The Perfect Moment — Frozen.

• 100g hazelnuts
• 100g cashew nuts
• 100g almond and raisin mix
• 100g oats
• 100g desiccated coconut
• 5ml vanilla essence
• 10ml cinnamon
• 150ml honey
• 60ml oil
• 150g Früzo Pineapple
• 15ml salt

• 8 rice paper wrappers
• 1 cup cooked vermicelli noodles
• 1 grated carrot
• ½ thinly sliced cucumber
• 1 cup mixed greens, chopped
• 1 cup coriander, chopped
• ½ cup spring onion
• 1 smoked chicken breast, shredded
• ½ cup Früzo Pineapple
• ½ cup Früzo Mango

• 2 cups Früzo Mango
• 2 cups Früzo Pineapple
• 2 sprigs fresh mint

• 500g Früzo Blackberries
• 500g sugar
• ½ cup lemon juice

• 1 camembert wheel
• 1 cup Früzo Blueberries
• 150g chopped bacon
• 3 tbsp honey
• ¼ cup balsamic vinegar

• 1 cup Früzo Strawberries, diced
• 1 cup Früzo Mango, diced
• Handful of coriander, finely sliced
• 2 spring onions, finely sliced
• Juice of 1 lemon

• 2 granny smith apples peeled and chopped
• ½ cup Früzo Raspberries
• ¾ cup sugar
• 2 teaspoon corn flour
• 2 rolls puff pastry
• 1 egg whisked

Chutney Ingredients:

• 1 red onion, finely chopped
• 1 thumb size piece of ginger, grated
• 1 tsp crushed garlic
• 1 tbsp oil
• ¾ tsp curry powder
• ¼ cup white vinegar
• 2 cups Früzo Tropical Fruit
• ¾ cup sugar

Smashed Peas & Beans Ingredients

• 1 tin white beans (we used cannellini beans)
• 1½ cups frozen peas
• 2 tsp crushed garlic
• Juice & zest from ½ lemon
• Ciabatta bread
• Seasoning to taste

Glazed Pork Ingredients:

• 1 pork chop
• 1 tbsp oil
• 1 tbsp brown sugar
• 2 tbsp balsamic vinegar
• 1 tsp crushed chili
• 3 tbsp Blackberry & Balsamic Glaze
• Seasoning to taste

Blackberry & Balsamic Glaze Ingredients:

• 2 cups balsamic vinegar
• 2 cups Früzo Blackberries
• 1 cup sugar
• ¼ tsp crushed garlic
• 1 tsp fresh thyme

• 2 tbsp oil
• 1 tsp cumin/jeera seeds
• 1 tsp mustard seeds
• 2 tsp turmeric
• 1 tsp Garam Masala
• 1 tsp curry powder
• 1 tsp salt
• 1 onion, roughly chopped
• 2 tsp garlic & ginger paste
• 1 red chilli
• 2 cups Früzo Mango
• 1 tin coconut milk
• 1 head cauliflower, broken up into florets
• 1 tin chickpeas
• 1 handful coriander
• ¼ cup water
• Juice of half a lemon

1. Heat oil over medium heat, fry onion, cumin and mustard seeds. Once it starts to pop, add garlic and ginger paste.
2. Fry until onions are soft.
3. Add all the remaining spices and chilli.
4. Fry until you can smell the aromatics.
5. Add mango and coconut milk and cook until mango becomes soft.
6. Once soft, blend with an immersion blender until smooth.
7. Add lemon juice and mix well.
8. Add cauliflower and chickpeas, and simmer until cauliflower is soft.
9. If the sauce is too thick, add water to thin it out.
10. Serve with rice and garlic naan bread.

• 1 onion, finely chopped
• 1 tin chopped tomatoes
• 1½ cups Früzo Strawberries
• 2 tsp garlic paste
• 2 tbsp tomato puree
• ½ cup brown sugar
• 1 red chilli, chopped
• 1 packet of tortilla chips
• 2 cups grated cheddar cheese
• 1 cup chunky cottage cheese
• ½ cup pickled jalapenos
• 1 avocado

1. Preheat oven to 180°c.
2. In a saucepan, fry onion, garlic and chilli over medium heat until onions are soft.
3. Add strawberries, tomatoes and tomato paste and stir well.
4. Add sugar and season to taste.
5. Reduce sauce by half and take off heat.
6. In an oven tray/dish, add a layer of chips, top with relish, dollop some cottage cheese and sprinkle with cheddar and jalapeno.
7. Add another layer of chips and repeat process.
8. Place in oven and bake for 15 minutes, or until cheese has melted.
9. In a bowl, mash avocado and juice from 1 lemon and season to taste.

• 300g Früzo Pineapple
• 4 tbsp sriracha sauce
• 3 tbsp lemon juice
• 3 tbsp peanut butter
• 3 tbsp honey/maple syrup
• ½ cup oil
• 1 head of cauliflower

1. In a blender, combine all ingredients except cauliflower
2. Blend until smooth paste.
3. Place cauliflower and blended sauce in a zip lock bag to marinate.
4. Refrigerate for at least 4 hours.
5. Place cauliflower in an oven dish in an oven preheated to 200°c.
6. Bake for 30 minutes, afterwards spooning leftover sauce over the top.
7. Bake for a further 30 minutes or until cauliflower is tender.
8. Serve immediately.
9. Garnish with crispy onions, spring onion and roasted macadamia nuts.

• 1 onion
• 2 tsp crushed garlic
• ½ cup Früzo Blueberries
• ¼ cup honey
• ¼ cup soy sauce
• 2 tbsp oil
• ¼ cup lemon juice
• 1 tsp cumin
• 200g chicken wings
• 2 tsp water

1. Place all ingredients except chicken wings in a blender and blend until smooth.
2. Preheat oven to 200° c.
3. Baste chicken wings in sauce and bake for 15 minutes.
4. Turn wings over, baste other side and bake for 10 minutes.
5. Turn wings around and baste one last time.
6. Bake for 5 minutes or until golden brown.
7. Serve with rice, fresh spring onion and favourite ranch sauce.

• 1 onion
• 2 tsp garlic
• 350g Früzo Mango
• 250g tinned peaches
• ¾ cup brown sugar
• ¼ cup brandy
• 1 tsp mustard
• ¼ cup apple cider vinegar
• 2 cups tomato sauce
• 3 tbsp Worcestershire sauce
• 2 racks pork ribs

1. Place onion, garlic, mango and peaches in a blender.
2. Add ½ of liquid from tinned peaches, blend until smooth.
3. Transfer mixture to a pot and add remaining ingredients, except ribs.
4. Bring to the boil then simmer for 40 minutes.
5. Place ribs and half of sauce in a slow cooker, the liquid just covering.
6. If you don’t have a slow cooker, you can use a tray covered with foil in the oven set at 110°c.
7. Allow to slow cook for 6 hours.
8. Once cooked, remove ribs from slow cooker/oven and baste with remaining sauce.
9. Grill ribs in the oven, braai over hot coals or fry to satisfaction.
10. Serve with pickled onions and cucumber.

• 10 drumlets/chicken wings
• 1 cup plain yoghurt
• 1 tbsp paprika
• 1 tsp salt
• 1 egg, beaten
• 1 cup flour
• 1 cup bread crumbs
• 1½ cups Früzo Mango
• 1 cup Früzo Pineapple
• 1 onion
• 1 jalapeno (seeds removed)
• 1 tsp crushed garlic
• 2 tbsp vinegar
• 2 tbsp apricot jam
• ¾ cup white sugar
• ¼ cup brown sugar
• ½ tsp salt
• ½ tsp pepper

1. In a sealable container, mix yoghurt, paprika and salt.
2. Add chicken and mix to coat evenly. Refrigerate overnight.
3. In a food processor, blend mango, pineapple, garlic, jalapeno and onion until smooth.
4. Put the mixture in a pot over low heat. Once it starts to bubble, add brown and white sugar, vinegar, jam and seasoning.
5. Simmer until mixture has reduced by half. Set aside for later.
6. Once wings have sat overnight, one by one, shake excess yoghurt dip over, then dip in flour, then egg and finally breadcrumbs until completely covered.
7. Fry coated chicken in hot oil until golden brown or cooked through.
8. Toss half a cup of sticky sauce with wings until completely covered. You can use the leftover sauce for dipping.
9. Serve immediately.

• 2 large chicken breasts
• 1 cup Früzo Strawberries
• 1 cup balsamic vinegar
• 1 tsp garlic
• ¼ cup sugar
• Seasoning to taste
• Whole wheat wrap
• Lettuce
• Carrots, shredded
• Avocado

1. Place chicken, strawberries, balsamic vinegar, garlic, sugar and seasoning into a pot and bring to a boil.
2. Turn down heat and allow to simmer for at least 1½ hours or until chicken is easily pulled apart with fork.
3. Serve on a whole wheat wrap, with lettuce, shredded carrots, and avocado.

