Christmas is coming and the goose is getting fat!
But it needn’t all be about stuffing yourself to the gills with meat (or chocolate!) this festive season. With our fruit deliveries in Dublin running right up until the big day, here are some tasty options for Christmas recipes with fruit.
Fruity Mince Pies
Perfect for making early and popping in the freezer, fruity mince pies go great when warmed and topped up with cream or custard. You’ll need 225g cold butter, 350g plain flour, 100g golden caster sugar, 280g mincemeat, 1 Granny Smith apple, peeled, quartered, cored, coarsely grated, 3 teaspoons finely grated lemon rind, 1 teaspoon mixed spice, 1 tablespoon fresh lemon juice, 1 small egg icing sugar to dust.
To make the pastry, rub 225g cold, diced butter into 350g plain flour, then mix in 100g golden caster sugar and a pinch of salt. Combine the pastry into a ball – don’t add liquid – and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.
Preheat the oven to 200C/gas 6/fan 180C. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole. Spoon 280g mincemeat into the pies. Add the spice mix evenly throughout, and then add the lemon juice, rind and diced apple to taste.
Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies. Top the pies with their lids, pressing the edges gently together to seal – you don’t need to seal them with milk or egg as they will stick on their own. (The pies may now be frozen for up to 1 month).
Beat 1 small egg and brush the tops of the pies. Bake for 20 minutes until golden. Leave to cool in the tin for 5 minutes, then remove to a wire rack. To serve, lightly dust with icing sugar. They will keep for 3 to 4 days in an airtight container.
Christmas Fruit Skewers
For a bit of a twist on that traditional Christmas Day starter, how about some fruit skewers? Add some ham if you really must have that meaty kick!
You’ll need 1/2 fresh pineapple, trimmed and cut into 1-inch chunks. 4 kiwi fruits, peeled and cut into 1-inch pieces. 3 navel oranges, peeled and sectioned. 3 medium apples, cut into 1-inch pieces. 3 medium firm bananas, cut into 1-inch pieces and 1 jar (10 ounces) of maraschino cherries, drained.
For the sauce, use 1 egg yolk, 1/4 cup maple syrup or honey, 2 tablespoons lemon juice.
Alternately thread the fruit onto wooden skewers. Cover and refrigerate until serving.
In a small saucepan over low heat, cook and stir the egg yolk and syrup until a thermometer reads 160° and is thick enough to coat the back of a metal spoon. Remove from the heat; stir in lemon juice. Cool completely. Fold in the whipped cream. Serve with fruit for dipping. Refrigerate any leftovers.
Christmas Fruit Smoothie
The perfect option for Christmas brunch, or to knock away any alcohol related cobwebs the next day! Freeze this overnight, and enjoy!
You’ll need 4 frozen peach slices (or use canned peaches, but we wouldn’t recommend that ;), 1 large banana, peeled,1/4 cup fresh raspberries, 3/4 cup orange juice, 3/4 cup vanilla yogurt.
Place all the ingredients in a blender. Process on low speed, increasing to high until blended, smooth, and creamy. Add more juice if necessary to achieve the right consistency.Pour into two tall glasses and serve immediately.