Sunshine Fruits Recipes

SUNSHINE SALAD

Steps:

• Drain pineapple and oranges, reserving juices. In a large bowl, combine pudding mix with reserved fruit juices. Fold in pineapple, oranges and strawberries; chill for at least 2 hours. Add bananas just before serving.

SUNSHINE BARS

Steps:

• Chop the tropical medley into pieces using kitchen scissors. Tip the oats, cereal, coconut and fruit into a large bowl and mix well, using a wooden spoon or clean hands. Put the hazelnuts and sunflower, sesame or pumpkin seeds in a frying pan with no oil and, over a moderate heat, stir until they are lightly toasted. Leave to cool a little then tip into the bowl and mix.
• Put the sugar, syrup and butter in a small pan and heat gently, stirring with a wooden spoon until melted, then simmer for 2 minutes until slightly thicker and syrupy.
• Quickly stir the syrup into the dry mix, stirring until it all starts to bind and there are no dry patches.
• Quickly tip into a 20cm square tin and press down with the back of a spoon to even out the surface. Leave to cool and set - about 2 hours. Cut the mixture into 6 one way and 3 the other to make 18 bars. Store in a tin, or wrapped tightly in foil for up to a week.

SUNSHINE FRUIT SALAD

Steps:

• In a salad bowl, combine oranges and sugar. Let stand for 10 minutes. Add apples, kiwi, grapes, pineapple and yogurt; toss gently. Cover and refrigerate for 30 minutes. Add the banana just before serving.

SUNSHINE SMOOTHIE

Steps:

• Put the ingredients in a blender and whizz until smooth. Drink straight away or pour into a bottle to drink on the go. Will keep in the fridge for a day.

SUNSHINE FRUIT SALAD

Steps:

• Drain all canned fruits, reserving 1-1/2 cups of pineapple juice.
• Mix all canned fruits in large bowl.
• Mix reserved pineapple juice with pudding mix in medium saucepan.
• Cook over medium heat until boiling, stirring constantly.
• Let cool, pour over fruit and mix.
• Refrigerate overnight.
• Slice bananas and add just before serving.

SUNSHINE FRUIT CAKE

Steps:

• In a saucepan combine the dried fruit and the two juices. Bring to the boil then reduce heat and simmer, uncovered, for 2 minutes. Remove from heat, cover and cool overnight.
• Next day: Grease a 20cm ring pan, paying particular attention to the centre area. Pre-heat oven to 180 deg Celsius.
• Sift together all dry ingredients (flour, milk powder, cocoa & mixed spice).
• Combine fruit mix, apple, pumpkin & carrot in a large bowl then stir in the egg whites.
• Stir in the dry ingredients.
• Spread the mixture into the prepared tin. Bake for 1.25 hours checking the cake after about 1 hour. (The cake may require a cover of some aluminium foil during the last stages, to stop the top from getting too brown.) Remove cake from oven, remove foil if used, and cool for 5 minutes. Carefully turn on to wire rack to cool.