Kiwifruit Punch Food

HOMEMADE KIWIFRUIT CHUTNEY

Steps:

• Place kiwifruit, bananas, sweet onions, lemon zest, lemon juice, raisins, brown sugar, ginger, cayenne pepper, allspice, nutmeg, cardamom, salt, and white vinegar into a heavy saucepan.
• Bring to a boil, lower heat, and simmer uncovered about 1 hour until thickened. Be sure to watch to ensure that it doesn't scorch as it thickens. The chutney is the right consistency when you pull a spoon through it and the path doesn't immediately fill in. Or, take out a small spoonful and if it remains heaped up on the spoon, it's thick enough.
• If you don't want to can the chutney, you can store it in the refrigerator and use it within a few weeks, or even freeze some if you wish. However, if you are going to can the chutney so it is stable on the shelf for months or to be given as gifts, you'll need the next steps.
• Sterilize your canning jars by boiling for 15 minutes. Prepare the lids according to the directions of the manufacturer.
• Fill the jars with chutney leaving at least 1/2 inch of headspace. You do not want the chutney to touch the lid.
• Place in hot water bath and bring to a boil, following the manufacturer's instructions according to the lids and seals you have chosen.
• After the jars have cooled and you have tested the seals, label the jars with the contents and the date you prepared them.

PEANUT PUNCH

Steps:

• Combine peanut butter, condensed milk, vanilla, bitters and water in a pitcher.
• Whisk until peanut butter is dissolved.
• Pour into tall glasses filled with ice cubes and serve immediately.

KIWIFRUIT CAIPIROSKA

Steps:

• Muddle kiwifruits in a bowl or pulse in a food processor untilchopped and juice is extracted. Strain fruit through a fine sieve; discard solids. Transfer to a large pitcher. Stir in tonic, limeade, and vodka. Fill pitcher with ice cubes. Garnish with peeled kiwifruit slices.

KIWIFRUIT PUNCH

Steps:

• Put all ingredients in to a food pro or blender and puree until there are no more chunks.
• Strain, discard solids and serve ove ice.

BANANA SLUSH PUNCH

Steps:

• Boil the sugar and water together for 5 minutes; cool.
• Mash the bananas and add the pineapple and lemon juices.
• Mix with the sugar water.
• Place in freezer.
• Can be frozen in 4 half-gallon milk cartons.
• (Well-rinsed, of course) To serve, mash one container of slush with a potato masher in the punch bowl.
• Pour one bottle of the Sprite over it and mix together.
• Serve immediately—slush should not be allowed to melt completely.

BASIC PUNCH

Steps:

• Combine juice, kool-aid, water and sugar.
• Before serving add ginger ale.
• (I freeze a portion of the mixed juice, kool-aid, water and sugar in a container or jello mold and use it instead of ice).