Fun fruit recipes

Berry pizzas

Ingredients

• 4 flour tortillas (we used wholewheat)
• 1/3 cup seedless raspberry or cherry jam
• 1 cup ricotta cheese
• 4 cups berries in season (we used strawberries, gooseberries, blueberries and seedless grapes)
• honey to serve

Instructions

1. Preheat oven to 180°C.
2. Place tortillas on a baking sheet and top each one with a tablespoon of jam, spreading it almost to the edge. Bake until the tortillas are crisp, about 10 minutes. Remove and cool to room temperature.
3. Spoon ¼ cup of ricotta over each tortilla, spreading it almost to the edge.
4. Divide the berries into four equal parts and sprinkle over the tortillas.
5. Drizzle with honey and serve immediately, cutting into wedges like a pizza.

Fruit salad soup

Ingredients

• 1 papaya
• ½ pineapple
• 500ml fruit juice (use a neutral flavour like apple)
• fruit flowers or balls to decorate

Instructions

1. Put all the ingredients (except the decorations) into a blender and liquidise. Check the consistency of your soup and add more juice or a little water if needed.
2. Place in fridge to chill a little, then spoon into soup bowls and decorate with fruit flowers (fruit cut out with a flower-shaped cookie cutter) or fruit balls (use a melonballer to scoop balls out of fruit such as melon, paw-paw or pineapple).

Tip

We made three varieties of this soup (one fruit salad like above, one watermelon and one sweet melon). Serve ice cold on a hot summer’s day for a refreshing treat for everyone from the youngest eater to granny – who might need some convincing to try fruit in this unconventional form.

Apple crumble ice-cream cones

Ingredients

• 2 cups (4-5) granny Smith apples, grated (remove core, but don’t peel)
• 1 tsp ground cinnamon
• 1 lemon, rind grated
• 1 tbsp lemon juice
• 3 eggs
• 2 egg yolks
• 250ml castor sugar
• 500ml cream
• store-bought waffle cones, to serve

For the crumble:

• 250ml cake flour
• 1/3 cup castor sugar
• 80g butter

Instructions

1. Place the apple, cinnamon, lemon rind and juice in a non-metallic bowl and stir to combine. Set aside.
2. Place the eggs, egg yolks and the castor sugar in a heatproof bowl. Place over a saucepan of simmering water and, using a hand-held electric mixer, beat for 6-8 minutes or until thick and pale. Remove from the heat and allow to cool slightly.
3. Whisk the cream until soft peaks form. Gently fold into the egg mixture until well combined.
4. Now fold in the apple mixture, pour into a 2 litre capacity metal tin and freeze for 6 hours or overnight.
5. To make the crumble, preheat the oven to 180°C. Place the flour, sugar and butter in a bowl and mix well. Spread out on a baking tray and bake for 15 minutes or until golden. Set aside to cool.
6. Scoop ice-cream into cones and coat with crumble to serve.

Shopping list:

Dairy

• 250g ricotta cheese
• 500ml cream
• 80g butter

Fruit

• 1 papaya
• ½ pineapple (½ Melon + ½ Watermelon)
• 4 cups berries in season (like raspberries, blueberries, gooseberries and strawberries)
• 4-5 granny smith apples
• 1 lemon

Groceries

• 500ml apple juice
• 4 flour tortillas
• 1/3 cup raspberry jam
• 5 eggs
• 1 1/3 cup castor sugar
• waffle cones

Check your store cupboard for:

• flour
• ground cinnamon
• honey