Broth Ingredients:

• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 tbsp crushed garlic
• 1 tbsp grated fresh ginger
• 1 tbsp oil
• 4 bacon bones
• Trimmings from 2 pork chops
• ½ cup soy sauce
• 2l water
• 2 cups Früzo Tropical Fruit
• ½ cup spring onion, chopped
• 1 tsp brown sugar
• 1 tsp sriracha sauce
• Handful chopped coriander

Ramen Bowl Ingredients:

• 2 packs cooked ramen
• 2 soft boiled eggs
• 1 carrot, julienned
• ½ cup spring onion, chopped
• 2 cooked pork chops (just the meat)
• ½ cup cooked sweetcorn

Broth Directions

1. Heat oil in a pot, then fry onion, garlic, ginger and carrots until soft.
2. Add bones and trimmings from pork, fry until browned.
3. Add soy sauce and stir.
4. Add all the remaining ingredients.
5. Bring to the boil.
6. Lower heat and allow to simmer for 1 hour.
7. Strain liquid and set aside.

Serving Directions:

1. Place cooked ramen in the middle of a bowl.
2. Arrange the remaining ingredients on top.
3. Pour in the hot broth.
4. Serve immediately.

• 2 cups flour
• 1 cup yoghurt
• 1 tsp salt
• 2 tsp baking powder
• ¾ cup cream cheese
• ½ cup feta cheese
• 1 cup Früzo Blueberries
• 5 slices thinly sliced ham
• Rocket or microherbs
• 1 onion, sliced
• ¼ cup red wine
• ½ cup sugar

1. In a bowl, combine flour, salt and baking powder.
2. Add yoghurt, mix until it combines.
3. Knead dough until soft, cling wrap and allow to rest for 20 minutes.
4. In a pot, fry onions until soft, add sugar and wine, and simmer until reduced by half.
5. Allow your caramelised onions to cool.
6. Once your dough has rested, roll into 3 rounds.
7. Fry naan bread in an oiled pan until golden on both sides.
8. Once cooked, spread cream cheese on naan bread.
9. Sprinkle with feta cheese, add caramelised onions and blueberries.
10. Place on a baking tray and bake in a 200 c preheated oven for 15 minutes.
11. Top with ham and rocket, and serve immediately.

• 2 small French loaves, cut up
• 250 grams mushrooms, chopped
• 1 onion, sliced
• 1 cup Früzo Blueberries
• 150 grams spinach, sliced
• 2 cloves garlic, finely chopped
• ¼ cup sugar
• ½ cup balsamic vinegar
• 1 tablespoon oil
• 1 tablespoon butter
• 2 cups milk
• 8 eggs
• 1 cup cheddar cheese
• Seasoning to taste

1. Preheat oven to 180°c
2. In a small pan Heat up oil and fry onions until soft, add blueberries and fry for another 5 minutes
3. Add balsamic vinegar and allow to reduce slightly, add sugar and simmer for 5 more minutes.
4. Set a side.
5. In a pan melt butter, add garlic and mushrooms and sauté, add spinach and season to taste.
6. Sauté until spinach is wilted completely.
7. Set aside.
8. In a baking tray, place your chopped up French loaves.
9. Pull over your onion mixture as well as the spinach mixture.
10. Toss so all ingredients are evenly distributed.
11. In a bowl whisk together eggs and milk, season to taste.
12. Pour egg mixture over the bread.
13. Top with cheese.
14. Bake in the oven for 30 to 45 minutes until most of the egg mixture as been absorbed and top is golden brown.

• 500grams chopped chicken breasts
• 2 rolls puff pastry
• 1 onion finely sliced
• 1 tablespoon crushed garlic and ginger mix
• 1 cinnamon stick
• 3 cardamom pods bruised
• 2 bay leaves
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 2 tablespoon curry powder
• 1 tablespoon lemon juice
• 1 tablespoon sugar
• 1 teaspoon mustard seeds
• 1 cup Früzo Pineapple
• 1 cup coconut milk
• 2 tablespoon oil
• 1 egg
• 1 teaspoon cornflour

1. Preheat oven to 190°c
2. In a bowl combine chopped chicken with turmeric, curry powder, chili powder, lemon juice and sugar
3. Mix to combine and allow to marinate for 15 min
4. In a pan, over medium heat, heat oil, add onions, garlic and ginger, cardamom, cinnamon and bay leaves
5. Fry until onions are soft, add mustard seeds
6. Allow for mustard seeds to pop
7. Add chicken and brown chicken
8. Add pineapple and allow to cook for 5 mins
9. Add Coconut milk and stir
10. Allow to simmer for 10 mins.
11. Mix 1 teaspoon of corn flour in abit of water and add to curry to thicken slightly
12. Allow curry to cool slightly
13. Place 1 roll of pastry in your selected pie dish
14. Place filling inside, top with next roll of pastry,
15. Crimping the edges Using a fork.
16. With excess pastry cut out hearts
17. Brush with egg and bake for 40 to 45 min In the oven or until pastry is golden brown and baked through

• 5 chicken breasts, chopped
• 1 tbsp olive oil
• 1 onion, finely sliced
• 1 red pepper, finely sliced
• 2 garlic cloves, diced
• 1 thumb size ginger piece, grated
• ¼ cup honey
• 1 cup soy sauce
• 1 cup Früzo Pineapple
• Zest and juice of 1 lime
• 50g cashews
• 1 tbsp cornflour
• Lettuce leaves

1. Heat oil in a frying pan.
2. Add onions, red pepper, garlic and ginger.
3. Fry over a medium heat until soft.
4. Add chopped chicken and allow to brown slightly .
5. Add Früzo Pineapple and stir.
6. Add honey, lime and soy sauce.
7. Allow to simmer for 15 minutes.
8. Add cornflour to a bit of water and slowly pour into pan to thicken sauce.
9. Add cashews.
10. To serve, spoon chicken into lettuce leaves. Sprinkle with sesame seeds and extra cashew nuts.

• 2 chocolate Easter bunnies
• 2 scopes vanilla ice cream
• 1 cup Früzo Strawberries
• ½ cup sugar
• 1 teaspoon vanilla essence
• ¼ cup milk

1. In a bowl, sprinkle sugar and vanilla over strawberries and allow to macerate For 30 mins.
2. In a blender, add ice cream, milk and strawberries.
3. Blend until smooth.
4. Carefully cut ears off bunnies and pour milkshake into Easter bunnies.
5. Top with whipped cream and a strawberry.

• In a pot, bring to the boil cream, milk, sugar and vanilla essence.
• Combine gelatine and water and allow to bloom.
• Add gelatine mixture to cream and stir until completely dissolved.
• Allow to cool slightly.
• Once cooled, carefully pour into prepared hens eggs.
• Set in fridge.
• Blend Pineapple until smooth and pass through sieve.
• Discard bits.
• Mix all ingredients together except butter.
• Over a medium heat, allow mixture to thicken whilst stirring continuously.
• Once thickened take off heat and beat in butter.
• Allow to cool.
• Scoop some Panacotta out of egg and pipe Pineapple curd in centre to create the egg yolk.

1. Preheat oven to 170°c.
2. In a bowl, combine flour, bicarbonate soda, baking powder, spice and sugar.
3. Mix in eggs, oil and jam.
4. Add grated carrot, pineapple and mix well.
5. Add half of nuts.
6. Pour batter into lined baking tin and baked for 30 min or until an inserted toothpick comes out clean.
7. Allow to cool.
8. In a bowl whisk cream until soft peaks, add vanilla, icing sugar and cream cheese.
9. Whisk until stiff.
10. In a jar or glass crumble chunks of carrot cake, pipe cream and sprinkle chopped up nuts.
11. Repeat process until jar or glass is filled.
12. Decorate with strawberries dipped in orange chocolate to create a ‘carrot’.

Panacotta:

• ½ tablespoon gelatine powder
• 1 teaspoon vanilla essence
• 1 tablespoon water

Pineapple curd:

• 1 egg
• 2 egg yolks
• 1/3 cup Früzo Pineapple
• ½ cup sugar
• 1 teaspoon cornstarch
• 1 tablespoon butter

1. In a pot, bring to the boil cream, milk, sugar and vanilla essence.
2. Combine gelatine and water and allow to bloom.
3. Add gelatine mixture to cream and stir until completely dissolved.
4. Allow to cool slightly.
5. Once cooled, carefully pour into prepared hens eggs.
6. Set in fridge.
7. Blend Pineapple until smooth and pass through sieve.
8. Discard bits.
9. Mix all ingredients together except butter.
10. Over a medium heat, allow mixture to thicken whilst stirring continuously.
11. Once thickened take off heat and beat in butter.
12. Allow to cool.
13. Scoop some Panacotta out of egg and pipe Pineapple curd in centre to create the egg yolk.

