Fruit purees are a fresh and easy snack or addition to any meal. Mixing different fruits and ingredients to make these concoctions is a fun activity to do with children and encourages them to eat healthy. During the winter months I like to buy bags of organic frozen fruits such as blackberries, cherries, and strawberries to make my daughter's favorite winter snack. I puree the fruits, add a little sugar, and simmer on the stove for about five minutes; then I add a little non-dairy whipped cream to top it off. This is so simple and delicious, not to mention inexpensive. Options are limitless when mixing fruits and everybody can find their most desired fruit combination by trial and error.
With the summer month still upon us I have chosen to share a fresh summery puree that would be perfect for a barbecue or picnic snack.
What you will need:
Food Processor
12-15 kiwis (we love kiwi, so we sometimes use 15+)
5-6 strawberries
1/3 c mango pulp
1 lime, zest only
1 c cream
¼ c sugar
1 c mango pulp
*To make this dish vegan or just a bit healthier, replace cream with non-dairy soy cream.
Add mango pulp, lemon zest, and ½ of the cup of sugar into processor. Mix until smooth and add mixture to a bowl. Slowly add cream (whipped) and fold into mixture. Freeze for 2 hours, or until edges are frozen. Peel kiwis and add to processor along with the rest of the sugar (1/2 c) and strawberries. Mix until completely pureed. Refrigerate until cooled to center, usually a little over an hour.
Serve kiwi puree in a bowl topped with mango and strawberry gelatin.
