Ingredients

4 tablespoons fresh squeezed orange juice

1 teaspoon finely grated ginger

4 tablespoons olive oil

1 teaspoon honey

sea salt

freshly ground black pepper

2 cups cooked couscous at room temperature

2 Chilean nectarines, pits removed and thinly sliced

16 fresh mint leaves

1/4 cup salted, roasted pistachios

Preparation

In a small bowl, whisk together the dressing: orange juice, ginger, olive oil, and honey.

Season with sea salt and freshly ground black pepper to taste. Set aside.

Divide couscous onto two large plates. Scatter nectarine slices, mint leaves and pistachios over the couscous. Drizzle on the dressing and season with additional salt and pepper to your liking.

Serves 2


Ingredients

YIELD: 8 servings (3/4 cup each)

3/4 cup wild rice

1/2 cup quinoa

2 cups fresh Chilean cherries, pitted and cut in half

2 celery stalks, diced

3/4 cup smoked Gouda cheese

1/2 cup chopped, toasted pecans

 

VINAIGRETTE

1/4 cup extra virgin olive oil

1/4 cup fruity vinegar (raspberry, strawberry or other)

1 teaspoon Dijon mustard

3/4teaspoon salt

1/4 teaspoon freshly ground pepper

Preparation

Preheat oven to 350°F. In a large saucepan, bring six cups of water to a boil. Add wild rice and cook for 30 minutes on medium heat. Add quinoa and cook until both rice and quinoa are tender, approximately 15 minutes more. Drain excess water and rinse with cold water. Drain well; set aside.

Spread whole pecans on a baking sheet and bake at 350°F for approximately 8 minutes (or until fragrant), stirring once. Let pecans cool and chop.If using sliced pecans, toast in a small, dry skillet over medium-low heat. Stir constantly until lightly browned (approximately 3 minutes). Let pecans cool.

Combine oil, vinegar, Dijon mustard, salt, and pepper in a large bowl and whisk until well blended. Add the rice and quinoa to a serving bowl and mix. Add cherries, celery, Gouda, and chopped pecans, and toss gently. Salad is best served at room temperature, but cold is fine.

 

Recipe from the Chilean Fresh Fruit Association


Ingredients

Makes 6 servings (about ¾ cup each)

1 cup farro, rinsed

2 cups water

1/2 teaspoon salt, divided

1/4 cup white balsamic vinegar

3 tablespoons extra-virgin olive oil

1/4 teaspoon freshly ground pepper

2 cups fresh Chilean cherries, pitted and halved

1/2 cup crumbled feta cheese

1/4 cup slivered almonds, toasted

3 tablespoons finely diced red onion

2 tablespoons chopped fresh mint

Preparation

To make the farro: Combine farro, water and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over high heat. Reduce heat to maintain a gentle simmer, cover and cook until the farro is tender, 20 to 30 minutes. Drain any remaining liquid and fluff with a fork. Spread the farro out on a large rimmed baking sheet to cool for 10 minutes.

Meanwhile, whisk vinegar, oil, pepper and the remaining 1/4 teaspoon salt in a large bowl. Add cherries, feta, almonds, onion, mint and the farro. Gently stir to combine.

Substitute 2 cups cooked barley, brown rice or quinoa for the farro if desired.


Ingredients

1/4 cup butter

1 large onion, chopped

1 clove garlic, minced

6 1/2 cup chicken broth

2 cups wild rice

2 cups long grain rice

3 cup fresh red and green grapes, halved

1/2 cup chopped fresh parsley

1 1/2 cups toasted pecans, roughly chopped

Preparation

In a large saucepan, melt butter. Sauté onions and garlic. Add chicken broth. Bring to a boil. Add wild rice. Reduce heat to a simmer. Cover and cook 30 minutes. Mix in long grain rice; cover and simmer another 30 to 40 minutes. Until rice is tender and liquid is absorbed. Remove from heat, stir in grapes, parsley and pecans. Season with salt and pepper. Serve stuffing warm as a side dish or stuff in a Turkey.

SERVES 12

NUTRIENTS PER SERVING

285 calories, 15 gms fat, 135 calories from fat, 3 gms saturated fat, 12 mg cholesterol, 451 mg sodium, 3 gms dietary fiber, 9 gms protein

Recipe from the Chilean Fresh Fruit Association


Ingredients

Quinoa 2-1/2 cups red and white quinoa, rinsed 2-1/2 cups freshly squeezed Chilean mandarin orange juice 2-1/2 cups vegetable broth 1 pinch kosher salt Lemon Shallot Vinaigrette

3 tbsp freshly squeezed Chilean lemon juice zest from 1 lemon, grated 1 tbsp honey 2 tbsp extra virgin olive oil 1-1/2 tbsp shallot, minced Kosher salt and freshly ground black pepper, to taste

Salad Components and Garnish 8 to 10 medium Chilean mandarin oranges, segmented 10 oz fresh Chilean blueberries 1 tbsp extra virgin olive oil 1-1 /2 tbsp fresh tarragon, chopped 1-1/2 tbsp fresh mint, chiffonade

Kosher salt and freshly ground pepper, to taste Mint leaves, for garnish

Preparation

Quinoa

1. Combine quinoa, orange juice, vegetable broth and salt in a saucepan. Bring to a simmer over medium heat, reduce to low and cook covered 20 minutes or until most of the liquid has been absorbed. Remove from heat and allow to rest 5 to 10 minutes, covered. 1. 2. Fluff with a fork and spread in an even layer on a sheet pan. Cover and refrigerate until cooled completely.