• 500g dark chocolate
• ½ cup toasted walnuts (or nut of choice), chopped
• 1 cup toasted coconut marshmallow
• 1 cup Früzo Blueberries
• Pinch of salt

1. Melt chocolate over a double boiler on the stove top.
2. Once melted, add nuts, salt, marshmallow and blueberries.
3. Stir until all combined and chocolate has coated everything.
4. Pour into a lined tray and refrigerate until set.
5. Cut into squares.

• 4 cups Früzo Blackberries
• 1/3 cup lemon juice
• ¾ cup sugar
• 1 sprig fresh rosemary
• 1 tin condensed milk
• 2 cups fresh cream

1. Blend blackberries in a blender until smooth, pass through a sieve and discard pips.
2. In a medium saucepan, place blackberry juice, lemon juice, sugar and rosemary.
3. Bring to the boil and then simmer for 10 minutes until mixture is slightly thickened.
4. Pour liquid through a sieve and place liquid in the fridge to chill.
5. Once liquid is completely chilled, pour ¾ of the liquid in a bowl and stir in condensed milk, set aside.
6. Whip cream up to stiff peaks.
7. Take half of cream and fold through the blackberry condensed milk mixture, until completely combined.
8. Fold through the remaining cream.
9. Pour mixture into a container, and use the ¼ left over liquid/syrup to swirl through ice cream mixture.
10. Place in freezer for at least 6 hours, for best results overnight.

• 2 packets coconut biscuits
• ¾ cup melted butter
• 1½ cups Früzo Strawberries
• 1 cup sugar
• 1 cup cream
• 2 tsp gelatine powder
• ¼ cup water

1. Preheat the oven to 180°c.
2. Crush biscuits to a fine crumb and mix in butter.
3. Press mixture into tart tray.
4. Bake the shell for 10 minutes or until golden brown.
5. Leave to cool completely.
6. In a saucepan, combine strawberries and sugar and 1 tablespoon of water.
7. Cook over medium heat until it has thickened.
8. In a bowl, stir together gelatine and water and allow to bloom.
9. Add cup of cream to strawberry mixture and bring to a simmer.
10. Add gelatine and whisk well.
11. Allow gelatine to dissolve.
12. Strain though a sieve into a bowl and chill.
13. Pour mixture into tart shell and refrigerate overnight or until set.
14. Decorate with fresh strawberries and meringues.

Filling Ingredients:

• 4 egg yolks
• 1/3 cup butter, softened
• 1 cup brown sugar
• 1 cup milk
• 1 tbsp flour
• 1 cup desiccated coconut
• 1 cup Früzo Pineapple
• 5ml vanilla essence

Pastry Ingredients:

• 225g flour
• 115g butter
• 1 egg

1. In a bowl, rub butter into flour until it resembles crumbs.
2. Add egg and bring together to form dough.
3. Refrigerate for 30 minutes.
4. Preheat oven to 180°c.
5. Roll out dough and place in tart tin.
6. Bake for 15 minutes.
7. Whilst pastry is baking, prepare the filling.
8. Combine all the filling ingredients together.
9. Pour into baked tart shell and bake for 25 minutes or until golden brown.
10. Serve with whipped cream.

Mousse Ingredients:

• 250g Früzo Mango
• 200g condensed milk
• 2 tsp gelatin
• ¼ cup water
• 250ml cream

Jelly Ingredients:

• 2 tbsp sugar
• 3 tsp gelatin
• ¼ cup water
• 250g Früzo Mango

Mango Mousse Directions:

1. In a bowl, combine gelatin and ¼ cold cup water, set aside and allow to bloom.
2. In a blender, blend together mango and condensed milk.
3. Microwave gelatin for 1 minute or until gelatin is dissolved.
4. Add to blender and blend.
5. Whip cream until stiff peaks form.
6. Fold mango mixture into cream.
7. Pour into glasses to set, refrigerate for at least 4 hours (or overnight).

Mango Jelly Directions:

1. Blend mango until smooth.
2. Place gelatin, sugar and water in a bowl, and allow to bloom.
3. Microwave for 1 minute or until dissolved.
4. Add mixture to mango and blend.
5. Pour on top of set mousse and allow jelly to set.

• 90g butter
• 1 tbsp sugar
• 1 tbsp oil
• 3 tbsp water
• 1 cup flour
• 2 eggs
• 1 cup plain yoghurt
• 1 tbsp sugar
• 5ml vanilla essence
• 1 cup Früzo Blueberries

Pastry Directions:

1. Preheat oven to 180°c
2. In a pot over medium heat, combine butter, oil, sugar and water.
3. Bring to the boil, heat until sugar is completely dissolved.
4. Take off stove and quickly stir in flour, stirring until it pulls away from sides of pot.
5. Press pastry into tart tins, prick with fork.
6. Bake for 20 minutes or until golden brown.
7. Allow to cool.

Filling Directions:

1. In a bowl, whisk together eggs and sugar.
2. Add yoghurt and vanilla, and whisk until well combined.
3. Place blueberries in the bottom of the tart shell.
4. Pour mixture over the top, add a few more blueberries on top.
5. Bake in oven, preheated at 180°c for 20 minutes, or until custard is set.
6. Refrigerate.
7. Serve with a drizzle of honey and fresh thyme.

Raspberry Chia Ingredients:

• 250ml vanilla yoghurt
• 250ml milk
• 60ml honey
• 375ml Früzo Raspberries
• 125ml chia seeds

Chocolate Chia Ingredients:

• 250ml vanilla yoghurt
• 60ml honey
• 60ml cocoa powder
• 60ml chia seeds

Raspberry Chia Directions:

1. In a blender, place yoghurt, milk, honey and raspberries.
2. Blend until smooth.
3. Pour into a container and add chia seeds, mix well.
4. Refrigerate overnight.

Raspberry Chia Directions:

1. Place yoghurt, cocoa and honey in a blender.
2. Blend until smooth.
3. Pour into a container and add chia seeds, mix well.
4. Refrigerate overnight.
5. To serve, spoon alternate layers of chia pudding in a jar/bowl.
6. Top with toasted almonds and granola.

• 6 large egg whites
• 300 grams castor sugar
• ½ cup flakes almonds
• 250ml fresh cream
• 2 tablespoon icing sugar
• 1 teaspoon vanilla essence
• 1 ½ cups Früzo Strawberries
• 1 cup sugar

1. Preheat oven to 200°c.
2. In a pot combine strawberries and 1 cup sugar.
3. Bring to the boil then allow to simmer for 15 minutes or until reduced and thickened.
4. Allow to cool completely.
5. In a clean bowl whisk egg whites until stiff peaks, slowly add castor sugar bit by bit, whisking continuously until meringue is stiff and glossy.
6. Line a swiss roll tray with baking paper and brush with some oil.
7. Spread meringue in tray evenly.
8. Sprinkle with almonds.
9. Bake for 8 minutes, reduce heat to 150°c and bake for a further 8 minutes or until baked through and top is golden.
10. Flip meringue on top a piece of clean baking paper, (almond side down).
11. Carefully remove baking paper.
12. Allow to cool completely.
13. In a bowl, whisk cream, icing sugar and vanilla essence until stiff.
14. Spread a layer of cream on top of the meringue, add a layer of strawberry sauce (which was made earlier) evenly.
15. Roll meringue up carefully to look like a Swiss roll.
16. Serve immediately.

• 5 sugar cones
• 400 grams cream cheese
• 1 teaspoon vanilla essence
• 2 tablespoon cream
• ¼ cup sugar
• 100 grams white chocolate
• 1 cup Früzo Strawberries
• ½ cup sugar

1. In a pot, combine strawberries, vanilla essence and ½ cup sugar.
2. Bring to a boil on the stove.
3. Allow to simmer until reduced by half and mixture has thickened.
4. Set aside to cool completely.
5. Melt white chocolate.
6. Dip the tops of the cones in chocolate and decorate with what you like, we used crushed coconut biscuits.
7. Place in fridge to set cones.
8. In a bowl beat together cream cheese, sugar, cream and remaining white chocolate until smooth.
9. Place 3 tablespoons of strawberry mixture into the cream cheese and mix just to combine.
10. Allow mixture to firm slightly in fridge.
11. To assemble, pipe cheesecake mixture into the cones and drizzle with more strawberry sauce.
12. Decorate with blocks of chocolate, crushed cookies and fresh strawberries.

• 5 nectarines sliced
• 3 cups Früzo Strawberries
• 1 ½ cups sugar
• 3 tablespoons corn starch
• 2 teaspoons vanilla essence
• 1 ½ cups oats
• 1 ½ cups flour
• ½ cup sugar
• ½ teaspoon salt
• 100 grams butter

1. In a bowl, combine nectarines, strawberries, sugar, corn starch and vanilla.
2. Place in a baking dish.
3. In a bowl combine oats, flour, salt and sugar.
4. Add cut up butter.
5. Using your finger tips, rub butter into the flour mixture until it resembles crumbs.
6. Sprinkle flour mixture over your strawberry mix evenly.
7. Baked for 40 to 50 minutes or until fruit is soft and topping is golden brown.
8. Serve with cream or ice-cream.

