Tag: fruit

SPARKLING FRUIT PUNCH

This Easy fruit punch is my go-to drink for every party and get-together. Super sweet, super fruity, and guaranteed to be a crowd-pleaser!

Every time I have served this fruit punch at a party, at least one person has asked for the recipe. It’s that good! It’s full of bold, fruity flavors with bubbly carbonation. The addition of the blended strawberries and bananas thickens the juice and gives it a smooth, creamy texture.

Not only is this juice amazingly delicious, but it’s also so easy to put together. It all comes together in under ten minutes! So it’s easy to serve at a casual backyard barbeque or dress it up with strawberries or fruit slices (lemon, lime, or pineapple slices) for a more formal get-together.

Looking for a more adult-themed beverage, add light rum or vodka to the fruit punch. Reduce the ginger ale to one liter and start with 3 to 4 cups of alcohol (you can always add more or less depending on your preference). You can also make the juice by following the instructions and then adding the vodka or rum to the individual glasses.

Sparkling Fruit Punch

This Easy fruit punch is my go-to drink for every party and get-together. Super sweet, super fruity, and guaranteed to be a crowd-pleaser!
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Prep Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes
Course Drinks
Servings 20 servings

Ingredients
 

  • 1 can (46 ounces) pineapple juice,
  • ¾ cup frozen lemonade concentrate, thawed
  • 1 cup water, divided
  • ½ cup sugar
  • 2 large ripe bananas
  • 1 package (20 ounces) frozen unsweetened whole strawberries, thawed
  • 2 liters ginger ale, chilled
  • alcohol (optional), see notes

Instructions
 

  • In a punch bowl or large pitcher, combine pineapple juice, lemonade concentrate, ½ cup water, and sugar.
  • Place bananas, thawed strawberries, and remaining water in a blender; cover and process until smooth. Stir into the juice mixture.
  • Cover and refrigerate for 4 hours.
  • Just before serving, stir in the chilled ginger ale.
  • **See notes for adding alcohol

Notes

Looking for a more adult-themed beverage, add light rum or vodka to the fruit punch. Reduce the ginger ale to one liter and start with 3 to 4 cups of alcohol (you can always add more or less depending on your preference). You can also make the juice by following the instructions and then adding the vodka or rum to the individual glasses.
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CLASSIC TAPIOCA PUDDING

Tapioca is a classic dessert that is simple, creamy, delicious, and timeless. Add fresh fruit, and you have a crowd-pleaser for sure!

Tapioca is one of those classic desserts that doesn’t get enough attention. It’s often forgotten with all the cheesecake, cupcake, and pie recipes floating around…Well, I am going to put tapioca front and center! I’m going to give it the attention it deserves!

Let’s start by answering the question, “What exactly is tapioca?” Tapioca is a starch extracted from the cassava root, also known as yuca, a plant native to Brazil, referred to as “mandioca,” and its starch is referred to as “tapioca.” It’s become a staple in many countries but has zero nutritional value and is often used as a thickening agent in many foods, like stews, gravy, and pie.

You can find tapioca pudding pre-made in the grocery store, but tapioca pudding is so easy to make, and I’ll be honest, so much better when it’s homemade! My mom made tapioca pudding when I was a kid, and we devoured it. Now I make it for my kids, who also devour it. I usually make a double batch so that it lasts more than one day.

There are several ways to buy tapioca – granules, small pearls, and large pearls. Granules are an instant, quick-cooking form of tapioca that will cook up quicker, but because they are granules, you will have less texture in your pudding. The next is small and large pearls, the only difference being the size. They both require soaking ahead of time. I prefer to soak the small and large pearls overnight. Soaking them overnight gives them a softer texture and allows them to cook up more quickly. My favorite is the small pearls…So I write my recipes using small pearls, but you can use any of the different types of tapioca. You skip the soaking step altogether for the granules, and with the small or large pearls, you soak the pearls overnight.

Tapioca is very versatile, I have had sweet potato tapioca, honeydew tapioca and pumpkin tapioca. I also have some variations of my own swirling around in my head, so expect to see those recipes soon. One recipe that I recently worked on was coconut tapioca with mango. It was so creamy and delicious, and the mango was the perfect complement to the coconut. It reminded me of mango sticky rice, a popular Thai dessert that uses coconut milk.

For this recipe:

In a small bowl, soak the tapioca in 2 cups milk. Stir and place in the refrigerator overnight. Soaking the pearls overnight allows them to soften up better without having a chewy texture, and they will cook up much more quickly.

After the tapioca has sat overnight, pour all the contents into a medium saucepan. Add the remaining 2 cups of milk, salt, sugar, and egg yolks to the tapioca, then heat on medium heat, stirring frequently. Bring the tapioca to a simmer. You do not want to bring the mixture to a boil because you risk scalding your milk. Instead, you want it to be steaming and see movement in the saucepan, but not a boil. Once you reach a simmer, turn it down to a low simmer (medium-low heat), and let it simmer uncovered for 5 to 10 minutes, continuing to stir constantly. It will begin to thicken as the eggs cook, and the tapioca absorbs more of the liquid.