Lemon Shallot Vinaigrette

1. Combine lemon juice, lemon zest and honey in a bowl. 2. Whisk in olive oil and add the shallot. 3. Season to taste with salt and pepper; refrigerate for at least 2 hours.

Salad Components

1. Segment the mandarin oranges and toss with blueberries and olive oil. 2. Gently toss fruit with the quinoa, tarragon and mint. 3. Add vinaigrette and combine thoroughly. Season to taste with salt and pepper. 4. Garnish with mint leaves


Ingredients

The grapes add a nice sweetness contrast with the acidity of the dressing.

Agave syrup/nectar

28 Chilean seedless grapes

2 ounces diced cucumber (1/4 inch)

16 cornbread croutons (3/4 inch), toasted

2 ounces grape tomatoes, halved

8 ounces mixed baby greens

Balsamic vinaigrette

Preparation

Toss the grapes lightly in the agave nectar/syrup and roast in a HOT oven (450°F) until the skins just start to blister. Let cool.

Toss the greens lightly in balsamic vinaigrette and place them in a serving bowl. Top with the grapes, cucumber, tomatoes, and some more vinaigrette. Toss and add the croutons.

Serves 4


Ingredients

2 cups Chilean grapes, halved

1 cup uncooked farro perlato

3 cups water 1 small, or ½ large, red onion, sliced

¼ cup white wine vinegar

1 teaspoon pomegranate molasses

1 tablespoon Dijon mustard

⅓ cup + 4 tablespoons extra virgin olive oil

1 tablespoon fresh rosemary, finely chopped

½ cup parmigiano cheese, grated

2 cups salad greens* Salt and pepper to taste

Preparation

Prepare farro as directed on package, toss with salt and pepper and cool. While the farro is cooking, toss 1 cup of the halved grapes with 2 tablespoonsolive oil, salt and pepper. (reserve remaining 1 cup of grapes for later) Place inbaking dish and roast, in a 350F oven, for approximately 20 minutes, or untiltheir juice has been extracted and grapes are soft. Remove from oven and allowto sit at room temperature.

Heat 2 tablespoons of olive oil in a sauté pan. Add onions and sauté overmedium heat until soft and slightly browned. Add salt and pepper to taste. Setaside to cool.

Mix vinaigrette: In a bowl, whisk together vinegar, pomegranate molasses,mustard and juice from roasted grapes. Whisk in olive oil in a thin stream untilemulsified. Whisk in salt and pepper to taste as well as chopped rosemary.

Toss salad: Place sautéed onions and roasted grapes into bowl with farro. Addhalf of the vinaigrette and the parmigiano cheese. Toss to coat evenly. Add in 1cup uncooked, reserved, grapes. Toss in greens. Add additional vinaigrette, asneeded.** Taste and add salt and pepper to needed. Serve immediately. *If using hearty greens such as kale or cabbage, you can toss the salad while the other ingredients are still warm. Hearty greens are also recommend if you are making this salad in advance or if it will be sitting out for a while.

** Farro tends to soak up the dressing, you will need more vinaigrette than with other salads. To save time, could also use a prepared vinaigrette Serves: 4


Ingredients

2 cups diced cooked chicken

1 cup red or green seedless Chilean grapes, halved

1/2 cup thinly sliced celery

1/2 cup walnut halves, toasted and coarsely chopped

2 Tbsp. thinly sliced scallion (green onion)

2 medium oranges, peeled, sectioned; reserve juice for dressing

1/2 cup low-fat Greek yogurt

3/4 tsp. dried tarragon crushed

1/4 tsp. salt

6 lettuce leaf cups

Preparation

In medium bowl, combine chicken, grapes, celery, walnuts, scallions and oranges. In small bowl, combine yogurt, orange juice, tarragon and salt. Add yogurt mixture to chicken; toss to combine. Divide salad equally among lettuce cups.

SERVES 6

NUTRIENTS PER SERVING

209 calories, 81 calories from fat, 9 gms fat, 2 gms saturated fat, 42 mg cholesterol, 148 mg sodium, 1 gm dietary fiber, 18 gms protein


Ingredients

1 cup fresh blueberries

1 cup fresh orange juice

8 oz. fresh cranberries

1 Tbsp. orange zest

3/4 cup sugar

1 tsp. vanilla

Preparation

Combine all ingredients in a medium saucepan over medium heat. Cook until the sugar dissolves and the berries soften, about 15 minutes. Remove from heat, cover and chill. Best made in advance to let flavors blend.

Serving suggestions: Include as a side dish on traditional holiday dinner plates. Pour over turkey, pork or ham. Add to a turkey and cream cheese sandwich to freshen up leftovers. Top vanilla ice cream, sorbet, or frozen yogurt.

SERVES 12 (1/4-cup servings)

NUTRIENTS PER SERVING

76 calories, 0 fat, 0 saturated fat, 0 cholesterol, 0 sodium, 0 dietary fiber, 0 protein




Ingredients

4 ripe, but firm, Chilean peaches or nectarines

6 ounces fresh mozzarella or bocconcini

Pinch of flaky sea salt

¼ cup fresh basil leaves

2 teaspoons balsamic vinegar

1 tablespoon extra virgin olive oil

Preparation

Slice peaches/nectarines into wedges and arrange them loosely on a serving plate. Slice mozzarella into wedges and nestle them among the fruit slices, or if using bocconcini you can leave the little rounds intact and add them to the fruit. Scatter basil over the salad. Top with sea salt flakes and drizzled balsamic vinegar and olive oil.

