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T
MEAL IDEAS
HEALTHY SNACKS
ENTERTAINING
Dried Fruit
Recipe Booklet
1
Love Fruit
!
Fruit
Love
Delicious and nutritious, dried fruits have
always been a cooking favourite and our
recipe booklet is packed with mouth-watering
recipes to tempt your taste buds. But did
you know that dried fruits have benefits that
extend far beyond the kitchen?
Dried fruits are concentrated packages of nutrition, rich
in fibre, potassium, and other essential nutrients. High
in energy and low in fat, dried fruit makes a healthy,
convenient snack.
Recent studies have shown that dried fruit is also high
in antioxidants and offers many of the same health
benefits as fresh fruit. Unlike their seasonal fresh
counterparts, your favourite dried fruits are always
available enabling you to easily get your daily fruit fix.
Dried fruits are a quick and convenient way to add
delicious fruit to your favourite recipes and, unlike
fresh fruit, they can add texture to your cooking
without going soft and mushy.
Dried fruit is a terrific ingredient to keep in the
cupboard for when there is no fresh fruit in the house.
Strawberry pancakes, mango smoothies or salads
and sundaes studded with tasty dried fruit can easily
appear on the table.
No peeling and no slicing - Fruit for Life premium
apple rings are a perfect fruit to reconstitute and can
substitute fresh apple in pies and crumbles or simply
2
Our Fruit for Life product range is available from the
Dried Fruit section of all major supermarkets and many
independant specialty stores throughout Australia.
stew and serve with ice cream.
When you need to reconstitute dried fruit for cooking
use equal parts liquid and fruit. Recipes calling for fruit
in sauces - compotes, or toppings should use twice as
much liquid as fruit.
Fruit will reconstitute faster in hot liquid or when
simmered but if you prefer not to cook or heat fruit,
it can be soaked for several hours or overnight in
cold water. Use a tightly sealed container that can be
shaken or turned over, helping to mix the fruit and
water.
To reconstitute dried fruit more quickly in cold water,
dice it into smaller pieces. Diced fruit will usually only
take two or three hours whereas whole pieces of fruit
should be allowed to soak overnight.
Storage
- Our delicious gourmet fruits are carefully
packed to ensure the utmost quality. Once the pack
is opened ideally store in an airtight container in the
refrigerator or in a cool dry place. Our Exotic fruits can be
stored in their re-sealable bag.
Over time fruit such as figs and sultanas may get a white
substance on the surface. This is the natural sugar in
the fruit which has risen to the surface and crystallised.
Sugaring will be dissolved during cooking, by steaming,
brief microwave exposure or can be rinsed off with hot
running water.
3
Super Berries
Baking and Snacking
Berries are often
described as
“super foods,” with
research showing
that in their raw
form they are among the fruits highest in antioxidant
content and that they are excellent sources of several
phytochemicals.
Regardless of the research there is absolutely no doubt
that a handful of berries are a delicious, healthy energy
boost, easily eaten as a convenient snack or simply add
them to many of your regular meals.
Try sprinkling a few berries on cereal, yoghurt, salads
and rice, add to smoothies or your favourite baking
recipes. Fruit for Life Goji Berries can be soaked in
boiling water to make a refreshing cup of tea.
Produced from premium quality apples, Fruit for
Life Apple Rings are plump and flavoursome, making
an ideal snack. With no peeling, coring or cutting
required, Fruit for Life Apple Rings are a great
ingredient to keep in the cupboard for crumbles,
cakes, muffins and pies.
Dried Figs
Figs have one of the highest calcium
contents and are a great source of
fibre and all round nourishment. For
individuals who cannot tolerate other
sources of calcium, figs are a great
tasty alternative.
We have to remember the importance of our calcium
intake:
• from a growing baby
• a breast feeding mum
• those torrid teenage years
• to mid life crisis
• ageing and bone deterioration
Calcium intake should range from 1000-1500mg
depending upon your age. Women over the age of 30
require 1200-1500mg daily as bone mass is either lost
or maintained until menopause.
Some easy ways to increase your family’s calcium
intake:
• With breakfast, have a fig, open and place a roasted
almond in the middle - crunchy and nutritious!
• A little sweetness after that evening meal – a
couple of dried figs with a cube of cheese.
4
Fruit for life Philippine Mango and Strawberries
are bursting with flavour. Not only do they make a
convenient snack, they are perfect for all types of
cooking and baking. Try adding them to stir fries,
curries, stuffing, rice or salads. Mums and Dads will
love livening up baking, puddings and desserts with
the tantalising tastes and colours, or adding to cereals,
yoghurt, lunch boxes and cheese platters – the
possibilities are endless!
Fruit for Life Roasted Coconut Chips are a snacking
sensation. Lightly roasted and crunchy, they are great
for snacking from the pack or sprinkling on your
favourite foods and taste simply irresistible!
What’s New!
Fruit for life Trail Mix is a delicious and lightly spiced
mix of soy beans, raisins, gojis, cranberries, pumpkin
seeds and cashew, lightly infused with blueberry and
raspberry.
Our Apple Clusters are crunchy balls of apply goodness
made from diced apple pieces. They contain now
artificial colours or flavours and come in plain,
blackberry and strawberry.
5
Fresh Ideas with Dried Fruit
Our recipe selection...
• Liven up cereal, porridge or yoghurt with a sprinkle of
dried fruit.
8
RicottaHotcakeswithDriedBerryMixandMascarpone
9
MedleyofSeasonalFruitswithDriedBlueberriesand
YoghurtBircherMuesli
• Add dried fruit to lassis or smoothies.
