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Refreshing, dairy, and oh-so-versatile. You can serve these chilled fruit blends as a light dessert, in shot glasses as a palette-cleanser, or as a sweet fruit soup when the weather gets warm. Feel free to mix and match with the colors and flavors—it’s impossible to go wrong with this one.
5 ripe yellow nectarines, halved
1/2 teaspoon cinnamon
2 tablespoons sugar
oil spray
2 cups orange juice
1 cup pineapple juice
2 ripe mangos, cubed
1 cup Mehadrin Sour Cream
2 tablespoons sugar (optional)
2 cups frozen strawberries
1/2 cup frozen blueberries
fresh berries
fresh mint
Preheat oven to 375 degrees Fahrenheit.
Lay nectarine halves in a single layer on a lined baking tray, facing down. Sprinkle cinnamon and sugar, spray with oil, and bake for 20 minutes until soft.
Add orange juice, pineapple juice, mango, sour cream, and baked nectarine halves to a blender and pulse until smooth. Taste and add sugar according to desired sweetness.
Fill up a two-pound (2/3 quart/liter) container with the fruit mixture and set aside.
Divide the remaining mixture between two additional containers. Blend frozen strawberries into one and frozen blueberries into the other. You should now have three colors of the fruit blend.
To serve, start with one color as the base, then add the second color to the center, and follow that with the third. Top with fresh berries or maraschino cherries and mint leaves.
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