 

Serve immediately.

Serves 4-6


Ingredients

2 cups chopped mixed Chilean stone fruit such as peaches, nectarines, plums, pluots, and/or apricots

2 tablespoons finely chopped red onion

2 tablespoons fresh lime juice

3 tablespoons fresh orange juice

1/2 cup chopped cilantro

pinch of sea salt to taste (use chip to taste – has a lot of salt)

optional: 1-2 jalapeno/s finely chopped

 

Preparation

Combine all ingredients in a medium mixing bowl. Adjust seasoning as desired, adding a bit more salt, lime juice or jalapeno to your liking. If you’re serving the salsa with chips, dip one in to taste for seasoning. (For example: If your chips are super salty, your salsa will need less salt).

Try serving the salsa on fish tacos or with grilled chicken breasts for a real treat!


Ingredients

Makes 4 servings

2 cups (1/2 pound) fresh Chilean cherries, pitted and halved or quartered

¼ cup lightly packed mint leaves, cut into thin strips (chiffonade)

1 tablespoon fresh orange juice

8 slices baguette, toasted

4 ounces fresh goat cheese

Preparation

In a medium bowl, toss together cherries, mint and orange juice. Spread toasted bread slices with goat cheese and top with cherry mixture.

Recipe from the Chilean Fresh Fruit Association


Ingredients

Makes 1-1/2 cups

4 cups fresh Chilean cherries, pitted and halved

1/2 cup orange juice

1 tablespoon chopped fresh thyme or 1/2 teaspoon dried

1/2 teaspoon smoked paprika

1/4 teaspoon salt

Preparation

Preheat oven to 450 degrees F. Combine cherries, orange juice, thyme, paprika and salt in a 9x13-inch baking pan. Roast, stirring 3 or 4 times, until the cherries are starting to break down and the liquid has thickened, 35 to 45 minutes. Cool and store tightly covered in the refrigerator up to one week.

Serve as a condiment on a cheese tray, with grilled pork or roasted chicken or inside a toasted cheese sandwich with provolone or cheddar cheese.

Recipe from the Chilean Fresh Fruit Association


Chilean Green Grape Salsa

Ingredients

2 cups seedless green grapes, washed and stemmed

3 scallions, finely chopped, including several inches of green

2 Tbsp canned chopped green chiles

1/2 jalapeño chile, seeded and finely chopped

2 Tbsp rice wine vinegar

1 Tbsp lime juice

2tsp finely chopped fresh mint

Pinch of salt

Preparation

Pulse grapes in a food processor until coarsely chopped and remove to a bowl. Stir in scallions, green chiles, jalapeño, vinegar, lime juice, mint, and salt.

Serves: 1-1/2 cups


Ingredients

1-1/2 cups quartered fresh Chilean red seedless grapes

1 small mild red chile pepper (jalapeno)

1 tablespoon fresh lime juice

1 tablespoon honey

Pomegranate seeds (optional)

4 ounces wedge Brie cheese

6 6-inch flour tortillas

Preparation

Preheat oven to 350°F.

Combine quartered grapes, chile pepper, lime juice, honey and pomegranate seeds (if using). Stir well. Keep chilled. Upon standing the salsa generates a delicious grape “juice”.

Cut tortillas into triangles. Place on a baking sheet and bake for 8-10 minutes, until brown and crispy. Bake Brie until soft and melted about 5-8 minutes. Serve the grape salsa from a bowl or spoon it over the top of the warm brie. Created by Jill Melton MS, RD, www.jillcookshere.com

for Chilean Fresh Fruit Association

Chilean grapes are available in North America from December through May.


Ingredients

Sandwich Melt

12 slices Applewood smoked bacon, cooked crisp and chopped

1/2 stick butter, unsalted, soft

8 slices sourdough bread

3/4 pound Brie, sliced

½ pound Chilean grapes, cut in half

1 ounce arugula

To taste, salt and freshly ground pepper 1. Spread butter on one sides of each of the sliced bread. 2. Layer the un-buttered sides of 4 of the bread slices with equal amounts of Brie, chopped bacon, grapes and arugula. 3. Top with remaining bread slices, buttered sides up. 4. Cook sandwiches on a griddle until Brie has melted and the bread is golden brown on each side. 5. Slice in half and serve with the Chilean Fruit Medley Gazpacho.

Sandwich Melt 12 slices Applewood smoked bacon, cooked crisp and chopped 1/2 stick butter, unsalted, soft 8 slices sourdough bread 3/4 pound Brie, sliced ½ pound Chilean grapes, cut in half 1 ounce arugula To taste, salt and freshly ground pepper 1. Spread butter on one sides of each of the sliced bread. 2. Layer the un-buttered sides of 4 of the bread slices with equal amounts of Brie, chopped bacon, grapes and arugula. 3. Top with remaining bread slices, buttered sides up. 4. Cook sandwiches on a griddle until Brie has melted and the bread is golden brown on each side. 5. Slice in half and serve with the Chilean Fruit Medley Gazpacho. Chilean Fruit Medley Gazpacho 5 Chilean kiwifruit, peeled 1 teaspoon lemon juice ½ cup cantaloupe, peeled and chopped ½ cup Chilean Mandarin orange segments, seeded ½ cup juice from Chilean Mandarin Oranges 1 pound strawberries 2 tablespoons Agave Nectar 1 ¼ cups water

Preparation

1. Using a blender, combine kiwifruit and lemon juice and puree until chunky. Transfer to a container and set aside.

2. Rinse the blender and combine the cantaloupe, orange segments and orange juice and puree until smooth. Transfer to a container and set aside.

