Additional Red Fruits Recipes

Red Grape and BBQ Chicken Pizza

Grape-and-Chicken-Pizza--California-Table-Grape-Commission.jpg

YIELD: 64 servings (16 9-in. pizzas) 
PER SERVING: 380 cal., 19 g pro., 48 g carb., 2 g fiber, 13 g fat, 4 g sat. fat, 40 mg chol., 585 mg sod., 2 mg iron, 110 mg ca.
PIZZA DOUGH INGREDIENTS

  • Water, warm—8 cups
  • Yeast—2 ozs.
  • Olive oil—2 ozs.
  • Salt—2 Tbsps., 2 tsps.
  • Honey—2 Tbsps., 2 tsps.
  • Bread flour—6 lbs.
  • Oil—as needed

PIZZA INGREDIENTS

  • Pizza dough—16 4-6 oz. balls
  • Flour, unbleached, all-purpose—as needed
  • Olive oil—2 cups
  • Barbecue sauce—6 cups
  • Chicken breasts, skinless—6 lbs.
  • Mozzarella cheese, fresh—2 lbs.
  • Grapes, red—16 cups
  • Basil leaves, fresh—128 or 2-3 2 1/2 oz. bunches
  • Pecorino Romano cheese—1 cup

DIRECTIONS

  1. To prepare the dough: Mix the water, yeast, olive oil, salt and honey together in a mixer with a dough hook. Blend for 2 or 3 minutes, then slowly add the flour. Mix until a smooth elastic dough forms and knead for 12 minutes.
  2. Allow to proof until doubled in size, punch down and scale off to 4-6-oz. balls.
  3. Brush with oil and place dough in a cool place until ready to cook.
  4. In a large bowl, toss the chicken breasts with 4 cups of the barbecue sauce. Grill the chicken over medium heat until nicely charred and cooked through, about 10 minutes total. Cool and cut into bite-sized pieces.
  5. Slice the mozzarella cheese into thin rounds, coarsely shred it or cut it into small chunks. Tear the basil leaves into smaller pieces. Set aside.
  6. To prepare each pizza: Place a baking stone on the middle shelf of the oven and preheat the oven to 450°F for at least 30 minutes. Make one pizza at a time unless your equipment can accommodate more. Roll the dough balls out on a counter and transfer them to an inverted sheet pan that has been dusted with flour.
  7. Mix the olive oil with the remaining 2 cups of barbecue sauce. On top of each pizza, spread 2 Tbsps. or so of the sauce over the surface of the dough, leaving a 1/4-in. border uncovered. Arrange 2 ozs. of the mozzarella over the top of the pizza, then place 6 ozs. of the diced barbecue chicken evenly over the pizza. Top with 1 cup of the grapes.
  8. Carefully transfer each pizza to the baking stone. Bake for 10-12 minutes. When it is done, the crust should be puffy and slightly charred on the edge and thinner in the center.
  9. Remove from the oven and top each pizza with eight fresh basil leaves and 1 Tbsp. grated pecorino. To serve: Slice into quarters and serve.

Photo, recipe & recipe analysis:  California Table Grape Commission

*Note: If serving as part of the reimbursable meal, adjust the serving size as necessary to meet current meal pattern requirements.

Pear and Grilled Cheese Sandwich

Grilled Cheese and Pear Sandwich--Pear Bureau Northwest.jpg

YIELD: 100 servings
INGREDIENTS

  • Unsalted butter, slightly softened—4 1/2 lbs.
  • Sandwich bread, whole-wheat or rye—200 slices
  • Mustard, whole-grain—4 cups
  • Pears, Red Anjou—25
  • Cheddar cheese—7 lbs.

DIRECTIONS

  1. Thinly slice the pears and cheese.
  2. To prepare one sandwich: Butter one side of each slice of bread; use approximately 1 Tbsp. of butter total for the two bread slices per sandwich.
  3. Thinly spread the mustard on the opposite sides of each bread slice; use approximately 1 Tbsp. of mustard per sandwich.
  4. On the mustard side of the bread slices, layer 2 ozs. of cheese and the equivalent of one half of a pear.
  5. In a nonstick pan over medium-high heat, with the butter side down, grill the sandwich until toasted on one side, about 5 minutes. Turn and grill the other side until golden brown and the cheese in between the slices of bread is melted.

Photo and recipe:  Pear Bureau Northwest

*Notes: If this recipe passes the test with a small number of students, conduct a nutrient analysis. If serving as part of the reimbursable meal, adjust the serving size as necessary to meet current meal pattern requirements.

