Ann Friedland 0000-00-00 00:00:00
Gray skies are going to clear up (at least metaphorically) when you serve up the sweetness of orange and yellow fruits. BACK IN 2007, School Nutrition launched a five-year series of vegetable profiles based on the Produce for Better Health Foundation’s (PBH) “5-a-Day The Color Way” campaign. After wrapping up the full exploration of different colored vegetables last year (“Got the Blues? Excellent!,” March 2011), we continue to dip into the produce palette as we move on to an appreciation of fruits, by color category. Our first dab: orange and yellow fruits, those delectable, sweet wonders that seem to be bursting with edible sunshine. The fruits in this bright color category are crammed full of powerful nutrients, too, which, depending upon the particular food, can range from beta-carotene and vitamin A to zeaxanthin, flavonoids, lycopene, potassium and vitamins B and C. Their health benefits have been cited as helping to lower LDL cholesterol and blood pressure levels; aid in building healthy bones and joints, as well as good eyesight; and helping to reduce the risk of prostate and other cancers, as well as heart disease. As you peruse the list that follows, don’t be alarmed when you fail to see bananas in between apricots and cantaloupes—they’re actually categorized in the “white and tan/brown fruits,” according to PBH, since the part of the fruit you actually eat is white. (This short list is available online at www.schoolnutrition.org/snamagazinebonuscontent.) Read on as we shine the light on some of nature’s brightest, most sparkling comestibles! APRICOTS An ancient fruit, apricots originally grew wild on the rocky slopes of northern China; actual cultivation of these little gems began there in earnest more than 3,000 years ago. They’re related to the rose, sharing a velvety feel and heavenly fragrance. As one of the first summer stone fruits to arrive on the market each year, U.S.-grown apricots herald the season’s bounty of delectable choices, gracing us with their presence from May only through early July. Of course, canned and dried versions are available year-round, as are imports. Apricots provide an excellent source of vitamin A and also contain vitamin C, iron, potassium, fiber, lycopene and other nutrients. Just three fresh apricots (or a half-cup of canned) flavorfully deliver 30% to 45% of the recommended daily value of beta-carotene. Aside from eating them unadorned in their fresh, canned or dried forms, students will enjoy apricots in traditional applications, such as fruit salads, parfaits, baked goods and as a topping for yogurt and hot or cold cereals. But they’re great in savory foods, as well. Chopped into rice, couscous or other grain-based dishes, they provide a sweet-tart counterbalance along with bright and welcome color. Try them in fresh salsas and sauces, too! CANTALOUPE One of the most popular of all the melons, cantaloupe (or muskmelon) is considered a super food chock full of beta-carotene. It’s an excellent source of vitamins A and C, a very good source of potassium, and it ranks as a good source of vitamin B6, dietary fiber, folate and niacin. Kin to squash and cucumber, cantaloupe grows on a vine with a ribless rind and netted skin. The origins of cantaloupe are a bit murky, but it’s thought to have first sprung up in southeast Asia or Africa in ancient times; the fruit is referenced in early Greek and Roman texts. While cantaloupes were brought to America in the colonial period, commercial growers here did not begin developing them as a crop until the late 1800s. There’s one conundrum that keeps some people from purchasing cantaloupes: How can you tell when they’re ripe? Many advocate tapping on the outer rind to listen for just the right “thunk” sound to determine ripeness, but the easiest way to choose a ready-to-eat cantaloupe is by smell. A good, juicy, ripe cantaloupe will emit a sweet fragrance. For food safety reasons, it is important to thoroughly wash the outside of cantaloupe and other melons before slicing into them. Cut up into bite-size chunks, cantaloupe brings sweetness and bright color to breakfast dishes or salad bars and is a nutritious and delicious topping for yogurt, cereal and parfaits. It’s also perfect as a smooth and tasty base for a cold fruit soup. CITRUS Ah, the fruits