3. Rinse the blender and combine the strawberries, Agave Nectar and water and puree until smooth. Transfer to a container and set aside.

4. Layer the pureed fruit mixture in clear glass or bowl. Start with the kiwi chunks and then the Mandarin Cantaloupe puree and top strawberry puree.


Ingredients

4 Chorizo sausages cut into 1-½ inch pieces 1/4 pound fresh Chilean red seedless grapes 1/4 pound fresh Chilean green seedless grapes 1/2 teaspoon oregano 1/2 teaspoon thyme 1/2 cup dry red wine (Shiraz, Malbec or Merlot) 4 tablespoons butter2 tablespoons parsley, chopped

Preparation

In a non-stick skillet over medium high heat add chorizo, allowing some of the oils to come out. If needed, add a tablespoon of olive oil. Add grapes, oregano, and thyme.

Continue to brown the sausage and wilt the grapes to allow their natural juices to seep out. Grapes will start to pop, so monitor as the cook. All this should take about ten minutes.

Remove chorizo and grapes from the pan and put on a serving dish. Add wine to the pan and scrape down the bottom of the pan to release the drippings and flavoring. On low heat, reduce the wine slightly, then add the butter, one tablespoon at a time. Whisk the sauce until it reaches a rich glaze. Pour over sausage and top with parsley.

Use as a side dish, as a filling for pita, or roll into tortillas for a party snack. Created by Kelly Springer MS, RD, CDN, www.kellyschoice.org for Chilean Fresh Fruit Association Chilean grapes are available in North America from December through May.


Ingredients

1 whole Chilean nectarine, pit removed

¼ cup fresh raspberries

½ heaping cup Greek yogurt

1 teaspoon ground flaxseed

½ cup coconut water

optional: honey for sweetness, as needed

Preparation

Blend all ingredients, taste for sweetness and add honey to your liking. Serve immediately.

Makes 1 large or 2 small smoothies




Ingredients

1/2 ounce simple syrup

2 ounces Riesling

3/4 ounce fresh lemon juice

1 1/2 ounces pisco, preferably Quebranta ice

8 seedless grapes

Preparation

In a cocktail shaker, gently muddle the grapes until they burst. Add the remaining ingredients and enough ice to fill a rocks glass and shake well for 20 seconds. Pour the contents of the shaker into the rocks glass.


Ingredients

3 Grapes

1/2 oz. Simple Syrup

1 1/2 oz. Pisco

1 oz. Egg Whites

1 Dash of Bitters

Preparation

Muddle 3 grapes with the simple syrup. In a separate shaker, dry shake egg white. Add ice to the muddled grapes. Pour already shaken egg whites over.

Shake well, strain over ice and add 1 dash of bitters


Ingredients

Makes 6 servings

2¼ cups fresh clementine juice

4½ ounces fresh lime juice

6 ounces simple syrup

1 ½ cups club soda

Preparation

Combine the clementine juice, lime juice and simple syrup in a large shaker with ice. Shake vigorously and strain into 6 ice filled glass. Top each glass with 2 ounces club soda and stir. Garnish with a slice of clementine in the glass.


blueberry green tea smoothie

Ingredients

BLUEBERRY GREEN TEA FUSION

Bring 2 cups water to boil

Add 1 cup fresh Chilean blueberries

Boil 5 minutes. Strain. Add 2 green tea bags and steep 3-5 minutes. Drink hot or pour over ice and add honey or agave to sweeten.

BLUEBERRY GREEN TEA FUSION SMOOTHIE

1 banana

1 cup plain yogurt

3/4 cup fresh Chilean blueberrie

Zest of orange

4 ice cubes

1 cup blueberry green tea fusion (recipe above)

Preparation

Blend well and top with mint sprig. NUTRIENTS PER SERVING

Blueberry Green Tea - 8 servings each: 11 calories and 0.5 gms dietary fiber

Smoothie - 4 servings each: 80 calories, 2 gms dietary fiber, 42 mg sodium, 4 gms protein

Recipe from the Chilean Fresh Fruit Association



Ingredients

2 tablespoons turbinado/raw sugar

1/8 teaspoon ground cinnamon

1 large egg yolk, whisked

1 tablespoons water

Pre-made pie dough, rolled into eight 6-inch rounds, 1/8 inch thick

2 ripe but firm Chilean peaches

2 ripe but firm Chilean nectarines

2 ripe but firm Chilean plums

2 ripe, but firm Chilean pluots

2 tablespoons melted butter

Preparation

Preheat oven to 375.

In a small bowl, mix together sugar and cinnamon. In another bowl, whisk egg yolks with 2 tablespoons water. Set both bowls aside as you assemble your galettes.

Lay eight rounds of prepared pie dough onto two large baking sheets lined with parchment paper.

Thinly slice fruit, leaving the peels on. Arrange fruit in a circular pattern, layering slices in the center of each round of dough. Leave 1.5 inches of naked dough around the edges. Fold the edges of dough up around the fruit.

Brush crust with egg wash and drizzle melted butter onto the fruit. Then sprinkle galettes with cinnamon sugar.