• Keep a supply of dried fruit compote or sauce in the
freezer - an icy treat for the kids or re-heat and drizzle
on ice-cream or yoghurt.
• Garnish desserts, cakes and cocktails.
• Make an edible bracelet for you toddler!
• Ideal entertainer - add a selection of dried fruits to a
cheese platter.
• Have a fondue party with dried fruit dippers!
• Dried fruit is a nutritious replacement for lollies and
lunch box snacks that are high in additives and fat.
• Keep dried fruit in your bag, car glove box, your desk
drawer, everywhere! It’s the perfect ‘on the go’ snack.
• Impress friends and family with dried fruit gift hampers.
• Always keep our handy Fruit for Life booklet in your
handbag for those last minute gourmet recipe ideas!
Love Fruit
!
Fruit
Love
Delicious, healthy, full of flavour - Fruit For Life!
Travelling
In the car
At the park
At work
Picnics
At school
Camping trips
On the beach
On the bus
Hiking
Page
10 DriedBlueberriesandRicottaBruschetta
11 BerryMixandFigChristmasPudding
12 BerryMixFlorentines
13 GojiBerryandFigEnergyBites
14 GojiBerrySlice
14 GojiBerryTea
15 GojiBerry,BloodRedOrangeandFetaSalad
16 Oat,PearandDriedBlueberriesLoaf
18 GojiBerry,GoatsCheeseandBabySpinachFrittata
19 DriedMangoandRoastedCoconutSalsa
20 DriedMangoandCoconutRiceSalad
22 PandanusPannaCottawithDriedMangoand
Passionfruit
23 RoastedCoconutandLemon,HerbChickenSchnitzels
24 FreshSpringRollswithMango,PrawnandFreshGinger
withDippingSauce
25 DriedMangoandAppleBars
26 ChargrilledBeefwithDriedAppleandGreenPapayaSalad
27 DriedAppleandAlmondPuddings
28 WarmChickenandFigSaladwithRocketLeavesRoasted
PineNutsandLemonBalsamicVinegar
29 RoastTurkeywithDriedFigs,AlmondandLemonThyme
Stuffing
30 FigJam
31 GrilledFigandWarmGoatsCheeseBruschetta
31 OvenWarmedFigsstuffedwithGoatsCheese,Basiland
rolledinProsciutto
32 StickyFigPuddingwithButterscotchSauce
33 DriedFigChutney
34 Fig,GingerandPistachioNutIceCreamTerrine
35 Fig,CaramelisedOnionandFetaTarts
36 DriedStrawberriesandCreamMeltingMoments
37 DrunkenDriedStrawberryCrumble
38 StrawberryCoconutPuddingswithStrawberryCouliand
CoconutAnglaise
6
39 SmokedChicken,BrieandStrawberryVinaigretteSalad
7
Ricotta Hotcakes with Dried Berry Mix
& Mascarpone
Medley of Seasonal Fruits with Dried
Blueberries & Yoghurt
1⅓ cups ricotta
¾ cup milk
4 eggs, separated
1 cup plain flour
1 tspn baking powder
pinch of salt
50g butter
4 navel oranges, segmented
2 pink grapefruits,
segmented
2 kiwifruit, chunked
75g Fruit for Life Berry Mix
with Sultanas
200g mascarpone
2 bananas, sliced on the
diagonal
maple syrup
Placericotta,milkandeggyolksinamixingbowlandmixto
combine.Sifttheflour,bakingpowderandsaltintoabowl.
Addtothericottamixtureandmixuntiljustcombined.Place
eggwhitesinacleandrybowlandbeatuntilstiffpeaksform.
Foldeggwhitesthroughbatterintwobatches,withalarge
metalspoon.
Lightlygreasealargenon-stickfryingpanwithasmall
portionofthebutteranddrop2tablespoonsofbatterper
hotcakeintothepan.Cookoverlowtomediumheatfor
2minutesoruntilhotcakeshavegoldenundersides.Turn
hotcakesandcookontheothersideuntilgoldenandcooked
through.
1½ cups Fruit for Life Dried
Blueberries
150ml Grand Marnier or
liqueur of choice
SoakDriedBlueberriesinGrandMarnier
Arrangetossedfruitsequallyamongst4prettyglassdishes.
Placeagenerousdollopofyoghurtoneachandgarnishwith
asprinkleofroastedslitheredalmondsandpistachios.
For a delicious twist
SprinklewithFruitforLife
RoastedCoconutChips
To serve
Transfertoaplateandquicklyassemblewithother
ingredients.Sliceonebananalengthwaysontoaplate;
stack3hotcakesontopwithadollopofmascarponeand
BerryMix.Drizzlewithmaplesyrup.
Serves 6-8
8
9
Berry Mix and Fig Christmas Pudding
Bircher Muesli
2 cups rolled oats
1 cup Fruit for Life Berry Mix
with Sultanas
1 cup apple juice/orange
juice
1⅓ cup skim milk
1 cup yoghurt
⅓ cup slithered roasted
almonds
1 apple, grated
1 tbsn honey
Placeoatsandapplejuiceinabowlandmix.Addmilk,
yogurt,¾oftheBerryMix,almonds,gratedapplemixand
coverovernight.
Serveinabowl,withadollopofyoghurt,drizzlewithhoney
andsprinkletheremainingBerryMixontop.