As it thickens, you’ll want to check that your tapioca pearls are soft and no longer chewy. Take a small amount in a spoon, be careful because it will be very hot, and taste to check if the tapioca pearls are soft. You do not want your tapioca balls to be chewy or tough. If you need to cook it longer, cook for an additional 2 – 5 minutes and check again; repeat until done. If your tapioca takes longer than 15 minutes, make sure you haven’t turned your temperature down too low.

Once your tapioca is done, remove it from the heat and stir in the vanilla. Let the tapioca cool for 15 minutes.

While the tapioca is cooling, prepare your egg whites. With a handheld beater, beat the egg whites with 1 tablespoon granulated sugar. Beat until stiff peaks form. **Stiff peaks are peaks that do not collapse when you lift your beater (turn the beater off before lifting it, I’ve made this mistake…). This should only take a couple of minutes. Next, gently fold the egg whites into the tapioca.

You can serve the tapioca warm or chill it in the refrigerator for 4 hours. Top with the fresh fruit of your choice and enjoy!!

Classic Tapioca Pudding

Tapioca is a classic dessert that is simple, creamy, delicious, and timeless. Add fresh fruit and you have a crowd-pleaser for sure!
4.81 from 21 votes
Print Recipe Pin Recipe
Cook Time 15 minutes
Course Dessert
Servings 8 – 1/2 cup servings

Ingredients
 

  • 1 cup small pearl tapioca, not granulated or quick-cooking
  • 4 cups milk, divided
  • ⅔ cup granulated sugar + 1 tablespoon (for egg whites)
  • ½ teaspoon salt
  • 2 eggs, yolk separated from whites
  • 1 teaspoon vanilla

Toppings

  • blueberries, raspberries, strawberries, mango, or other fresh fruit
  • Shaved chocolate (optional)

Instructions
 

  • In a small bowl, soak 1 cup of small tapioca pearls in 2 cups of milk. Stir and place in the refrigerator overnight.
  • After letting the tapioca soak overnight, pour it into a medium saucepan. Add to the tapioca mixture 2 cups of milk, ⅔ cup sugar, salt, and egg yolks. Heat on medium heat, stirring frequently to keep milk from scalding. Once the tapioca mixture is simmering (do not boil), turn down the heat and simmer for 5 to 10 minutes, stirring constantly to keep the milk from scalding.
  • Carefully taste-test tapioca to be sure pearls are soft and no longer chewy. If you need to cook it longer, cook for an additional 2-5 minutes and check again; repeat until done. If your tapioca takes longer than 15 minutes, make sure you haven't turned the temperature down too low.
  • When the tapioca is done, remove it from the heat and let it cool for 15 minutes.
  • While the tapioca is cooling, beat egg whites with 1 tablespoon sugar until stiff peaks form.
  • Stir 1 teaspoon vanilla into the tapioca and gently fold in egg whites until completely incorporated.
  • Serve warm or chilled for 4 hours in the refrigerator. To serve, divide tapioca into individual bowls and top with fresh fruit of your choice.

Notes

I write my recipes using small pearls, but you can use any of the different types of tapioca. For the granules, you skip the soaking step altogether, and with the large pearls, you soak the pearls overnight.
 
 
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PAPAYA JAM

Homemade papaya jam. Tropical flavors in a jar. The flavors in this tropical jam are bold, smooth, and oh so good!! Great on an English muffin or biscuit for a delicious breakfast.

Papayas are not always the easiest fruit to find if you don’t live in the tropics, but if you can find them, they are worth buying! They are a great addition to fruit salads or an amazing part of a healthy breakfast. We often enjoy cutting them in half, removing the seeds, squeezing a little lime juice over them, and digging in; no bowl is needed! We also like to add yogurt or cottage cheese and top with diced fresh fruit or granola. We currently have ten papaya trees growing in our yard! So it’s safe to say we have an abundance of papaya at our house! So making jam is an easy and delicious way to use up all the extra papayas that make their way into our kitchen.

I’ve made many different types of jams and jellies over the years and used various methods for cooking them. I’ve used pressure cookers and water bath canning. I’ve done recipes with powdered pectin and liquid pectin, and now I can say I’ve used pectin from lime rinds. I was nervous about how well this jam would set up, but I was amazed at how well it turned out! And this recipe does not require a pressure cooker or canning in a water bath! Even better, right?!?!

To make this jam, you only need three ingredients!

  • papaya
  • sugar
  • limes

That’s it! So simple.

How to Make the Jam

Start by preparing your jars and lids. I prefer to boil the jars and lids for a few minutes to ensure they are clean and disinfected.

Using a kitchen scale, measure out 2.2 pounds of papaya pulp. Add it to a large pot, add the sugar, squeeze the juice from 3 limes, and throw the lime rinds into the pot. (The lime rinds have natural pectin, which will thicken the jam as you cook it. It will continue to thicken as the jam cools).

