Category

Fruit

In Fruit

Ono Kine Pineapple Chicken

Ono Kine Pineapple Chicken

Yield: 15 each entrée servings

Ingredients:

  • 8 lbs Reser’s® Pineapple Chunks (79453.75428)
  • 45 each Chicken legs
  • 1 ½ cups Pineapple liquid, reserved from tub
  • 1 ½ cups Soy sauce
  • 1 cup Brown sugar
  • ½ cup Apple cider vinegar
  • 3 Tbsp Toasted sesame oil
  • 1 Tbsp Ginger, freshly grated
  • ½ cup Ketchup 
  • 2 Tbsp Toasted sesame seeds
  • Avocado or Vegetable oil for brushing chicken and pineapple to grill
  • 10-inch Wooden skewers, soaked in water for 30 minutes to prevent burning

Directions:

  1. Drain 105 each Reser’s Pineapple Chunks in a colander over a bowl, cover and refrigerate.
  2. In a large metal bowl, whisk together the pineapple liquid, soy sauce, brown sugar, sesame oil, ginger, and ketchup.
  3. Reserve 1 ½ cups of the marinade and whisk in the toasted sesame seeds, label and refrigerate for plating.
  4. Cover the chicken legs in the remaining marinade, turning to coat.
  5. Let chicken marinate for 12-24 hours.
  6. Before cooking, drain the chicken in a colander and pat dry.
  7. Per order, brush 3 chicken legs with oil and grill until golden brown all over and internal temperature near the bone is 185°F.
  8. Once the chicken is done, set aside to rest in a warm place, tented with foil.
  9. Per order fill a skewer with 7 pineapple chunks, brush with oil and grill on all sides. Keep warm after grilling.
  10. Place the 3 grilled chicken legs onto a warm serving plate drizzled with the reserved sesame marinade and grilled pineapple chunks.
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In Cole Slaw, Fruit

Grilled Pineapple-Serrano Slaw

Grilled Pineapple-Serrano Slaw

Yield: 10 each entrée Quesadillas

Ingredients:

Directions:

  1. Remove 4 cups of Reser’s Pineapple Chunks from the tub and set aside to drain.
  2. Skewer the pineapple chunks, brush with oil and grill on each side.
  3. Set grilled skewers aside to cool.
  4. Place the Reser’s Regular Cole Slaw into a large bowl and mix in the Serrano peppers and cilantro.
  5. Roughly chop the grilled pineapple chunks and add to the cole slaw mixture.
  6. Portion and serve.
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In Fruit

Spicy Thai Pineapple-Cucumber Salad

Spicy Thai Pineapple-Cucumber Salad

Yield: 6 each appetizer salads

Ingredients:

  • 4 lbs Reser’s® Pineapple Chunks, syrup drained and reserved for dressing (79453.77957)
  • 3 English cucumber, halved, seeded, cut in half, and sliced into ½-inch slices
  • 2 Tbsp Fish sauce
  • ¼ cup Lime juice
  • ¼ cup Rice vinegar, unseasoned
  • ¼ cup Pineapple syrup
  • ¼ cup Coconut sugar 
  • 2 each Thai bird chili, finely chopped
  • ½ cup Canola oil
  • ½ cup Cilantro leaves
  • ½ cup Mint leaves
  • ½ cup Peanuts, roasted and lightly salted, chopped

Directions:

  1. For the dressing, whisk together the fish sauce, lime juice, rice vinegar, pineapple syrup, coconut sugar and Thai chilies.
  2. Slowly drizzle in the canola oil to emulsify.
  3. Check for seasoning and set aside.
  4. Per order, toss together the following:
    • 1 cup Reser’s Pineapple Chunks
    • 1 cup English cucumber, diced
    • 4 each Mint leaves, torn
    • 4 cilantro leaves, torn
    • 2 Tbsp Fish sauce vinaigrette
  5. Place onto plate and garnish with 4 mint leaves.
  6. Drizzle the salad with 1 Tbsp of dressing and top with 1 Tbsp chopped peanuts.
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In Fruit

Citrus Agave Liquado

Citrus Agave Liquado

Yield: 12 each 16 oz servings

Ingredients:

  • 8 lbs Reser’s® Orange Slices (79453.74028), drained
  • 1 cup + 2 Tbsp Lime juice
  • 6 cups Whole milk Greek yogurt
  • 6 cups Water, cold
  • 12 each Lime wedges

Directions:

  1. To start, chill two pint glasses until cold.
  2. To make 2 smoothies, blend the following in a high-speed blender for 20-30 seconds.
    • 2 cups Reser’s Orange Slices
    • 2 Tbsp Agave syrup
    • 3 Tbsp Lime juice, fresh
    • 1 cup Whole milk Greek yogurt
    • 1 cup Water, cold
  3. Place the smoothie base into the refrigerator for 30 minutes before serving.
  4. Divide between two glasses and serve with a lime wedge.
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In Fruit

Mangonada Smoothie

Mangonada Smoothie

Yield: 12 each 16 oz servings

Ingredients:

  • 8 lbs Reser’s® Mango Chunks (79453.73928), drained and set aside. 
  • 1 cup Mango syrup, drained from Reser’s Mango Chunks
  • 6 cups Coconut water, ice cold
  • 2/3rd cup Lime juice, fresh
  • 12 cups Ice
  • Chamoy for rimming glass
  • Tajin for rimming glass
  • 12 each Tamarind candy sticks

Directions:

  1. To start, rim one half of two shaker pint glasses with chamoy, followed by the Tajin seasoning.
  2. To make 2 smoothies, blend the following in a high-speed blender for 20-30 seconds.
    • 2 cups Reser’s Mango Chunks
    • 2 Tbsp Mango syrup
    • 1 cup Coconut water
    • 1 Tbsp Lime juice, fresh
    • 2 cups Ice
  3. Divide the smoothie between the two glasses and serve with tamarind candy sticks.
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In Fruit

