Dress Up Fresh Fruit

Recipes offer elegant and delicious ways of adding fresh fruit – with great flavors and wonderful antioxidant benefits – to your family’s dining experience.

| April 2, 2010

  • Grape and Orange Chicken Salad in Lettuce Cups
    Grape and Orange Chicken Salad in Lettuce Cups
    courtesy Chilean Fresh Fruit Association
  • Fresh Berry and Orange Crepes
    Fresh Berry and Orange Crepes
    courtesy Chilean Fresh Fruit Association

  • Grape and Orange Chicken Salad in Lettuce Cups
  • Fresh Berry and Orange Crepes

Sonoma, California – Luscious fresh berries provide a tasty topping for golden light crepes in this springtime brunch or dessert dish. This simple but elegant recipe delights with sweet spoonfuls of either one type of berry or a delicious combination. Whether fragrant bright red raspberries or juicy ripe blueberries or both, layers of berries transform crepes into a visual masterpiece that tastes as good as it looks. Plus with the antioxidant activity of blueberries, this treat is good for your health. Click here to view professional chef Lisa Hemenway prepare this simple, healthy and fun recipe.



8 crepes (use your favorite recipe or store bought)
3 tablespoons butter
2 cups mixed fresh berries: blueberries, blackberries, raspberries, strawberries
2 oranges, zested and sectioned
1/ 4 cup sugar

Stack crepes on plate and cover with foil. Heat in 300 degree oven for 10 minutes along with 4 serving plates.

In large sauté pan melt butter. Add berries, orange zest, orange sections and sugar. Cover and sauté until berries are softened and heated through and sauce thickens, approximately 5 minutes.

To assemble, place crepe on warm plate. In one corner of crepe, spoon 1/4 cup fruit mixture. Fold in 1/2, then again into 1/4. Repeat process serving two per person. Keep prepared crepes warm while assembling.

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