I’ve been fortunate with the boys. Both eat a wide-ranging diet, both enjoying a wide range of fruit and vegetables. Even when they boldly tell me they don’t like something (most recently blueberries) peer pressure intervenes. They stumble upon mummy with a bowl of blueberries and the berries and the boys are gone. So, imagine the fun of making spiralized fruit. CM is not so good. I blame weaning. It feels like every fruit and vegetable I ever-lovingly pureed is now on her ‘cannot stand’ list. But like her brothers, there are ways to work around this. With CM rather than temptation, it’s about adding other elements to her favoured foods.
This recipe builds on CM’s love of trifle, and incorporates some of each child’s favourite fruits with others lower down the ‘like’ list. The other benefit of this recipe is, unlike a traditional trifle, it’s ticking all the boxes for healthy eating and helping us all get our 5-a-day. Whilst spiralizers are traditionally used for much sought after courgettes, I’ve been loving ours for having fun with fruit to accompany Sunday roasts.Fruits which work best in a spiraliser are those slightly harder in texture. Apples and Persimmon made great spaghetti, mango and melon makes a great rice form.
I also find that mixing things up a little using a Nutribullet to make things into a puree (I like to think I took something away from weaning!) works. For this recipe I used mango in a spiralizer but it also works well as a puree.
Basically with this recipe it’s just about deciding what fruit you want to introduce. Melon or mango. Strawberries or raspberries. Blueberries or grapes. Kiwis or bananas. If you’re preparing it fresh it really is about making it tempting for your children.We’ve used a Kenwood Spiralizer from AO.com for this recipe. It’s perfect for spaghetti and ribbons, and works well with fruit and vegetables.
- 1 mango
- 1 pack of blueberries
- 4 kiwi fruit
- 4 apples
- 1 lemon
- 2 persimmon
- 1 pack of raspberries
- 1 pot of vanilla yogurt
- 4 tsps cacao powder
- Chop and process the mango in the spiralizer to create noodles. Set to one side.
- Quarter the apples. Spiralize into spaghetti. Cover with lemon juice and set to one side.
- Quarter the persimmon. Spiralise into spaghetti. Set to one side.
- Slice the kiwi fruit.
- Set four glasses to create your dessert.
- Mix 1/2 the blueberries into the mango.
- Create a layer of mango and blueberries in your glasses.
- Using half the sliced kiwi fruit, create a layer over the fruit.
- Add the spaghetti apple and persimmon over the kiwi fruit.
- Layer the remaining kiwi fruit.
- Add the raspberries and blueberries.
- Spoon the vanilla yoghurt over the top.
- Sprinkle a teaspoon of cacao powder over each portion.
- Leave in the fridge until serving.