that help us get through the long, cold winter, bringing some fresh and sunny radiance to meals filled with maybe just a few too many stews, casseroles and other hearty dishes! Citrus varieties—actually, the ancestors of what we know as today’s citrus—are among the oldest fruits on the planet. The earliest incarnations are believed to have originated in southeast Asia several millennia ago, and they were possibly not even edible then, as they were first put to use in beauty potions, cleaning concoctions, embalming mixtures and other non-food applications. But once evolved into the sweet and juicy fruits that we’re accustomed to now, there was no stopping these sweet treats from spreading across the globe. Long championed for their vitamin C content (a single orange or half a grapefruit meet the recommended daily value of this important nutrient), citrus varieties also supply fiber, potassium, thiamin, folate and magnesium. Pectin, present in the pulp and pith of the fruit, is thought to help eliminate excess cholesterol from the body. Grapefruit: Yellow, usually called “white,” grapefruit often is considered too tart for student tastebuds. So, instead of serving it on its own, try mixing it into green and other savory salads, as its juiciness and tangy flavor will meld well with the non-sweet flavors and textures of vegetables. Lemons: Unbeatable as a way to instantly brighten and enliven flavors in both sweet and savory dishes, lemons are a valuable back-of-the-house tool, whether juiced, zested or sliced. Include wedged lemons on salad and potato bars for a natural, sodium-free, low-calorie way to boost flavor instead of butter, sour cream and heavy dressings. Oranges: An essential element of child nutrition programs, fresh oranges are so widely accepted among students that simply serving them whole or wedged is all that’s typically needed to get young customers to choose and consume them. But oranges can add a lot to other dishes, too, such as when they’re chopped and mixed into Asian rice or noodle bowls, squeezed over roasted root vegetables or skewered onto kabobs. Navels and Valencias are two of the most well-known orange varieties, but there are hundreds of others, with farmers and horticulturalists breeding new varieties and hybrids all the time. Tangerines, Mandarins and Tangelos: Super sweet and irresistible, these citrus types are truly child-friendly, with most varieties offering an easy-to-peel outer rind and few seeds. Fun names are hallmarks of these fruits, too, with such appealing monikers as Clementine, Satsuma, Pixie, Minneola and Fallglo. The difference between tangerines and mandarins is a matter of debate, as different growers and marketers use the classifications interchangeably. But tangelos are a cross between a grapefruit (or more precisely, a pomelo) and a tangerine. Specialty Varieties: From the tiny, bite-sized, entirely edible kumquat to the large and wacky-looking Buddha’s hand, with its yellow appendages that resemble human fingers, there are plenty more sources of yummy taste—not to mention amusement—in the world of citrus. Some varieties are mostly used for either zesting or ornamental and ceremonial purposes (aside from the Buddha’s hand, this includes the bumpy and oblong-shaped etrog, important during the Jewish holiday Sukkot; and the large, round pomelo, traditional at Chinese New Year celebrations because of its resemblance to the full moon). MANGOS Though not as widely consumed in the United States as some other fruits (but definitely on the rise), mangos hold the distinction of being the most popular fruit in the world, enjoyed abundantly in scores of cultures. Mangos are kin to cashews and pistachios; they can trace their beginnings to India, where they were first grown some 5,000 years ago. So well-loved are mangos in that region, that their shape was the inspiration for India’s classic paisley pattern! Explorers and traders dispersed mango seeds throughout Asia, the Middle East, East Africa and South America beginning in 300 or 400 A.D., and now they’re mainstays in diets all over the globe. In the United States, six major varieties of mangos are available: Tommy Atkins, Haden, Kent, Keitt, Ataulfo and Francis, and one or another style is available all year long. Each boasts its own particular flavor, and textures can