Fresh Market Watermelon Salsa

YIELD: 100 servings
PER SERVING: 26 cal., 7 g carb., 0 g fat, 0 g sat. fat, 0 mg chol., 57 mg sod., 8 mg ca.
INGREDIENTS

  • Watermelons—2 15-lb. fruits
  • Onions, white—2
  • Bell peppers, green—2
  • Bell peppers, yellow—2
  • Jalapeño peppers—4
  • Cilantro—1/2 bunch
  • Lime juice—2/3 cup
  • Garlic powder—1 tsp.
  • Salt—1 tsp.

DIRECTIONS

  1. Wash the watermelons well, then dice into 1/2-in. pieces. Finely chop the onions. Clean and dice the bell peppers. Wash the jalapeño peppers, remove the seeds and membranes and finely chop. Wash and finely chop the cilantro.
  2. Mix all ingredients gently in a large bowl.
  3. Serve immediately or store the salsa in the refrigerator for up to a day in a covered plastic or glass container.
  4. Serve with baked tortilla chips, chicken or fish.
  5. Hold at 41°F or lower.

Recipe & recipe analysis: Libby Anderson, MS, RD/LD, child nutrition services department, Union Public Schools, Tulsa, Okla., published in Oklahoma F2S Cooking: A Farm to School Cookbook

*Notes: If serving as part of the reimbursable meal, adjust the serving size as necessary to meet current meal pattern requirements.

Grapefruit Crisp

Grapefruit Crisp--Florida Dept of Citrus.JPG

YIELD: 4 servings
INGREDIENTS

  • Nonstick cooking spray—as needed
  • Grapefruit—4
  • Blueberries, frozen—1 cup
  • Sugar—1-2 Tbsps. or to taste
  • Flour, all-purpose—3 Tbsps.
  • Oatmeal—1/2 cup
  • Pecans—1/4 cup
  • Brown sugar, packed—3 Tbsps.
  • Cinnamon, ground—1/4 tsp.
  • Canola oil—2 Tbsps.

DIRECTIONS

  1. Peel, section and dice the grapefruit. Chop the pecans.
  2. Preheat the oven to 375°F. Spray four ovenproof ramekins with nonstick cooking spray. In a medium bowl, combine the grapefruit, blueberries, sugar and 2 Tbsps. of flour. Stir well. Divide the fruit mixture among the four ramekins; reserve.
  3. In a small bowl, combine the oatmeal, pecans, brown sugar, cinnamon, canola oil and remaining 1 Tbsp. of flour; stir well to combine. Sprinkle the oatmeal mixture over the fruit mixture in the ramekins.
  4. Place the ramekins on a baking sheet; bake 20-25 minutes or until the top is golden and the fruit mixture is bubbling. Remove from the oven; cool on a wire rack before serving.
  5. To serve: Divide into four equal portions.

Photo & recipe:  Florida Department of Citrus

*Notes: If this recipe passes the test with a small group of students, conduct a nutrient analysis and adjust quantities for batch preparation. If serving as part of the reimbursable meal, adjust the serving size as necessary to meet current meal pattern requirements.

Pomegranate Salsa

pomegranate-salsa--AICR.jpg

YIELD: 1 1/2 cups
PER SERVING: 19 cal., <1 g pro., 4 g carb., 1 g fiber, <0 g fat, 0 g sat. fat, 60 mg sod. 
INGREDIENTS

  • Pomegranate arils—1 cup
  • Nectarine, peach or Fuji apple—1/2
  • Onion, red—1 Tbsp.
  • Jalapeño pepper—2 tsps. (optional)
  • Pomegranate molasses or pomegranate juice—2 tsps.
  • Salt—1/4 tsp.
  • Black pepper, freshly ground—to taste
  • Cilantro—1/4 cup

DIRECTIONS

  1. Finely chop the nectarine, peach or apple, as well as the onion and the jalapeño pepper (if using). Chop the cilantro.
  2. In a bowl, use a fork to combine the pomegranate arils, nectarine/peach/apple, onion, jalapeño (if using), pomegranate molasses or juice, salt and 3-4 grinds of pepper. Mix in the cilantro. Let the salsa sit for 10 minutes so the flavors can meld.

Photo, recipe & recipe analysis:  American Institute for Cancer Research

*Notes: Serving suggestions: This salsa can be served as an accompaniment with chicken, turkey, pork chops or grilled shrimp. Or, sprinkle over a green salad, combine with cooked quinoa or add a spoonful to garnish a bowl of butternut squash soup. The salsa keeps for two days if tightly covered in the refrigerator. If this recipe passes the test with a small group of students, conduct a nutrient analysis and adjust quantities for batch preparation. If serving as part of the reimbursable meal, adjust the serving size as necessary to meet current meal pattern requirements.

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