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Summer Fruit Punch

Spring Fruit Punch

Rachel Sherwood

Summer calls for fun fruit drinks and this one hits the spot. Many store bought versions contain artificial dyes and large amounts of unnecessary sugar. Try out this summer fruit punch that uses real fruit and juices to sweeten it at your next gathering. Feel free to make it your own serving it as a punch more frozen as a slushy or add a bit of vodka or rum for an adult beverage. This summer fruit punch is perfect for any kid or adult party. Happy Entertaining!

Summer Fruit Punch

(Summer Fruit Punch)

Summer Fruit Punch

  • 4 ripe bananas
  • 6 cups water, divided
  • 2 15oz can mandarin oranges in light syrup
  • 1 46oz can pineapple juice
  • 1 12oz can frozen orange juice concentrate
  • 1 12oz can frozen lemonade concentrate
  • 3 liters club soda, chilled
  • 3 (64oz plastic containers)

In a blender, combine bananas and 3 cups water. Blend until smooth. Pour into a large bowl and stir in pineapple juice. Blend in orange juice concentrate, lemonade concentrate and 3 cups water. In a blender lightly pulse the two cans of mandarin oranges just until broken up but not pureed. Add to banana pineapple mixture, stir to combine. Divide into 3 equal plastic containers and freeze until solid.

Remove from freezer 3 to 4 hours before serving or slightly thaw in refrigerator overnight. Using one portion at a time, slightly break up the frozen mixture into slush, place slush in a punch bowl and pour in 1 liter of club soda for each slush container.

perfect pineapple

Guide to Picking and Handling a Perfect Pineapple

Rachel Sherwood

In order to make delicious meals every kitchen needs good working tools. This month we are getting you set up with the equipment you really need a good knife that fits you and your cooking style and the 3 knives you need to start your collection and complete most kitchen tasks well.

Now that you have what you need lets put those tools to work. I get a lot of questions from clients who are paying premium prices for fruits that are already cut up and processed for them because unsure of how to select, prepare and store these delicious fruits. Enjoy this video on how to cut some favorite fruits that can be challenging like cantaloupes and pineapples and start enjoying them year round.

Get your Guide to picking and handling a perfect cantaloupe here.

Guide to Picking and Handling a Perfect Pineapple

perfect pineapple

Did you know that pineapple’s ripening stops when a pineapple is harvested, so even green pineapples can be fully ripe. The best way to pick out most produce is to use your senses: Look, Feel and Smell, as these will all give you clues to the quality of the item and guide you to pick the best pineapple.

Look: Seek for healthy green leaves and a firm consistent shell, no wrinkles or dry leaves.

Feel: Choose one that feels heavy for its size and is free from lumps, soft spots. The leaves in the center of the pineapple should be able to be removed with little resistance, if they come out too easily, it may be overripe.

Smell: A good pineapple should smell sweet, but not fermented with the sent of alcohol or vinegar: this means they are overripe.

How to prepare it:

Cut the crown and the bottom of the pineapple off and set them aside. Then stand the pineapple on a flat surface and carefully cut the peel off with the knife by slicing down and away from you being sure to get all the pointy eyes out. Do this rotating around the fruit until all the skin has been removed.

Next cut around the core of the pineapple with 4 long slices removing two large pieces and two smaller chucks of the fruit. Cut the pieces into the desired serving size and enjoy.

Storage:

Keep an un-cut fruit at room temperature until fully ripened. When ripened refrigerate for up to 5 days before cutting. A cut fruit can be sealed in an airtight container or wrapped in plastic for 3-5 days, but is best if consumed quickly.

perfect cantaloupe

Guide to Picking and Handling a Perfect Cantaloupe

Rachel Sherwood

In order to make delicious meals every kitchen needs good working tools. This month we are getting you set up with the equipment you really need a good knife that fits you and your cooking style and the 3 knives you need to start your collection and complete most kitchen tasks well.

Now that you have what you need lets put those tools to work. I get a lot of questions from clients who are paying premium prices for fruits that are already cut up and processed for them because unsure of how to select, prepare and store these delicious fruits. Enjoy this video on how to cut some favorite fruits that can be challenging like cantaloupes and pineapples and start enjoying them year round.

Click here for How to pick and handle a perfect pineapple

Guide to Picking and Handling a Perfect Cantaloupe

perfect cantaloupe

The best way to pick out most produce is to use your senses: Look, Feel and Smell, as these will all give you clues to the quality of the item and guide you to pick the best cantaloupe.

How to know when it is ripe:

Look: Look for golden tones in the skin and that it is firm, free from major blemishes.

Feel: Choose one that is heavy for its size and is free from lumps and soft spots. When ripe one should yield to a little pressure at the flowering end of the melon.

Smell: A ripe melon should smell slightly sweet. However you won’t be able to smell anything if it is refrigerated as most of them are in the grocery store. Take it home and let it rest at room temperature on the counter for a few days to achieve a nice, juicy and flavorful fruit.

How to prepare it:

Just like with any fresh produce wash and dry thoroughly first.

When cutting any item it is always best to make cuts to keep flat surfaces, as it is difficult and dangerous to cut items that roll around.

First carefully slice off both ends to remove the skin and create a flat surface. Next run your knife down along the fruit trimming away the skin from the flesh. Do this moving around the melon until all the skin has been removed.

Now that you have a perfectly peeled melon you can slice it into chunks, again wanting to keep flat surfaces for safety. Slice the melon in half top to bottom. Remove the seeds and place the half flat side down. Then cut into slices, then chunks. Repeat with the second half of the melon and enjoy!

Storage:

Keep un-cut fruits at room temperature until fully ripened. When ripened, refrigerate for up to 5 days before cutting. A cut fruit can be sealed in an airtight container or wrapped in plastic for 3-5 days, but is best if consumed quickly.