range from creamy and smooth to juicy and rather fibrous. Ripeness in mangos is determined by a slight give when gently squeezed; the outer color is not a reliable indicator, as not all mangos turn reddish upon ripening. When it comes to providing daily values of important nutrients, a cup of mangos weighs in with 100% of the daily value of vitamin C, 35% of vitamin A and 12% of fiber. Besides cut up and enjoyed in fruit salads, salsas and smoothies, mangos are delicious alone with a squeeze of lime or a dash of chili powder or salt. Also consider tossing cubed mangos on waffles and pancakes or stuff slices into sandwiches, quesadillas and savory rollups. NECTARINES A generic variant of peaches, with smooth skins as opposed to fuzzy, nectarines (like peaches) originated in China more than 2,000 years ago. From there, they spread to Europe and, later, America. Today, more than 95% of the nectarines commercially produced in the United States are grown in California, where the harvest season runs from May to September. Sweet and aromatic like peaches, nectarines are actually a bit more delicate, as their smooth skins are more susceptible to bruising. In recipes, nectarines can be used interchangeably with peaches. The difference basically comes down to a preference for the smooth or the downy skin. Nutritionally, a medium nectarine offers 15% of the daily value of vitamin C and 4% of vitamin A, while providing a good source of dietary fiber at 2 grams per serving. PAPAYAS Christopher Columbus purportedly called papayas the “fruit of the angels,” so sweet and creamy (“like buttah!”) are these tropical delicacies. Spherical or pearshaped, they can grow as long as 20 inches, although the size most typically marketed in this country hovers around seven inches. Papayas are native to Central America, from where European explorers spread them to other regions boasting tropical growing climates, such as India, Africa and the Pacific islands. Hawaii is the major U.S. growing area, competing with Mexico and Puerto Rico as other large commercial producers. On the outside, ripe papayas generally have an orange-yellow skin and will yield to a light squeeze. The interior flesh sports a rich orange color that can reflect yellow or pink highlights. An abundance of round, black, glistening seeds occupy the inner cavity, and though edible, these are rather bitter, with a peppery bite. A few black spots on the outer skin are acceptable when selecting papayas, but you should avoid those with bruises or any that feel very soft to the touch. Lycopene-rich and full of other antioxidants and important nutrients, papayas are an excellent source of vitamins A and C, a very good source of folate and potassium and serve as a good source of dietary fiber and vitamins E and K. A number of papaya varieties exist, although the Hawaiian Solo cultivar is among the most commonly marketed in the United States. Seasonal peaks occur in early summer and early fall, but papayas are available in the marketplace year-round. Papayas add a tropical flourish to fruit and savory salads, but they also can be eaten halved and scooped out with a spoon, like melons and kiwi. Or use a papaya half as a natural bowl and pile it up with other diced, colorful fresh fruits, or a seafood or chicken salad mixture. Green papaya is a delicacy in many cultures, grated and used in the famous Thai green papaya salad (som tam); pickled; or cooked in stews and casseroles like a vegetable. PEACHES Native to ancient China, peaches are members of the rose family and more closely related to other stone fruit, such as apricots, plums and cherries. With their velvety skin, aromatic smell and sweet, juicy taste, they brighten our warm weather days throughout their May to September season. Peaches are generally grouped into three different classifications: clingstone, freestone or semi-freestone, meaning that the pits either cling to the fruit when cut in half, fall loose from the fruit or, in the case of semi-freestone, can be twisted out by hand when ripe. Clingstone peaches are the ones most commonly used in canned peach products. Many varieties of peaches exist, with such appealing names as Sunbrite, Spring Prince, Empress, Shepherd’s Beauty and Parade. Donut peaches, so named for their flattened shape, are gaining increased popularity