But who said fruits have to be boring? We've compiled this list of sweet and salty fruit snack recipes for you to enjoy at any time - they can also be served as part of the dessert at a lunch/dinner or on any special occasion. Bon Appetit!
Let’s start with some sweet fruit snacks recipes!
- 1 cup chopped dark chocolate
- ½ cup coconut oil
- Kiwi – peel and cut in 1 inch thick rounds, with a popsicle stick in each round. Freeze on a tray in the freezer.
- Melt chopped dark chocolate and coconut oil over a double boiler then cool to room temperature.
- Dip each Kiwi-pop into the chocolate mixture (it will immediately turn crispy) and place on a tray to refreeze or pass around right now.
Total time: 5 min - Serves: 1/2 - 1 cup
- 1 pound strawberries, rinsed
- 3 tablespoons granulated sugar
- 1 vanilla bean, optional
- Position a rack in the center of the oven. Preheat the oven to 425° F.
- Hull the strawberries (use a huller if you have one, or a paring knife if you don’t). To remove the stem and leaves from the berry using a paring knife, insert the tip of your paring knife as close to the stem as possible, and cut a narrow, shallow cone around it. Discard the stem.
- If the strawberries are large, halve or quarter them. You can leave smaller berries whole.
- Put the strawberries in a 9x9-inch shallow, non-reactive baking dish (ceramic, enameled, or Pyrex are good choices). Add the sugar. Cut the vanilla bean in half vertically with a sharp knife and scrape out the seeds; add the seeds and the scraped-out vanilla bean to the berries. Toss to combine.
- Place the dish, uncovered, in the oven and bake for 30, stirring after 15 minutes, if you remember. The berries will collapse and lots of juice will rapidly bubble all around them.
- Cool to room temperature; everything will thicken and become jammy as it cools.
- Store, covered, in the refrigerator for up to a week. Leave the vanilla bean in there so the flavors both deepen and mellow as it all sits. Serve over cakes, ice cream, yogurt, or spoon into oatmeal.
Total time: 3 hours – Serves: 24
- 6 very ripe bananas
- 3/4 cup mini chocolate chips, divided
- Line a baking sheet with parchment paper. Slice the bananas into 1/2-inch slices and lay flat on the parchment-lined baking sheet. Cover with plastic wrap and place in the freezer for 1-1/2 hours.
- Remove frozen bananas from the freezer and let set out for about 5 minutes while you set up your food processor or blender. You want the bananas to softened just a bit, but still be frozen.
- Place the bananas in the food processor and pulse/blend until smooth and creamy. Stir in 1/2 cup mini chocolate chips.
- Grease a mini muffin pan with non-stick cooking spray. Scoop the banana ice cream into each cup, filling each one almost full, then sprinkle the top of each cup with a few more mini chocolate chips. Place the muffin pan in the freezer for an hour.
- Remove the pan from the freezer and pop each bite out with a knife. Stack the banana ice cream bites in a freezer safe container with a lid, placing parchment paper between each layer of bites to keep them from sticking together.
- When ready to eat, remove however many bites you want from the freezer container and let set out for a few minutes before eating.
Now, moving on to salty fruit snack recipes!
Total time: 20 min – Serves: 10
- 1baguette, sliced
- 2 teaspoon olive oil, or more to taste
- 1 pinch salt, to taste
- 1 pinch black pepper, to taste
- 1/2 cup strawberries, stems cut off and sliced thin
- 1/2 cup goat cheese, crumbles or spread
- 1 tablespoon basil, chopped
- 2 tablespoon balsamic glaze
- Preheat oven to 400 F. Line abaking sheet with parchment paper.
- Place sliced baguette pieces on the parchment paper, about 1 inch apart, and brush the tops with olive oil. If desired, lightly season with salt and pepper.
- Bake bread for 5 minutes or until edges look golden brown. Be careful not to toast the bread too much.
- While bread is still warm, sprinkle (or spread) goat cheese on the sliced baguette. Arrange sliced strawberries on top, then sprinkle with basil. Finish by drizzling balsamic glaze on top.
- Serve immediately.
Total time: around 30 min – Serves: 2 (personal sized pizzas)
- Homemade or store bought pizza dough (enough for a 12 inch pizza)
- 2/3 cup low fat ricotta cheese
- 1/4 mascarpone cheese
- 1/2 tsp Kosher salt
- 1/4 tsp fresh cracked black pepper
- 1-2 fresh peaches, pitted and sliced
- 16-18 fresh blackberries
- 1/3 cup balsamic vinegar
- 6-8 fresh basil leaves, thinly sliced
- Preheat your oven to 425 degrees. Line a large baking sheet with parchment paper. Set aside.
- Divide your pizza dough equally into two balls. On a floured surface, roll each dough ball out into a 6 inch circle. Transfer to the prepared baking sheet.
- In a small mixing bowl, combine the ricotta cheese, mascarpone cheese, Kosher salt, and black pepper. Mix until creamy and blended well. Evenly divide the cheese mixture between the 2 pizza crusts. Top each pizza with the peach slices and blackberries. Bake for 10-12 minutes or until the crust is lightly golden brown.
- While the pizzas are baking, prepare the balsamic reduction. Pour the balsamic vinegar into a small saucepan. Bring to a boil and then continue simmering over medium-low heat until it has reduced down to about half. This should take 3-5 minutes. Set aside and allow to cool.
- Once the pizzas are done baking, allow them to cool slightly. Then drizzle with the balsamic reduction and top with the fresh sliced basil.
- Serve immediately.
Total time: - Serves: 12
- 1 medium cantaloupe, cut into 1-inch cubes
- 1/4 lb. thinly sliced prosciutto
- 20 small mozzarella balls, ciliegine
For serving, optional:
- Chopped fresh parsley
- Balsamic reduction
- Onto small cocktail skewers, thread prosciutto, mozzarella and melon cubes. Place on a serving platter.
- Sprinkle with parsley, if desired. Serve immediately after drizzling with balsamic reduction, if using.