Happy Wednesday everyone! Hope you are making it through this shorter week!
Getting back in a blogging routine is always hard for me after being out of the habit, but getting to participate in something so exciting is the perfect way to get back at it! My local group of San Diego food bloggers was given the opportunity by Melissa’s Produce to take a box of their fantastic produce and create a recipe from it using at least 3-4 of the items they sent. What a way to push myself!
The day the box came was hot. We were in the middle of a run of 100 degree days, there is no AC in our house, and our master bath is under remodel, so the contractors were in and out, which meant my house was not a cool place to be. I had one thought on my mind and that was ice cream! However, I had not the time nor patience of my toddler to make a base, decide my flavors, freeze, mix in , freeze, etc. etc. etc.
My time in the kitchen as of late must be quick, decisive, prompt. A 16 month old cares not for fancy meals or desserts! She mostly cares for our storage container drawer, which is actually what inspired me. We have robot shaped popsicle molds that the kiddo thinks are the best toy while I am cooking dinner, and the night my Melissa’s box came she had them out and it hit me! Popsicles don’t need much in the way of bases, and the assembly is quick once you have everything ready to go.
I did not get a picture of all the fabulous produce we were sent unfortunately (bad food blogger!), but we got such a wonderful variety! Between the melon, stone fruit, fava beans, rhubarb, and fresh coconut, the possibilities were many. I decided to use the rhubarb, yellow nectarines, and white peaches for my popsicles, with a coconut milk base. (I honestly couldn’t think of a fava bean popsicle that sounded tasty.) The rhubarb and stone fruit would be perfectly tart against the creamy, sweet, coconut milk. And the colors are pretty dreamy too.
The recipe below makes enough of the base for a dozen popsicles, leaving you plenty of the stonefruit and rhubarb purees to save for more popsicles, or even as a topper for ice cream, yogurt, oatmeal, whatever your fancy! I left everything on the sweet, but not sickeningly sweet side of things, so the fruit purees can go on just about anything.
I’d like to thank Melissa’s Produce for such a great box of produce and the chance to create something with it, I hope you also check out what my fellow bloggers created with their boxes!
Fruity Coconut Popsicles
Makes 12 3-ounce popsicles with extra fruit puree left over
2 13.5 ounce cans coconut milk
5 tablespoons honey
In a small sauce pan over low heat, combine the coconut milk and honey, heat until thoroughly combined. Remove from heat and allow to cool while you make your fruit purees.
Rhubarb Ginger Puree
3 cups rhubarb
1 tablespoon minced crystallized ginger
3 tablespoons water
6 tablespoons honey
In a small saucepan over medium heat, combine the rhubarb, ginger, water and honey and bring up to a boil. Reduce the heat to low, and simmer for 10-15 minutes until the rhubarb is very soft. Remove from heat and either with an immersion blender or in a standard blender, puree until smooth. Allow to cool.
Stone Fruit Puree
2 pounds stone fruit ( I used a mix of Melissa’s white peaches and nectarine’s with a few apricots I had on hand)
Honey to taste ( I ended up using 4 tablespoons, it really depends on how sweet your fruit is)
1/2 teaspoon vanilla bean paste
Peel your fruit: Fill a saucepan with water and bring to a boil. Once boiling, reduce the heat to maintain a simmer. Fill a large bowl with 2-3 cups of ice, then fill the rest of the way with water to make an ice bath.
With a small paring knife, score the bottom of all your fruit. Carefully place 2-3 pieces of fruit at a time in the pan of simmering water for 20-30 seconds, then remove and place in the ice bath. Repeat for all your fruit. Remove your fruit from the ice bath and the skin should easily slide off. Remove the pits and cut the fruit into a large dice.
For the puree: Combine the diced fruit, honey to taste, and vanilla bean paste in a saucepan. Bring to a boil over medium heat, then reduce to low and simmer for 10-15 minutes until the fruit is very soft. Again with either an immersion or standard blender, puree the mixture until smooth and set aside to cool.
Fill your popsicle molds about 2/3 of the way fill with the coconut milk base. Place 1-2 tablespoons of each fruit puree on top of the base, then using a knife or a skewer, swirl the fruit purees into the coconut milk base. Insert the popsicle sticks in and freeze until firm, about 6 hours. When ready to eat, quickly dip your popsicle molds in hot water to ease the removal process.
Melissa’s Produce graciously provided the box of produce to us at no cost. No other compensation was provided to me and my opinions are my own.