Dried Blueberries & Ricotta Bruschetta
4 slices Sourdough, toasted
100g ricotta
1 bunch rhubarb
35g Fruit for Life Dried
Blueberries
1 orange juiced
honey
Onathicksliceofwarmsourdoughtoastorbrioche,spread
alayerofricotta.Topwithshortlengthsofrhubarbthathave
beensimmeredinorangejuiceanddriedblueberriesuntil
soft.Drizzlethetopgenerouslywithhoney.
Serves 4
10
450g Fruit for Life Berry Mix
125g Fruit for Life Premium
Quality Dried Figs, chopped
½ cup dark rum or brandy
120g butter, softened
½ cup brown sugar
2 large eggs
1 tbsn golden syrup
1 cup plain flour
1 tspn mixed spice
½ tspn cinnamon
½ tspn nutmeg
1 small apple, peeled and
grated
Mixdriedfruitswithrumorbrandyandsoakovernight.
Creambutterandsugar.Addeggsgradually,beatingwell
andaddthegoldensyrupwiththesecondegg.Mixsifteddry
ingredientsintobuttermixture.Addthedriedfruitandapple,
stirringuntilcombined.
Linethebaseofa1½litrebasinwithacircleofbakingpaper
andgreasebowlwell.Spoonthepuddingmixtureintothe
basinandfirmlypushdownwiththebackofaspoonto
removeairbubbles.
Coverthepuddingwithacircleofbakingpaper.Sealthebowl
withtwolayersofplasticwrap.(Apuddingtincanalsobe
used.)
Placeintoalargesaucepanandfillhalfwayupthesideof
bowlwithboilingwaterthensealthesaucepanwithalid.
Simmerfor3½hours.
Removefromsaucepanandallowtostandfor5minutes.Run
aknifearoundtheedgeofpuddingandinvertontoaplate.
Servehotwithcustard,brandysauceoricecream.Puddingcan
bepreparedinadvanceandreheatedonChristmasDay.
Serves 10
11
Berry Mix Florentines
Goji Berry and Fig Energy Bites
150g Fruit for Life Berry Mix
with Sultanas
2 cups cornflakes
1 cup shredded coconut
200g good quality milk or
dark chocolate
100g Fruit for Life Goji
Berries
375g Fruit for Life Premium
Quality Figs
50g pepitas
1 cup flaked almonds
395ml condensed milk
Placeallingredientsexceptforthechocolateintoalarge
bowlandgentlymixtogetheruntilalldryingredientsare
coatedwiththecondensedmilk.
Placespoonfulsofthemixtureontoalinedbakingtrayand
flattenslightlycreatingacircle.Foruniformcirclesplacean
eggringorcookiecutteronthetrayandpressspoonfulsofthe
mixtureintothering.Gentlyflattenandremoveringtocreate
eachflorentine.
Bakeinapreheatedoven160°Cfor15minsoruntillightly
browned.Removefromovenandallowtocoolcompletely
onthebakingtray.Meltthechocolateandspreadoverthe
bottomofeachflorentine.Placethemonafreshlylined
bakingtrayandrefrigerateuntilset.
Makes 12
50g macadamia nuts
50g whole almonds
20g sesame seeds
20g linseeds
2 tbsn honey
Placefigs,macadamianuts,almonds,sesameseedsand
linseedinafoodprocessorandpulseuntilcombinedintoa
stickymixture.Donotoverprocessorthenutswillturnintoa
paste.AddtheGojiBerries,honeyandpepitasandmixthrough
withyourhands.Pressmixtureintoalamingtontraylinedwith
bakingpaperandflattenwiththepalmofyourhand.
Usingametalspatulacarefullypushtheenddownthrough
themixturedividingitintosquares.Donotdragthespatula
throughthemixture.Refrigerateuntilfirm.
Optional: Dipthebottomofeachsquareinmeltedchocolate
orcarob.Thiswillhelpkeepthesquaresfirmlytogetherand
tastesdelicious.
Makes 24
Variation
TrysubstitutingtheGoji
BerrieswithourBerryMix.
FruitforLifeTrailMixwith
goji,cranberriesandsoy
beanscouldalsobeadded.
Gift Idea Individually
wrapped florentines
make an inexpensive
and impressive gift.
12
13
Goji Berry, Blood Red Orange and Feta
Salad
60g Fruit for Life Goji Berries
½ cucumber, sliced
1 blood red orange cut into
segments
10 mint leaves
50g feta cheese
2 tbsn olive oil
1 bag mesclun lettuce
½ lemon
¼ red onion, sliced
Goji Berry Slice
75g Fruit for Life Goji Berries
½ cup shredded coconut
½ cup firmly packed brown
sugar
1 cup gluten free flour
1½ cups rolled oats
125g butter
¼ cup golden syrup
½ tspn bicarbonate soda
1 tbsn boiling water
Placemescalinlettuceinabowlandtossthroughtheblood
redorangesegments,spanishonions,cucumberandmint.
Placeonaservingplateandtopwithcrumbledfetaandgoji
berries.Drizzlewitholiveoilandfreshlysqueezedlemon
juice.Whenentertainingincreasetheingredientquantities
andserveinasaladbowl.
Serves 1
CombineGojiBerries,coconut,sugar,flourandoatsinalarge
mixingbowl.Meltbutterwithgoldensyrupuntilbubbling.
Mixbicarbsodaandwatertogether.Addtothebutter
mixturewhichwillfroth.Pourintodriedingredientsandstir
untilcombined.Pressintoagreasedslicetrayandbakeina
preheatedoven120°Cfor20minutesoruntilgolden.Cool
andthencutintoslices.
Makes 12
Goji Berry Tea
Replace tea or coffee with a ‘caffeine free’ cup of revitalising
Goji Berry tea.
