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Monday, January 31, 2011

A Slice of the Past

Common culinary fruits.Image via Wikipedia
By Juvy S. Iliwiliw

I have learned that a long, long time ago, when the world was still ruled by emperors, it was believed that eating lots of fresh fruits such as apples, grapes, berries and pineapples, was the secret to strength, lasting beauty and long life. Modern science has since lent credence to the practice. No longer a myth or more act of luxury, fruits really do awesome wonders. Like preventing illnesses, building stronger resistance, and helping the proper functioning of the digestive system among others. Naturally rich in vitamins and minerals, fruits contribute to a healthy total well being.

And how about adding fruits to your recipes? I am sure you will get all the balance nutrition that you need to stay active all the time. You can try these healthy, fruity recipes that are so easy to prepare and yet so healthy to your body.


You will need:

1      can (439 g) Del Monte Fresh Cut Pineapple Tidbits, drained
1      can (170 g) Del Monte Regular Tuna Chunks in brine, drained
1      cup whole kernel corn
1      each red and green bell pepper, diced
1/2   cup mayonnaise

Here's how:

Combine all ingredients. Season with 3/4 tsp iodized salt and 1/8 tsp fine pepper. Toss lightly. Chill until ready to serve.


You will need:

1       cup bamboo shoots strips, blanched and liquid squeezed out
1/4    cup chopped green onions
4       cloves garlic, crushed (1 tsp.)
1/2    tsp. sesame oil
400   g beef round, cut into strips
1       onion, sliced
2       tsp. Del Monte vinegar
1       carrot, sliced thinly into half-moons
1       green bell pepper, cut into squares
2       tbsp. cornstarch, dissolved in 2 tbsp. water
1       can (234 g) Del Monte Fresh cut Pineapple Chunks, drained
         (reserve syrup)

Here's how:

1. Combine green onions, garlic, sesame oil, 1/3 tsp. iodized salt (or 1 tsp. rock salt), 1 tsp. sugar and beef. Let stand for 30 minutes.

2. Saute' onions and beef. Add 21/2 cups water and pineapple syrup. Season with 1/3 tsp. iodized salt (or 1 1/2 tsp. rock salt), 1/2 tsp. black pepper, 2 tsp. soy sauce and 1 tbsp. white sugar. Simmer for 40 minutes. Add all vegetables. Thicken sauce with cornstarch. Stir in Del Monte Fresh Cut Pineapple Chunks.


You will need:

3       tbsp. unflavored gelatin
1       can (439 g) Del Monte Fresh Cut Pineapple Tidbits, drained
1/2    kilo ground pork
1       beef bouillon cube
2       slices pan americano, diced
1/4    cup evaporated milk
1       stalk celery, diced
1       each red and green bell pepper, chopped
1       small onion, chopped

Here's how:

1. Dissolve gelatin in 1/2 cup cold water. Combine with the other ingredients. Season with 1 tsp. iodized salt (or 1 tbsp. rock salt) and 1/2 tsp. pepper. Mix thoroughly. Pour in 9" x 5" pan. Cover with wax paper and steam for 1 hour.

2. Cool, then chill overnight. Slice and serve with Del Monte Banana or Sweet Blend Ketchup.


You will need:

8       cloves garlic, minced
1       medium onion, sliced
1       tbsp. ginger strips
6       medium (200 g) squid, ink sac removed and meat cut into 3
2       medium (250 g) potatoes, cut into chunks
8       medium (100 g) shrimps, heads removed
1/2    kilo tahong, boiled and half shell removed
3/4    cup thick coconut milk
1       tbsp. curry powder
1       can (234 g) Del Monte Fresh Cut Pineapple Chunks, drained
1       medium red bell pepper, cut into strips

Here's how:

1. Saute' garlic, onions and ginger in oil. Add squid and cook for 10 minutes. Add potatoes and continue cooking for 10 minutes, or until half tender.

2. Add shrimps and tahong: cook for 5 minutes more. Pour in coconut milk, then season with 1 tsp. iodized salt (or 1 tbsp. rock salt), 1/2 tsp. pepper and curry powder. Stir in Del Monte Fresh Cut Pineapple Chunks and bell pepper. Simmer for 5 minutes.


You will need:

2       medium green apples
1       medium sayote
1       can (439 g) Del Monte Fresh Cut Sliced Pineapple, drained
         (reserve syrup) and cut in half across and sliced thinkly
3       tbsp. white sugar, dissolved in 3 tbsp water


3/4     cup all purpose flour
1-1/2  cups uncooked rolled oats
1         cup firmly packed brown sugar
1-1/2   tsp. ground cinnamon
2/3      cup margarine, softened

Here's how:

1. Peel, core and slice apples and sayote into thin wedges. Soak apples in pineapple syrup for 10 minutes, then drain and set aside. Cook sayote in dissolved sugar for 5 minutes. Drain and set aside.

2. Topping: Combine first 4 ingredients. Cut in margarine until well blended. Divide mixture into 3.

3. In an 8-1/2" x  8-1/2" baking dish, alternately layer sayote, apples, Del Monte Fresh Cut Sliced Pineapple and topping. Bake in a pre-heated over at 350F for 35 minutes or until cooked.


You will need:

8       lacatan bananas
1       can (439 g) Del Monte Fresh Cut Sliced Pineapple,
         drained (reserve syrup)
1-1/2 tsp calamansi juice
1/4     cup brown sugar


3       egg yolks
1/2    cup evaporated milk
3       tbsp. confectioner's sugar
1/8    tsp. grated calamansi rind

Here's how:

1. Peel bananas. Cut into 2 lengthwise. Soak in calamansi juice and half of sliced pineapple syrup. Set aside.

2. Combine Del Monte Fresh Cut Sliced Pineapple with remaining syrup and brown sugar. Cook over medium heat for 10 minutes. Drain bananas. Add to the sliced pineapples. Arrange on a platter or individual containers. Pour topping.

3. Topping: Combine ingredients for topping. Mix until well blended. Cook over low heat with continuous stirring for 10-15 minutes.

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