Recipe of the Week: Mango Sauce

 This week presented a tough call. On the one hand, it's May and things are getting all sunshine-y and warm and we're feeling more than ever like sinking our little choppers into some fresh fruit... or, better yet, sipping it through a straw. (Happy Belated Cinco de Mayo, by the way!)

On the other hand - also known as our practical-thinking hand - it's May in New England and we've lived here long enough (aka - all our lives) to know that calendars don't mean a thing and just because it's sunny and warm this afternoon, doesn't mean temps can't flirt with the lower 40s this evening.

What to do, what to do. 

Then we came across the perfect recipe to satisfy our taste for springtime fruit - no matter what the weather brings! Cold night? Put it on your pork chops! Warm night? Vanilla ice cream's new best friend!


Mango Sauce

You need:

• 3 cups mangos, peeled, seeded and chopped
• 1 tablespoon butter
• 1 tablespoon brown sugar
• 1 teaspoon lemon juice
• 1 teaspoon orange juice
• 3 tablespoons water

Directions:

1. In a saucepan over medium heat, combine mangos, butter, brown sugar, lemon juice, orange juice and water
2. Stir until mixture thickens
3. Remove from heat and serve

Find more great fruit and produce recipes on Ruma's web site!

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Always have fresh fruit on hand - join Ruma's Royal Fruit Club or purchase a monthly plan for a friend! Shipping is FREE

Recipe of the Week: Fiddlehead Dijon

Behold, the fiddlehead. Perhaps you've never seen one, or even heard of them. But the simple unfurled Ostrich Fern frond sitting on this plate is one sought after little veggie. You see, simple though it may be, getting it on that plate is more complicated than you might suspect. One of the few edible ferns, these little guys are strictly wild - meaning they aren't cultivated and don't grow on farms - so experienced pickers have to seek them out and pluck them by hand during their very short growing season of late April to mid June. Being that they're most abundant in Maine and Eastern Canada, many Northern New Englanders grew up with them and savor their unique asparagus-esque (with nutty undertones) flavor. A word to the wise: don't get between a Mainer and a fiddlehead.  Intrigued? Get thee to your nearest "better" grocer, or better yet... it just so happens we know a guy...  http://www.rumasfiddleheads.com/

 

Fiddlehead Dijon

You need:

• 1 1/2 pounds fresh fiddleheads
• 1 tablespoon cornstarch
• 1 cup nonfat buttermilk
• 2 teaspoons Dijon mustard
• 3/4 teaspoon lemon juice
• 1/2 teaspoon dried tarragon
• 1/4 teaspoon pepper

Directions:

1. Clean and prepare fiddleheads; remove scales and wash thoroughly
2. Place fiddleheads in a vegetable steamer over boiling water
3. Cover and steam 20 minutes or until tender, but still crisp
4. Set aside, keep warm
5. Combine cornstarch and buttermilk in small saucepan; stir well
6. Cook over medium heat until thick and bubbly, stirring constantly
7. Remove from heat; stir in mustard, lemon juice, tarragon and pepper
8. Arrange fiddleheads on a serving platter; spoon sauce over fiddleheads and serve immediately

Find more great fruit and produce recipes on Ruma's web site!
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Always have fresh fruit on hand - join Ruma's Royal Fruit Club or purchase a monthly plan for a friend! Shipping is FREE

Recipe of the Week: Honey Sweet Haroset

Apples, nuts, honey and wine? Yes, please! So simple, but so scrumptious together as haroset, we think this pallet pleaser deserves a spot on the table even when it's not on a Seder plate. In fact, many families make the highly symbolic dish in huge batches in order to enjoy it for breakfast, with lunch or as a snack. We say, why not all three? Shalom!

Honey Sweet Haroset

You need:

• 6 apples, peeled, cored and chopped
• 1 cup finely chopped walnuts
• 1/2 teaspoon ground cinnamon
• 1 teaspoon white sugar
• 3 1/2 teaspoons honey
• 1/3 cup sweet red wine

Directions:

1. Place the apples and walnuts in a large bowl
2. Mix the cinnamon and sugar
3. Sprinkle cinnamon and sugar mixture over the apples
4. Stir in the honey and wine
5. Serve immediately or refrigerate until serving

Find more great fruit recipes on Ruma's web site!
___________________________________________________
Always have fresh fruit on hand - join Ruma's Royal Fruit Club or purchase a monthly plan for a friend! Shipping is FREE

Recipe of the Week: Papaya Bruschetta

Don't know about where you are, but it is one chilly, rainy all around dreary day here in Boston. Blech. What we need is a lift, a little something bright and sweet and mmmmm, tropical! Nothing else quite fits this bill like the papaya. Our Vitamin A-rich friend is great on its own or in a smoothie or switching up your typical salsa. But today we're offering up a recipe that puts the papaya in a setting few are likely to imagine - perched atop a nice slice of crusty French bread...  papaya's got a brand new baguette! (c'mon, like you could've resisted that one)

Papaya Bruschetta

You need:

• 1 papaya
• 5 plum tomatoes, diced
• 1/2 red onion, diced
• 1 red bell pepper, seeded and diced
• 1/4 cup chopped fresh basil leaves
• 2 tablespoons white sugar
• 1/4 cup red wine vinegar
• 1/4 cup vegetable oil
• 1/2 teaspoon mustard powder
• 2 green onions
• 1 French baguette, cut into 1/2 inch pieces

Directions:

1. Cut papaya in half and remove seeds
2. Reserve 2 tablespoons of seeds for the dressing
3. Peel and dice the papaya and place in medium bowl
4. Add tomatoes, red onion, red pepper and basil and set aside
5. In a food processor or blender, combine the papaya seeds, sugar, wine vinegar, oil, mustard and green onions
6. Process until smooth and thick and most of the seeds have broken up
7. Pour over the papaya mixture and stirl to coat all of the ingredients
8. Serve on slices of baguette

Find more great fruit recipes on Ruma's web site!
___________________________________________________
Always have fresh fruit on hand - join Ruma's Royal Fruit Club or purchase a monthly plan for a friend! Shipping is FREE