Sunday, August 17, 2008

Kumama's Curried Fruit

We have been talking about saving money on veggies this week. We need to also talk about fruit. All of the same principals apply –using canned, frozen, farmers markets and so on. Keep in mind that many fruits such as apples and pears have “good staying power”. Properly stored they can keep for months. Have you ever considered drying fruits in a dehydrator ?. While we are in tough economic times I do not recommend a large investment in such and item, but I see them frequently at garage sales for under $5.00. It is also a way to preserve fresh herbs if they cannot be uses in a timely fashion.
Canned fruits are usually packed in sugar syrup; so look for juice packed or water packed if you are monitoring your carbs. You can also drain the syrupy fruit to cut down on the carbs.
Keep in mind the “old reliable” fruits , apples, pears, oranges and bananas pack a big nutritional punch, pack easily in lunches and usually will curb any sweet craving.
Here is a recipe for curried fruit- keep it in mind for the cooler days or when company’s coming and you don’t feel like fussing too much

Curried Fruit
1 can peaches, drained
1 can apricots, drained
1 can pears, drained
1 large can pineapple chunks, un-drained *
1 can black cherries, drained
½ cup brown sugar
2 teaspoons curry powder (not hot curry powder )
3 tablespoons quick-cooking tapioca
2 tablespoons butter (margarine OK but butter better )

Combine fruit. Place in slow-cooker .* NOTE do not drain pineapple *. Add rest of ingredients except butter . Cook in slow cooker on Low for 6-8 hours. Add butter in last hour of cooking and stir well. This will feed a large crowd, sit on a buffet well and tastes even better the next day . It can be served with ice cream or whipped cream if desired.

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