by Loren Howarth
It’s finally the best time of year to enjoy tropical and refreshing treats. These recipes require little preparation, a few cheap ingredients and are sure to prove to your parents that you actually can cook for yourself.
Banana ice cream
2 large ripe bananas
- Peel the bananas and chop into coin sized pieces.
- Place the cut bananas into an air tight container or sandwich bag. Freeze for a minimum of 2 hours.
- Pulse the frozen bananas in a food processor or powerful blender, until a smooth consistency is formed, scraping the sides when needed.
If you want a more solid consistency, freeze for an hour. Add your favourite toppings – nuts, sprinkles and melted dark chocolate work well.
Magical mango smoothie
1 cup orange juice
½ cup water
2 cups frozen cubed mango
1 tbsp maple syrup
Optional: 1/2 frozen banana or 1/2 avocado to make the smoothie extra creamy and add more flavour.
- Place all ingredients into a powerful blender.
- Blend on high for 20-60 seconds, or until the mixture is creamy and smooth.
- Serve in a glass with a straw.
Tasty fruit kebabs
2 large bananas, chopped
10 strawberries, hulled
¼ rockmelon, peeled and cut
¼ watermelon, peeled and cut
2 medium kiwi fruits
- Thread banana, strawberries, rockmelon, watermelon, and kiwi fruit onto skewers.
- Repeat and serve.
Optional: dip the fruit kebabs into melted dark chocolate and place onto a tray lined with baking paper and place in fridge.
Avocado and chocolate mousse
2 large avocados
¼ cup cocoa or cacao
2 tsps. vanilla essence
3 tbps. maple syrup
150g dark chocolate
1/3 cup coconut cream
- Cut the avocados in half and remove the stones.
- Add all ingredients besides the dark chocolate to food processor.
- Pulse the ingredients for 10-20 seconds or until combined. Scrape down the sides of the food processor to remove chunks and pulse for a further 10 seconds.
- Add melted chocolate to mixture and pulse for another 20 seconds. Mixture should be smooth and creamy.
- Spoon the mixture into serving bowls and serve with fresh fruit.
Image source: taste.com.au