in this country and, while often more expensive than their standard-shaped counterparts, can make a fun alternative for students at special events or promotions. Peaches are a good source of vitamin C and also contain vitamin A and dietary fiber. You certainly can’t beat a fresh peach (or slices of the canned variety) all on its own, but the fruit is so versatile, it adapts deliciously to innumerable menu applications. It’s classic in pies, cobblers and baked desserts; beautiful and different when halved then broiled or grilled; satisfying in smoothies; and refreshing atop yogurt, compotes, cereal and pancakes. PERSIMMONS Persimmons are the fruit of trees in the ebony wood family. Originating in China, where they were first cultivated centuries ago, they spread throughout Asia, then into Europe and finally North and South America. It wasn’t until the mid-1800s that persimmons were introduced to California, where they’re now grown on a wide commercial scale. Thousands of different cultivars of persimmons exist, but they are all divided into one of two categories: astringent and non-astringent fruits. The acorn- or heart-shaped, deep orange/reddish hachiya persimmon is perhaps the most well-known of the astringent types. It and other astringent persimmons contain tannins that make them uninviting (actually furry-tasting!) if consumed before they’re super soft and ripe. When these types of persimmons are ready to eat, they will be almost jelly-like inside, and can be enjoyed easily by lopping off the top and spooning the interior flesh out, like pudding. The best-known non-astringent persimmon is the fuyu, which resembles a slightly squashed tomato in shape, but is more yellow/orange in color. These persimmons are perfectly edible either firm or soft. When firm, fuyus and other non-astringent persimmons can be eaten by hand, like an apple, or similarly sliced into wedges. A fall fruit, persimmons are in season September through December, with their peak coming in November. They make great additions to fall fruit salads and green salads, and when ripe, provide a tasty base for muffins, breads, cookies, puddings and sauces. When choosing fresh persimmons, make sure the leafy stem is still attached. PINEAPPLE The second-most popular tropical fruit (after bananas), pineapple makes an exceptionally sweet and juicy way to take in vitamin C and manganese (an important trace mineral). It also ranks as a good source of thiamin (vitamin B1), vitamin B6, folate, copper and dietary fiber. And, fortunately, pineapple is available yearround fresh, frozen, dried or canned. Served fresh or canned, pineapple is great not only on its own and in fruit salads, but it also can heighten the appeal of seafood salads, salsas and side dishes. A single pineapple is not just one fruit, but, in fact, a composite of many flowers that have fused their individual fruitlets together in a central core. Each fruitlet is readily identified by its “eye,” or the rough, spiny indications on the outer rind. These edible members of the bromeliaceae family originated in South America. Area natives had spread them to the Caribbean islands by the time Spanish and Portuguese explorers discovered the fruits there and brought them back to the Old World, where attempts at cultivating them on European soil proved…well…fruitless. Realizing the need for tropical growing conditions, explorers carried the fruit to their colonies in Asia, Africa and the South Pacific, where pineapples continue to flourish today. Somewhat surprisingly, however, pineapples weren’t planted on a large scale in Hawaii until the late 1800s/early 1900s. In the upper echelons of early American colonial life, a pineapple was one of the most coveted status symbols, as the fruits were difficult to come by. So, if displayed and/or served at a dinner party, they showed off the host’s wealth and connections. Eventually, pineapples became recognized as a symbol of hospitality, rather than just status. YELLOW PEARS Another member of the rose family, pears are related to the apple and the quince. They are truly an ancient fruit, with some indication that they existed in the Stone Age, with first cultivation traced back to several thousand years ago in China. Pears boast a prominent place in classic literature, too, as Homer deemed them the “gift of the