Many people buy tropical fruits in supermarkets, and then often don’t know what to do with them – seemed like a good idea at the time! They are not local of course, but most of us like the odd banana. Here are some super-simple plant-based recipes to try, if you are struggling to know what to do with all the tropical delights sitting in your fruit bowl, just waiting to be used.
Strawberry Watermelon Smoothie (Short Girl, Tall Order) is an ideal way to use up a glut of berries too. Just 4 ingredients, and naturally sweetened with the fruit itself and plant-based yoghurt.
This is one of the most popular tropical fruits, although quite big to take home from the home, if you’re walking! There are many types, from hydrating watermelon to cantaloupe. As melons grow on the ground, they are at higher risk of listeria bacteria, so treat them like meat (wash your hands before cutting, scrub with a produce brush then then place in the fridge in a clean container, away from other foods. Cut melon should always be refrigerated (and eaten within a few hours, if not refrigerated).
Choose palm-oil-free vegan butter and make your own pastry. Keep these desserts away from pets, due to toxic ingredients like chocolate, nuts (and xylitol if used – just a few crumbs can be lethal). Keep fresh dough away from pets (can expand in the stomach).
Melon Salad with Strawberries & Mint (Crowded Kitchen) is so pretty and colourful. It’s so easy to make too, using produce fresh from the garden.
Watermelon Lemon Mint Popsicles (Short Girl, Tall Order) are made with ripe juicy melon, real lemon juice and fresh mint. You can add optional agave, if the melons are not sweet enough. Use reusable ice-lolly moulds, rather than disposable sticks.
Melon Yoghurt Popsicles (Crowded Kitchen) use honeydew melon and coconut yoghurt. These feature refreshing hints of lime and mint. For best ethics, choose coconut milk not harvested by monkeys (Biona and Nature’s Charm are good brands). Also try the same bloggers’ Watermelon Berry Popsicles.