Sunshine Fruit Cup Food

SIMPLE AND EASY HOMEMADE TROPICAL FRUIT SALAD

Steps:

• Wash all the fruit before getting started with prep. I like to soak any type of fresh fruit or vegetable in a mixture of vinegar and water for about 10 minutes, then rinse well before preparing or eating.
• Core, peel, and chop the pineapple into chunks; then add them to a large mixing bowl.
• Stem, then slice the strawberries into the bowl.
• Peel and slice the mangoes into the mixing bowl, as well.
• Next drain the mandarin oranges, and add them to the mixture.
• Peel and chop the kiwi into chunks; then add the kiwi chunks to the fruit mixture.
• Peel and slice the bananas into chunks, and add them to the mixing bowl.
• Squeeze fresh lime juice into the fruit mixture.
• If desired, add a tablespoon of sugar.
• Give everything a good stir, mixing all the fruit together until you have a hodge podge of colorful fresh fruit all combined together.
• Finally, add the fresh fruit mixture to plastic cups or containers, and serve.

SUNSHINE FRUIT BUTTER

Steps:

• Place fruit in a large saucepan and cook over low heat until soft, adding small amounts of water if necessary to prevent scorching.
• Puree fruit in a blender or food processor or using an immersion blender.
• Measure puree.
• Return puree to saucepan - you should have about 4 cups of puree. Add lime juice and sugar.
• Cook over medium-low heat, stirring often until mixture has thickened. This could take as little as 15 minutes, or as long as an hour - depending on the size of your saucepan and today's humidity.
• Ladle into hot, clean jars leaving about ¼ inch head space. Top with the two-piece lids and rings, and process in a water bath for 10 minutes.

SUNSHINE FRUIT DIP

Steps:

• in a bowl stir together all ingredients.
• cover and refrigerate for at least 2 hours.
• serve with fresh fruits.

SUNSHINE FRUIT CAKE

Steps:

• In a saucepan combine the dried fruit and the two juices. Bring to the boil then reduce heat and simmer, uncovered, for 2 minutes. Remove from heat, cover and cool overnight.
• Next day: Grease a 20cm ring pan, paying particular attention to the centre area. Pre-heat oven to 180 deg Celsius.
• Sift together all dry ingredients (flour, milk powder, cocoa & mixed spice).
• Combine fruit mix, apple, pumpkin & carrot in a large bowl then stir in the egg whites.
• Stir in the dry ingredients.
• Spread the mixture into the prepared tin. Bake for 1.25 hours checking the cake after about 1 hour. (The cake may require a cover of some aluminium foil during the last stages, to stop the top from getting too brown.) Remove cake from oven, remove foil if used, and cool for 5 minutes. Carefully turn on to wire rack to cool.

SUNSHINE FRUIT SALAD

Steps:

• Drain all canned fruits, reserving 1-1/2 cups of pineapple juice.
• Mix all canned fruits in large bowl.
• Mix reserved pineapple juice with pudding mix in medium saucepan.
• Cook over medium heat until boiling, stirring constantly.
• Let cool, pour over fruit and mix.
• Refrigerate overnight.
• Slice bananas and add just before serving.