• 12 slices bread
• 2 eggs
• ½ cup cream
• 1 teaspoon vanilla essence
• ¾ cup nutella
• ¼ cup Früzo Strawberries finely chopped
• Oil for frying
• Strawberries for Garnish
• Whipped cream for Garnish

1. Using a heart shaped cookie cutter, cut out heart shapes from bread
2. 2 slices of bread for 1 heart French toast
3. In a bowl combine nutella and strawberries
4. Spoon nutella on top 1 side of heart and sandwich close with another heart shaped bread
5. Repeat process
6. In a bowl whisk together eggs, cream and vanilla
7. Dip sandwiched bread hearts in to egg mixture
8. Coating both sides
9. Fry In some oil until each side is golden brown
10. Serve with a sprinkle of powdered sugar, strawberries and whipped cream

• ¼ cup melted butter
• ½ cup Vanilla Yogurt
• 2 tablespoon oil
• ¼ früzo strawberries finely chopped
• 2 cups flour
• ½ cup sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• Oil for frying
• Glaze
• ¼ cup Früzo Strawberries finely chopped
• 1 cup icing sugar

1. In a bowl combine butter, yogurt, oil and strawberries
2. Add flour, sugar, baking powder and salt
3. Mix with a spoon until it resembles a soft dough
4. If dough is too sticky Add 1 tablespoon of flour at a time until it is the right consistency
5. Roll dough out on a floured surface and cut out heart shapes (I used the inners aswell)
6. Fry in heated oil, 2 minutes on each side until golden brown and puffed up
7. Allow to cool slightly
8. In a bowl combine strawberries and icing sugar to make glaze
9. Dip donuts in glaze
10. And top with sprinkles

• 2 packs Oreo cookies
• ½ cup melted butter
• 500 grams white chocolate
• ½ cup cream
• ½ cup Früzo Raspberries
• Whipped cream for Garnish
• Heart sprinkles for Garnish
• Raspberries for Garnish

1. In a bowl heat up cream and Raspberries for 1 minute In the microwave
2. Using a stick blender, blend mixture until smooth
3. Chop up chocolate and add to cream
4. Mix well
5. Place back in microwave for an additional minute or until chocolate is completely melted
6. Combine mixture well, set aside
7. Crush oreos until it is a fine crumb
8. Add butter and mix well
9. Press into tart shells (I used 4 small tart shells)
10. Refrigerate until base is completely firm
11. Pour chocolate mixture into prepared tart shells and Refrigerate for an additional 2 hours
12. Garnish with fresh cream, hearts and Raspberries

• 1 cup oats
• ½ cup brown sugar
• 1 cup Greek yoghurt
• 1/3 cup oil
• 1 egg
• 1 cup gluten free flour mix
• 1 tbsp baking powder
• ½ tbsp bicarbonate soda
• 1 cup Früzo Raspberries dusted in a bit of gluten free flour

1. Preheat oven to 170°c.
2. In a bowl, combine sugar, yoghurt, egg, oats and oil. Mix well.
3. Add flour, baking powder and bicarbonate. Mix well.
4. Add raspberries and slowly fold through mixture.
5. Spoon into 12 muffin liners.
6. Bake for 15 to 20 minutes or until an inserted toothpick comes out clean.

• 90g egg whites
• 90g sugar
• 95g icing sugar
• 95g almond flour
• Green food colouring
• 250g white chocolate
• ½ cup Früzo Raspberries
• 60ml cream

1. Preheat oven to 145°c.
2. In a heatproof dish, combine egg whites and sugar.
3. Over a double boiler, stir egg mixture until sugar has dissolved.
4. Remove from heat and whisk until stiff peaks form.
5. Sift almond flour and icing sugar together into stiff egg whites, add a couple drops of food colouring.
6. Start to fold flour into egg whites. Continue to fold until all ingredients are incorporated and mixture can make a figure 8 with a spatula.
7. Place mixture into a piping bag and pipe rounds of different sizes on a lined tray.
8. Bang tray on a table to release any air bubbles.
9. Allow to dry for 30 minutes.
10. Bake in oven for 15 to 20 minutes or until cooked through and can be removed easily from tray.
11. Allow to cool.
12. In a bowl, combine chocolate, raspberry and cream.
13. Heat in a microwave until completely melted. Mix well to combine, allow to cool and set.
14. To assemble trees, pipe chocolate ganache on top of the largest round macaroon and add a smaller macaroon on top. Repeat process until you have a tree.
15. You can decorate your trees with edible balls or sweets.

• 500ml cream
• 1 tin condensed milk
• 1 cup Nutella
• 1 cup Früzo Raspberries
• 1 pack Oreo cookies
• ½ melted butter
• ½ cup chopped hazelnuts
• 150g dark choc
• 75ml cream
• Ferrero Roche for décor
• Chocolate malt balls for décor

1. In a bowl, mix together condensed milk and Nutella.
2. In a bowl, whisk cream until stiff peaks.
3. Slowly fold Nutella mixture into cream.
4. Until well combined.
5. Fold raspberries through.
6. Line a dome shaped bowl with cling wrap.
7. Pour ice cream mixture into dome and freeze for at least 6 hours, or overnight.
8. In a bowl, crush Oreos and add melted butter, mix to combine.
9. Add Oreo layer on top of set ice-cream to create the base.
10. Allow to set in freezer.
11. In a bowl combine nuts, chocolate and cream, microwave until melted and well combined.
12. Take ice cream out of mould and top with chocolate ganache and all the chocolate décor.

• 1 cup cold water
• 3 packets gelatine
• 1⅓ cup granulated sugar
• 1 cup glucose syrup
• ¼ tsp salt
• 2 tsp vanilla essence
• 2/3 cup icing sugar
• 250g white chocolate
• 60ml cream
• ½ cup Früzo Raspberries
• 150g dark chocolate

1. In a bowl combine chopped white chocolate, raspberries and cream.
2. Microwave at 30 second intervals until melted. Mix well, allow to cool and set.
3. In a bowl mix together gelatine and cold water.
4. And allow to bloom for 10 minutes.
5. In a pot combine sugar, glucose syrup and salt.
6. Add ¼ cup water.
7. Bring to the boil, until mixture is clear and sugar has dissolved .
8. Slowly pour hot syrup into bowl that has gelatine mixture, whisking continuously (a stand mixer would work best).
9. Once all syrup has been incorporated turn machine on high, and whisk until thick and fluffy.
10. Sift icing sugar onto a tray.
11. Place marshmallow in a piping bag and pipe into dome shapes.
12. Place chocolate raspberry mixture in a piping bag and pipe in the centre of the marshmallow domes.
13. Allow to set for 6 hours or overnight.
14. Melt dark chocolate and dip marshmallow in it.
15. Decorate with melted white chocolate and holly decorations.

• 1 cup flour
• ½ tsp baking soda
• ½ tsp baking powder
• ¼ tsp kosher salt
• 1¼ cup granulated sugar
• 4 eggs
• ⅓ cup yoghurt
• ⅓ cup sour cream
• 1 tsp vanilla essence
• 3 drops red food colouring
• 3 drops green food colouring
• 1 cup Früzo Strawberries
• ½ sugar
• Zest and juice from 1 lime
• 1 cup cream

1. Preheat oven to 160°c.
2. In a bowl, whisk eggs and sugar until thick and pale.
3. Add yoghurt, sour cream and vanilla.
4. Mix well.
5. Add all dry ingredients and mix well.
6. Divide cake batter into bowls and use food colouring to dye batter.
7. In a lined tray, pour stripes of each colour to form candy cane pattern, repeat until all batter is done.
8. Bake for 10 minutes or until cooked through.
9. Once baked turn cake out onto a damp cloth and roll it up, allow to cool in cloth.
10. In a pot, place strawberries and ½ cup sugar and lime juice and zest.
11. Bring to the boil and then simmer for 15 minutes or until thickened.
12. Allow to cool.
13. Whip cream to stiff peaks.
14. Unroll cake from cloth, spread with cream and strawberry jam, and roll back up.
15. Garnish as desired and enjoy!

• 250g dark chocolate
• 85g butter
• 1 cup sugar
• 4 eggs
• 1 cup flour
• ¾ cup cocoa powder
• 1 cup Früzo Raspberries
• ½ cup white chocolate
• 1 cup green buttercream
• Candy canes and candy balls for décor

1. Preheat oven to 170°c.
2. In a bowl, mix add chopped dark chocolate and butter.
3. Melt together and stir until smooth.
4. Add sugar and eggs, and mix well.
5. Add flour and cocoa, and mix well.
6. Stir in raspberries and white chocolate pieces.
7. Pour into a lined tray and bake for 35 to 40 minutes or until baked through.
8. Once baked, allow to cool.
9. Cut brownies into triangles, pipe green buttercream and decorate. Use candy canes for the base of the tree.

