Fun with Fruit in Cooking Camp

Today was all about fruit in cooking camp. The kids made smoothies and several fruit sorbets. They also worked in two teams to make a fruit tray using strawberries, blueberries, mango, watermelon, pineapple, red grapes and cherries.They also had knives and cherry pitters to help them.

They were to make a display that looked like something. The idea was for them to create the fruit tray- and then see if I knew what they had created. One team created a fruit volcano, the other team a day at the beach. I thought they were all very creative. Below are some of the pics from class- and some fun recipes using fruit.


Pink Lemonade

2 qts. prepared lemonade

1 pint strawberries, washed and hulled


Place berries in blender and add about 2 cups of the lemonade. Process until strawberries are pureed. Add strawberry mixture to the remaining lemonade. Serve over ice, garnishing with whole berries, if desired. Watch as seeds will accumulate on the bottom of the pitcher.


Red, White and Blue Fruit Salad


1 large pineapple, peeled, cored, and cut into cubes

1 qt. strawberries, washed and hulled

2 pts. blueberries, washed

Toss all together and chill about 1 hour before serving. Makes 8-10 servings.


Strawberry Sorbet

2 c. fresh or frozen strawberries (allow frozen berries to thaw a little first)

1/4 c. sugar, or to taste

3 T. fresh lemon juice

Place ingredients in food processor and process until smooth. Place in shallow pan and freeze. If you are using frozen berries re-freezing will take only about 1 hour. Up to 30 minutes before serving remove sorbet from freezer and allow to soften enough to break into chunks. Place in processor and blend again until very smooth. Serve immediately. Serves 4.


Fruit Smoothie

1 can (6 oz.) frozen orange juice concentrate

1 large ripe banana, sliced or 1 1/2 c. sliced fresh of frozen strawberries, or 1 1/2 c. sliced fresh, frozen or canned peaches

1 1/2 c. milk

1/2 c. water

2 T. honey

4-6 ice cubes

Combine all ingredients in blender, except the ice cubes and blend until smooth, about 1 minute. Add ice cubes and blend 1 minute more until thick and frothy. Serves 5.


                                                                Sun Fruit Salad

2 medium bananas, peeled and sliced

1 8oz. carton lemon yogurt

2 T. sugar

2 t. lemon juice

lettuce leaves

8 c. cut up fruit, using what is seasonal

1/4 c. toasted nuts


For dressing in blender combine bananas with yogurt, sugar, lemon juice and blend until smooth. To serve arrange lettuce on serving plates. Divide fruit among plates and drizzle with dressing. Makes 8 servings.



Freeze green or red seedless grapes. Eat right out of the freezer. Great snack in hot weather.


Watermelon Pops

2 c. seeded chopped watermelon

1 c. apple juice

1/2 c. chocolate chips or raisins


Combine watermelon and juice in blender until smooth. Pour into a shallow pan and freeze until thickened. Fold in chips or raisins and pour into Dixie cups. Cover with foil and insert sticks. Freeze until firm, makes 6-8.

Making their fruit trays

Fruit volcano

A Day at the Beach

Strawberry, cherry, cranberry sorbet


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