SimplysoakahandfulofFruitforLifeDriedGojiBerriesina
cupofboilingwater.Enjoywithahandfulofenergisingdried
fruitsfromtheFruitforLiferange.
14
15
Oat, Pear & Dried Blueberries Loaf
Topping
25g rolled oats
55g brown sugar
2 tbsn plain flour
25g chilled butter, cut into
small pieces
Cake
100g rolled oats
375ml boiling water
150g unsalted butter, diced
115g brown sugar
55g caster sugar
2 eggs
1 teaspoon natural vanilla
extract
185g plain flour
pinch of salt
1 tspn baking powder
60g Fruit for Life Dried
Blueberries
2 ripe pears, peeled, cored
and diced
Preheatovento180°C.Tomakethetopping,placeallthe
ingredientsintoabowlandrubthebutterintothemixturewith
yourfingertipsuntilwellincorporatedandsmallclumpsform.
Tomakethecake,placetheoatsintoabowlandpouroverthe
boilingwater.Stirandleavetocooluntillukewarm.Cream
thebutterandsugarinabowluntilpaleandcreamy.Add
theeggs,oneatatime,beatingwellaftereachaddition.Mix
inthevanilla.Sifttheflour,saltandbakingpowderintothe
bowl.Drainanyexcesswaterofftheoats.Addtheoatstothe
mixtureandfoldtocombine.Spreadtwo-thirdsofthemixture
intoagreasedornon-stick19x11cmloaftin.Sprinklewith
thepearsanddriedblueberries,topwiththeremainingcake
batterthensprinklethetoppingoverevenly.
Bakefor1hour10minutes,oruntilaskewerinsertedintothe
centreofthecakecomesoutclean.Turnoutontoa
platebeforequicklytransferringtoawirerack
withthetoppingfacingupwards.Leaveto
coolslightlybeforecutting.
16
Bakefor1hour10minutes,oruntilaskewerinsertedinto
thecentreofthecakecomesoutclean.Turnoutontoa
platebeforequicklytransferringtoawirerackwiththe
toppingfacingupwards.Leavetocoolslightlybefore
cutting.Serveinsliceswithbutter.
Makes 8 – 10 slices
17
Goji Berry, Goats Cheese & Baby
Spinach Frittata
50g Fruit for Life Goji Berries
¼ cup pouring cream
50g goats cheese
½ red onion, sliced thinly
50g baby spinach
½ tspn dried mixed herbs
50g pine nuts
½ tspn crushed garlic
9 eggs
pinch of salt
Sautéonion,garlicandherbsinanoiledomelettepanonthe
stovetop.Whiskegg,creamandsalttogetherandaddtothe
pan.Stironmediumheatuntilitstartstoset.Stirthrough
spinachuntilwiltedthenturnheatoff.Crumblegoatscheese,
pinenutsandgojiberriesontop.
Finishinalowoven130°Cforaround7-10minutes.Coolin
thepanandthenslice.Servewithafreshsalad.
Serves 6
18
Dried Mango & Roasted Coconut Salsa
75g Fruit for Life Dried
Mango peeled and diced
2 red onions diced
2 spring onions sliced
diagonally
1 fresh red chilli, seeded and
slithered
¼ cup fresh mint leaves,
shredded
2 tbsn fresh lime juice
2 tbsn olive oil
Salt & pepper
40g Fruit for Life roasted
coconut chips
Fresh coriander to garnish
Tossalltheingredientstogether
Servewithhotsmokedtroutfillet&afreshlimewedge
Serves 4
Summer Sensation
Alighthealthydishthat
isperfectforaluncheon.
Followwithadelicious
MedleyofSeasonal
FruitswithDried
Blueberries&Yoghurt
19
Dried Mango and Coconut Rice Salad
100g jasmine rice (or
basmati)
1 tspn unsalted butter
130ml water
20g Thai basil
150g Camargue red rice
1 red pepper, thinly sliced
10g mint leaves, roughly
chopped
10g coriander leaves,
roughly chopped
2 spring onions, thinly sliced
1 fresh red chilli, de-seeded
and finely chopped
grated zest and juice of 1
lemon
50g Fruit for Life Dried
Mango Slices, finely sliced
60g roasted salted peanuts,
roughly broken up
50g Fruit for Life Roasted
Coconut Chips
2 tbsn ground nut oil
25g crisp-fried shallots
(home-made or bought)
salt
Cooktherice.Placethejasminericeandbutterinasmall
saucepanandplaceonamediumheat.Addalittlesalt,the
waterandhalftheThaibasil(keeptheleavesattachedto
thestalk).Bringtotheboil,thencoverandcookonaslow
simmerfor15-20minutes.Removeanddiscardthebasil.
Spreadoutthericeonaflattraytocooldown.
Cooktheredriceinplentyofboilingwater(asyouwould
cookpastabutwithnosalt)for20minutes,oruntilitis
cookedthrough.Drainandspreadonatraytocooldown.
Pickofftheleavesoftheremainingbasilandchopthemup
roughly.Placetheminalargemixingbowl.Addthejasmine
andredricetogetherwithalltheremainingingredients,
apartfromtheshallots,andstirjusttomix.Tasteandadjust
theseasoning.Transferthesaladintoservingbowlsand
garnishwithcrisp-friedshallots,ifyoulike.
Serves 4
Camargue Red Riceis
arelativelynewvariety
ofricecultivatedin
thewetlandsofthe
Camargueregionof
southernFrance.Its
distinctiveredcolour
willlivenupyoursalads,
whileitsnuttyflavour
andfirm,chewytexture
alsoaddgoodbite.