Heat over medium-low for 20 minutes, then begin mashing the papaya pulp until you get the desired consistency. Next, turn up the heat to reach a rolling boil, and cook the jam for about 5 minutes. At this point, your jam should reach the “set” temperature, which is 220°F. (More on this below).

When the jam is done, ladle the jam into your prepared jars to 1/4 inch from the top. Wipe the rims with a damp cloth or paper towel. Place the lids on the jars and screw the jar rings on tightly. Allow the jars to rest for 12-24 hours, undisturbed. After 24 hours, test that all the jars have sealed by pressing down on the center of the jar lid. If there is no “give,” the jars have sealed. If you have any unsealed jars, put them in the refrigerator and consume them within a week.

Store the jam in a cool, dry place for up to one year. Then, once opened, keep it in the refrigerator for up to one month.

HOW TO BE CONFIDENT YOUR JAM WILL SET:

No one likes to go through the work of making jam, only to discover when you check your jars the next day that you have runny jam! I like to finish my jam with the confidence it will set. To ensure your jam has reached the “set” stage before filling the jars, I like to use the “cold plate” method. I prefer the cold plate method over the temperature-only method simply because the temperature method alone doesn’t consider how much liquid is in your jam. Your jam may have reached the proper temperature (220°F), but it will not set properly if there is too much liquid in the jam. 

To do the cold plate method, place a small plate in the freezer when you begin cooking your jam.  When your jam has reached a rolling boil and boiled for 5 minutes, take a teaspoon amount of jam out and put it on the cold plate. Let it rest for 10 to 15 seconds, then tilt the plate. If the jam runs down the plate, it needs to be cooked a little longer. Return the plate to the freezer and cook the jam for ten additional minutes. Then do the cold plate test again.  The jam may move a little but should not run down the plate.

It’s best to use organic limes for this recipe. You are adding the limes, rind, and all to the jam and cooking them. You don’t want anything on your lime skin that isn’t good for you.

Papaya Jam

Homemade papaya jam. Tropical flavors in a jar. The flavors in this tropical jam are bold, smooth, and oh so good!! Great on an English muffin or biscuit for a delicious breakfast.
4.67 from 6 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 5 half-pint jars

Ingredients
 

  • 2.2 pounds papaya pulp
  • 2 1/2 cups granulated sugar
  • 3 limes

Instructions
 

  • Prepare the jam jars by washing and sterilizing both the jars and lids. Sterilizing can be done by submerging the jars and lids in a gentle boiling water bath for 5 minutes. (Don't have the water boiling vigorously because it could cause the jars to bang against each other and chip).
  • To prepare the papaya, cut in half, then scrape out and discard the seeds with a spoon. Remove the pulp from the skin with a spoon and discard the skin. Weigh the fruit and put it in a large deep cooking pot.
  • Add the sugar to the pot. Wash the 3 limes well, cut them in half, and hand juice the limes directly into the pot. Add the squeezed limes (rinds) to the pot.
  • Cook on medium-low heat for about 20 minutes, stirring frequently.
  • Mash the fruit pulp in the pot until you get the desired texture. Alternately, you can remove the fruit pulp and blend in a blender until smooth (do not put limes in the blender).
  • Increase the heat, stirring constantly, and bring to a rolling boil (it should continue to boil as you stir). At this point, you should see foam forming at the top. Cook the jam for approximately 5 minutes.
    If you are using the temperature method to check if your jam has reached the "set" stage, use a candy thermometer; the temperature should reach 220°F (this is the jam setting temp). Cook longer if needed.
    **See notes for the cold plate method to see if the jam is set (I prefer this method because I find it more accurate).
  • Once the jam is at its "set" point, turn off the heat and remove the limes.
  • Ladle finished jam into prepared jars. Wipe the rims of the jar with a clean, damp cloth and screw the lids on tightly. Let the jars rest undisturbed for 12 to 24 hours. After the jars have rested, check that the jars have sealed by pressing down on the center of the lid. If there is no give, the jar is sealed. Store in a cool, dry place for up to one year. Once opened, keep in the refrigerator for up to one month.

Notes

Cold plate method: I prefer the cold plate method for determining if your jam is done. The temperature-only method doesn’t consider how much liquid is in your jam. It may have reached the correct temperature (220°F), but it will not set properly if there is too much liquid. 
To do the cold plate method, place a small plate in the freezer when you begin cooking your jam. When your jam has reached a rolling boil and boiled for 5 minutes, take a teaspoon amount of jam out and put it on the cold plate. Let it rest for 10 to 15 seconds, then tilt the plate. If the jam runs down the plate, it needs to be cooked a little longer. Return the plate to the freezer and cook the jam for 10 additional minutes. Then do the cold plate test again. 
Use organic limes for this recipe. You are adding the limes, rind, and all to the jam and cooking them. You don’t want anything on your lime skin that isn’t good for you.
 
  
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