Blackberries and Fruit Kabobs
For Texans walking the road to a healthier life, the journey begins with a single step... Walk N Talk is an 8-week series, daily posts, weekly lessons with live cooking/walking sessions! Each week, a new fruit or vegetable will be featured. Join our Walk N Talk Facebook Group.
For Week 1, I will be covering Blackberries, and I will be doing a live “cook along” (video below) on how to create fruit kabobs with a yogurt dip (Recipe provided by Better Living for Texans).
BLACKBERRIES
DID YOU KNOW? Blackberries are an excellent source of many nutrients, but they are especially high in fiber. The blackberry is an aggregate fruit, which means that it is made of many smaller fruits called drupes.
Preparation Tip: Wash blackberries right before they are served or prepared. Washing blackberries is important but if it is done too far ahead of time, they will become mushy.
What am I looking for?
Choose blackberries that are shiny, plump, and dark-colored.
Avoid berries that are bruised or leaking.
Examine package to ensure there is no mold.
Storage
Unwashed blackberries should be stored in the fridge for 3-6 days.
Frozen blackberries should be kept in a sealed container or bag and used within 9-12 months.
Info @bettertexans
Fruit Kabobs with Yogurt Dip
Preparation Time: 15 minutes | Serves: 4
Ingredients:
1 cup strawberries, rinsed, stems removed, and cut in half
1 cup fresh pineapple, diced (or canned pineapple chunks in juice, drained)
½ cup blackberries
1 tangerine or clementine, peeled and cut into 8 segments
8 wooden skewers, 6-inch
For dip:
1 cup strawberries, rinsed, stems removed, and cut in half
¼ cup fat-free plain yogurt
1 tablespoon honey
Steps:
Thread two strawberry halves, two pineapple chunks, two blackberries, and one tangerine segment on each skewer.
To prepare the dip, puree strawberries in a blender or food processor. Add yogurt, vanilla, and honey, and mix well.
Serve two skewers with yogurt dip on the side.
Source: healthyeating.nhlbi.nih.gov