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Berries and Melons

en Español

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Any Berry Smoothie

Milk or fruit juice
Yogurt (any flavor)
Frozen fruit (blueberries, raspberries, blackberries, strawberries, etc.)

For each smoothie, Add 1/2 cup of the above 3 ingredients with the liquid added to the blender first, followed by the yogurt and the berries added last. Blend until smooth; add more milk if you want a thinner smoothie or more frozen fruit for a thicker smoothie. If desired, sweeten with about a teaspoon of sugar or honey. Source:  Adapted from Nebraska Cooperative Extension recipe by Alice Henneman.

How to freeze your favorite berries to enjoy in smoothies:

Blackberries and Dewberries




Cantaloupe Cooler

1 ripe cantaloupe
2 1/2 cups cold orange juice
2 Tbsp. sugar
Crushed ice

Cut melon in half. Scoop out seeds, remove rind and discard. Cut melon into 1-inch cubes. In blender or food processor, blend melon cubes with 1/2 cup orange juice until smooth. Pour puree into a pitcher and stir in the remaining orange juice and the sugar. Stir until sugar is dissolved. Pour into glasses filled with crushed ice. Makes 8 servings.

Fire and Ice Watermelon Salad

6 cups watermelon, rind removed, cut into large chunks
2 green onions, thinly sliced
1/3 cup thinly sliced red onion
1/3 cup torn mint leaves
1 tablespoon red pepper flakes
2/3 cup white vinegar
3 tablespoons vegetable oil
1 tablespoon chili powder

In a large bowl, combine watermelon, onions, mint and red pepper flakes.
In a small bowl, mix vinegar, oil and chili powder. Drizzle vinegar mixture over watermelon mixture and serve. Makes 4 servings. Source: Snap-Ed Connection.

Watermelon and Cantaloupe Salad

2 Tbsp. honey
1 ½ tsp. lemon juice
1 tsp. minced fresh mint
2 cups seedless chopped watermelon
1 cup freshly chopped cantaloupe

In a small bowl, combine the honey, lemon juice, and mint. Add watermelon and cantaloupe; toss gently to coat. Chill until serving.
Yield: 4 servings.

Watermelon and Blueberry Salad

2 Tbsp. honey
1 ½ tsp. lemon juice
1 tsp. minced fresh mint
2 cups seedless chopped watermelon
1 cup fresh blueberries

In a small bowl, combine the honey, lemon juice and mint. Add watermelon and blueberries; toss gently to coat. Chill until serving.

Yield: 4 servings.
Adapted from “Taste of Home.”

Peach-Berry Crisp

4-5 cups fresh peeled and sliced ripe peaches
1 cup fresh blueberries
1 tablespoon fresh lemon juice
2 tablespoons all-purpose flour
½ teaspoon cinnamon
1/4 cup sugar
1/2 cup quick cooking oats
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/3 cup  butter, softened

Peel peaches and cut them in half, remove the pits, and cut into 1/2-inch wedges. Combine peaches, lemon juice, flour, cinnamon and sugar. Stir in blueberries. Mix oats, flour, brown sugar, and butter together until mixture resembles coarse crumbs. Place filling in an 8-inch square baking pan and sprinkle evenly with topping. Bake about 30 minutes, until topping is golden-brown and peaches are tender, and the crisp is bubbly around the edges. Serve warm or at room temperature. Serves 6 to 8.