apple. Our go-to hand fruit is a bright, juicy orange. We eat enough of them to engender the question of how to repurpose the peel.

    Beyond zesting and making candied orange peel, we published a piece on what to do with leftover orange peels around the house.

    But with the arrival of warmer weather this spring, another use emerged. We found ourselves brewing lots of iced tea. One day, we were drinking a glass while peeling an orange.

    And then, like the apocryphal story of the boy with the chocolate running into the boy with peanut butter (voilà: peanut butter cups), we put the two together.

  • Brewing iced tea? Add the peels to steep with the hot water and tea. Result: a subtle orange flavor and aroma.
  • Drinking ready-made iced tea? Twist a piece of peel to release the oils and drop it into the glass. You can do the same with plain or sparkling water or a soft drink.
  • Not drinking anything at the moment? Freeze the peels until you need them.
  •  

    And of course, you can do the same with a cup of hot tea.

    Banana fans: Here’s what you can do with leftover banana peels.

     
      

    Comments

    RECIPE: Grilled Cake & Fruit Kabobs

    A fun, and light, dessert. Photo courtesy
    Yoplait.

     

    If you’ve already got the grill fired, here’s an easy dessert courtesy of Yoplait: grilled angel food cake. Instead of a calorie-heavy sauce like caramel or chocolate, it uses fruit yogurt as a dip for the light and airy cake, along with tasty pieces of fruit.

    You can use pound cake or sponge cake instead of angel food cake. When peaches come into season, use peach slices; otherwise, double up on the strawberries or substitute another favorite fruit (banana chunks, blackberries, etc.).

    Prep time is 20 minutes.

    RECIPE: GRILLED ANGEL FOOD CAKE

    Ingredients For 4 Servings

  • 1 cup angel food cake, cut into 1-inch cubes
  • 1 cup whole strawberries
  • 1 cup peach slices
  • 1 tablespoon sugar
  • 1/4 teaspoon ground cinnamon
  • 1 container Yoplait Light white chocolate
    strawberry yogurt (or flavor of choice)
  • Preparation

    1. HEAT gas or charcoal grill. Arrange cake cubes, strawberries and peach slices alternately on eight 6-inch skewers.

    2. MIX sugar and cinnamon in small bowl; sprinkle over kabobs.

    3. PLACE kabobs on grill over medium heat. Cover grill; cook kabobs about 2 minutes, turning once, until golden brown. Serve with yogurt dip.

     
    KEBAB, KEBOB, KEBAP, KABAB, KABOB: SKEWERED FOOD

    Kebab, variously spelled kebob, kebap, kabab or kabob (transliterated from the original Arabic), is a dish consisting of pieces of meat, fish and/or vegetables roasted or grilled on a skewer or spit. In the Middle East, however, kebab refers specifically to meat that is cooked over the flames.

    The traditional meat for kebab is lamb, but depending on local tastes, beef, chicken, fish/seafood, goat and pork are skewered and grilled. In America, vegetarian kabobs are also popular, with or without cubes of tofu.

    The dish originated in the Middle East and spread worldwide. The concept is very old: Excavations on the Greek island of Santorini unearthed firedogs—vertical stone slabs that hold the skewers over the fire—that date to before the 17th century B.C.E.

    In America, the term “kebab” has been adopted to describe any food on a skewer.

      

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