RECIPES

A collection simple but delicious recipes with our fresh and exotic fruits.
Healthy and tasty!


Granadilla Passion Fruit Mojito


INGREDIENTS
 

• 2 passion fruits
• 1 granadilla
• 1 lime
• 2 tbsp. cane sugar
• 2 tbsp. cane sugar
• 4-6 fresh mint leaves
• 8 tbsp. crushed ice

 

PREPARATION
 

1. Cut the ends of the lime and quarter it.
2. Put 2 tbsp of cane sugar in to a cocktail glass and crush it with a mortar
3. Halve the two passion fruits, add the pulp in a blender and mix until the seeds are crushed. Strain the the liquid passion fruit through a sieve so that the crushed seeds are separated from the juice and pour it into the glass.
4. Fill the cocktail glass halfway with crushed ice.
5. Now halve the Granadilla and add the whole pulp.
6. Add a few fresh mint leaves and mix well with a long spoon.
7. Finally, fill up the glass with mineral water and some more crushed ice. Garnish with mint leaves and a half passion fruit.
Enjoy this yummy, tropical, non-alcoholic cocktail!

Greek yogurt with honey, walnuts & physalis
Ready To Eat Now


INGREDIENTS
 

• 150 ml Greek yogurt
• 2 tbsp walnuts
• Approx. 10 physalis
• 1 tbsp honey

 

PREPARATION
 

Roughly chop the walnuts and pour them into a glass.
Remove the physalis from the leaves, wash them and cut them in quarters and pour them into the glass on the top of the walnuts.
If desired, sweeten with honey and mix gently.
Add the Greek yogurt and enjoy.

Papaya-Coconut Panna Cotta
Ready To Eat Now


INGREDIENTS
 

• ½ fresh papaya
• 400 ml Coconut milk
• 3 gelatin sheets
• 2-4 tbsp. icing sugar (other options sugar or agave syrup)

 

PREPARATION
 

Cut the papaya in half and remove the seeds (which can be dried and used as a spice).
Trim the end of one half of the papaya so it can stand on its own.
Let the 3 sheets of gelatin soak in a bowl of cold water for 10 minutes.
Wring the gelatin sheets gently to remove excess water, than add them to a bowl with a bit of hot water, stir until dissolved.
Add first 2 tbsp of the coconut milk into the gelatin and stir.
Once disolved add the remaining coconut milk and the icing sugar and mix well.
Pour the coconut milk mixture into the half papaya and place it in the fridge for 2-4 hours until it set.
Peel the papaya and slice it into quarters.
Cut each quarter into 1-2 cm thik slices. Arrange them in a beautiful plate and enjoy!

Mozzarella salad with physalis
Ready To Eat Now


INGREDIENTS
 

• 6-8 cherry tomatoes
• 20 physalis
• 200 g buffalo mozzarella
• Fresh basil
• Olive oil
• Pepper
• Salt
 

PREPARATION
 

Remove the physalis from the leaves, wash them and cut them in half. Cut the washed cherry tomatoes in quarters.
Place both into a bowl. Tuck chunks of mozzarella into the tomato and physalis pieces.
Drizzle generously with extra-virgin olive oil. Let it rest for 5 to 10 minutes.
Add salt and pepper.
Tear basil leaves into small pieces with your fingertips and spread them on top.
Serve with baguette, warmed a little in the oven to the crispy stage.

Yogurt with passion fruits
Ready To Eat Now
INGREDIENTS
 

• 150ml yogurt
• 1-2 passion fruits
• 1-2 tsp coconut sugar (honey or brown sugar)
• ¼- ½ tsp turmeric (optional)
 

PREPARATION
 

Cut the passion fruits in half. Take one half and scoop out the flesh with a spoon into a glass.
Take one passion fruit and scoop out the flesh and seeds into a glass and mix with yogurt.
Keep the second half. It will be used for the topping at the end.
Add 1-2 teaspoons of coconut sugar. Optional honey, brown sugar or agave syrup.
Add 1/4 - 1/2 teaspoon of turmeric. It adds a little bit of spice .
Your passion fruit yogurt with an extra kick of flavour is ready to eat!
ENJOY