Itisashort-grainedand
unmilledvarietyofrice
andisthereforequite
sticky.Thericehasnot
beenpolishedandthe
outerbranlayersare
leftintact,whichiswhy
ithasanunusualred
colour.
Variation Experiment
withthedifferentrice
varietiesavailablefrom
yourlocalgrowers
marketorsupermarket.
20
21
Pandanus Panna Cotta with Dried
Mango and Passionfruit
Roasted Coconut and Lemon, Herb
Chicken Schnitzels
4 tspn gelatine powder
250ml (1 cup) milk
70g caster sugar
1 pandanus leaf, tied in a
knot
½ vanilla bean, split
lengthways
8 chicken tenderloins,
trimmed
⅓ cup plain flour
2 eggs
½ cup fresh wholemeal
bread crumbs
½ cup crushed Fruit for Life
Roasted Coconut Chips
1 lemon, rind finely grated
400ml single cream
Topping
70g Fruit for Life Dried
Mango Slices, thinly sliced
250g passionfruit pulp (8
passionfruit)
mint leaves
Place3tablespoonsofwaterintoasmallbowlandsprinkleon
thegelatineevenly.Leavethegelatinetospongeandswell.
Putthemilk,sugar,pandanusleafandvanillabeaninasmall
saucepan.Bringtoaverygentlesimmerfor10minutes
toinfusetheflavours,butbecarefulnottoboilthemilk.
Removefromtheheatandleavetoinfuseforanother10
minutes.Discardthepandanusleaf.
Addthespongedliquidtothemilkandstiruntilcompletely
dissolved.Strainthewarmmilkintoabowlthroughafinesieve
andrefrigerateuntilhalfset.Whipthecreamuntilsoftpeaks
form.Gentlyfoldthewhippedcreamintothemilkmixtureand
pourintosix125mlramekins.Refrigerateuntilset.
CombinethefinelyslicedDriedMangoandpassionfruitand
mixwell.
To serve
Brieflydipthebaseoftheramekinsintowarmwater,and
thenturnthepannacottaoutontoindividualservingplates.
Drizzlewiththedriedmangoandpassionfruit.Garnishwitha
mintleaf.
½ cup flat-leaf parsley
leaves, finely chopped
¼ cup sage leaves, finely
chopped
2 tbsn butter
extra-light olive oil, for frying
salt and pepper
lemon wedges
Preheatoverto130°C.Placechickenbetween2sheetsof
plasticwrapandpoundwithameatmalletorrollingpin
until4mmthick.Combineflour,salt,pepperonalargeplate.
Lightlywhiskeggsinashallowdish.Combinetheroasted
coconutchips,breadcrumbs,lemonrind,parsleyandsagein
aseparateshallowdish.
Lightlycoatthechickenintheseasonedflour,shakingoff
excess.Dipineggthencoatinbreadcrumbcoconutmixture,
pressingcrumbsonwithfingertipstosecure.
Place1tablespoonbutterinalargefryingpan.Pouroilinto
panuntil1cmdeep.Heatovermedium-highheatuntilhot.
Cookschnitzels,inbatches,for2to3minuteseachsideor
untilgolden.Drainonpapertowel.
Pleaseonabakingtrayinoventokeepwarmwhilecooking
remainingschnitzels.
Serves 4
Serves 8
22
23
Fresh Spring Rolls with Mango, Prawn
and Fresh Ginger with Dipping Sauce
150g Fruit for Life Dried
Mangoes, soaked until soft
12 cooked prawns peeled
and sliced in half
12 rice paper sheets
1 small cucumber cut in sticks
½ punnet snow pea sprouts
2 cups cooked vermicelli
noodles
1 tbsn ginger, shredded
1½ tspn fish sauce
½ cup Vietnamese mint or
mint
½ cup coriander
Dipping Sauce
1 cup coconut milk
2 tbsn sweet chilli sauce
2 tspn fish sauce
Combinevermicellinoodles,coriander,Vietnamesemint,fish
sauceandfreshginger.Placericepaperinwarmwaterone
atatime.Whensoft(10sec)takeout,putonflatsurface,
laymangoslice,twoprawnhalves,cucumberstick,noodle
mixtureandfoursnowpeasproutsinthemiddle,halfwayup
thericepaper.Foldrightsideover,thenfoldbottomupand
roll.
Dipping Sauce:Mixingredientstogether,placeindipping
bowls.Arrangefreshspringrollsonservingplateoverlapping
withdippingsauceinabowl.
Serves 4
Dried Mango and Apple Bars
150g Fruit for Life Dried
Philippine Mango
100g Fruit for Life Dried
Apple Rings
2 passionfruit, halved
2 tablespoons lemon juice
Coating
200g dark chocolate,
chopped
½ teaspoon vegetable oil
Lineaslicetraywithbakingpaper.
Placedriedmango,apple,passionfruitpulpandlemonjuice
inafoodprocessor.Processuntiljustsmooth.Pressmixture
firmlyintopreparedpan.Placeinthefreezer,covered,for1
houroruntilsliceisfirm.
Usingasharpknife,carefullycutthesliceinto16rectangular
pieces.Placeonpreparedtray.
Coating:Placechocolateandoilinaheatproof,microwavesafebowl.Microwaveonmediumfor1½to2minutes,
stirringevery30secondswithametalspoon,oruntilmelted
andsmooth.
Coatthebottomofeachbarwithchocolateandplaceona
traylinedwithbakingpaper.
