By Meal Occasion
Fresh fruits are a perfect fit in today's culinary marketplace. Consumer interest in freshness and good health has never been greater. And the opportunity for future growth is enhanced by a year-round availability of many of the most popular varieties of delicious fresh fruit items. Let the fresh ideas
flow! Take full advantage of these starter concepts to get started now.

Breakfast & Brunch

Lemon Blueberry Waffles: Topped with Apple Cider Lemon Sauce loaded with fresh blueberries. Accented with fresh lemon zest. Peach Cobbler Muffins: Chunks of fresh peaches folded into lemony muffin batter and topped with brown sugar oat streusel. Chilean Fresh Fruit & Yogurt Parfaits: Rainbow of fresh berries layered with vanilla yogurt and topped with candied pecans and oat clusters. (Variation with peaches, kiwi) Apple & Cinnamon Muffins: Chunks of fresh apples folded into bran muffin batter topped with cinnamon sugar and walnut halves. Fruity Oatmeal: Seasoned with cinnamon and topped with fresh peaches and blueberries then drizzled with honey. Fruit Muffin Basket: Apple & Cinnamon Bran Muffins, Oat streusel-topped Peach Cobbler Muffins, Spiced Pear & Walnut Muffins. Breakfast Croissant: Savory sausage with fresh chopped apple and melted Brie cheese.

Small Plates and Salads

Grape, Apple and Blue Cheese Salad: Fresh Chilean red and green grapes, thinly sliced apples, toasted pecans and crumbled blue cheese dressed in Honey Balsamic Vinaigrette. Grilled Fruit & Brie: Skewers of pears, kiwi, and berries grilled and glazed with honey and lemon. Serve with warm Brie and roasted garlic flatbread. Cherimoya Fruit Salad: Combine cherimoya, clementine segments, avocado chunks and apple slices. Dress with a poppy seed dressing or a light vinaigrette. Spinach Salad: Combine fresh spinach, sectioned Clementines, pecan pieces and green onions. Dress with Dijon mustard, olive oil and lemon juice. Serve chilled. Cranberry Sauce: Add Clementines to raw cranberries when cooking. Include peel and fruit. Curried Chicken and Fresh Nectarine Salad: On fresh greens with cashews, golden raisins, black beans, lemony pickled red onions and Curried Lemon Vinaigrette. Cherimoya Dressing: Combine equal parts of plain yogurt, mayonnaise and puréed cherimoya. Pulled Pork and Plum Sandwich: Shredded pork, fresh ripe plum chunks, green onions tossed in a plum sauce and served on Hawaiian golden egg buns. Grilled Steak and Nectarine Tostada: Shredded greens, nectarines, black beans and red bell pepper tossed with Creamy Honey-Lime Dressing and layered with crispy corn tortillas. Topped with peppered grilled sliced steak. Grilled Shrimp and Kiwi Salad: Served warm on a tossed salad of romaine, black olives and pear tomatoes and dressed in Lemon Oregano Vinaigrette. Grilled Shrimp and Kiwi Salad: Served warm on a tossed salad of romaine, black olives and pear tomatoes and dressed in Lemon Oregano Vinaigrette. Chilean Kiwi and Pesto Chicken Salad: Pesto glazed chicken breast tops a toss of shredded romaine, spring greens, kiwi, red seedless grapes, jicama and fresh basil. Serve with Red Raspberry Vinaigrette. Avocado Blueberry Salad: Chopped avocado, blueberries, apple, and mango tossed in a tangy dressing and placed on salad greens. Sprinkle with chopped chive and toasted walnuts.