Bake galettes for 35 minutes or until the fruit is juicy and the crust is golden.

 

Makes eight small galettes.


Ingredients

1 cup water

1/3 cup honey (with additional honey, to taste)

2 teaspoons pealed and chopped fresh ginger

5 cups ripe, yet firm Chilean stone fruit wedges: peaches, nectarines, plums, and/or pluots (with skins intact)

Preparation

Combine water, honey and ginger in a medium saucepan over medium high heat. Bring to a simmer. Add fruit wedges, toss to coat, cover pan. Allow stone fruit to gently simmer (stirring occasionally) for about 5 minutes, or until the fruit is tender but still retains its shape.

Taste for sweetness and stir in additional honey, if you desire.

Transfer compote to a lidded container, let it cool to room temperature, then refrigerate.

Serve compote with granola and yogurt for a delightful breakfast or over vanilla ice cream for a luscious dessert.

Makes 4 cups ~ Compote is best eaten within a week.


Ingredients

3 cups fresh Chilean red seedless grapes

2 teaspoons olive oil

1/8 teaspoon salt

2 cups 2% plain Greek yogurt

2 tablespoons honey

2 teaspoons orange zest

1-1/2 cups granola of choice

Preparation

Preheat oven to 425°F. Toss grapes with oil and salt and arrange in a single layer on a baking sheet. Roast until the grapes have begun to burst, about 10-15 minutes. Stir together yogurt, honey and orange zest. Divide yogurt among serving bowls and top with granola and roasted grapes.

Created by Matthew Kadey MSc., RD, www.mattkadey.com for Chilean Fresh Fruit Association

Chilean grapes are available in North America from December through May.


Ingredients

1 cup granola

3 5oz. low-fat orange yogurt cartons

4 cups fresh blueberries

Preparation

Divide and layer ingredients into four glasses, starting with granola, blueberries then yogurt. Repeat. Garnish with fresh orange zest. Great for breakfast or an afternoon snack.

SERVES 4 (2 cup servings)

NUTRIENTS PER SERVING

302 calories, 36 calories from fat, 4 gms fat, 3 gms saturated fat, 9 mg cholesterol, 61 mg sodium, 5 gms dietary fiber, 6 gms protein Recipe from the Chilean Fresh Fruit Association


Ingredients

3 1/2 cups water

Pinch of sea salt

2 cups rolled oats

1/3 cup whole milk (unsweetened almond milk would also be delicious here)

1 cup fresh Chilean blueberries

1/2 cup toasted pecans

Maple syrup

Heavy cream

Preparation

Place water and salt in a medium saucepan over high heat. When the water is boiling, stir in oats. Let the liquid return to a boil, then reduce flame to allow oats to cook at a hearty simmer for 10 minutes uncovered, stirring regularly. After 10 minutes of cooking, add milk to the nearly cooked oats. Stir, then allow the oatmeal to cook another 2 minutes. Finally, turn off the flame and let the oatmeal rest for 2 minutes before serving. Scoop creamy oatmeal into 4 bowls, top with fresh Chilean blueberries, pecans, and drizzle on maple syrup and heavy cream to your liking. Serves 3-4


Ingredients

2 cups biscuit mix

1/4 cup sugar, plus more for sprinkling

1/2 cup milk

1 cup fresh Chilean blueberries

1 stick of butter

Cream for brushing on top before baking

Preparation

Preheat oven to 375°F. Lightly grease a large baking sheet. In a medium-sized bowl, combine biscuit mix and sugar. Add butter chunks and mix in with fingers or a fork until small pieces are formed. With a wooden spoon, stir in milk until mixture forms a ball. On a lightly floured board, flatten dough. Pat or roll out dough to make a 14 X 7-inch rectangle. Scatter 1-1/2 cups of blueberries over half of the dough (in a 7-inch square). Fold over remaining half of the dough, adding remaining blueberries to the top. Gently press to a uniform thickness. Cut dough in 4 squares (3-½ inches each). Cut each square diagonally in one direction to make 8 scones, or cut diagonally again to make 16 mini-scones. Arrange scones on a prepared baking sheet, brush with cream and sprinkle with sugar. Bake in upper third of oven until browned on top, 8 to 10 minutes. Serve warm.

Recipe courtesy of U.S. Highbush Blueberry Council

Chilean blueberries are available in North America from November/December through March/April.

YIELD: 8 scones (or 16 mini-scones)


Ingredients

5 ounces cream cheese, softened 5 tablespoons packed brown sugar ¼ teaspoon vanilla extract 10 thick slices sourdough bread 7 ½ ounces fresh Chilean blueberries 7 ½ fluid ounces eggs 1 ¾ cup whole milk 2 teaspoons vanilla extract 1 teaspoon cinnamon ¼ teaspoon salt 1 teaspoon vegetable oil 1 teaspoon butter

Preparation

In a bowl, stir together the cream cheese, sugar, and vanilla. Spread 1 tablespoon of the mixture onto each bread slice. Top half of the bread slices with blueberries; cover with the remaining bread. In a bowl, beat the eggs until frothy. Whisk in the milk, vanilla, cinnamon, and salt. Transfer to a shallow pan. Soak one or two sandwiches on both sides. In a skillet, heat the butter and oil over medium heat. Add the soaked sandwiches to the pan without crowding and fry, turning once, until golden brown, about 5 minutes. Repeat with the remaining sandwiches. Cut the sandwich diagonally and plate both halves. Serve with confectioners’ sugar or syrup.

