2 cups halved Delano Farms green grapes
2 cups sliced strawberries
1 cup melon, cubed
3 peaches or nectarines, cubed
1 pint blueberries
3 tablespoons honey
¼ cup fresh orange juice
1 teaspoon cinnamon
2-3 tablespoons sour cream
Place fruit in a large bowl and toss gently.
Whisk together honey, orange juice and cinnamon in a small bowl;
stir into the fruit mixture. Refrigerate for 30 minutes.
Serve with a dollop of sour cream. Makes 6-8 servings.
GRAPE AND ORANGE BREAKFAST CREPES
1 tablespoon butter
2 tablespoons sugar
1 tablespoon orange juice (frozen)
½ cup Delano Farms seedless grapes,
sliced in half
1 seedless orange, peeled and sectioned
¼ cup granola
3 teaspoons butter, divided
1/3 cup whole milk
3 tablespoons flour
1 large egg
2 teaspoons sugar
1/8 teaspoon ground cinnamon
To prepare the crepes, melt 2 teaspoons butter; let cool. In a bowl, whisk together
milk, flour, egg, sugar, cinnamon and melted butter. Refrigerate batter for about
Meanwhile, prepare the topping. Melt butter in a heavy skillet over medium heat.
Add sugar and orange juice; cool, stirring, until sugar melts. Add grapes and orange
sections; heat just until warmed through. Remove from the heat and cover.
To cook the crepes, brush a 10-inch nonstick skillet with a little of the remaining
butter. Heat pan over medium-high heat to very warm but not smoking. Lift pan
off the heat and pour in ¼ cup batter, tilting all the while to distribute batter
evenly. Return skillet to the heat and cook just until the crepe is set and the
edges are golden. Turn heat to medium, carefully flip the crepe and cook until
the underside is done, about 15-20 seconds more. Transfer crepe to a plate and
repeat process with remaining batter (makes 2-3 crepes).
To serve, fold each crepe into quarters. Pour the fruit mixture over the crepes.
Top with granola. Makes 1 serving.
Recipe developed by Linda Carey, culinary specialist.