gods” in The Odyssey. The super-thin skins (covering a white, sweet, juicy and slightly grainy flesh) come in a variety of colors: green, red, yellow and brown. Thousands of varieties of pears exist, but of the yellow-skinned types, the most common include ■ the Bartlett, which ripens from a bright green to a mild yellow when ready to eat, and is considered the sweetest and juiciest of all varieties; ■ the Comice, which remains greenish yellow throughout ripening, but will yield to pressure at the stem end when ripe and offers sweet, buttery flavor and a smoother texture than some pears; and ■ the Forelle, which changes from green to bright yellow with some red specks when ripe, and comes in a compact, easy-to-eat size. Asian pears, which are cousins to the traditional pears most commonly found in the United States, look closer in shape to apples and even taste a bit more like apples, with a crisper flesh. They are usually round and firm to the touch when ripe. The most popular of the yellow-skinned varieties in this country are the Nijisseki (also known as the 20th Century) and the Hosui, a golden, russeted skinned, sweet-flavored pear. Pears are a very good source of dietary fiber and a good source of vitamins C and K. The skin of pears provides some of their fiber, so it’s best to leave that on when serving this fruit. Delicious and juicy just on their own, pears also enliven green salads with their buttery-with-a-touch-ofgraininess texture; they’re excellent combined with cheeses; and they make an elegant, healthful dessert when poached in a flavorful liquid. Pears are considered a hypo-allergenic fruit, as they are less likely to produce an adverse allergic response than some other fruits; thus, pears are often one of the first fruits introduced to infants. Roughly 65% of canned pears are of the Bartlett variety. Sunshine Sensations Now that you’re up to speed on the many types of nutritious, delicious yellow and orange fruits available on the market, are you ready to create an explosion of color in your cafeteria? Students are sure to love a colorful twist to breakfast or lunch menus, especially as summer approaches. But creating recipes or taste tests with yellow and orange fruits doesn’t have to be limited to the warmer months—any time is a great time to spread some rays of sunshine to brighten up the school day! WHOLE-GRAIN GRILLED PINEAPPLE PANCAKES YIELD: 82 2-oz. pancakes PER SERVING: 130 cal., 3 g pro., 25 g carb., 2 g fiber, 2 g fat, 1 g sat. fat, 0 mg chol., 310 mg sod. INGREDIENTS Water, cool (72ºF)—11 cups Pancake mix, whole-grain—5 lbs. Pineapple rings, canned—7 lbs., 8 ozs. DIRECTIONS 1. Drain the pineapple rings. 2. Prepare the pancake batter according to the package directions. 3. For each serving: Deposit 2 ozs. of batter onto a preheated griddle set at 375ºF. 4. Place one pineapple ring in the center of each pancake. 5. Grill 1 1⁄2 minutes. 6. Flip and grill 2 minutes or until puffed and golden brown and the edges begin to dry. Photo, recipe & recipe analysis: General Mills Foodservice, www.generalmillsfoodservice.com TURKEY BURGER PITA WITH MANGO YIELD: 24 sandwiches* INGREDIENTS Turkey, ground—6 lbs. Salt, kosher—2 Tbsps. Parmesan cheese—1 cup + 2 Tbsps. Oregano—3 tsps. Garlic powder—3 tsps. Olive oil spray—as needed Mangos, ripe—6 Cheddar cheese—24 1-oz. slices Honey mustard—1 1⁄2 cups Pitas or buns, whole-wheat—24 Butter lettuce—24 leaves DIRECTIONS 1. Grate the Parmesan cheese. Peel, seed and thinly slice the mangos. 2. Mix the turkey, salt, Parmesan cheese, oregano and garlic. Form into 24 patties, each about 1-in. thick. Spray with olive oil. 3. Heat a non-stick griddle to very hot. Spray the pan lightly with olive oil. Griddle the burgers 3-4 minutes on each side until they are cooked through. 4. Preheat the oven to 350ºF. Split each pita or bun and place one turkey burger on the bottom of each bread half. Top each patty with 1 1⁄4 ozs. of sliced mango and 1 oz. of Cheddar cheese. Then spread the top side of each pita or bun with 1 Tbsp. of honey mustard. Close each sandwich and spray lightly with olive oil. Place in the oven for 5 minutes until the cheese is melted. 