Honeydew Canapés

Honeydew Canapés

Yield: 16 each canapés

Ingredients:

  • 16 each Reser’s® Honeydew Chunks (79453.77410), sliced in half 
  • 16 each 1-inch slices sharp white Cheddar cheese
  • 32 each Baby arugula, leaves
  • 16 each Bamboo skewers
  • Hot Honey

Directions:

  1. Open the sliced Reser’s Honeydew Chunks and top with baby arugula leaves and white Cheddar.
  2. Top with the other honeydew half and insert skewer.
  3. Place onto plate and drizzle with hot honey.
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In Fruit

Iced Mango Mint Green Tea

Iced Mango Mint Green Tea

Yield: 8 each pint drinks

Ingredients:

  • 3 cups Reser’s® Diced Mangoes (79453.17029)
  • 8 each Green tea bags
  • 64 oz Water 
  • 1 cup Mint leaves, washed
  • 8 each Mint sprigs for garnish
  • Ice

Directions:

  1. Heat 2 quarts of water to 200°F.
  2. Pour over 8 tea bags and 1 cup mint leaves, and let steep for 3-4 minutes.
  3. Strain out tea base and refrigerate until cool.
  4. To serve, fill a pint glass halfway with ice, top with 1/4 cup Reser’s Diced Mangoes and syrup, and stir.
  5. Add 8 oz mint iced tea and garnish with mint sprig.
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In Fruit

Cherry Tomato, Avocado, and Mango Salad

Cherry Tomato, Avocado, and Mango Salad

Yield: 16 each appetizer salad servings

Ingredients:

Cilantro Vinaigrette 

  • ¼ cup Mango syrup from Reser’s® Mango Chunks (79453.73928)
  • 1 each Shallot, peeled and diced
  • 1 cup Cilantro, washed and roughly chopped
  • 1 Tbsp Dijon mustard
  • 1 cups Rice Vinegar, unseasoned
  • 2 ½ cups Avocado or canola oil
  • 1 Tbsp Kosher salt to season

Salad

  • 2 lbs Mixed cherry tomatoes
  • 2 cups Red onion, peeled and diced
  • 4 each Avocado
  • 2 cups Cilantro vinaigrette
  • 1 cup Green onions, thinly sliced
  • 16 cups Reser’s Mango Chunks (79453.73928)
  • Kosher salt
  • Black pepper, freshly cracked
  • Mint leaves, chiffonade

Directions:

  1. For the Cilantro Vinaigrette, add the syrup from Reser’s Mango Chunks, diced shallots, Dijon, cilantro, and rice vinegar in a high-powered blender and blend
  2. While the blender is running, slowly drizzle in the oil to create an emulsion and season with salt.
  3. Per order, toss the following:
    • 6 Cherry tomatoes, halved
    • 1 Tbsp Cilantro Vinaigrette
    • 1 cup Reser’s Mango Chunks
    • 1 Tbsp Red onion, diced
    • ¼ Avocado, peeled and diced
    • 1 Tbsp Green onions, thinly sliced
    • Kosher salt
    • Black pepper, freshly cracked
    • 2 each Mint leaves
  4. Place into the middle of the plate and drizzle with 1 Tbsp of dressing and top salad with chiffonade of mint leaves.
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In Fruit

Rio Acai Smoothie

Rio Acai Smoothie

Yield: 16 each pint servings

Ingredients:

  • 4 lbs Reser’s® Pineapple Chunks (79453.77957)
  • 4 each Acai puree packets, frozen
  • 8 each Bananas, sliced and frozen for at least 1 hour
  • 1 each 15 oz can Coconut milk
  • Ice

Directions:

  1. Drain Reser’s Pineapple Chunks from syrup and refrigerate both.
  2. In a large high-speed blender, place all ingredients and blend on high until smooth, 60-90 seconds.
  3. Use tamper if needed to ensure the mixture is completely combined and smooth.
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In Fruit

Arugula and Blood Orange Salad with Roasted Mango Vinaigrette

Arugula and Blood Orange Salad with Roasted Mango Vinaigrette

Yield: 20 each appetizer salad servings

Ingredients:

Roasted Mango Vinaigrette

  • 5 lbs Reser’s® Diced Mango, (79453.17029) drained of syrup
  • 4 Shallots, peeled and diced
  • 1 tsp Ancho chile powder
  • ½ cup Dijon mustard
  • 2 cups Rice vinegar
  • 6 cups Avocado or canola oil
  • 2 Tbsp Kosher salt to season

Salad

  • 2 lbs Baby arugula
  • 12 each Blood orange, segmented
  • 2 cups Quicos (Toasted corn nuts)
  • 3 cups reserved Reser’s Diced Mango, roasted and refrigerated

Directions:

  1. Heat oven to 375°F.
  2. Drain Reser’s Diced Mango, and place in an even layer onto a sheet pan with 2 layers of parchment paper.
  3. Roast until golden brown, 20-25 minutes turning chunks halfway through the cooking process.
  4. When roasted, remove from heat and cool to room temperature.
  5. Take 3 cups of roasted mango and refrigerate for salad portion.
  6. In a high-powered blender, place the remaining roasted mango, shallots, Ancho powder, Dijon, and rice vinegar and blend 30-45 seconds until smooth.
  7. When the blender is running, remove cap and slowly drizzle in oil to make an emulsion.
  8. Season with kosher salt and refrigerate.
  9. To build, lightly dress baby arugula with Roasted Mango Vinaigrette and toss with remaining roasted mango. Place in mound onto chilled plate and garnish with Quicos and blood orange segments.
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