Chilean Fresh Fruit

Menu Inspirations

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.

By Meal Occasion:

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.
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.