5. Place a leaf of lettuce on each pita or bun and serve warm. Photo & recipe: National Mango Board, www.mango.org *Note: If this recipe passes the test with a small group of students, conduct a nutrient analysis. APRICOT OATMEAL BREAKFAST CAKE YIELD: 96 servings PER SERVING: 265 cal., 3 g pro., 37 g carb., 1 g fiber, 12 g fat, 58 mg chol., 147 mg sod., 1 mg iron, 39 mg ca. INGREDIENTS Flour, all-purpose—3 lbs., 8 ozs. Oats, old-fashioned—9 ozs. Baking powder—1 Tbsp. + 1 tsp. Baking soda—1 Tbsp. + 1 tsp. Cinnamon—1 Tbsp. + 1 tsp. Salt—2 tsps. Butter, unsalted—3 lbs. Sugar—2 lbs., 12 ozs. Brown sugar—1 lb., 4 ozs. Eggs, large—12 Buttermilk, lowfat—6 cups Apricot halves, in light syrup—1 #10 can Powdered sugar—optional DIRECTIONS 1. Soften the butter. Drain the apricot halves and chop them into a medium dice. Set aside. 2. Preheat a convection oven to 325ºF. Coat three 12x18x2-in. steamtable pans with cooking spray. Line the bottoms of the pans with parchment paper. 3. In a large bowl, combine the flour, oats, baking powder, baking soda, cinnamon and salt. Set aside. 4. In a 20-qt. mixer, cream the butter using the paddle attachment until soft and smooth. 5. Add the sugar and brown sugar slowly to the butter. Combine until the mixture is smooth and creamy. 6. Beat in the eggs, one at a time, until combined and the batter is smooth. 7. Slowly add the flour mixture alternately with the buttermilk, beginning and ending with the dry ingredients mixture. 8. Stir in the apricots; do not over-mix. 9. Distribute the cake batter evenly among the three prepared pans. 10. Bake the cakes about 30 minutes or until done. They will be golden brown on top, and the center will test clean with a toothpick or knife. 11. Cool the cakes for 1 hour. Carefully turn them over onto parchment-lined sheet pans. Cool completely. Turn them back over onto new parchment-lined sheet pans so that the cake is right side up for serving. 12. Serve or cover and store overnight. This cake keeps well and can be served easily the next day. Each pan makes 32 2x3-in. servings. 13. Optional: After slicing, lightly sprinkle the cake slices with powdered sugar. Photo, recipe & recipe analysis: California Apricot Producers, www.apricotproducers.com Kitchen Wisdom says . . . Try This! VANILLA PEACH CINNAMON CRUNCH PARFAIT YIELD: 48 servings (9-oz. parfaits) PER SERVING: 220 cal., 2 g pro., 46 g carb., 2 g fiber, 3 g fat, 1 g sat. fat, 0 mg chol., 240 mg sod. INGREDIENTS Peaches, canned, in light syrup—12 lbs. or 6 qts. Yogurt, vanilla, lowfat—12 lbs. Cereal, wheat/rice squares, with cinnamon—2 lbs., 4 ozs. or 9 qts. DIRECTIONS 1. Drain the peaches. 2. For each serving: Place 1⁄2 cup (4 ozs.) of peaches in the bottom of a 12-oz. cup. 3. Pipe 4 ozs. of yogurt over the peaches. 4. Place approximately 1⁄2 cup of the cereal on top of the yogurt and serve. Photo, recipe & recipe analysis: General Mills Foodservice, www.generalmillsfoodservice.com KITCHEN WISDOM SAYS . . . • Despite the stated yield, the recipe made closer to 40 servings. • Experiment with different cereal types to find options that will not become easily soggy. MANDARIN CHICKEN SALA YIELD: 80 servings PER SERVING: 458 cal., 57 g pro., 47 g carb., 4 g fiber, 7 g fat, 2 g sat. fat, 133 mg chol., 390 mg sod. INGREDIENTS Pineapple chunks, canned—6 lbs., 10 ozs. or 1 #10 can Chicken—27 lbs. Raisins, seedless—7 cups Mandarin oranges—9 lbs. Yogurt, plain—14 cups Hoisin sauce—4 1⁄2 cups Garlic powder—2 Tbsps. + 1 tsp. Mustard, dry—2 Tbsps. + 1 tsp. Bananas— 27 Salad mix, iceberg—13 1⁄2 lbs. or 3 gals. DIRECTIONS 1. Drain the pineapples. Reserve 3 1⁄3 cups of juice. Cube and cook the chicken. Drain the oranges. Slice the bananas. 2. Combine the chicken, raisins, oranges and pineapple. Set aside. 3. In a large bowl, stir together the yogurt, reserved pineapple juice, hoisin sauce, garlic and mustard. 4. Pour the yogurt dressing over the chicken mixture; toss to coat. Transfer to steamtable pans. 5. Cover and chill for 1 hour to blend flavors. 6. Add the bananas to the chicken mixture before serving. 7. Toss the salad mix with the chicken mixture until lettuce is evenly coated. Portion 2 cups per serving. Photo, recipe & recipe analysis: Dole Foodservice, Inc., www.dole.com HEARTY OATMEAL WITH PEARS, RAISINS AND PECANS YIELD: 2 servings* INGREDIENTS Pear—1 Oatmeal, old-fashioned—1 cup Cinnamon, ground—1⁄2 tsp. Brown sugar—4 Tbsps. Raisins—1⁄4 cup Water—2 cups Pecans*—1⁄4 cup DIRECTIONS 1. Core and chop the pear. 2. In a large glass bowl, combine the pear, oatmeal, cinnamon, brown sugar, raisins and water. 