Category

Fruit

Pulled Pork Sliders with Pineapple BBQ Sauce and Shredded Homestyle Cole Slaw

Pulled Pork Sliders with Pineapple BBQ Sauce and Shredded Homestyle Cole Slaw

Yield: 6 sliders

Ingredients:

Pineapple BBQ Sauce:

  • 3 cups Reser’s® Purely Hand-Cut Pineapple Chunks (79453.75428)
  • 2 cups water
  • 12 oz tomato paste
  • 1/2 cup unsulphured molasses
  • 4 Tbsp apple cider vinegar
  • 2 Tbsp garlic powder
  • 1 Tbsp salt
  • 2 tsp hickory liquid smoke
  • 1/4 tsp cayenne pepper

Pulled Pork Sandwiches:

Directions:

Pineapple BBQ Sauce:

  1. Under the broiler or on a grill, roast the Reser’s Purely Hand-Cut Pineapple Chunks to caramelize their exterior then cut into a large dice.
  2. Combine all ingredients in a food processor and puree until smooth.
  3. Pass through a strainer into a saucepot and simmer over low heat for 20 minutes, stirring occasionally.

Pulled Pork Sliders:

  1. Heat pulled pork with 2 cups of Pineapple BBQ Sauce. Toast 6 slider buns; place 3 oz of pork on each bun. Place 2 oz of Reser’s Shredded Homestyle Cole Slaw on pork. Place top bun on cole slaw.
 

Pacific Rim Smoothie Bowl

Pacific Rim Smoothie Bowl

Yield: 1 bowl

Ingredients:

Directions:

  1. Place almond milk, almond butter, and ¼ cup each of Reser’s Purely Hand Cut Pineapple Chunks, Reser’s Purely Hand Cut Papaya Chunks, dragon fruit and ice into a blender. Blend mixture until creamy.
  2. Pour mixture in bowl and garnish with remaining fruit and sliced almonds.
 

Pineapple BBQ Sauce

Pineapple BBQ Sauce

Yield:

Ingredients:

  • 3 cups Reser’s® Purely Hand-Cut Pineapple Chunks (79453.10020)
  • 2 cups water
  • 12 oz tomato paste
  • 1/2 cup unsulphured molasses
  • 4 Tbsp apple cider vinegar
  • 2 Tbsp garlic powder
  • 1 Tbsp salt
  • 2 tsp hickory liquid smoke
  • 1/4 tsp cayenne pepper

Directions:

  1. Under the broiler or on a grill, roast the Reser’s Purely Hand-Cut Pineapple Chunks to caramelize their exterior then cut into a large dice.
  2. Combine all ingredients in a food processor and puree until smooth.
  3. Pass through a strainer into a saucepot and simmer over low heat for 20 minutes, stirring occasionally.
 

Chipotle Cole Slaw

Chipotle Cole Slaw

Yield: 24 Servings

Ingredients:

Directions:

  1. Add Reser’s Shredded Homestyle Cole Slaw to a large mixing bowl.
  2. Stir in chipotle, pineapple and Reser’s Purely Hand-Cut Fruit Diced Mango Chunks, reserving 1 cup.
  3. Garnish with remaining mango chunks.
 

Cantaloupe and Prosciutto Skewers

Cantaloupe and Prosciutto Skewers

Yield: 6 Skewers

Ingredients:

  • 18 Reser’s® Cantaloupe Chunks (79453.77510)
  • 18 slices prosciutto, cut into ribbons
  • 12 balls ciliegine mozzarella
  • Basil, for garnish
  • 6 bamboo skewers, soaked

Directions:

  1. On each skewer, place 1 Reser’s Cantaloupe Chunk, prosciutto, mozzarella, cantaloupe, prosciutto, cantaloupe, prosciutto, mozzarella. Repeat with all the remaining skewers.
  2. Garnish with basil and serve as an appetizer.
 

Tuna Melt

Tuna Melt

Yield: 1 Serving

Ingredients:

Directions:

  1. Preheat skillet.  Butter the bread.
  2. Stack Reser’s Tuna Salad and cheddar cheese on slice of buttered bread. Place remaining slice on top.
  3. Place sandwich on hot skillet. Cook 3 minutes per side or until cheese is melted.
  4. Serve hot with side of Reser’s Fruit Salad.
 

Tropical Fruit Trifle

Tropical Fruit Trifle

Yield: 6 Servings

Ingredients:

Directions:

  1. Set aside 1 cup of the whipped cream. Combine Reser’s Banana Pudding and remaining whipped cream.
  2. Place 1/12 of cake cubes in an individual trifle dish or glass bowl. Top evenly with 1/3 cup Bite-Sized Pineapple Chunks and sliced bananas and 1/12 of Banana Pudding mixture. Repeat all layers. Repeat all steps with the remaining 5 trifles.
  3. Cover, and refrigerate until serving time, at least 30 minutes. Garnish with reserved whipped topping.
 

Angel Food Cake With Tropical Fruit

Angel Food Cake With Tropical Fruit

Yield: 6 Servings

Ingredients:

Directions:

  1. Stir together whipped cream, 1/2 cup of Reser’s Bite-Sized Pineapple Chunks and 1/2 cup of Reser’s Mango Chunks and arrange on a platter.
  2. Place cake on top of the fruit and cream mixture. Garnish cake with remaining fruit.