Spoontheremainingchocolateintoasnap-lockbag.Snipoff
1cornerandpipechocolateoverslice.Refrigerateuntilfirm.
Makes 16
Freezebars,
individually
wrappedin
gladwrap.
Placeinlunch
boxesas
required.
24
25
Chargrilled Beef with Dried Apple and
Green Papaya Salad
4 beef rump steaks or sirloin
steaks, trimmed
1 tablespoon peanut oil
Dressing
2 garlic cloves, peeled
1 long red chilli, deseeded
and chopped (not hot)
1½ tbsn shaved palm sugar
3 tbsn lime juice
2 tbsn fish sauce
Salad
½ green papaya, peeled,
deseeded and finely
julienned
4 cherry tomatoes, quartered
1 small handful mint leaves
1 small handful Thai basil
leaves
1 small handful coriander
leaves
70g Fruit for Life Dried Apple
Rings, slithered
1 tbsn ground roasted
peanuts
Heatachargrillpanorbarbecuehotplateovermedium-high
heat.Addtheoil,thencookthebeeffor2-3minutesoneach
sideoruntilcookedtomedium.Restfor5mins,thenslice
thinly.
Tomakedressing,useamortarandpestletopoundthegarlic
andchillitogether.Workinthesugar,limejuiceandfish
sauce,poundinguntilthesugardissolves.Putallthesalad
ingredientsinalargebowl,addthedressingandtosswell.
Dried Apple and Almond Puddings
150g unsalted butter
150g caster sugar
18 Fruit for Life Dried Apple
Rings
1 tspn natural vanilla extract
Batter
175g unsalted butter, cubed
175g caster sugar
3 eggs
100g almond meal
100g plain flour
2 tspn baking powder
1 tspn cinnamon
Preheattheovento180°C.Placeasaucepanoveramedium
tohighheatandaddthebutterandsugar.Stiruntilthe
butterismeltedandthesugardissolved.Addtheapple
ringsandvanillaandcookfor10minutes,oruntilsoftand
caramelised.
Tomakethebatter,creamthebutterandsugaruntilpale
andcreamy.Addtheeggs,oneatatime,stirringuntilwell
combined.Foldinthealmondmeal,flour,bakingpowder
andcinnamonandmixuntilcombined.
Lightlygreaseandlinesix250mlovenprooframekins.
Arrangethecaramelizedappleringsonthebottom.Divide
thebatterevenlybetweentheramekinsandsmoothover
withthebackofaspoon.Cookforabout25minutesoruntil
lightlygolden.
Runaknifearoundtheedgeofeachramekintheninvertonto
aservingdish.
Toserve
Servewithcream.
Assembleslicesofbeefindividuallyplated,toppedwithanext
ofsalad,thensprinklewithgroundpeanuts.
Serves 6
Serves 4
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27
Warm Chicken & Fig Salad with Rocket
Leaves Roasted Pine Nuts & Lemon
Balsamic Vinegar
10 Fruit for Life Dried Figs,
sliced
½ fresh lemon
2 chicken breasts, sliced
2 cloves garlic, sliced
¼ cup olive oil
½ cup roasted pine nuts
½ spanish onion, sliced
100g baby rocket leaves
½ cucumber, sliced
salt and pepper
Vinegar
⅓ cup balsamic
⅓ cup olive oil
1 tspn brown sugar
2 garlic cloves
zest of half a lemon
Vinegar: Combineallingredientsinsaucepanoveralowheat
andinfusefor5minutes,coolandrefrigerate.
Marinatechicken,garlicandoliveoilfor1hour.Roastpine
nutsinovenuntillightlybrowned.Placerocketleaves,onions,
cucumberinabowlanddrizzlewithlemonbalsamicvinegar.
Roast Turkey with Dried Figs, Almond
and Lemon Thyme Stuffing
15 whole Fruit for Life Figs,
sliced
1 large turkey approximately
3.5 kilos
2 cloves garlic, sliced
2 cups jasmine rice, cooked
⅓ cup shredded almonds
1 small bunch fresh thyme
zest from 1 lemon
1 medium onion, diced
1 apple, diced
1 egg
salt and pepper
1 tbsn olive oil
Combinealltheingredientstogethertomakethestuffing.
Place¾ofthestuffinginsidetheturkey,placetheremainder
underthebreastoftheturkey.Rubtheturkeywithoil,salt
andpepper.
Coverwithfoilandcookinapreheatedovenat180°Cfor
2hours.Removefoilandcookforafurther1houroruntil
cooked.Testwithskeweruntilclearjuicesappear.
Serves 6
Panfrymarinatedchickenuntilcookedthrough.Addslicedfigs
attheend,enoughtowarm.Placerocketonservingplates,
warmchicken,figsandpinenuts.Squeezefreshlemonoverthe
top.
Serves 4
Dessert Idea
Followwithour
indulgentChristmas
Puddingrecipe
usingFruitforLife
BerryMix
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29
Fig Jam
375g Fruit for Life Dried Figs
1 lemon zest
200g white sugar
Slicedriedfiginhalf,removingthestem,andsoakinwater
overnighttosoften.
Placethefigsandlemonzestinasaucepanandcoverwith
water.Cookoveramediumheatfor3hours,makingsure
thereisalwaysenoughwatertocoverfigs.Addsugarand
turnuptohigh,stirringcontinuouslyforabout10minutesor
untilsugarhascompletelydissolved.
Turnjamdowntolowheat.Placeaspoonfulofjamona
plateandplaceinthefridgetosetandtesttheconsistency.