Entrées

Grilled Pork Tenderloin: With grilled fresh apple wedges and orange liqueur spiked berries, drizzled with pomegranate sauce. Honey Glazed Chicken Breasts with Spicy Pear Salsa: A salsa of diced fresh pears, red onion, jalapeno pepper, cilantro and fresh lemon juice. Grilled Steak & Nectarine Tostada: Shredded greens, nectarine, black beans, and red bell pepper tossed with Creamy Honey-Lime Dressing and layered with crispy corn tortillas. Topped with peppered grilled sliced steak. Raspberry-Spiked Chicken Empanadas: Filled with garlicky chicken, chorizo and olives. Ancho Chili-Raspberry dipping sauce accented with whole fresh raspberries. Grilled Tilapia with Chilean Fresh Fruit Salsa: A salsa of chopped peaches, plums, lime and orange juices accented with hint of red pepper flakes Halibut with Fresh Fruit Salsa: A salsa of stone fruits, lemon zest, red onion, jicama, cilantro and lemon juice. Curried Chicken with Fresh Grape Raita: Skewers of curry rubbed chicken with a Raita dipping sauce of fresh grapes, cucumber, yogurt, mint and honey. Roasted Duck and Goat Cheese Quesadilla with Blackberry Roasted Hazelnut Salsa: A salsa of allspice spiked hazelnuts tossed with blackberries, chopped celery, bleu cheese and honey. "Chilean Avodogs": Grilled hot dogs on a bun topped with grilled onions, tomato, raw onion and diced Chilean avocado. Spinkle with a little lime juice and salt.

Desserts

Peacharita: A classic margarita of tequila, lime and Cointreau blended with fresh peaches. Garnish with a skewer of fresh peach and lime wedge. Very Berry Bellini: A purée of fresh berries stirred with sparkling wine. Garnish with a skewer of whole berries. Sparkling Fresh Strawberry Lemonade: Fresh lemon juice, sparkling water and honey. Swirled with sliced fresh strawberries and slices of fresh lemon. Accented with fresh strawberries skewered on a straw. Kiwi and OJ Frappe with Fresh Blueberries: A frozen blend of kiwi, orange juice, ice and honey stirred with fresh whole blueberries. Pear Berry Smoothie: Fresh mixed berries, fresh pear, non-fat yogurt, honey, ice and orange juice blended. Garnished with a skewer of fresh berries and pears. Chocolate Pear Frappe: Accented with puréed fresh pear and scented with almond syrup. Garnish with a wedge of fresh pear. . Adult Snow Cones: Fresh peach, nectarine, plum and mixed berries blended with lemon or orange flavored vodka and crushed ice served in v-shaped glassware. Accented with fruit skewered colored straw.

Beverages

Sangria Poached Apples and Pears: Simmered in rosé wine, topped with citrus zest and citrus sorbet. Fresh Peach Foster Shortcake: A fresh biscuit layered with rum-spiked fresh peaches and accented with fresh blueberries. Cherry Berry Cheesecake with Ginger Pastry: Topped with a Cherry Berry Sauce of fresh cherries, blueberries and raspberries in an apple juice glaze Plum Good Almond Pies: Empanada shaped dessert pastry filled with sweetened sliced plums and sliced almonds. Chilean Fresh Fruit Tart: Brush a chopped walnut and cookie crust with melted butter; top with mixed Chilean fresh fruit including blueberries, raspberries, plums and peaches. Glaze fruit with apricot preserves and serve with whipped cream or vanilla bean ice cream. Spiced Apple Upside Down Cake: Loaded with pecans, fresh apples and maple syrup. Serve with a drizzle of warm maple syrup. Fruit Tart Samplers: Sweet pastry filled with lemon curd and topped with rainbow of stone fruits, berries and kiwi. Baked Cherimoya: Cut in half horizontally. Place cut side down on an oiled baking pan. Bake at 400 degrees F. until caramelized, about 1 hour.

Hors d'oerves

Assortment of Artisan Cheeses: Served with fresh Chilean sliced peaches, nectarines, plums, apples, pears and whole red and green grapes. Surf, Turf Fruit Skewers: Tarragon poached lobster and rare prime rib with grilled peach chunk served on a wooden skewer with aioli and wasabi dipping sauces. Grilled Peach and Prosciutto Flatbread: Garlic butter grilled flatbread topped with shredded Gouda, prosciutto, roasted garlic, pinenuts, green onion and grilled fresh peaches. Honey Roasted Lamb with Fresh Peach Salsa: Rare lamb loin topped with mint-infused fresh peach salsa served in Chinese soup spoons. Roasted Duck and Goat Cheese Quesadilla with Blackberry Roasted Hazelnut Salsa: A salsa of allspice spiked hazelnuts tossed with blackberries, chopped celery, bleu cheese and honey. Raspberry-Spiked Chicken Empanada:Halibut with Fresh Fruit Salsa: Filled with garlicky chicken, chorizo and olives. Ancho Chili-Raspberry dipping sauce accented with whole fresh raspberries.