Orchard Gold Summertime

Enjoy the outdoors and summer holidays using Orchard Gold Berryfruit in your recipes.

SMOOTHIE BERRY ICE BLOCKS
2 cups Orchard Gold Smoothie Berries
1 banana, peeled and sliced
1 pottle yoghurt
Blend the ingredients together until it has reached a soft and smooth consistency. Fill into ice block moulds and freeze until set.
Variations: Try with other Orchard Gold packs – Mixed Berries or Red and Black berries.

MIXED BERRY ICE CREAM SLICES OR CONES
1 packet Orchard Gold Mixed Berries
1 packet (1 litre) ice cream – try vanilla or chocolate or hokey pokey
Soften the ice cream slightly, and mix in the mixed berries. If desired add a few chopped nuts, broken meringue pieces, or chocolate chips. Line a loaf tin with plastic-wrap, tip in the ice cream mixture, smooth the surface, and return to the freezer. To serve, cut in slices and serve between two ice cream slice wafers, or scoop into ice cream cones.
Variations: Try with other Orchard Gold fruits – Smoothie Berries or Red and Black Berries.
Instead of ice cream slice wafers or cones, use brandy snap baskets or meringue nests. Assemble the dessert just before serving, and serve with a raspberry couli.

SUMMER SMOOTHIE
Blend together 1 cup each Orchard Gold Blueberries and Orchard Gold Raspberries, with 2 cups of apple juice until smooth. Add soda water until you have the right consistency for your taste. Serve in a long glass with a sprig of mint.
Variation: Use chilled white wine or sparkling wine instead of soda water.

DST (DECONSTRUCTED SUMMER TRIFLE)
We know a family where each person likes some parts of a traditional trifle, and dislikes other parts. No-one likes the whole trifle put together, so each part is presented separately and everyone constructs their own trifle, hence the title.

Fruit: Mix together 1 cup each of Orchard Gold Blueberry and Orchard Gold Red and Black Berries. Thaw berries, then add 2 tablespoons icing sugar. Mix gentle to dissolve icing sugar. Place in a serving dish.

Sponge: Cut a trifle sponge into small squares and spread with Raspberry Jam. Sprinkle with a little orange juice, sherry or brandy (optional). Place in a serving dish.

Jelly: Make up a boysenberry or blackberry jelly and when set cut into small squares. Place in a serving dish.

Custard: Make up a custard, or use a prepared pack. Place in a serving dish.

Other components: Place in serving dishes.
Whipped cream
Toppings (optional) – shaved chocolate, chopped nuts.

It looks great all served on a big tray and everyone makes their own trifle according to taste.

SUMMER FOOL
Thaw a packet of Orchard Gold Raspberries, sprinkle with 2 tablespoons of Castor Sugar and set aside for a few minutes for the sugar to dissolve.
Mash the raspberries with a fork until half are pureed. When ready to serve place 1 tablespoons of raspberries and 2 tablespoons of greek yoghurt alternating in serving glasses, and top with remaining raspberries.

Variation: Use Orchard Gold Red and Black berries in place of Raspberries.

BERRY COULI ICE CREAM
Thaw a packet of Orchard Gold berries – Mixed Berries, Raspberries, or Smoothie Berries. Puree in a blender, then sieve to remove seeds. Add 2 tablespoons of Icing Sugar and stir well to dissolve the sugar.
Soften a 2 litre pack of Vanilla Ice Cream. Swirl the Berry Couli through and refreeze. Serve with extra berries or berry couli.

SMOOTHIE BERRY SLUSHY
Thaw a packet of Orchard Gold Smoothie Berries, place the fruit in a food processor or blender, and puree until smooth. Add a glass of orange juice, a can of ginger ale, and a glass of sparkling or still soda or mineral water. Mix well.
Place the mixture in a thick resealable plastic bag, and freeze overnight.
To serve, place the plastic bag on a bench and break up the mixture with a wooden rolling pin or break up the ice with a fork. Alternatively you could place big chunks into the food processor and pulse until slushy.

BERRY JELLIES
Thaw a packet of Orchard Gold Smoothie Berries, place in a saucepan and with 2 tablespoons sugar, and a glass of water, fruit juice or white wine. Poach gently for 10 minutes then remove from the heat and cool slightly. Puree with a handheld blender, and sieve to remove seeds. Soak 4 teaspoons of gelatine in 2 tablespoons of cold water until the gelatine swells. Add to the warm berry puree and stir until the gelatine is dissolved. Pour into small glasses, and refrigerate until set.
Serve with yoghurt or ice cream, if desired.
Variation: Use Orchard Gold Mixed Berries or Raspberries.