fruit

It’s spring here where I live and everything is turning green. There are flowers everywhere and the weather is perfect. Friends are starting to invite us to picnics and I like to bring something yummy for these informal get-togethers. Usually ‘hand food’ is ideal, anything that can be easily eaten without silverware or even plates. And of course the kids like to grab goodies to munch on while they’re running about the yard. So today I am sharing a recipe I came upon ages ago, I don’t quite remember where. I tweaked it to my preferences and fell in love with it.

This simple technique of cooking juicy fruits and sugar until the moisture evaporates and the mixture is thick enough to solidify in a mold has been used in India for thousands of years. Phal ka halava is a delicacy you can make in large quantities. Under refrigeration, it keeps several days. Children love to eat fruit halva. You can also make fruit halava from ripe pears, mangos, and other juicy fruits.

Practically any type of apple will make a good apple chutney. Select firm, ripe ones and avoid those that are oversized and mealy.

The recipe may also be used for making chutneys from other fruits, such as peaches, plums, apricots, mangos, guavas, gooseberries and blackberries. Omit the asafetida if you like, and use the dried chilies according to taste.

This version of the famous English dessert has delighted customers at Gopal’s Restaurant in Melbourne for many years. Succulent stewed apples, folded with fresh blackberries, are baked with a buttery, crunchy topping and served with cream or hot custard.

This recipe is from Kurma Dasa's book "Great Vegetarian Dishes".

The pineapple is a magnificent fruit and tastes great when caramelized and served with Coconut Sherbet or ice cream. Make sure the pineapple is ripe and juicy.

Bright and colorful, this dish is surprisingly easy to make. The sweetened tartness of the cranberries deliciously offsets the other main dishes.

Beautiful and flavorful sweet potatoes spark interest in family and friends for any occasion.

Apricots give that rich, fruity flavour to any dish. It really makes a fresh difference to rice and can be eaten with any curry or vegetable dish. The saffron subtly compliments the apricot, adding lovely rich notes to the rice.

When I was a child, my parents always served this slightly sweet salad and we never tired of it, especially during the holidays. Cool and crunchy, this salad is usually a big favorite. It is a naturally sweet recipe that appeals to children and adults alike.

These delicious blueberry muffins are perfect for offering to Krishna in the evening with some milk or herbal tea.