Category Archives: Fruit

Treat Yourself to A Batch of Tamarind Cream Danishes

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Puff-pastry danishes with a cream cheese-tamarind caramel filling.
Puff-pastry danishes with a cream cheese-tamarind caramel filling.

Attention: Raise your hand if you have a partially used jar of tamarind concentrate languishing in your fridge.

Yes, I’m talking to you. And to myself, of course, because I am equally guilty of that.

“Tamarind Cream Danishes” is the perfect excuse to dig out that jar and put it to good use in this flaky, buttery treats that sport a center of cream cheese and tamarind caramel.

The recipe is from “Sugarcane” (Hardie Grant, 2024) of which I received a review copy.

It was written by food writer and recipe developer Arlyn Osborne, a graduate of the French Culinary Institute in New York, who worked at Food & Wine magazine and the Food Network.

It’s a collection of 80 recipes for sweets that are inspired by her Filipino heritage from her mother’s side. Think “Ube Coconut Cake,” “Mochi-Stuffed Chocolate Chip Cookies,” “Star Fruit Tarts,” and “Lemongrass Vanilla Scones.”

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Sponsored Post: Overnight-Oats Pazazz Apple Muffins with Peanut Butter and Honey-Roasted Peanuts

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Pazazz apples star in these hearty muffins made with overnight oats and spelt flour.
Pazazz apples star in these hearty muffins made with overnight oats and spelt flour.

Peanut butter smeared on crunchy apple slices have got to be one of the easiest, most nutritious, and most deliciously satisfying snacks around.

Now, I’ve taken that dynamic duo one step further by transforming those irresistible flavors into a moist and hearty muffin. What’s more, they’re full of good-for-you whole grains and juicy pieces of Pazazz apples, and get fancifully finished with a drizzle of creamy peanut butter and a shower of chopped honey-roasted peanuts.

If that isn’t the perfect way to greet the day or perk up an afternoon, I don’t know what is.

Bake a batch of “Overnight-Oats Pazazz Apple Muffins with Peanut Butter and Honey-Roasted Peanuts” to celebrate National Peanut Month in March and to mark National Peanut Butter Lover’s Day that was March 1.

Pick up juicy, snappy, late-season Pazazz apples at your local grocery store.
Pick up juicy, snappy, late-season Pazazz apples at your local grocery store.

March also is National Colorectal Cancer Awareness Month, a good reminder that a healthy diet full of fiber can go a long way to prevent what is the second leading cause of cancer death in the United States.

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New Harvest Seasons Family Reserve Picual Extra-Virgin Olive Oil

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A Spanish olive oil that boasts a lovely green color and a peppery finish.
A Spanish olive oil that boasts a lovely green color and a peppery finish.

It’s striking green in color, with green almond and tomato leaf notes, and a peppery arugula-like finish.

Seasons Family Reserve Picual Extra-Virgin Olive Oil is newly bottled from its October 2024 harvest.

I had a chance to try a sample of this oil pressed from Picual olives, harvested from a single estate in Andalusia, Spain.

While founders Tim Balshi and Soraya Aguilar import olive oil and vinegar from around the world, the single estate olive oils come from the centuries-old olive groves on Aguilar’s family estate in southern Spain.

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Winter Was Made For Charred Tangerine & Herb Salad

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An easy, vibrant salad that makes the most of winter's juicy, sweet tangerines.
An easy, vibrant salad that makes the most of winter’s juicy, sweet tangerines.

Everyone needs a light, bright, and sunshine-y side dish that can be prepared on the fly in no time flat, especially at this time of year.

“Charred Tangerine & Herb Salad” is just that dish.

It’s even more appealing because it’s vegan, dairy-free, and gluten-free, so it can be enjoyed by a wide variety of eaters.

This easy-peasy recipe is from the new “Mastering the Art of Plant-Based Cooking” (Ten Speed Press).

It was written by Joe Yonan, the two-time James Beard Award-winning food and dining editor of The Washington Post.

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Sponsored Post: Savor the Holidays with Farro Salad with Pistachios, Tarragon, and Pazazz Apples

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Enjoy this farro and apple salad on the go or at your holiday table.
Enjoy this farro and apple salad on the go or at your holiday table.

As the holidays roll around, so does our appetite for indulgence. But that doesn’t mean our well-intentioned eating habits have to fall by the wayside even when we treat ourselves lavishly.

“Farro Salad with Pistachios, Tarragon, and Pazazz Apples” is the perfect example of that.

This delicious salad is packed with good-for-you fiber from chewy, nutty tasting farro and fresh, juicy slices of apple. Best yet, most of it can be prepared ahead of time, a real plus when you’re juggling multiple dishes to prepare for your holiday table.

Now’s the perfect time to pick up Pazazz apples at Albertsons, Safeway, and Vons. Grown by a small group of family farmers across North America, this late-season variety that’s related to the Honeycrisp is at its peak now through June.

With shiny red skin like a holiday ornament along with yellow-green striations here and there, these apples are so snappy, and bursting with sweet, tangy juice.

Crunchy, juicy Pazazz apples are at their peak through June.
Crunchy, juicy Pazazz apples are at their peak through June.

What’s more, apples are extremely rich in fiber, with one medium one providing 4.4 grams of dietary fiber or about 16 percent of the recommended daily value. For this grain salad, I purposely don’t peel the apple, as that would slash the fruit’s fiber content by half.

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