Expiring Fresh Fruit

Papaya and Mango…YUM!

After a busy weekend of fun.  I looked at my counter and yes, there they were looking back at me… very ripe mangos and papaya.  This fruit is delicious in its peak, but after that not so tasty fresh anymore.  Having you found yourself in this exact situation?  Don’t waste it!

After washfullsizeoutput_12f1ing the fruit and removing the skin and seeds, I took all the meat of the fruits and chopped them roughly.  They were than placed into a sauce pan to cook down slowly until thickened with no residual water remaining in the pan from the fruit.  Pureed in a blender and presto, fresh jam with no added sugar.   The beauty of most fruits is that they have so much natural sweetness and rich flavor when cooked down in a very ripe state.

I am storing in the refrigerator to use on anything from toast to rice cakes to crackers or as a natural sweetener in baked goods in place of applesauce.   You may also freeze if you are not into the process of canning and your refrigerator is overfull at the moment.

Don’t worry, you can do this with any combination of fruits you choose and have available to you at your spot on the globe.  We just happen to be in a tropical fruit paradise and eating it up.  YUMMY!

 

 

 


Ripe and Ready….Mission Banana!

How many times have you found yourself with too many over ripe bananas to eat?  Good timing this time.  You may have guests over the Spring/Easter vacation staying with you or you may want to prepare ahead for a Sunday brunch, these bananas are not going in the freezer for smoothies this time.

I have derived a quick, easy, sugar and yes, fat free muffin or bread if you prefer, just adjust baking times accordingly.  Take a look below and try this new one fresh out of the kitchen today!

Anytime you try one of the recipes please do not forget to share the love by passing it along and any feedback you have for me is always welcome.  Happy Baking….


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Honey Choco Chip Banana Muffins

4 small, Ripe Bananas

2 Eggs

¾ cup Honey

½ teaspoon Pure Vanilla Extract

1 teaspoon Cinnamon

1 teaspoon Baking Soda

1 cup White Whole Wheat High Protein Flour (or any other whole grain or wheat flour you choose)

1 cup White Unbleached Flour

1/3 cup Milk Chocolate Chips

Preheat oven to 350 degrees Farenheit.

In a large bowl place ripe bananas and mash with fork. Add eggs, honey, vanilla, cinnamon and mix at médium speed until a smooth consistency is achieved.  Add flour, one cup at a time at low speed when well combined stir in chocolate chips.   Spoon batter (or use an ice cream scooper) into a lightly sprayed or lined cupcake pan for approximately 18 minutes or until golden.  I filled the cupcake liners only half way to make medium sized muffins.  Makes approximately 24 medium muffins.