Fruitarian Sweet Treats & Party Eats
While eating straight fruit is delicious, not to mention easy on digestion, sometimes its fun to “cook up” a fruity creation. Whether for a party or hanging at home, these recipe ideas will keep the fruitarian life fun and exciting!
Get the Gist?? It’s a Fruity Twist!!
This page will continue to grow as I come across new recipes, so keep checking back. Comment below if you have a recipe that I should include. Bon Appetit!
Sweet Treats
Apple Sauce – Blend up apples with a pinch of cinnamon and nutmeg (cardamom optional). You can add a Medjool date to give it caramel undertones.
Energy Balls – In the food processor, blend up 1 cup dates, 1 cup prunes, 1 cup dried figs, 1 cup raisins and 1 cup dried shredded unsweetened coconut. Form into balls and pop in the fridge. You can roll them in more coconut shreds to prevent sticking.
Cereal – Chop up apples, berries and bananas (dates or dried mulberries optional). Blend banana and water to make banana mylk to poor on your cereal.
Apple Chips – Slice up apples into thin slices. Place in your dehydrator for several hours at 118° F (highest temperature still considered raw and not denatured).
Cinnamon Rolls – Slice up bananas length wise. Dehydrate at 118° F for several hours – until they are condensed but still soft. Sprinkle with Ceylon cinnamon and roll into rolls.
Dehydrated Fruit – Play around with dehydrating different fruit at 118° F. Try strawberries and pineapple.
Watermelon But Better – Squeeze lime on your watermelon as you eat it for a zesty kick.
Nicecream – Blend up some frozen bananas with little to no added water. This makes a creamy icecream. You can add vanilla. You can add carob powder for a chocolaty kick. Try throwing in a bit of frozen mango, berries or cherries (sans pits). For an even creamier nicecream, use a food processor.
Tangerine Treat – In a food processor add frozen tangerines, clementines or mandarin oranges to create a bright orange sorbet.
Mango Milk – Watch this video to find out how to make a yummy creamy mango milk with your juicer! You will need mangoes and young coconuts.
“Matcha Latte” – 2-3 soaked dates, room temp. or cold water and spoonful of Organic Barley Grass Juice Powder. Blend till frothy. Fresh sugar cane juice works great too.
Party Eats
Fruit Art – Using a paring knife or cookie cutters, create interesting art with your fruit. Search “easy fruit art” on Pinterest for ideas.
Fruit Tarts – Using the same recipe as the energy balls above: In the food processor, blend up 1 cup dates, 1 cup prunes, 1 cup dried figs, 1 cup raisins and 1 cup dried shredded unsweetened coconut. Create little cups from the “dough” by mushing it into mini tart pans with removable bottoms and fluted sides. Let set in fridge for at least 30 minutes. Pop out of cups. Fill the cups with chopped fruit like kiwi, berries and mango. Drizzle with a coconut cream sauce. For the sauce blend full fat coconut milk, dates and vanilla. You can sprinkle with coconut flakes and garnish with mint leaves.
Fruit Tarts Alternate – For the base, blend 2 cups of mulberries with 10 pitted Medjool dates in the food processor. Form as the crust into mini tart pans with removable bottoms and fluted sides. For the filling, blend 4 cups of frozen bananas, 8 dates, vanilla, cardamom, Himalayan pink sea salt, squeeze of lemon and splash of water (as needed for a thick consistency). Fill the cups with filling – save a bit for the drizzle. Add chopped fruit on top, such as strawberries, kiwi, blueberries, raspberries and mango. Let set in fridge for at least 30 minutes. Pop out of pans. Drizzle with left over filling.
Fruit Salad – Chop up a bunch of fruit, such as grapes, kiwi, apple, pineapple, strawberries, blueberries (whole), frozen pitted cherries might work and pears. Squeeze an orange into the salad or use honey and lime juice and stir. Let sit in fridge for at least an hour. Do not use bananas, as they will go bad and fall apart. Do not use melon as these are best eaten alone.