Serves 4 to 6


Ingredients

2 1/2 cups unsweetened almond milk 1/2  cup chia seeds 3 tablespoons maple syrup 1 teaspoon pure vanilla extract Pinch sea salt Fresh Chilean blueberries

Preparation

In a 1-quart mason jar, combine almond milk, chia seeds, maple syrup, vanilla extract and sea salt. Whisk all ingredients thoroughly, making sure that every little chia seed at the bottom of the jar becomes well integrated. Cover and refrigerate. After 30 minutes, give the jar a few good shakes to stir the ingredients. Repeat after another 30 minutes, then let the chia pudding continue to thicken in the fridge for 3 hours or overnight. Note: if your pudding ends up being a little thick for your liking, feel free to add a little more almond milk until you have the silky consistency you’re looking for. In the morning, scoop chia pudding into individual jars, top with fresh Chilean blueberries and enjoy!

Serves 4


Ingredients

Makes one 9-by-5-inch loaf 1 1/2 cups all-purpose flour 1 cup sugar 1 teaspoon baking soda 1/2 teaspoon salt 3 ripe well-mashed bananas 1/2 cup vegetable oil 1/4 cup milk 1/4 cup honey 2 eggs, lightly whisked together 1 tablespoon poppy seeds 1 pint (6 ounces) fresh Chilean blueberries Butter and flour a 9-by-5-inch loaf pan. Preheat the oven to 350°F.

Preparation

In a bowl, mix the flour, sugar, baking soda, and salt together. In a separate bowl, mix together the bananas, oil, milk, honey, eggs, and poppy seeds. Combine both bowls together, mixing until just combined. Gently fold in the blueberries. Pour the batter into the loaf pan and bake until a tester inserted in the center comes out clean, about 1 hour and 10 minutes. Let the bread cool in the pan, then remove from the pan and slice.

Recipe courtesy of: Chef Jon Clemens The Porch Restaurant and Bar, Sacramento, CA


Ingredients

Makes 1-1/2 cups

4 cups fresh Chilean cherries, pitted and halved

1/2 cup orange juice

1 tablespoon chopped fresh thyme or 1/2 teaspoon dried

1/2 teaspoon smoked paprika

1/4 teaspoon salt

Preparation

Preheat oven to 450 degrees F. Combine cherries, orange juice, thyme, paprika and salt in a 9x13-inch baking pan. Roast, stirring 3 or 4 times, until the cherries are starting to break down and the liquid has thickened, 35 to 45 minutes. Cool and store tightly covered in the refrigerator up to one week.

Serve as a condiment on a cheese tray, with grilled pork or roasted chicken or inside a toasted cheese sandwich with provolone or cheddar cheese.

Recipe from the Chilean Fresh Fruit Association


Ingredients

12 slices Applewood smoked bacon, cooked crisp and chopped

1/2 stick butter, unsalted, soft

8 slices sourdough bread

3/4 pound Brie, sliced

1/2 pound Chilean grapes, cut in half

1 ounce arugula

To taste, salt and freshly ground pepper

Preparation

1. Spread butter on one sides of each of the sliced bread. 2. Layer the un-buttered sides of 4 of the bread slices with equal amounts of Brie, chopped bacon, grapes and arugula.

3. Top with remaining bread slices, buttered sides up.

4. Cook sandwiches on a griddle until Brie has melted and the bread is golden brown on each side.

5. Slice in half and serve.


Ingredients

Blueberry Compote

½ cup fresh Chilean blueberries (divided in two)

1 tablespoon white sugar

1 tablespoon water

Combine 1/4 cup of the blueberries, the sugar, and water in heavy small saucepan. Simmer over medium heat until the berries burst, stirring often, about 5 minutes.

Fold in the remaining berries. Cook until the compote coats the back of a spoon, stirring often, about 8 minutes. Cover and keep warm.

Smoked Salmon

1 (12-inch) untreated cedar planks

1 tablespoon vegetable oil

1 tablespoon1 grainy mustard

1 ½ tablespoons brown sugar

1 tablespoon chopped green onions

1/2 teaspoon minced garlic

1 pound salmon fillet, skin removed

Preparation

Soak the cedar plank for at least 1 hour in warm water. Keep it soaked longer if time permits. In a shallow dish, stir together the oil, mustard, sugar, onions, and garlic. Place the salmon fillet in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to 1 hour. Preheat the grill to medium heat. Place the plank on the grate. The board is ready when it starts to smoke and crackle just a little. Place the salmon fillet onto the plank and discard the marinade. Cover, and grill for about 20 minutes. The fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill. Slice the salmon into 2-ounce portions. Serve each one with 1 tablespoon warm compote.

Serves 6 (2-ounce servings)





Ingredients

2 cups chopped mixed Chilean stone fruit such as peaches, nectarines, plums, pluots, and/or apricots

2 tablespoons finely chopped red onion

2 tablespoons fresh lime juice

3 tablespoons fresh orange juice

1/2 cup chopped cilantro

pinch of sea salt to taste (use chip to taste – has a lot of salt)

optional: 1-2 jalapeno/s finely chopped

 

Preparation

Combine all ingredients in a medium mixing bowl. Adjust seasoning as desired, adding a bit more salt, lime juice or jalapeno to your liking. If you’re serving the salsa with chips, dip one in to taste for seasoning. (For example: If your chips are super salty, your salsa will need less salt).