3. Microwave on high for 7 minutes or until the pears are tender. Divide the mixture between two bowls and top with pecans. Photo & recipe: Pear Bureau Northwest, www.usapears.org *Note: If this recipe passes the test with a small group of students, adjust the quantities for batch preparation and conduct a nutrient analysis. Try topping the dish with toasted or roasted pecans, instead of just plain. LEMON DROPS YIELD: 192 cookies PER SERVING: 90 cal., 0 g pro., 13 g carb., 0 g fiber, 4 g fat, 3 g sat. fat, 5 mg chol., 90 mg sod. INGREDIENTS Butter, unsalted—1 lb. or 2 cups Cake mix, white—5 lbs. Lemon extract—1 1⁄2 ozs. or 3 Tbsps. Lemon juice—5 ozs. or 2⁄3 cup Lemon zest—1⁄2 oz. or 1⁄4 cup Icing, vanilla cream—2 lbs., 8 ozs. or 4 cups Food coloring, yellow—1⁄2 tsp. DIRECTIONS 1. Soften the butter. 2. Combine the butter, cake mix, extract, juice and zest in a mixer bowl with a paddle attachment. Mix on low speed for 2 minutes until well blended. 3. Using a #70 scoop, deposit cookie batter in a 5x7 pattern onto greased parchment-lined sheet pans. 4. Bake in a convection oven at 300ºF for 6-10 minutes or a standard oven at 350ºF for 10-14 minutes. If baking in a convection oven, rotate the pans one-half turn after 5 minutes of baking. 5. Mix the icing and food coloring until well blended. Heat the icing in the microwave until melted and drizzle over the cooled cookies. Photo, recipe & recipe analysis: General Mills Foodservice, www.generalmillsfoodservice.com BONUS WEB CONTENT There are even more examples of yellow/orange fruits, including cape gooseberries, golden kiwi and yellow figs. You can learn more about these, plus an overview of fruits in the white/brown category (with an additional recipe) online. Access this exclusive web content at www.schoolnutrition.org/snmagazinebonuscontent. ZESTY PINEAPPLE-MANGO FRUIT EMPANADAS YIELD: 4 servings* PER SERVING: 131 cal., 1 g pro., 33 g carb., 3 g fiber, 1 g fat, 0 g sat. fat, 0 mg chol., 34 mg sod. INGREDIENTS Pineapple juice—8 ozs. or 1 cup Brown sugar—2 ozs. Cinnamon, ground—1 tsp. Lime juice—2 ozs. Orange zest—1 tsp. Food starch—1⁄8 cup Pineapple cubes—16 ozs. Mango cubes—8 ozs. Pizza dough—12 ozs. Egg wash—as needed Cinnamon sugar—optional DIRECTIONS 1. Cut the pizza dough into 4-in. circles. 2. Place the pineapple juice, brown sugar, cinnamon, lime juice, orange zest and food starch in a saucepan and simmer over low heat until the mixture thickens. 3. Add the pineapple and mango cubes and let cool. 4. Place 3 ozs. of the pineapple-mango mixture into the middle of a pizza circle and brush the rim of the dough with egg wash. Repeat with the remaining pizza circles. 5. For each empanada: Pull the outer edge of the dough over the mixture to form a half-moon, with the fruit filling in the “pocket.” Press the edges together. 6. Bake at 450ºF for 8-12 minutes or until lightly browned. Sprinkle with cinnamon sugar as desired. Photo, recipe & recipe analysis: Dole Food Company, Inc., www.dole.com *Note: If this recipe passes the test with a small group of students, adjust the quantities for batch preparation. Ann Friedland is a freelance writer in San Mateo, Calif. Photos courtesy of Image Source, National Mango Board and USDA Agricultural Research Information Staff (Scott Bauer, Craig Ledbetter & Keith Weller). TO YOUR CREDIT: For CEUs toward SNA certification, complete the “To Your Credit” test on page 104. Recipes obtained from outside sources and published in School Nutrition have not been tested by the magazine or SNA in a school foodservice setting, except for certain “Kitchen Wisdom” selections, which are evaluated by a volunteer pool of operators. When available, nutrient analyses are provided by the recipe source. Required ingredients, preparation steps and nutrient content make some recipes more appropriate for catering applications or adult meals. Readers are encouraged to test recipes and calculate their own nutrition analyses and meal patterns before adding a recipe to school menus. In addition, SN recognizes that individual schools use varying documentation methods and preparation steps to comply with HACCP principles; we encourage you to add your own HACCP steps to these recipes.
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