Product Showcase: Dole’s Wildly Nutritious Frozen Fruit

October 10, 2009 General Interest

Did you know that frozen fruits and vegetables may have a higher vitamin & mineral content than your fresh fruits and vegetables?  It’s true!  And this cool video from Dole can show you why.  Ok, it’s not cool, it’s sort of cheezy.  But the content is good.

That is one of the many handy tips I picked up while browsing the information packed website from www.dole.com.  I first went the website because I wanted to highlight my product pick of the month which is “Dole’s Wildly Nutritious Tropical Frozen Fruit” which I LOVE.  It has all of my favorite fruits: pineapple, mango, and strawberries.  Whipping it up with some yogurt is truly one of my favorite ways to start my day.  Does that sound over the top?  Yes, but it’s true!

But after checking out the website, I was amazed at all of the great nutrition information and recipes that are available.  I found a recipe for Spinach, Arugula, & Orange Pesto that sounds fantastic.  I’ve posted it below.  If you give it a try, let me know what you think!

Spinach, Arugula, and Orange Pesto
8 Servings

Ingredients
1/4 cups livered almonds, toasted
1-1/2 cups loosely packed fresh DOLE Spinach leaves
1-1/2 cups loosely packed fresh DOLE Arugula , sorrel or watercress leaves
1/3 cup olive oil
1/3 cup grated Parmesan or Romano cheese
1/2 teaspoon finely shredded orange peel
3 tablespoons orange juice
1/4 teaspoon ground red pepper
1/4 teaspoon salt

Directions
1.Place almonds in a food processor or blender container. Cover and process or blend the almonds until finely chopped.
2.Add the Spinach and Arugula, sorrel or watercress; cover. With the machine running, gradually add the oil in a thin, steady stream, processing until the mixture is combined and slightly chunky.
3.Add Parmesan or Romano cheese, orange peel, orange juice, ground red pepper and salt. Process or blend just until combined.
4.To Store: Divide into 1/4-cup portions and place in airtight containers. Store in the refrigerator for up to 1 week or in the freezer for up to 3 months.
5.To Serve: Bring pesto to room temperature and spread on grilled salmon, grilled chicken or toasted bread. (Makes 3/4 cup)