Try serving the salsa on fish tacos or with grilled chicken breasts for a real treat!


Ingredients

Makes 1-1/2 cups

4 cups fresh Chilean cherries, pitted and halved

1/2 cup orange juice

1 tablespoon chopped fresh thyme or 1/2 teaspoon dried

1/2 teaspoon smoked paprika

1/4 teaspoon salt

Preparation

Preheat oven to 450 degrees F. Combine cherries, orange juice, thyme, paprika and salt in a 9x13-inch baking pan. Roast, stirring 3 or 4 times, until the cherries are starting to break down and the liquid has thickened, 35 to 45 minutes. Cool and store tightly covered in the refrigerator up to one week.

Serve as a condiment on a cheese tray, with grilled pork or roasted chicken or inside a toasted cheese sandwich with provolone or cheddar cheese.

Recipe from the Chilean Fresh Fruit Association


Ingredients

12 slices Applewood smoked bacon, cooked crisp and chopped

1/2 stick butter, unsalted, soft

8 slices sourdough bread

3/4 pound Brie, sliced

1/2 pound Chilean grapes, cut in half

1 ounce arugula

To taste, salt and freshly ground pepper

Preparation

1. Spread butter on one sides of each of the sliced bread. 2. Layer the un-buttered sides of 4 of the bread slices with equal amounts of Brie, chopped bacon, grapes and arugula.

3. Top with remaining bread slices, buttered sides up.

4. Cook sandwiches on a griddle until Brie has melted and the bread is golden brown on each side.

5. Slice in half and serve.


Ingredients

8 Italian bread slices

8 ounces Gorgonzola, crumbled

1/2 cup blueberries

1 Gala apples, thinly sliced

8 ounces thinly sliced ham

1 cup arugula

2 Tbsp. red pepper jelly

2 Tbsp. olive oil

Preparation

Layer 4 bread slices evenly with Gorgonzola, blueberries, apples, ham, and arugula. Spread 1 1/2 tsp. pepper jelly on 1 side of each of the remaining 4 bread slices; place bread slices, jelly sides down, on top of arugula. Brush sandwiches with olive oil. Cook sandwiches, in batches, in a preheated panini press or grill pan 2 to 3 minutes or until golden brown.

Thinly sliced smoked turkey may be substituted.

SERVES 4

NUTRIENTS PER SERVING

450 calories, 19 gms fat, 171 calories from fat, 9 gms saturated fat, 57 mg cholesterol, 1,507 mg sodium, 24 gms protein, 4 gms dietary fiber




Ingredients

2 tablespoons turbinado/raw sugar

1/8 teaspoon ground cinnamon

1 large egg yolk, whisked

1 tablespoons water

Pre-made pie dough, rolled into eight 6-inch rounds, 1/8 inch thick

2 ripe but firm Chilean peaches

2 ripe but firm Chilean nectarines

2 ripe but firm Chilean plums

2 ripe, but firm Chilean pluots

2 tablespoons melted butter

Preparation

Preheat oven to 375.

In a small bowl, mix together sugar and cinnamon. In another bowl, whisk egg yolks with 2 tablespoons water. Set both bowls aside as you assemble your galettes.

Lay eight rounds of prepared pie dough onto two large baking sheets lined with parchment paper.

Thinly slice fruit, leaving the peels on. Arrange fruit in a circular pattern, layering slices in the center of each round of dough. Leave 1.5 inches of naked dough around the edges. Fold the edges of dough up around the fruit.

Brush crust with egg wash and drizzle melted butter onto the fruit. Then sprinkle galettes with cinnamon sugar.

Bake galettes for 35 minutes or until the fruit is juicy and the crust is golden.

 

Makes eight small galettes.


Ingredients

1.5 pounds fresh ripe Chilean peaches or nectarines (approximately 3 large pieces of fruit)

zest and juice of one lemon

1/2 cup whole milk Greek yogurt

3-5 tablespoons light agave nectar

Preparation

Remove pits then coarsely chop peaches and/or nectarines (leaving the skins on) and place cut fruit in a food processor. Add lemon zest and juice, then puree the fruit for 2 minutes until it’s smooth yet speckled with little flecks of rosy skin. Add Greek yogurt and 3 tablespoons of agave nectar. Blend all ingredients and taste for sweetness - depending on the natural sweetness of the fruit - feel free to add additional agave nectar as desired.

Transfer yogurt-fruit mixture to an ice cream maker and freeze as per the manufacturer’s instructions. (Or if you don’t have an ice cream maker, you can pour your yogurt-fruit mixture into a freezer-safe dish, then transfer the dish to your freezer. Whisk the yogurt blend vigorously after 45 minutes of freezing to break up any ice particles. Keep whisking the mixture every 30 minutes for 2 to 3 hours, or until frozen.)

 

Store the frozen yogurt in a lidded container in your freezer.

Serving tip: let the frozen yogurt soften a bit at room temperature before eating.

Makes approximately 1 pint.


Ingredients

YIELD: 18 muffins

2-2/3 cups flour

1/2 cup cocoa powder

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

8 tablespoons unsalted butter, cubed and softened

1/2 cup white sugar

1/2 cup brown sugar

2 large eggs

2 teaspoons vanilla

1- 3/4 cups plain fat-free or plain Greek yogurt

1-1/4 cups fresh Chilean cherries, pitted and chopped

1-1/4 cups chocolate chips (about 6 ounces by weight)

Baking spray or paper liners

Preparation

Preheat oven to 375°F. Line muffin tin with paper liners or spray with nonstick baking spray. In a large bowl, mix flour, cocoa powder, baking powder, baking soda, and salt; set aside.