Whenthetestjamiscool,itshouldnotmovearound
theplate.Ifitisstilltoorunny,placebackonmedium
heatstirringcontinuously.Keeptestinguntilyougetthe
consistencyyouprefer.Pourintosterilisedjars,whilestillhot
andseal.
Makes 800g
Cheese Platter Favourite
Figjamistheperfect
accompanimentfor
sharpcheeses.
Spiceyourjamupwith
cinnamonandcloves
Grilled Fig and Warm Goats Cheese
Bruschetta
8 Fruit for Life Dried Figs
thinly sliced
150g goats cheese
balsamic vinegar
1 ciabatta loaf
50g mesclun lettuce
Cutciabattainslicesabout1cmthickandtoast.Butter
ciabattawithgoatscheeseandplacefigsontop.
Grilltowarm.Placemescalinlettuceinthemiddleofa
servingplate.Arrangebruschetta,thendrizzlebalsamicover
thebruschettaandmesclunlettucetoserve.
Makes 9 Slices
Oven Warmed Figs stuffed with Goats
Cheese, Basil and rolled in Prosciutto
6 Fruit for Life Dried Figs,
sliced in half
70g goats cheese
100g prosciutto, sliced
12 basil leaves
salt and pepper
Coverslicedfigwithoneteaspoonofgoatscheese,onebasil
leafandrollthinlyslicedprosciuttoaround.SaltandPepper.
Placeinawarmovenat150°Cforaround10minutesoruntil
cheeseissoft.Servedrizzledwithbalsamicvinegar.
Serves 12
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31
Sticky Fig Pudding with Butterscotch
Sauce
Dried Fig Chutney
375g Fruit for Life Dried Figs
1 tbsn mustard seeds
180g Fruit for Life Dried Figs
½ tspn bicarbonate soda
¾ cup caster sugar
125g butter, room temp.
2 eggs
1¾ cups self raising flour
6 tomatoes, chopped
¼ tspn cayenne pepper
4 peeled apples, sliced
6 garlic cloves, sliced
3 onions, chopped
1 tbsn ground ginger
¼ tspn cloves
2½ cups cider vinegar
2 bay leaves
2⅓ cups brown sugar
½ tspn vanilla essence
Butterscotch Sauce
100g butter
½ cup cream
½ cup brown sugar
Coverdriedfigswithwater.Boiluntilfigsaresoft,takeoff
heatandaddthebicarbsodaandstir.Setaside.Cream
butterandcastersugarthengentlybeatintheeggs.Add
flour,vanillaessencethenthefigs.Pourmixtureintoaloaf
tin,cut6figsinhalfandplaceacrossthetopoftheloaf.Bake
at180°Cfor40minutes.
Butterscotch Sauce: Combinebutterandsugar.Cookuntil
sugardissolvesthenaddcream.Cuttwoslicesofpudding
arrangeonservingplateandpourbutterscotchsauceover
andtopwithcreamoricecream.
2 tbsn salt
Cutfigsinquartersandsoakovernight.Drainfigsandplace
allingredientsinalargeheavybasedpotonmediumheat.
Boilfor1houruntilthechutneyhasthickened.Pourinto
sterilisedjarsandrefrigerate.
Serveonhandcutbreadwithshavedham,swisscheeseand
rocketoraddtoyourfavouritesandwich.
Makes 1 litre
Serves 8
Reheat individual
servingsofleftover
puddingandsauce
inthemicrowave
foraquickand
easydessert.
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33
Fig, Ginger and Pistachio Nut Ice Cream
Terrine
Fig, Caramelised Onion and Feta Tarts
5 Fruit for Life Dried Figs,
sliced
½ cup water
900ml thickened cream
24 Fruit for Life Dried Figs
Caramelised Onion
100g crumbled feta cheese
4 medium onions
3 sheets puff pastry
2 tbsn olive oil
100gm pistachio nuts
1 cup sugar
2 tspn ground ginger
Bottom Layer - Fig Ice Cream
CombineFigsandwaterinsmallpot.Simmerfor20minutes.
Add¼cupsugar,cookuntildissolved,don’tboil.ProcessFigs
untilsmooth,add300mlcream,blendtogether.Thenpour
intoloaftinandfreezeuntilalmosthard.Chopupandblend
again.Placebackintoaloaftin,linedwithgreaseproofpaper,
makingsurethetopisflat.
Second Layer - Ginger Ice Cream
Place300mlcreamandtherestofthesugarinsmallpot,
simmeruntilsugarhasdissolved.Don’tboil.Takeoffthe
heat,addtherestofthecream,processandfreezeinanother
loaftinuntilalmosthardened.Halftheicecreamintotwo
portionsof300ml.Refreezeonehalf;addthegroundginger
tothe2ndhalf,process.Spreadgingericecreamoverthefig
icecreamandrefreeze.
Top Layer - Pistachio Ice Cream
Whenthesecondlayerofgingericecreamhasset,blendthe
remainingicecreamwithhalfthepistachionuts.Pourover
thegingericecreamandsprinkletherestofthepistachio
nutsontop.Coverwithplasticwrapandfreezeuntilset.Use
hotknifewhenslicingyourserves.
Serves 12
4 tspn balsamic vinegar
Peelandfinelysliceonions.Heatoilinamediumsaucepan
overmediumheat.Addonionsandbalsamicvinegarand
stirtocoatonion.Cookfor10minutesstirringoccasionally
ensuringthattheonionsaren’tstickingorcolouringtoo
quickly.Coverandreduceheattolow.Cookforabout40
minutes,stirringeveryfewminutesandcontinuouslycheck
thattheyarenotburning.
