Mango chutney is a popular condiment in Indian cooking, pairing well with curry, but it is not used as much in cooking. Tropical mangoes from Hale Groves are handpicked at their peak and are bursting with lasting flavor. Available from August 1-29 this year, Hale selects only the most magnificent fresh mangoes and delivers them to your door straight from the farm. If you have leftover mangoes, prepare or double this Mango Chutney recipe to use as a spread on sandwiches or even served as an appetizer with bread and cheese. Versions of mango chutney can be smooth, chunky, tangy,…
Recipes
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Peach Cobbler with Ice Cream Recipe
Recipe Type: DessertsContinue ReadingA cobbler is like a pie filling, but without the bottom crust. Cobbler is said to have originated in British American colonies, a modification of the dessert pies people loved. Cobblers were originally enjoyed as a breakfast or main dish, and it wasn?t until the late-19th century that cobbler was officially labeled a dessert. Peach cobbler was first made with peaches and dough cooked over an open fire. Today, peach cobbler is a traditional summer dessert and, when served in the south, is enjoyed with a scoop of vanilla ice cream. Prep time: 15 minutes Cook time: 40 minutes…
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Continue ReadingSqueeze Hale Grove oranges for the juice for the marinade in this recipe. Prep: 30 minutes Marinate time: 30 minutes Cook: 15 minutes Yield: 4 servings INGREDIENTS Marinade 1/3 cup fresh orange juice 3 tablespoons olive oil 1/4 cup fresh lime juice, divided (1 lime) 1 teaspoon honey 1 teaspoon finely chopped and seeded fresh jalape?o, divided 1/2 teaspoon freshly grated orange zest Dash salt 1/4 teaspoon freshly ground pepper Kabobs 1 pound boneless chicken breasts, cut into 11/2-inch pieces 1 Hale Navel Orange, cut into 8 (11/2-inch pieces) * 1 medium red bell pepper, seeded and cut into 11/2-inch…
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Vanilla & Brown Butter Pear Crisp Recipe
Recipe Type: DessertsContinue ReadingFor topping 1 1/2 cups all-purpose flour 1 cup whole almonds 1/4 cup packed light brown sugar 1/4 teaspoon salt 3/4 stick unsalted butter, melt and cool For filling 1 vanilla bean, split lengthwise 1/2 stick unsalted butter 1/4 cup packed light brown sugar 2 tablespoons granulated sugar 1 tablespoon all-purpose flour 5-6 medium ripe (not mushy) pears – Bartlett, D’Anjou or Bosc 2 tablespoons pear brandy (optional) Preheat oven to 425 degrees F. Grease a shallow baking pan. Topping: Combine the following ingredients in a food processor and pulse until fine: Flour, almonds, brown sugar, and salt. Add 3/4…
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Grilled Peaches with Ice Cream Recipe
Recipe Type: DessertsContinue Reading2 tablespoons light brown sugar 1/2 teaspoon cinnamon 4 Fresh Peaches Grapeseed Oil (or vegetable oil) Vanilla Ice Cream In a small bowl, combine brown sugar and cinnamon. Cut peaches along the seam all the way around and twist halves off the pit. Brush cut sides with grapeseed oil or vegetable oil. Cook, cut side down, on a hot grill until fruit has grill marks, 3-4 minutes. Brush tops with oil, turn over, and move to indirect heat. Sprinkle cut sides with cinnamon sugar. Cover grill and cook until sugar is melted and fruit is tender, 10-15 minutes. Serve with…
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Chocolate-Dipped Cherries Recipe
Recipe Type: DessertsContinue ReadingINGREDIENTS 1?2 pounds fresh cherries 6 ounces semi-sweet chocolate chips PREPARATION Line a baking sheet with aluminum foil. Heat chocolate over medium heat, stirring often with a wooden spoon until melted, about 5 minutes. (Note: Use a double boiler. Or fill a saucepan half full with water and place chocolate in a small, heat-proof bowl that fits snugly on the saucepan, but does not touch the water.) Carefully pick cherries up by the stem and dip half-way into the melted chocolate. Place on aluminum-lined cookie sheet and set in the refrigerator until the chocolate sets, about 15 minutes. Serve immediately…
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Cucumber Cooler Recipe
Recipe Type: BeveragesContinue ReadingINGREDIENTS 4 large cucumbers, pared, seeded, cut in pieces 2 cups ice cubes, divided 1 can (6 ounces) Florida frozen concentrated grapefruit juice, divided ¼ cup fresh mint leaves, or 1 tablespoon dried mint, divided ½ teaspoon celery salt, divided ½ teaspoon salt, divided 2 cups club soda, chilled, divided PREPARATION In container of electric blender, or food processor combine 2 ½ cups cucumber, 1 cup ice cubes, ½ can grapefruit juice concentrate, 2 tablespoons fresh mint leaves or 1 ½ tablespoons dried mint, ¼ teaspoon celery salt and ¼ teaspoon salt. Process with a pulsing motion until ice is…
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Grilled Shark Steaks with Citrus Salsa Recipe
Recipe Type: EntréeContinue ReadingINGREDIENTS 2 medium oranges 1 small red onion, chopped 1 garlic clove, peeled and crushed 1 Anaheim or Coblano chili, roasted, peeled, seeded and coarsely chopped 1 tablespoon olive oil 3 tablespoons freshly squeezed lime juice 2 tablespoons chopped coriander(cilantro)leaves 1 jalapeno pepper, seeded and chopped(optional) salt and freshly ground black pepper Shark Steaks 4 3/4 inch-thick shark steaks, 1/3 to 1/2 pound each 4 teaspoons olive oil salt and freshly ground black pepper PREPARATION Peel the oranges over a small bowl with a sharp paring knife, cutting through the peel and just barely into the flesh, then spiraling down…
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Grapefruit Berry Breakfast Nog Recipe
Recipe Type: BeveragesContinue ReadingINGREDIENTS 1 cup Florida grapefruit juice 1 cup strawberry yogurt (8 ounces) PREPARATION In blender combine all ingredients; cover; process until smooth. Serve immediately. YIELD: 2 servings.
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Florida Grapefruit Scallops Recipe
Recipe Type: EntréeContinue ReadingINGREDIENTS 1 pound fresh scallops ½ cup olive oil ½ cup Hale Ruby Red grapefruit juice ¼ cup chopped parsley leaves 1 clove garlic, minced ½ teaspoon dried chervil Freshly ground black pepper and salt (to taste) 1 cup bread crumbs 1 cup Hale Ruby Red grapefruit sections, halved 1 teaspoon paprika 1 teaspoon fresh lemon juice PREPARATION If using sea scallops, cut in small pieces. In bowl, mix oil, grapefruit juice, parsley, garlic, chervil, salt and pepper. Add scallops and toss lightly. Cover and refrigerate for at least one hour. Drain scallops, reserving marinade. Toss scallops in 2/3 cup…