• 1 roll puff pastry
• 1 cup Früzo Strawberries
• ½ cup sugar
• 1 teaspoon vanilla essence
• 1 cup pre-made custard

1. Preheat oven 220°c
2. Cut pastry into 4cm circles, using a toothpick to prick holes
3. Cut 2 x 4 circles with the centre Cut out
4. Place cut out rings on top of the round pricked pastry
5. (2 cut-outs on 1 full pastry circle)
6. Brush with beaten egg
7. Bake in oven until golden brown and pastry has puffed up
8. Allow to cool, if the centre has puffed up, use a spoon to push it down
9. In a bowl combine strawberries, sugar and vanilla, mix well
10. Allow to macerate for 30 mins
11. Spoon pre-made custard into pastry shells, and top with strawberries
12. Serve immediately

• 1 cup Früzo Pineapple
• 2 egg
• 2/3 cup sugar
• 2/3 cup flour
• 1 teaspoon baking powder
• 5 Tablespoons water
• 1 teaspoon vanilla essence
• ¼ cup butter
• 2/3 cup brown sugar
• 12 cherries

1. In a pot melt butter, add brown sugar and simmer for 1 minute
2. In a bowl whisk together eggs and sugar until pale in colour
3. Add water and vanilla and mix well
4. Add flour and baking powder and mix well
5. In a cupcake tray spray with non stuck spray
6. Spoon brown sugar mixture into the bottom of each tin
7. Place 1 cherry in the middle
8. Arrange Pineapple around cherry
9. Pour cake batter into each holder
10. Bake for 20 to 30 minutes or until an inserted toothpick comes out clean
11. Wait for 3 minutes, using a knife carefully go around the edges
12. Flip out onto a place

• 1 large wrap
• 2 bananas
• 2 tablespoon peanut butter
• 1 cup Früzo Mixed Berries
• ¾ cup sugar
• 1 tablespoon lemon juice
• Fondant eyes

1. In a pot bring to the boil mixed berries sugar and lemon juice
2. Allow to simmer for 30 min or until thickened
3. Blend slightly and allow to cool
4. Place wrap on table and spread peanut butter evenly on wrap
5. Add 3 tablespoon of mixed berries jam
6. Add bananas to centre of wrap
7. Roll wrap up and cut into pieces
8. Place fondant eyes on each piece

Pastry:

Red Velvet Cake Ingredients:

• 2 ½ cups flour
• 1 ½ cups sugar
• 1 cup milk
• 2 eggs
• 1 ½ cups oil
• 1 teaspoon cocoa powder
• 1 teaspoon vinegar
• 1 teaspoon bicarbonate soda
• 15ml crimson pink colouring

Buttercream Ingredients:

• 250grams butter
• 500 grams icing sugar
• 1 tablespoon milk
• 1 teaspoon pink food colouring

Mixed Berries Blood Ingredients:

• 2 cups Früzo Mixed Berries
• 1 ½ cups sugar
• 1 tablespoon vanilla essence

Red Velvet Cake Method:

1. Preheat the oven to 170° c
2. In a bowl mix together milk, eggs, vinegar, oil and colouring
3. Add flour, sugar, cocoa and bicarbonate soda. Mix well
4. Pour into lined baking tins (15cm round x 3)
5. Bake for 30 min or until an inserted toothpick comes out clean
6. Allow to cool

Buttercream Method:

1. Cream butter until light
2. Add icing sugar and beat until well combined
3. Add colouring
4. Mix well
5. Add milk if icing is too thick
6. Keep for later

Mixed Berries Blood Method:

1. Place all ingredients in a saucepan and bring to the boil
2. Allow to simmer for 30 min or until thickened
3. Blend
4. Allow to cool

To Assemble:

1. Trim cakes
2. Add one layer of cake and a layer of buttercream
3. Drizzle mixed berries onto
4. Add another layer of cake and repeat process
5. Finish cake with a thin layer of buttercream around the whole cake
6. Allow to chill slightly
7. You can carve cake to resemble brain shape
8. Once cake has chilled using a piping bag, pipe a brain pattern around cake
9. Drizzle with mixed berries ‘blood’
10. Serve

Pastry:

• 2 cups flour
• 2 tablespoon sugar
• ½ cup cocoa powder
• ¾ cup butter
• 6 Tablespoon cold water
• Method
• Mix together flour, sugar and cocoa
• Add butter and rub until it resembles breadcrumbs
• Add water and mix until a dough forms
• Allow to rest in fridge for 1 hour

Mixed Berry Filling:

• 2 cups Früzo mixed berries
• 1 ½ cups sugar
• 1 tablespoon vanilla essence

Pastry Method:

1. Mix together flour, sugar and cocoa
2. Add butter and rub until it resembles breadcrumbs
3. Add water and mix until a dough forms
4. Allow to rest in fridge for 1 hour
5. Place all ingredients in a saucepan and bring to the boil
6. Allow to simmer for 30 min or until thickened
7. Blend slightly
8. Allow to cool

To assemble:

1. Roll out chilled pastry and cut out pumpkin shapes
2. Using a knife cut out faces on 1 of the pumpkin cut outs
3. You need 2 pumpkins per pie
4. Place a tablespoon of mixed berry filling on the pastry and place the pumpkin face pastry on tip
5. Using a fork seal the edges
6. Baked in a preheated oven of 200°c for 10- 14min

• 2 ¾ cup oats
• 1 tablespoon chia seeds
• ½ cup honey
• 1 mashed banana
• 2 eggs
• ½ cup melted butter
• 1 teaspoon baking powder
• 1 tablespoon cinnamon
• 1 teaspoon vanilla essence
• 2 cups Früzo Mixed Berries

1. Preheat oven to 180°c
2. Mix all the ingredients together in a bowl except mixed berries
3. Mix until it’s well combined
4. Pour into a oven dish
5. Sprinkle with mixed berries
6. Bake in the oven for 30 min or until an inserted toothpick comes out clean
7. Serve immediately with yogurt, honey and more berries

• 1 ½ cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup sugar
• 2 eggs
• 1/3 cup melted butter
• ½ cup milk
• 3 tablespoon lemon juice
• Zest from 1 lemon (optional)
• 1 cup Früzo Blueberries

1. Preheat oven to 180°c
2. Beat together sugar and eggs until thick and pale
3. Add flour, salt and baking powder
4. Mix well
5. Mix together milk, lemon juice and zest
6. Whisk eggs into milk mixture
7. Add milk mixture to the flour mixture
8. Beat well
9. Add melted butter and mix well
10. Fold flour dusted blueberries
11. Pour into a lined loaf tin
12. Bake for 20min or until an inserted toothpick comes out clean
13. Allow to cool
14. Make simple glaze – 1 cup of icing sugar, with a couple tablespoons of lemon juice until it’s a pourable consistency
15. Glaze Loaf

• 2 cups peanut butter
• 2 eggs
• 1 ½ cups brown sugar
• ½ cup Früzo Strawberries chopped
• ½ cup choc chips (optional)

1. Preheat oven to 180°c
2. Mix together peanut butter, eggs and sugar
3. Mix until well combined
4. Fold in strawberries and choc chips
5. Scoop 1 tablespoon full of mixture, roll into balls
6. Flatten with a fork and bake on a line tray for 15min or until golden brown
7. Allow to cool

Choux pastry Ingredients

• 240 grams water
• 115grams butter
• 145grams flour
• 4 Eggs
• 1 tablespoon sugar

Blueberry Pastry Cream Ingredients

• 2 cups milk
• 6 tablespoon sugar
• 1 cup Früzo Blueberries
• 3 tablespoon corn starch
• 3 egg Yolks
• 1 whole egg

Choux pastry Ingredients

1. 240 grams water
2. 115grams butter
3. 145grams flour
4. 4 Eggs
5. 1 tablespoon sugar

Blueberry Pastry Cream Ingredients

1. 2 cups milk
2. 6 tablespoon sugar
3. 1 cup Früzo Blueberries
4. 3 tablespoon corn starch
5. 3 egg Yolks
6. 1 whole egg

• 2 rolls ready-made short crust pastry
• 3 cups Früzo Blueberries
• ½ cup sugar
• 3 tablespoon cornstarch
• 1 egg beaten

