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Below are a couple of our favourite recipes, they include Apricot Chutney,
Apricot Pumpkin Muffins, Nectarine Fruit Puffs, Muesli and
Pork with Plum Sauce.
We know they will be your favourites too.
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Ingredients
4 cups chopped apricot Solarfruit
3 cups cider vinegar
3 large onions chopped
1 cup chopped candied ginger
2 tablespoons salt
1 tablespoon minced garlic
1 teaspoon Tabasco
3 cups brown sugar
3 cups sugar
2 cups water
3 cups seedless golden raisins
2 tablespoons whole mustard seed
Directions
Combine all ingredients in saucepan. Bring to boil, then simmer slowly,
uncovered, for about 1 hour whilst stirring often. Once thickened,
portion into sterilised jars and seal at once. Makes about 13 cups.
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Ingredients
2 cups buttermilk baking mix
1/2 cup chopped apricot Solarfruit
1/4 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 cup milk
1/2 cup canned pumpkin
1 egg
Directions
In a medium sized bowl, combine baking mix, apricots, sugar, cinnamon,
ginger and nutmeg and mix well. Separately mix together milk, pumpkin
and egg until well blended. Combine the 2 mixtures; beating it
vigorously for about 30 seconds. Fill 12 greased medium muffin cups 2/3
full. Bake in 200C oven for 15 to 20 minutes or until lightly browned
on top. Serve warm. Makes 12 muffins.
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Ingredients
120g nectarine Solarfruit (a Family Pack is ideal)
1 sheet frozen puff pastry
jam (optional)
milk or egg for glazing
sugar for glazing
Directions
Take the sheet of puff pastry and dust lightly with sugar (this
stops the pastry sticking to your work surface). If you like, you
can smear the sheet with a little jam. Lay the nectarine
Solarfruit across half of the pastry sheet. Bring the other half
over to cover the nectarine. Press down the edges with the back
of a fork dipped in flour or sugar. Cut the pastry into slices or fingers and brush
with a little milk (or beaten egg), sprinkle lightly with sugar and
bake in a hot oven for about 15 minutes.
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Ingredients
3 cups rolled oats
2 cups oat bran
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cups walnut halves, broken
1 cup almonds, coarsely chopped or slivered
1/2 cup raw sunflower seeds
5 tablespoons vegetable oil
3/4 cup honey, melted
1/3 cup chopped apricot Solarfruit
1/3 cup chopped nectarine Solarfruit
1/3 cup chopped peach Solarfruit
3/4 cup raisins
Directions
Preheat oven to 180C. In a large bowl, combine rolled oats, bran,
cinnamon, nutmeg, walnuts and almonds and mix well. Drizzle oil over
mixture and toss until coated. Repeat with honey. Divide mixture onto
two cookie sheets, spreading evenly. In top third of oven, bake for 20
minutes. Remove from oven; stir with wooden spoon, mixing thoroughly.
Continue to bake for 30 minutes more, stirring every 10 minutes. Return
snack mix to bowl and add dried fruits. Toss gently and cool. Can be
stored for two weeks in airtight containers or frozen up to two months.
Makes 20 servings.
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Ingredients
2 tenderloin pork fillets
60g butter
2 chopped onions
6 strips of plum Solarfruit
6 rashers smoked bacon
1 tablespoon brown sugar
1/2 teaspoon sesame seeds
1/2 large white cabbage
3/4 cups cider
Directions
Spread fillets out flat. Melt butter in frying pan and cook onions
gently until tender, but not brown. Spread half the onions over the
pork fillets. Then cover the fillets with strips of plum Solarfruit.
Sprinkle with sugar, lay a bacon rasher on top of each fillet, then
roll up the fillet tightly and tie with a string. Chop remaining four
bacon rashers and mix with remaining onions, sesame seeds and cabbage.
Place half of this mixture in a casserole dish, place the fillets on
top, then cover with remaining mixture. Pour over cider, add salt and
pepper to taste, cover tightly and bake in an oven set at 180C for an
hour, or until fillets are cooked.
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PO Box 249, Donnybrook
Western Australia, 6239
Telephone +61 8 9731 8202
Facsimile + 61 8 9731 8364
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Solarfruit - Deliciously Real Sun-Dried Fruit Snacks.
Guaranteed to always be delicious, or you get your money back!
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