In the bowl of electric mixer with paddle attachment, cream butter and sugars on medium speed until fluffy, about 3 minutes. Add eggs one at a time and vanilla. Mix until well combined. Reduce speed to low; alternate flour mixture and yogurt until incorporated. Remove bowl from mixer, gently fold in cherries and chocolate by hand. Divide batter among muffin tins using a cookie scoop. Batter is very thick. Bake 15-20 minutes, rotating half way through. Test muffin by inserting skewer in the center. Skewer should come out clean. Let cool for 5 minutes before removing from pan.

Recipe from the Chilean Fresh Fruit Association


Ingredients

Makes 8 servings

1 tablespoon unsalted butter, softened

1 ¼ cups milk

6 tablespoons sugar

2 tablespoons kirsch

1 tablespoon vanilla extract

6 eggs

Kosher salt, to taste

¾ cup flour

3 cups fresh Chilean cherries, pitted or unpitted

Confectioners' sugar, for dusting

Preparation

Heat oven to 425 degrees F. Grease a 9-inch cast-iron skillet or baking dish with butter; set aside. Combine milk, sugar, kirsch, vanilla, eggs, and salt in a blender. Blend for a few seconds to mix ingredients, then add flour and blend until smooth, about 1 minute.

Pour batter into buttered skillet, then distribute cherries evenly over top. Bake until a skewer inserted into batter comes out clean and a golden brown crust has formed on top and bottom, about 30 minutes. Dust with confectioners' sugar before serving.


Ingredients

Makes about 8 pops for every 9-inch crust

5 to 6 cups (2-1/2 to 3 pounds) fresh Chilean cherries, pitted

1/2 cup water

2 tablespoons fresh lemon juice

2/3 cup granulated sugar

4 tablespoons cornstarch

1/4 teaspoon almond extract Pie dough (purchased or your favorite recipe) for one 9-inch pie crust, rolled and cut into desired shapes

Preparation

To make the filling: In a saucepan over medium heat, combine cherries, water, lemon juice, sugar and cornstarch. Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes. Stir in almond extract. Cool slightly before using.

To assemble pops, on baking sheets: Heat oven to 375 degrees F. On half of cut pie crust shapes, place lollipop sticks so one end lines up with the middle of each and press lightly. Add a spoonful of filling in the center, being careful not to add too much. Top with top halves of cut pie crust shapes, crimp the edges to seal and brush tops with egg white. Bake 12 to 15 minutes or until tops start to brown. Remove from oven, transfer carefully to wire racks and cool.

Note about filling: Use leftover filling for a small pie, as a topping for ice cream and cake or swirl into plain yogurt.



Ingredients

24 ounces dark chocolate (chopped) or melting wafers

1 1/4 cup fresh, firm Chilean blueberries

1 cup whole raw almonds

Preparation

Slowly melt chocolate in a double boiler, or in the microwave, stirring regularly. While the chocolate is melting, line a large baking sheet with parchment paper. Pour melted chocolate onto the parchment, in a layer approximately 1/4 - 1/2 inch thick. Wait 2 minutes for the chocolate to cool a smidge, then sprinkle almonds and Chilean blueberries onto the melted chocolate. Transfer the baking sheet to the fridge for 40 minutes, allowing the chocolate to firm completely. Break the chilled chocolate bark into rough pieces with your hands. Store in a lidded container at room temp and eat within two days.


Ingredients

3/4 cups fresh Chilean blueberries

1/4 cup tap water

1/8 cup granulated sugar

6 tablespoons butter, softened

3 cups confectioner’s sugar, sifted

2 tablespoons heavy cream

Approximately 6 drops red food coloring, if desired

Batch of 12 vanilla cupcakes, cooled to room temp

1/4 cup blueberries for garnish

Preparation

Place blueberries, water and granulated sugar in a small saucepan. Simmer for 6-8 minutes stirring regularly. As the blueberries warm and soften, smash them with the back of a spoon while they cook. After cooking, strain the blueberry sauce through a fine-mesh sieve, again using the back of a spoon to pulverize the sauce and push it through the strainer. Transfer strained blueberry sauce to a lidded container and cool in the refrigerator until thoroughly chilled. (You can make this sauce and store it in the fridge up for to two days before you make the frosting.) In a standing mixer with the paddle attachment, or in a large mixing bowl with a hand mixer, blend butter and confectioner’s sugar. Slowly drizzle in cream, then add 2 tablespoons of blueberry syrup. (Save any remaining syrup to use on your morning oatmeal). Finally add red food color one drop at a time until desired color is reached. Top cupcakes with blueberry frosting and add a few of fresh blueberries to each cupcake for the final touch!


Ingredients

4 ripe, but firm, Chilean peaches or nectarines

6 ounces fresh mozzarella or bocconcini

Pinch of flaky sea salt

¼ cup fresh basil leaves

2 teaspoons balsamic vinegar

1 tablespoon extra virgin olive oil

Preparation

Slice peaches/nectarines into wedges and arrange them loosely on a serving plate. Slice mozzarella into wedges and nestle them among the fruit slices, or if using bocconcini you can leave the little rounds intact and add them to the fruit. Scatter basil over the salad. Top with sea salt flakes and drizzled balsamic vinegar and olive oil.

 

Serve immediately.

Serves 4-6