1. Preheat the oven to 200°c
2. In a bowl combine blueberries, sugar and cornstarch
3. Toss until blueberries are evenly coated
4. Line a pie dish with 1 roll of short crust pastry, trimming the edges
5. Fill pastry with blueberry mixture
6. With the 2nd roll of short crust pastry, cut pieces and create a lattice pattern to cover the blueberries
7. Seal the edges
8. Using some beaten egg, brush the top of your pie and sprinkle with some sugar
9. Bake for 45min or until the top is golden brown

• 2 cups fresh cream
• 4 egg yolks
• 2/3 cup sugar
• 1 cup Früzo Blueberries
• Sugar for sprinkling

1. Preheat oven to 145°c
2. Pour cream into a pot and bring to a simmer
3. Whisk together egg yolks and sugar until thick and pale
4. Slowly whisk hot cream into egg mixture until it’s all combined
5. Place blueberries in small ramekins
6. Pour custard over the blueberries
7. Put ramekins in a dish and fill the dish with boiling water, about half way up the ramekins
8. Bake for 40 mins or until custard has a slight jiggle
9. Allow to cool and refrigerate for at least 4 hours
10. Once cooled, sprinkle with sugar and brulee with blow torch

Blueberry swirl:

• 1 cup Früzo Blueberries
• 1 cup sugar

Marshmallow:

• 455grams sugar
• 24 grams gelatine
• 2 Egg whites
• 1 tablespoon syrup
• 1 teaspoon vanilla essence
• 50grams icing sugar
• 50grams cornflour

Blueberry swirl:

1. In a saucepan cook blueberries and sugar for 10min or until thickened
2. Allow to cool

Marshmallow:

1. Line a 20×20 square tin
2. Mix together cornflour and icing sugar
3. Sift half into prepared tin, put aside
4. In a saucepan over medium heat combine sugar, syrup and 200ml of water
5. Bring to a boil ( do not stir) bring to 120°c
6. In the meantime bloom gelatine in 150grams cold water.
7. Once sugar comes to temperature start to whisk egg whites to a stiff peak
8. Take sugar off heat and add gelatine mix, be careful as it bubbles.
9. Slowly pour sugar into whipped egg whites, whilst whisking continuously
10. Whisk until thick and glossy
11. Add vanilla and whisk until completely incorporated
12. Pour marshmallow into prepared tin
13. Take dollops of blueberry sauce and swirl into marshmallow
14. Allow to set for 2 hours (or overnight)
15. Turn out onto sifted icing sugar mix
16. Cut into squares
17. Store in an airtight container

• 1 cup früzo blueberries
• 2 ½ cups vanilla yogurt
• 1 tablespoon honey
• Extra blueberries for sprinkling
• Muesli for sprinkling

1. In a blender, mix together blueberries, honey and 1 cup of yogurt
2. Blend until smooth
3. In a round tin add remaining yogurt
4. Add spoonfuls of blueberry yogurt Mix and swirl around
5. Top with blueberries and muesli
6. Freeze overnight
7. Cut into triangles and serve

Cheesecake

• ¼ cup sugar
• 460grams cream cheese
• 1 teaspoon vanilla essence
• 1 egg white
• 1 ½ cups früzo blueberries

Cake batter

• 1 ½ cups flour
• ½ teaspoon bicarb
• ½ teaspoon baking powder
• 6 tablespoon butter
• ½ cup sugar
• 1 egg and 1 egg yolk
• ¾ cup sour cream

Crumble

• 1/3 cup sugar
• ¼ cup flour
• 3 tablespoon butter

Cheesecake

1. In a bowl beat together sugar and cream cheese until small
2. Add vanilla and egg whites
3. Mix well, put aside

Cake batter

1. Beat together butter and sugar until light and fluffy
2. Add egg and yolk mix well
3. Mix together flour, bicarb and baking powder
4. Add flour mix alternating with sour cream to sugar mixture beating each time

Crumble

1. In a bowl mix together flour and sugar, rub in butter to resemble crumbs

To assemble

1. Preheat oven to 180°c
2. In a lined 23cm springform tin add cake batter, spread evenly sprinkle with a 1/3 blueberries
3. Pour on top of cake batter, the cheesecake, sprinkle with excess blueberries
4. Top with crumble
5. Bake for 45min or until a skewer stick inserted in comes out clean

• 2 cups oats
• 1 ½ cups oats
• 3 cups desiccated coconut
• 1 cup dates
• 1 tablespoon honey
• 1 cup Früzo Strawberries, chopped
• 1 tablespoon Nutella

1. Place all the ingredients into a food processor
2. Process until mixture binds together
3. Scoop mixture and roll into balls
4. Roll balls in coconut
5. Store in an airtight container in the fridge
6. If mixture is too wet add a bit more coconut

• 2 cups oats
• ½ cup crunchy peanut butter
• 2 bananas mashed
• 1 teaspoon vanilla essence
• ½ cup Früzo Strawberries, chopped
• ½ cup chocolate, chopped

1. Preheat oven to 180°c
2. In a bowl, mix all the ingredients together leaving some chocolate and strawberries for the top
3. Press into a lined baking tin and stud the top with chocolate and strawberries
4. Bake for 45min or until golden brown and cooked through
5. Store in an airtight container

• 1kg self raising flour
• 500ml buttermilk
• 1 ½ cups Früzo Strawberries chopped
• 1 cup flaked almonds
• 1 egg
• 200ml sugar
• 250grams butter
• 5ml salt
• 25ml oil

1. Preheat oven to 200°c
2. In a bowl add flour, sugar and salt
3. Add cubes of cold butter
4. Rub butter into flour until it resembles crumbs
5. Add egg, oil and buttermilk
6. Mix until a soft dough has formed
7. Knead in strawberries and almonds
8. Press into a lined tray and bake for 45min or until golden.
9. Remove from oven and cut into rectangular shapes
10. Reduce oven heat to 100°c
11. Place rusks on a wire rack and allow to dry out in oven for at least 3 hours
12. Allowed to cool down in switched off oven

Ice cream:

• 6 Egg yolks
• ¾ cup sugar
• 2 cups milk
• 1 cup cream
• ½ cup smooth peanut butter

Cookies:

• Ingredients
• 2 ¼ cups flour
• 1 cup sugar
• ¼ teaspoon bicarbonate of soda
• ¾ teaspoon baking powder
• ½ butter
• 1 teaspoon salt
• 1 cup früzo mixed berries
• 1 cup buttermilk
• 1 Egg

Ice cream:

1. Whisk egg yolks and sugar until light and fluffy
2. Bring milk to a simmer on the stove top
3. Slowly pour hot milk into egg mixture whisking continuously
4. Add mixture back into pot and over a medium heat, stir continuously until thickened
5. Strain through a sieve
6. Whisk in peanut butter
7. Place in fridge to cool down
8. Once cool whisk in cream
9. Place in ice cream churned until set

Cookies:

1. Preheat oven to 180°c
2. Beat together sugar and butter until light and fluffy
3. Add egg and beat until well incorporated
4. Add half of flour and mix well
5. Add bicarbonate soda and baking powder, mix well
6. Add buttermilk and beat
7. Add remaining flour and mix well
8. Stir in mixed berries
9. Scoop tablespoons of mixture onto a lined baking tray and bake for 20min or until golden brown
10. Allow to cool
11. To assemble: Place one cookie followed by 1 scoop of ice-cream then topped with another cookie
12. Squish slightly and enjoy

• 250 grams dark chocolate melted
• 50 grams Früzo mixed berries
• 200 grams white choc
• 80 grams cream
• Bunny mold

1. In a bowl combine chopped white chocolate and cream
2. Microwave in 1min intervals, stirring until chocolate is melted well-combined
3. Stir in mixed berries, set aside to cool
4. Put chocolate in bunny mold of choice. Once set, fill with ganache and cover with more melted chocolate
5. Take chocolate bunnies out mold

• 2 eggs
• 50grams sugar
• ½ tablespoon salt
• 1 cup milk
• 10grams instant yeast
• 170 grams butter
• 560grams flour
• 1 cup chopped dark chocolate
• 1 ½ cups früzo mixed berries
• 1 tablespoon mixed spice
• 1 tablespoon cinnamon
• 50 grams flour
• 25 grams water

1. Whisk together eggs and sugar
2. Heat milk until it is lukewarm (not too hot), mix in yeast and stir to combine
3. Add milk to egg mixture and whisk well
4. Add melted butter, again whisking well
5. Add half of flour and salt and whisk to combine
6. Add remaining flour, start to knead your dough until silky smooth
7. Add spices, mixed berries and chocolate and knead to combine
8. Cover bowl and allow to double in size
9. Whist dough is rising, in a bowl mix together flour and water mix well to form a paste
10. Once it had risen take out dough and divide into 9 equal balls. Place on a lined baking tin, balls just touching each other
11. Allow to rise until doubled in size
12. Pipe flour and water mixture on the buns to form cross
13. Bake in an 180°c preheated oven for 45mins or until the tops are golden brown
14. Once out, glaze buns with a water and sugar syrup

