#juicyfruits

[y2kbeautyandother2000sstuff]

Heide Juicyfruits Candy Box

1990s

Found on Ebay, seller traci*s 

[retropopcult]

Jerkyfruits Wacky Packages, 9th Series (1974)

[miran-shemale]

Indulge in the vibrant flavors of summer with this delightful blueberry and cherry tart. The buttery crust encases a juicy and tangy fruit filling, creating a perfect balance of sweetness and tartness. Serve it warm with a dusting of powdered sugar for a truly irresistible dessert.

Ingredients: 1 1/4 cups all-purpose flour. 1/4 cup granulated sugar. 1/2 cup unsalted butter, chilled and diced. 2 tablespoons ice water. 1 cup fresh blueberries. 1 cup fresh cherries, pitted and halved. 1/4 cup granulated sugar. 2 tablespoons cornstarch. 1 tablespoon lemon juice. 1 egg, beaten for egg wash. Powdered sugar, for dusting.

Instructions: Warm the oven up to 190C 375F. Pulse the flour and sugar together in a food processor. Pulse in the chilled butter until the mixture looks like big crumbs. Slowly add ice water and pulse the food processor until the dough comes together. Press the dough into a square and put it in the fridge for 30 minutes. Put blueberries, cherries, sugar, cornstarch, and lemon juice in a bowl and mix them together. Rub in gently to cover. Roll out the dough on a floured surface until it fits a 9-inch tart pan. Press the dough into the pan and cut off any extra. Cover the dough with the fruit mixture. Fold the dough's edges over the fruit and pleat them if you need to. Use a beaten egg to cover the edges of the dough. For 35 to 40 minutes, or until the crust is golden and the fruit starts to bubble. Let it cool down a bit before you serve. Add powdered sugar to the top. Have fun!

Prep Time: 20 minutes

Cook Time: 40 minutes

public art

[stephanierowe-art]

The sweet and savory tastes in this Stone Fruit Salad go so well together. The creamy feta cheese, peppery arugula, and juicy stone fruits all work well together. This summer salad is cool and healthy, with a balsamic vinaigrette dressing on top.

Ingredients: 2 cups mixed stone fruits peaches, plums, nectarines. 1 cup arugula. 1/2 cup crumbled feta cheese. 1/4 cup chopped fresh mint leaves. 1/4 cup chopped red onion. 2 tablespoons balsamic vinegar. 2 tablespoons extra-virgin olive oil. Salt and pepper to taste.

Instructions: Cut the stone fruits into bite-sized pieces after you've sliced and pitted them. The mixed stone fruits, arugula, crumbled feta cheese, chopped mint leaves, and red onion should all be put in a large bowl together. To make the dressing, mix the balsamic vinegar and extra-virgin olive oil in a small bowl with a whisk. Add pepper and salt to taste. Pour the dressing over the salad and toss it gently to mix everything together. Serve your cool stone fruit salad right away and enjoy it!

Prep Time: 15 minutes

Cook Time: 0 minutes

Athirah Md Desa

[rawfruitsous]

Indulge in the sweetness of these ripe and juicy strawberries. Perfect for snacking, baking, or adding to your favorite...

[rawfruitsous]

Indulge in the deliciousness of these sweet and juicy cherries. Perfect for a healthy snack or a refreshing treat.

[cheerheaven]

This Fruity Quinoa Salad is a delightful combination of nutty quinoa, sweet and juicy fruits, fresh herbs, and a tangy honey-lemon dressing. It's a perfect side dish for a summer barbecue or a light and healthy meal on its own.

Ingredients: 1 cup quinoa. 2 cups water. 1 cup diced mango. 1 cup diced strawberries. 1/2 cup blueberries. 1/4 cup chopped fresh mint leaves. 1/4 cup chopped red onion. 1/4 cup chopped almonds. 1/4 cup crumbled feta cheese. 1/4 cup olive oil. 2 tablespoons lemon juice. 2 tablespoons honey. Salt and pepper to taste.

Instructions: Use cold water and a fine-mesh strainer to wash the quinoa well. Put the quinoa and 2 cups of water in a saucepan. Once it starts to boil, lower the heat, cover, and let it cook for 15 to 20 minutes, or until the quinoa is soft and the water is absorbed. Take the quinoa off the heat and let it cool down to room temperature. Put the cooled quinoa, diced mango, strawberries, blueberries, chopped mint leaves, chopped red onion, chopped almonds, and crumbled feta cheese in a large bowl. Melt the honey, salt, and pepper in a small bowl, and then whisk them together with the olive oil. Spread the dressing out on the salad and gently toss it to cover all the ingredients. Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. If you want, you can top the fruity quinoa salad with extra mint leaves before serving it cold.

Fly with Anne

[souliloquy23]