What the Fruit Wednesday: Starfruit with Honey Yogurt

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Happy Wednesday! I’m starting to run out of fun fruits already so I’m going to scale What the Fruit Wednesdays back to every other week so that I can focus more on other recipes as well.

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My fruit this week is a a bit more recognizable – it’s star fruit! I remember using these as stamps to paint with as a kid (my mom was very creative when it came to ways to keep me busy) but not eating them.

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The outside of these is a bit waxy which made me nervous to try them but they were very tasty! They’re a bit like an apple but more tropically flavored.

Star fruit are simple enough to cut up that they’re easy to eat themselves, but I opted to dip this one in vanilla Icelandic style yogurt with some honey drizzled on top.

Starfruit with Yogurt Honey Dip

  • Servings: 1
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Ingredients

  • 1 Star Fruit
  • 1 Single Serve Container of Vanilla Yogurt
  • 1 Tbsp Honey

Directions

  1. Slice the Star Fruit crossways and discard the ends.
  2. Drizzle Honey over Yogurt.
  3. Dip Star Fruit slices in yogurt dip and enjoy!

If you make this, or any of my recipes, don’t forget to tag me on Instagram with @bananasinthekitchen or #bananasinthekitchen so I can see how it came out!

What the Fruit Wednesday: Cherimoya “Nice” Cream

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Happy Wednesday! For the past week or so it’s been closer to summer weather than our typical Colorado springtime unpredictable temperatures. Without fail though – on this day when I’m posting a frozen dessert recipe – Mother Nature stepped in with some cold rain to remind me that it is in fact May (not July).

Nonetheless, this weekend was gorgeous with temperatures in the 70s and 80s. We started to get our yard put together for summer dinners al fresco, and on Sunday night enjoyed this simple Cherimoya “Nice” Cream for dessert. It’s only 3 ingredients, and as healthy as a frozen dessert can get.

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So what is a Cherimoya? I still don’t quite know to be honest. It’s one of these green things. The inside is white, it tastes very sweet and tropical, and I made a huge mess trying to remove it’s almond shaped seeds.

Once I got past the mess of cutting these up and removing the seeds (it’s just going to be messy, there’s no way around it), they were quite easy to turn into a tasty guilt free dessert.

Cherimoya 'Nice' Cream

  • Servings: 2-3
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Ingredients

  • 3 Cherimoyas
  • 1 Banana
  • 1 Tbsp Vanilla

Directions

  1. Peel and dice the Cherimoya using a paring knife. Be sure to remove all the seeds.
  2. Place the Cherimoya and Banana in a ziplock and freeze for at least 3 hours.
  3. Place frozen Cherimoya and Banana in a food processor and add Vanilla. Process on High until smooth and creamy – like soft serve ice cream.

If you make this, or any of my recipes, don’t forget to tag me on Instagram with @bananasinthekitchen or #bananasinthekitchen so I can see how it came out!

Green Spring Pasta with Lemon Oil

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Sometimes one of the things I miss most in my gluten-life is a good veggie filled pasta dish that is some home both light and filling. I think I’ve finally found a gluten free version that hits the spot.

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One of the things that with out a doubt says “spring is here and summer’s not far behind” is a big bowl of fresh green vegetables. This dish takes that big bowl of veggies and ads pasta and chickpeas for a bit of extra protein for a hearty and filling dish.

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This is an easy Springtime dinner and makes great leftovers for lunches at work. It’s full of green vegetables that just taste fresh and bright and the lemon oil keeps things much lighter than a traditional heavy pasta sauce. Because the flavor is so light it can be eaten warm or cold.

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Green Spring Pasta with Lemon Oil

  • Servings: 4-5
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Ingredients

  • 1 Package Gluten Free Fettucnine Noodles
  • 1 small bunch Asparagus (12-15 spears)
  • 2 Medium Zucchini
  • 1 Cup Green Beans cut into 1 inch pieces
  • 6 Tbsp Olive Oil, divided
  • 1 Cup Frozen Green Peas
  • 1 – 15 oz. Can Chick Peas
  • 4 Cloves Garlic
  • 2 Lemons

Directions

  1. Cook pasta according to package instructions.
  2. While the pasta cooks, use a veggie peeler to “peel” the asparagus into thin strands or noodles. Use a spiralizer to cut the zucchini into thin ribbons. Cut the green beans into 1 inch pieces.
  3. In an large skillet, heat 2 Tbsp Olive Oil. Saute the Asparagus, Zucchini, and Green Beans. They should be cooked but still crunchy. Add the Green Peas and Chick Peas and cook until Green Peas are warm.
  4. In a separate pan make the lemon oil. Heat 4 Tbsp Olive Oil over Medium Heat. Using a veggie peeler, peel strips of the lemon peels into the hot oil and saute until fragrant. Add the juice of one of the lemons.
  5. Add Cooked Pasta and Lemon Oil (with the Lemon Peels) to the skillet with the veggies and toss to combine.

If you make this, or any of my recipes, don’t forget to tag me on Instagram with @bananasinthekitchen or #bananasinthekitchen so I can see how it came out!

What the Fruit Wednesday: Salty Honey Pepino Melons

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Happy Wednesday! I’ve had another busy weekend and first half of the week so this is another “better late than never” What the Fruit Wednesday. I promise I’ll be back on my game next week. This week’s fruit is a Pepino Melon.

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I’ve seen these at the store a few times and finally decided to try one. Figuring out what it was (and then what to do with it) took some research, but I came up with a snack/dessert option to calm your sweet tooth.

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Several ideas I came accross involved poaching these “melons” in a sweet liquid, but in the interest of keeping things simple I came up with a different take on some of the same flavors – honey and a hint of salt.

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Salty Honey Pepino Melons

  • Servings: 1
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Ingredients

  • 1 Pepino Melon
  • 1 Tbsp Honey
  • 1 Tsp Fleur de Sel

Directions

  1. Cut Pepino Melon in half and remove seeds.
  2. Drizzle with Honey.
  3. Sprinkle with Fleur de Sel
  4. Eat by scooping the flesh out of the peel with a spoon.

If you make this, or any of my recipes, don’t forget to tag me on Instagram with @bananasinthekitchen or #bananasinthekitchen so I can see how it came out!

What the Fruit Wednesday: Mandarinquat Salad

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Happy Wednesday! This post is a bit late but it’s still Wednesday so I’m sneaking it in. This week’s fruit is a Mandarinquat. I’ve found these a grand total of one time at whole foods, but their name is so fun to say that I had to include them.

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These little guys are like kumquats – you eat the whole fruit, skin and all – but they’re a lot sweeter like mandarin oranges. (Hence the name I guess).

This salad combines Mandarinquats and Fennel for an easy but flavor packed lunch.

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Mandarinquat Salad

  • Servings: 1
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Ingredients

  • 2 Mandarinquats
  • 1 Small Bulb Fennel
  • 1 Tbsp White Balsamic Vinegar
  • Dash Lemon Pepper

Directions

  1. Roll Mandarinquats between your hands for a few seconds each. This releases oils in the skin making the flavors a bit sweeter. Thinly slice Mandarinquats.
  2. Thinly slice fennel.
  3. Combine Mandarinquats, sliced Fennel, Fennel fronds, Balsamic.
  4. Finish with a dash of Lemon Pepper.

If you make this, or any of my recipes, don’t forget to tag me on Instagram with @bananasinthekitchen or #bananasinthekitchen so I can see how it came out!