Excited to indulge in spring’s fresh produce? Below are some recipes to make you further enjoy your favourite spring fruits.

Strawberry Pistachio Tart

Speak of spring and strawberries crop into people’s minds. Like eating this berry as is? Why not try pairing fresh strawberries with pistachio for a delicious dessert?

Ingredients: 5 cups (or 1.5 pounds) thinly sliced strawberries, ½ cup unsalted, shelled pistachios, ¼ cup all-purpose flour (for rolling), ¼ cup apricot jam (warmed), 2 tablespoons sugar, 1 sheet frozen puff pastry

Procedure: Preheat oven to 350 degrees. Pour a little flour on your work surface. Then, roll out the puff pastry to create a rectangle that’s 12 x 16 inches. Place it on a baking sheet (lined with parchment paper).  Put in the freezer for 10 minutes or until firm. Take out from the freezer and prick the pastry’s surface using a fork. Before placing it in the oven, place a parchment paper on top of the pastry then top the paper with a baking sheet so that the pastry won’t rise. Bake it for 20 to 25 minutes or until light golden.

Mix ¼ cup pistachios and 2 tablespoons of sugar in a food processor. Grind pistachios until they are fine. Then, cover the top of the pastry with the pistachio and sugar mixture but leave a half inch border. Place the pastry in the oven and bake for approximately 15 to 17 minutes or until the pistachio mixture becomes golden.

Take the pastry out of the oven. Then, place the strawberries on top of the pistachio. Coat the berries and the border with apricot jam. Chop the remaining pistachios and sprinkle them on the border.


  1. This recipe makes 12 servings.
  2. When transferring the puff pastry onto the baking sheet, trim the edges to create a perfect rectangle.
  3. You may use almonds instead of pistachios.

Blueberry Granita With Toasted Almonds And Mint

Blueberries help boost memory. So, if you want to enhance your memory, indulge in blueberries. Enjoy them raw or use them in desserts like the recipe below.

Ingredients: 1 ½ cups blueberries, ¼ cup chopped almonds, ¼ cup mint leaves, 1/3 cup fresh lime juice, ½ cup sugar, 2 tablespoons sugar, 2 cups of water, pinch of salt

Procedure: To create the granita, mix ½ cup sugar, 2 cups water and salt in a saucepan. Bring to a boil. Stir occasionally to dissolve sugar and salt. Let the syrup cool. Then, transfer it in a metal baking pan (13x9x2 inches in diameter).

Place the pan in the freezer. Take it out after 25-30 minutes or until the edges begin to set. Scrape and stir the mixture using a fork to break up frozen portions. Repeat this process every 30 minutes for 4 hours or until the mixture resembles shaved ice.

In a bowl, mix blueberries, lime juice and 2 tablespoons of sugar. Occasionally toss until blueberries soften.

For your almonds, preheat oven to 350°. Place almonds in a baking sheet. Toast it for 5-8 minutes or until golden brown. Take it out of the oven and let it cool.

Scoop granita into chilled glasses (or small bowls). Top it with blueberries and sprinkle with almonds and mint leaves.


  1. This recipe makes 4 servings.
  2. Alternatively, you may blend the blueberries and sugar in a food processor to make a blueberry puree. Then, in a baking pan, mix the puree with water and salt, stirring occasionally. Place the mixture in the freezer and do the scrape and stir process until it resembles shaved ice.

Kiwi And Strawberry Spring Rolls

Think of traditional Asian spring rolls but here, you’d be using fresh fruits for the fillings. What you get is a colourful, healthy snack that even kids would love!

Ingredients: 1 ½ cups strawberries (thinly sliced), 3 kiwis (chopped), 1 mango (cut into matchsticks), 12 rice paper wrappers, fresh mint (chopped), pan (bigger in size than the wrapper) with water, lint-free towel

Procedure: Get one rice paper and dip it in the pan with water for 10-15 seconds or until soft and pliable. Pat dry with towel and lay it on your work table.

Place the fruits close to the centre of the wrap – 6 to 8 matches of mango and a tablespoon each of strawberries and kiwis. Sprinkle with chopped mint leaves.

Fold up the top and bottom of the wrapper like a burrito. Then, roll to seal.


  1. This recipe makes 12 servings.
  2. Handle your wrap gently, especially when rolling, as it easily gets ripped. If you want to secure your filling, you may double wrap (use two wrappers) per roll.
  3. If you want a dipping sauce to go with your rolls, simply mix ¼ cup honey, 1 lime (for juice and zest) and 3 tablespoons water.

Only use fresh fruits to come up with scrumptious dishes.

For fresh spring fruits like strawberries, blueberries and kiwis, call us at 01 4624811. We deliver!