We were challenged by Del Monte to create yummy recipes using their tinned fruit. Always one for a challenge I agreed and set to work thinking of what we could create. Gone are the days of a relaxed afternoon baking by myself. Now it’s a military style operation, which is far from relaxed as Ava likes to get quite involved!
I needn’t have worried about what to create as the lovely Del Monte people sent us a special cook book focusing on each fruit we were sent. We had Pineapple, Peaches and Pears to create with and a bonus tin of fruit cocktail, which Hubby will enjoy another time!
Facts about tinned fruit
Before I show you our creations, I want to share some information with you that surprised me. I just assumed fresh fruit would have more health benefits and that tinned fruit would be somehow lacking. I was so wrong! Several respected studies have proven that canned, fresh, and frozen produce all have similar nutrition. In fact, a new study shows Americans who include canned fruits and veggies into their diets consume more essential nutrients than those who don’t.
The Produce for Better Health Foundation summarised recent research and concluded that every form of fruits and vegetables, from fresh to frozen and canned, matters for good health. In certain cases tinned is even better than fresh. A recent Oregon State Study shows that canned peaches can even provide more folate and beta-carotene than fresh ones.
Also from the perspective of a busy mum, tinned fruit is so much more convenient than using fresh, which always seems to go off before I actually manage to make anything with it!
You can get the full recipe by clicking on the link above. I have never made any sort of upside down cake before, so I was a little concerned about how it would turn out. I shouldn’t have given it a second thought, as even with my over zealous helper it was so easy!
I was a little nervous when I turned it out, but I think it looks great! It is suggested to eat it straight from the oven and I imagine cream or custard would go down well as an accompaniment.
Next on our baking hit list was Pear Tea Loaf, which we decided we would take to pre-school the following day for the staff and kids to enjoy.
Pear Tea Loaf
- 100g bran flakes
- 125g dried pears
- 1 tin DEL MONTE Pear halves in syrup (chopped) plus 50ml syrup.
- 200ml semi-skimmed milk
- Butter to grease
- 40g muscavado/soft brown sugar
- 100g wholemeal self-raising flour
- 50g porridge oats
- 2 beaten eggs
- 1 tsp mixed spice
- 1 tsp bicarb
- Put bran flakes, dried pears, Del Monte pears, syrup and milk in a bowl. Cover with cling film and leave for an hour in the fridge.
- Preheat oven to 180°c/350°F/Gas mark 4 and grease/line a loaf tin (I didn’t line mine and it was totally fine!).
- Add all remaining ingredients to mixture, mix well and pop into loaf tin.
- Bake for 50-55 minutes (Ours took an hour).
- Cool in tin for 10 minutes, then pop on a wire rack to cool properly.
Our final creation was something for hubby, as he’s not a cake-lover (I know, totally grounds for divorce right there!). We decided to make him a Fruity Chilli sauce.
Fruity Chilli sauce
- 4 seeded and chopped red chillis
- 4 cloves of garlic
- 1 tin DEL MONTE Peaches
- 4 tbsp black treacle
- 4 tbsp runny honey
- 4 tbsp dark brown sugar
- 250ml malt vinegar
- 2tbsp Dijon Mustard
- 1 tbsp paprika
- 1/2tbsp salt
- 1/2tbsp black pepper
- 1tbsp ground cumin
- 1/2tsp ground coriander
- 1/2tsp ground ginger
- 1/2tsp ground allspice
- Blend the chillies and garlic.
- Add the other ingredients and continue to blend until smooth.
- Pour into sterilised jars
- Use as a spicy alternative to ketchup, a marinade, salad dressing or a dip.
So far hubby has used it as a salad dressing and for a marinade. I think he was very surprised how amazing it tasted!
We really enjoyed our Del Monte challenge and it certainly opened my eyes to the benefits and uses of tinned fruit.
Disclosure: This is a commissioned post.