This week in class, we learned about some interesting fruits and some yummy dips to serve them with.
After cutting, the students collaborated to make colorful fruit platters. And using two easy recipes, we dipped the fruits into tasty flavors for a healthy, simple snack.
We learned how to cut a pineapple:
First take off the top, using a long sharp knife.
Next, cut it in half.
Then, into quarters.
Using a smaller knife, cut down and at an angle to remove the tough skin.
Don't forget to remove the core.
We also learned about cutting mangoes.
This is a honey mango. It is smaller and yellower than a regular mango.
With the mango standing, and using a small, sharp knife, we cut down one side of the core.
Then we cut off the other "cheek" as well.
And we were left with two fleshy halves. (The core is a bit stringy and has only a small amount of edible meat on it.)
Now cut into the fruit without cutting all the way through the skin.
and scrape the pieces off the skin!
As for the blood oranges and
we simply peeled and segmented them,
gently removing any seeds.
And the rest of the fruits we used included:
bosc pears, d'anjou pears, strawberries, and bananas.
Our tasty cold dip was made by whisking together 1&1/2 cups of plain yogurt, 1/2 cup of honey, and 1/2 tsp. cinnamon.
As easy at that!
And for the chocolate fondue:
In a saucepan, gently heat 3/4 cup of heavy cream over low heat.
Slowly add 8 oz. of your favorite chocolate.
Stir to combine, then remove from heat.
Serve while warm, or better yet, use a fondue pot!
You can pick up a fondue set these days at almost any
thrift store or garage sale.
I found this one for only $4!
Now enjoy all the flavor combinations,
served as a colorful, springtime treat.