3 Fruit Snacks You and Your Kids Can Enjoy from Beyond Fruits

by David

There is nothing worse than walking into your nearest grocery store, buying all your favourite fruits then forgetting about them in your fridge! Well, we know what you can do with all the excess fruit without making the same old fruit salad. Grab a basket full of fresh fruits and smoothies from Beyond Fruits then make these sweet treats for your whole family.

Raspberry Choc’ Nut Clusters

Photography via BuildYourBite.com

Ingredients:

  • 1/2 cup dark chocolate
  • 1/2 cup milk chocolate chips
  • 1/2 cup frozen raspberries
  • 1/2 cup coarsely chopped nuts almonds, pecans or walnuts, toasted

Method:

  1. Place the semisweet chocolate and milk chocolate in a medium microwave-safe bowl.

  2. Microwave on HIGH 1 minute. Stir; microwave 30 seconds. Stir until chocolate is completely melted.

  3. Stir in the cranberries and pecans. Immediately drop by level teaspoonfuls onto a wax paper-lined baking sheet.

  4. Refrigerate until chocolate is set, about 30 minutes.

Smoothie Bites

Photography via CleanFoodCrush.com

Ingredients:

  • 1 cup Strawberry Heaven smoothie, available at Beyond Fruits
  • 1 cup strawberries

Method:

  1. Cut up strawberries into bite-sized pieces then mix them into the smoothie using a spoon.
  2. In a cupcake tray (or ice tray), pour your mixture in and add in extra strawberries or smoothie to fill any gaps.
  3. Place the tray in the freezer for up to 8 hours.
Fruit Salsa

Photography via JoyFoodSunshine.com

Ingredients:

  • 2 apples
  • 1 lemon
  • 1 cup finely diced watermelon, sweet melon or kiwi
  • 1 cup strawberries
  • 1/2 cup raspberries
  • 4 tablespoons simple syrup

Method:

  1. Zest the lemon and set aside. Peel and finely chop apples, squeeze 2 teaspoons lemon juice over apples and mix well to combine.
  2. Finely chop strawberries and melon (or kiwi). Gently combine all ingredients, the raspberries will break apart a bit.
  3. Allow to sit at room temperature at least 15 minutes before serving.

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