• 1 milk Easter egg halved
• 100 grams oreo cookies
• 50 grams melted butter
• 1 cup @fruzofood mixed berries
• 1 cup sugar
• 200 grams cream cheese
• 100 grams cream
• 50 grams sugar
• 5 ml vanilla essence
• Toppings on choice

1. In a pot mix together mixed berries and 1 cup sugar, bring to the boil and reduce by half
2. Allow to cool
3. Crush oreos until in crumbs
4. Add butter and mix
5. Layer oreo mixture at the bottom of each Easter egg
6. In a bowl whisk together cream cheese and sugar
7. Add cream and whisk until light and fluffy
8. Add vanilla essence and whisk well
9. Fold through mixed berries syrup prepared eariler
10. Fill egg with cheesecake filling
11. Decorate with toppings
12. – I used marshmallow Easter eggs
13. – Speckled eggs
14. – Mini Easter bunnies
15. – Choc disc’s

• 2 packs Ginger Biscuits
• 200grams melted butter
• 250grams Früzo Raspberries
• 250grams sugar
• 1 tablespoon vanilla essence
• 240grams dark chocolate
• 100ml cream

1. Crush biscuits into fine crumbs
2. Add melted butter and combine
3. Press mixture into tart tin
4. Refrigerate until firm
5. In a pot over low heat, add Früzo Raspberries, sugar and vanilla
6. Bring to the boil and simmer for 15min until thickened
7. Refrigerate until cool
8. Once cooled spread raspberries over the entire biscuit base and set aside
9. In a separate bowl, add chocolate and cream and microwave in 1 min intervals until chocolate is completely melted. Combine well
10. Pour chocolate on top of raspberries and spread evenly
11. Decorate with gingerbread men, stars and raspberries

Jelly Ingredients

• 2 cups flour
• ¼ cup brown sugar
• 1 teaspoon baking powder
• ½ teaspoon bicarbonate soda
• 1 tablespoon flour
• 1 teaspoon cinnamon
• ½ teaspoon mixed spice
• 1 cup finely grated carrot
• ¾ cup Früzo Pineapple finely chopped
• 2 eggs
• 3 tablespoon melted butter
• 2 cups buttermilk
• ½ cup cream cheese
• ¼ cup vanilla yoghurt

1. In a bowl, combine all the ingredients except cream cheese and yoghurt
2. Mix well to form a thick batter
3. Heat up a bit of butter in a frying pan and fry ¼ cup of batter at a time until golden brown on both sides
4. To make drizzle, whisk together cream cheese and yoghurt

Jelly Ingredients

• 5 Cups cranberry juice
• 1 cup Früzo raspberries
• ¾ cup sugar
• 30 grams gelatin powder

Lemon Custard Ingredients

• 450ml milk
• Zest from 2 lemons
• 250grams sugar
• 45grams cornflour
• 2 whole eggs
• 2 egg yolks

Raspberry Curd Ingredients

• 300 grams Früzo raspberries
• 100 grams sugar
• 2 whole eggs
• 2 egg yolks
• 85grams butter
• 1 tablespoon lemon juice
• Trifle Construction:
• 250ml cream
• 2 tablespoon sugar
• 1 tablespoon vanilla

Jelly Directions

1. Blend Früzo Raspberries and cranberry juice
2. Strain liquid into a pot
3. Discard seeds
4. Add sugar to liquid and bring to boil to dissolve sugar
5. Take off heat and whisk in gelatin
6. Pour into bowl and cool
7. Pour into trifle dish. Optional – add whole raspberries into the jelly
8. Allow to set in fridge

Lemon Custard Directions

1. Place milk and zest into a pot on the stove and gently bring to a simmer
2. In a bowl whisk together sugar, cornflower, and eggs
3. Slowly whisk milk into sugar mixture
4. Add mixture back into a pot and over a medium heat whisk until it has thickened
5. Refrigerate until cool
6. Raspberry Curd Directions
7. Blend together raspberries eggs and lemon juice
8. Place in a pot and add sugar and butter
9. Over a medium heat stir until mixture starts to simmer and thickens
10. Refrigerate until cool

To construct trifle

1. Place finger biscuits onto of set jelly
2. Add half of the lemon custard onto and spread
3. Add raspberry curd on top
4. Add another layer of finger biscuits
5. Add another layer of custard
6. Whip cream with sugar and vanilla and add on top
7. Our trifle is decorated with pink meringues
8. Refrigerate to set

• 1 cup Früzo Strawberry
• 1 ¼ cup condensed milk
• 3 ½ cup desiccated coconut
• ¼ cup icing sugar
• 300g dark chocolate
• Freeze-dried strawberry for decoration

1. Bring strawberries to room temperature and puree
2. In a bowl mix together coconut, icing sugar, and condensed milk
3. Add strawberry and mix well
4. With hand mold coconut into a chocolate bar shape and place on tray
5. Place bars in freezer until set firm
6. Melt chocolate, dip coconut bars in chocolate and place on tray, and dust with freeze dried strawberries

• ½ cup water
• ½ cup milk
• 1 teaspoon sugar
• 6 tablespoon butter
• 1 cup flour
• 4 eggs
• 180grams dark chocolate
• ¼ cup Früzo Raspberry
• 1 cup cream
• 25grams flour
• Oil for frying

1. In a bowl place chopped chocolate and cream
2. Microwave for 1 min on high
3. Stir to combine
4. Add raspberries and mix well
5. Put aside until churros are cooked
6. In a pot over a medium heat combine water, milk, sugar and butter and bring to a boil
7. Once butter has melted, add flour and beat vigorously until mixture pulls away from sides of pot and forms a ball
8. Remove from stove and place in a bowl
9. Using an electric beater, beat mixture until slightly cooled
10. Add 1 egg at a time beating after each egg
11. Place mixture into a piping bag with a star nozzle
12. Pipe desired length of mixture into hot oil (use scissors to cut mixture)
13. Fry until crispy and golden brown
14. In a bowl mix together ½ cup sugar with 1 teaspoon cinnamon
15. Toss fried churros in sugar cinnamon mix
16. Serve immediately with ganache

• 1 ⅓ cup flour
• ¼ cup sugar
• ¾ cup corn
• 3 tablespoon cocoa
• 150 grams cold butter
• 1 egg

1. In a bowl, mix together flour, sugar and cocoa.
2. Rub butter into dry ingredients until it resembles a sandy consistency.
3. Add egg and slowly bring pastry together to form a ball.
4. Refrigerate for 30 minutes.
5. Preheat oven to 180°c.
6. Roll out pastry and cut circles to fit cupcake pan, and star to place on top of each mince pie.
7. Blind bake for 10 minutes.
8. Fill with mixture, add pastry star on top and bake for another 10-15 minutes.

• 1 onion, finely diced
• 1 tbsp crushed garlic
• 1 tin chopped tomatoes
• 40g tomato paste
• 1 beef stock cube
• 400g lean beef mince
• 30g fresh basil
• 1 tbsp sugar
• 3 tbsp butter
• 3 tbsp corn flour
• 3 cups milk
• 2 tbsp olive oil
• 200g low fat mozzarella cheese, grated
• Salt and pepper to taste

1. Preheat oven to 180°c.
2. Finely slice zucchini length ways to create ribbons.
3. Sprinkle with salt and allow to sit for 10 mins to extract extra moisture.
4. In a pan, heat olive oil.
5. Add onions and garlic and fry over medium heat until soft.
6. Add mince and cook until brown.
7. Add tinned tomatoes, tomato paste and stock cube dissolved in 1 cup of hot water.
8. Allow to simmer.
9. Add chopped basil leaves.
10. Add sugar and allow to simmer for 30 minutes.
11. Season to taste.
12. In another pot, melt butter and then add flour, mixing slowly. Add milk and continue stirring until sauce has thickened.
13. Season to taste.
14. In a oven dish, add a bit of white sauce and some mince, then some grated cheese.
15. Take dried off zucchini and add a layer (like you would with pasta).
16. Add another layer of white sauce, mince, cheese, zucchini.
17. Repeat process until all ingredients are finished.
18. Top with cheese.
19. Place in oven for 30 min or until the sides start to bubble and cheese is golden on top.

• 1 cup quinoa
• 2 cups coconut milk
• 1 cup water
• 4 tbsp honey
• 1 tsp cocoa powder
• 1 cup Früzo Mixed Berries
• ¼ cup hazelnuts

1. Rinse quinoa underwater, drain and place in a pot.
2. Add coconut milk, water, honey and cocoa powder.
3. Bring to a boil, then allow to simmer for 25 minutes.
4. Once quinoa is tender, dish up in a bowl. Add more coconut milk if you want a looser consistency.
5. Top with Früzo Mixed Berries and hazelnuts.
6. Serve immediately.