Fruit With Caramel Dip – Cut up some fruit like apples, pears and strawberries. Blend into a thick paste pitted Medjool dates, vanilla, Himalayan pink sea salt and a splash of water. Dip fruit and enjoy.
Pears With Coconut Cream Drizzle – Cut up pears. Drizzle with blended full fat coconut milk, dates and vanilla. If you’re feeling cheeky, you can cook your pears first.
Sorbet – A delectable addition to a summer party. Add frozen fruit to your juicer with the sorbet attachment in it. Frozen raspberries don’t work well. Watch this how-to video. You can also try just using the food processor to make sorbet with frozen berries.
Cooling Lemonade – A tea-based lemonade using herbs that cool you down on a cellular level. Pour boiling water over hibiscus, lemon balm, lavender and tulsi. Let steep and cool. In a glass with ice, add lemon juice and honey/agave/date syrup/coconut nectar. Pour in the herbal tea infusion.
Mocktails
Mocktails are a fun party treat! Some tools you will need are a cocktail shaker and muddler, blender, juicer, fine mesh strainer and ice trays. Glass straws are nice to use too.
For the mocktails that use honey, try finding raw or good quality honey that is liquid, as it needs to mix well. Agave can work too.
Mocktails by Skye Conway – (YouTube)
Princess Mocktail: Juice 1/5 of a watermelon, 3 punnets of raspberries and 2 small limes. Pour through a strainer into a cocktail glass. Top off with coconut water.
Bloody Mary: Juice 8 large tomatoes, 4 celery sticks and ½ a chili. Separately juice 1-2 lemons into a shot glass. Pour 2 tablespoons of apple cider vinegar (AVC) into a shot glass. When your tomato juice is in your glass, add in your shot of lemon and ACV. Stir with a celery stick and garnish with chopped parsley and chili powder.
Gut Health Mocktail: Juice 500 grams of blueberries or use bought organic blueberry juice. Add to a cocktail glass. Pour on top the juice of 4-5 pears. Garnish with chopped mint.
Mango Passion Crunch: Juice 1 pineapple and 5 mangoes. Strain. Separately juice 1 punnet of strawberries. In a cocktail glass add the insides of some passion fruit. Pour the pineapple mango juice in. Drizzle in the strawberry juice.
Other Mocktails!
Roseberry Mule: Boil some ginger into a concentrated liquid – let cool. Muddle blackberries and a sprig of rosemary (sans stem) into a shaker. Add some honey and ice and shake. Poor over ice. Add some ginger liquid and soda water. Add a squeeze of lime and throw the lime in.
Faux-Jito: Muddle mint and lime into a glass. Add honey, ice and soda water. Stir.
Frozen “Mimosa”: Freeze 2 cups of orange juice into cubes (at least 2 hours). Add cubes to a blender. Add in ½ cup orange juice and ½ cup soda water. Blend. Pour into glasses and garnish with orange slices.
Frozen “Margarita”: Add 1 tray of frozen limeade cubes to a blender. You can use limeade that you made yourself or bought. Usually limeade has white sugar in it. Maybe one can substitute something more natural, like sugar cane juice or agave. To the blender, add 1 cup limeade, ¼ cup orange juice, 1/3 cup soda water and the juice of ½ or 1 lime. Blend. Pour. Garnish with lime slice.
Mint Berry Smash: Muddle some raspberries, blueberries and mint in a shaker. Add a shot of lime juice and a shot of honey. Add some ice and shake. Pour over ice and top with soda water.
Strawberry Coconut Cooler: Blend 1 cup strawberries, ½ cup cucumber, ice and 1 cup coconut water. Pour.
Sparkling Strawberry Lemonade: Blend ½ lb strawberries, 1 cup lemon juice and ½ cup honey. In a pitcher add 4 cups of soda water. Pour in the blended mixture. Serve in cups with ice and garnish with strawberries and lemon slices.
1, 2, 3, FEAST!