Whiletheonioniscookingcut24tartsizedcirclesofpuff
pastry.Pressthecirclesintopattycaketins.Whentheonion
iscookedplaceaspoonfulineachpastrybaseandcover
withcrumbledfeta.Topeachtartwithadriedfig.Bakeina
moderateovenforabout10minutesoruntilthepastrypuffs
aroundtheedgesandbrownsslightly.
Makes 24
Variationtrydicingyour
figsorslicinginhalfto
makesmallertarts
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35
Dried Strawberries and Cream Melting
Moments
50g Fruit for Life Dried
Strawberries, sliced
Icing
½ cup icing sugar, sifted
50g Fruit for Life Dried
Strawberries, sliced
250g butter room temp.
90g butter
½ cup cornflour
200g icing sugar
1½ cups plain flour
⅓ cup thickened cream
Ruballingredientsexcludingstrawberrieswithyourfingers.
Whenmixtureiswellcombined,addthinlyslicedstrawberries
androllintoballsthesizeofatencentpiece.Placeona
greasedtray,flattenwiththebackofafork.Shouldmake
around36balls,18meltingmoments.Bakeinpreheated
oven160°Cfor20minutes.
Icing: Mixbutter,icingsugar,creamandslicedstrawberries.
Whenmeltingmomentsarecool,spreadshortbreadwith
icingmixtureandsandwichbiscuitstogether.Dustwithicing
sugar.
Makes 18
Drunken Dried Strawberry Crumble
250g Fruit for Life Dried
Strawberries
½ cup shredded coconut
1 lemon zest
Anglaise
½ nip alcohol of choice
100g butter, chopped
⅓ cup brown sugar
⅓ cup plain flour
⅓ cup oats
½ cup shredded almonds
2 cups thickened cream
⅓ cup caster sugar
4 egg yolks
1 tspn vanilla essence
Placestrawberriesandlemonzestinjustenoughwaterto
coverstrawberries.Poachonlowheat,forabout15minsor
untilsoftandaddalcohol.Setaside.
Crumblebutter,flourandbrownsugartogether.Addoats,
coconutandalmonds.Bakeinovenat180°Cuntilgolden
brown.Whencool,breakupwithyourfingers.
Anglaise: Combinecream,castersugar,eggyolksandvanilla
essenceintoasmallpot.Stiruntilanglaisecoversthebackof
thespoon.Inaglass,layerwarmedstrawberries,anglaise
andcrumble.
Serves 4
36
37
Strawberry Coconut Puddings with
Strawberry Couli and Coconut Anglaise
100g Fruit for Life Dried
Strawberries
250g butter room temp.
1 cup coconut cream
100g shredded coconut
330g caster sugar
2 eggs
300g self raising flour
Strawberry Couli
100g Fruit for Life Dried
Strawberries
220g caster sugar
½ cup water
Coconut Anglaise
1 cup coconut cream
1 egg yolk
2 tbsn caster sugar
Creambutter,eggs,castersugar,coconutcreamthenadd
flour,shreddedcoconutanddriedstrawberries.Bakein
individualpuddingmouldsat160°Cfor40minutes.
Strawberry Couli: Placeallingredientsinasmallpoton
mediumheat,allowsugartodissolve,thensetaside.
Coconut Anglaise:Warmcoconutcreamonstove,addegg
yolkandsugar.Stiruntilcoversthebackofawoodenspoon.
Arrangethepuddingsinthemiddleofaservingplate.Drizzle
coulioveroneside,anglaiseontheothersideandsprinkle
withtoastedcoconutshreds.
Serves 12
Smoked Chicken, Brie and Dried
Strawberry Vinaigrette Salad
100g Fruit for Life Dried
Strawberries
200g Brie
1 lemon zest
375g smoked chicken
1 red onion, sliced
100g mescalin lettuce
Strawberry Vinaigrette
100g Fruit for Life Dried
Strawberries
1 cup olive oil
2 cups white wine vinegar
1 tpsn seeded mustard
salt and pepper to taste
Strawberry Vinaigrette
Placedriedstrawberriesandwhitewinevinegarinsmallpot
andleaveovernighttoinfuse.Boilthemixtureandreduce
liquidbyhalf.Coolandthendrainthemixturekeepingonly
thevinegar.Combinemustard,oil,saltandpepperwiththe
vinegar.
Assemble Salad
Placedriedstrawberriesinasmallpotwithjustenoughwater
tocover.Boiluntilsoftforaround15minutes.Alternatively
soakstrawberriesovernight.SlicesmokedchickenandBrie.
Combinemescalinlettuce,onions,lemonzestanddressin
halfofthestrawberryvinaigrette.Placeonaservingplate,
thenfan3slicesofsmokedchickenand3slicesofBriearound
thesalad.Placestrawberriesontopofsaladanddrizzle
remainingstrawberryvinaigretteoverthetop.
Serves 4
GarnishwithFruit
forLifeRoasted
CoconutChips
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About Us
FMP Marketing Pty Ltd is a family owned Australian
company which has been involved in the importation
and distribution of dried fruits and fresh coconuts since
1980. Our company always strives to add diversity
and interest to the dried fruit market by ensuring we
maintain an interesting and unique range.
FMP Marketing also distributes fresh mature coconuts
and drinking coconuts, under our Jungle Produce brand,
plus bulk fruits, to all major supermarkets and market
agents.
For further information visit www.fmpmarketing.com.au
Write to us: PO Box 421, Mosman NSW 2088
Consumer information: 02 9960 4762
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