• 2 cups baby spinach
• ½ cup feta
• ¼ cup seed mix
• 2 cups Früzo blueberries
• 2 pears peeled and cored
• 1 cup sugar
• 2 cups water
• 1 teaspoon vanilla essence
• Zest of 1 lemon
• 1 teaspoon cracked black pepper

1. Combine blueberries, water, sugar, vanilla, zest and pepper In a pot
2. Add pears and bring liquid to a boil, once boiling, turn heat down to a light simmer
3. Using a piece of baking paper, cut the same diameter of the pot size with a coin sized hole in the middle and place over pears once it’s simmering
4. Simmer pears for 20 mins or until an inserted knife goes in easily (tender)
5. Take pear out liquid and set aside
6. Remove half of the blueberries from liquid and set aside
7. Bring liquid to the boil and allow to reduce by ¼
8. To assemble salad, place all ingredients on the plate, and add poached pear on top
9. Add reserved blueberries
10. Dress salad with reduced poaching liquid

• 2 cups kale
• 1 cup sliced cabbage
• ½ avocado
• ¼ cup pickled onion
• 2 tablespoon pumpkin seeds
• 1 tablespoon seed mix
• 50 grams smoked salmon
• ½ cup pickled beetroot
• ½ cup Früzo blueberries
• 1 tablespoon cottage cheese
• Dressing
• 2 tablespoon lemon juice
• 1 tablespoon honey
• 2 teaspoon Dijon mustard
• 1/3 cup olive oil
• Salt and pepper to taste

1. For dressing combine all ingredients together and season to taste
2. In a bowl add shredded kale and cabbage
3. Add dressing to it and massage dressing into the leaves
4. Allow to sit for 30 mins
5. Once the leaves have rested, place onto a plate and arrange excess ingredients
6. Serve
7. – For pickled onions, bring to the boil 1 cup vinegar with 1 tablespoon sugar, pour over 2 sliced red onions, allow to sit for 1 hour, store in fridge

• 1 cup cooked red quinoa
• ½ avocado
• 1 cup Früzo blueberries
• ½ cup pickled onions
• ½ cup chopped roasted pecan nuts
• 2 cups baby spinach
• 2 tablespoon chia seeds
• Zesty dressing
• ½ cup Früzo blueberries
• ¾ cup olive oil
• Juice of half a lemon
• 1 tablespoon dijon mustard
• 3 Tablespoon apple cider vinegar
• Zest from 1 lemon
• Salt and pepper to taste

1. For dressing place all ingredients in a blender, blend until completely emulsified and season to taste
2. Arrange all salad Ingredients in a bowl and dress with Zesty blueberry dressing
3. – For quinoa follow cooking instructions on box
4. – For pickling onions, bring to the boil 1 cup vinegar, 1 tablespoon sugar, pour over 2 sliced red onions, allow to sit for at least 1 hour before use, store rest in fridge

• 1 cup kale
• 2 cups diced orange sweet potato
• ½ cup pickled cucumber
• 1 tablespoon curry powder
• 2 tablespoon olive oil
• 2 pears peeled and diced
• ½ red onion diced
• 1 cup Früzo mango
• 2 teaspoon curry powder
• 1 teaspoon chilli powder
• ¼ cup vinegar
• ¼ cup sugar

1. Preheat oven to 200°c
2. In an oven dish, place diced sweet potato, sprinkle with 1 tablespoon of curry powder
3. Add olive oil and toss sweet potatoes around until evenly coated
4. Roast in the oven for 20 to 30 mins or until potatoes are soft
5. Set aside
6. Over a medium heat fry onions, pear, mango, curry powder and chilli powder in a small saucepan for 10 mins
7. Add sugar and vinegar and simmer until pear is soft ( about 20min)
8. Set aside
9. In a bowl place the kale, pickled cucumber and roasted sweet potatoes
10. Add the pear and mango chutney
11. Serve immediately

• 2 cups kale
• ¼ cup diced cucumber
• 1 carrot julienned
• ½ cup Früzo Pineapple
• Handful coriander
• 1 tablespoon black sesame seeds
• ½ Avocado
• 50grams smoked salmon
• ½ cup edamame beans
• 1 spring onion sliced
• Spicy mayo
• 1 cup Früzo Pineapple
• 3 tablespoon mayonnaise
• 1 tablespoon sriracha sauce

1. For poke bowl, arrange all the ingredients in a bowl. Dress with spicy mayo
2. For the spicy mayo, combine all the ingredients together and blend until smooth, store in fridge until needed

• 1 orange sweet potato
• ½ cup double thick plain yogurt
• 1 teaspoon cinnamon
• 2 tablespoon nut butter of choice
• ¼ cup walnuts
• 1 banana chopped up
• ½ cup Früzo blueberries
• ¼ cup Früzo strawberries
• Honey to drizzle

1. Preheat oven to 200°c
2. Pierce sweet potato and place in a roasting dish
3. Roast in oven for about 30 min or until an inserted fork goes in easily
4. Once roasted allow to cool slightly
5. Cut sweet potato vertically
6. Sprinkle with cinnamon
7. Add yogurt and nut butter
8. Sprinkle with walnuts and banana
9. Top with blueberries and strawberry
10. Drizzle with honey

• 1 cup Früzo Pineapple
• 1/3 cup Soya Sauce
• 1 tablespoon crushed garlic and ginger mix
• 3 Tablespoon brown sugar
• 2 tablespoon oil
• 250grams chicken breast chopped
• 2 teaspoon cornstarch
• 2 teaspoon water

1. Blitz Pineapple in a food processor
2. Over a medium heat, add oil to a pan
3. Fry chicken until golden brown
4. Add garlic and ginger
5. Fry for about a min
6. Add soya sauce, pineapple and sugar to chicken
7. Allow to simmer for 10 min
8. Mix cornstarch and water together and pour into the pan that contains your chicken
9. And stir
10. The mixture will thicken
11. Serve with rice and fresh spring onion

• 1 onion
• 2 teaspoon crushed garlic
• ½ cup früzo blueberries
• ¼ cup honey
• ¼ cup soya Sauce
• 2 tablespoon oil
• ¼ cup lemon juice
• 1 teaspoon cumin
• 200 grams chicken wings

1. Place all ingredients except chicken wings in a blender
2. Blend until smooth
3. Preheat oven to 200°c
4. Baste chicken wings in sauce
5. Bake for 15mins
6. Turn wings over and baste other side
7. Bake for 10 mins
8. Turn wings around and baste one last time
9. Bake for 5 for mins or until golden brown

• 2 large chicken breast
• 1 cup Früzo Strawberries
• 1 cup balsamic vinegar
• 1 teaspoon garlic
• ¼ cup sugar
• Seasoning to taste

1. Places all the ingredients into a pot and bring to a boil
2. Turn down heat and allow to simmer for at least 1 ½ hours or until chicken is easily pulled apart with fork
3. Serve on a whole wheat wrap, with lettuce, shredded carrots, and avocado

• 2 burger buns
• 300 grams beef mince
• 2 onions
• 1 round disc camembert cheese
• ½ cup flour
• ½ cup bread crumbs
• 1 beaten egg
• Mixed lettuce
• 1 cup Früzo mixed berries
• 2 teaspoon garlic
• ½ cup red wine
• 1 cup sugar
• Pickles for Garnish
• Oil for frying

1. In a pan over medium heat, fry 1 ½ chopped onions and garlic until soft
2. Add mixed berries and fry, add sugar and allow it to caramelize
3. Add wine and allow to simmer until thickened
4. Season to taste
5. In a bowl mix together mince, grate remaining onion and add 1 teaspoon garlic
6. Season to taste, mix well
7. Form into 2 burger patties
8. Fry until cooked through
9. Take camembert and slice to form 2 discs
10. Coat in flour then in egg then into breadcrumbs
11. Fry camembert until golden brown and crispy
12. To assemble burger:
13. Cut buns, add lettuce, pickles and burger patty
14. Top with fried camembert and mixed berry onion mix

• 2x Ready to roll puff pastry
• 6 tablespoons basil pesto
• 200grams camembert cheese
• 250grams Früzo Raspberries
• 200 grams sugar

1. In a pot combine sugar and Früzo Raspberries
2. Bring to a boil then simmer for 15min or until mixture has thickened
3. Refrigerate to cool
4. Preheat oven to 220°c
5. On a floured surface, roll out puff pastry and cut a triangle shape
6. Spread basil pesto evenly, and then spread raspberry mixture on top
7. Cut camembert into pieces and place over raspberry mixture
8. Cut another triangle shape with the other puff pastry and place on top
9. Cut horizontal lines into the triangle and twist them
10. Add a stump and star using leftover puff pastry
11. Brush the top with egg and bake until golden brown

• 500 grams chicken fillet
• 120 grams bacon
• 150 grams Früzo Pineapple
• 60 ml honey
• 60 ml soya sauce
• 5 ml crushed garlic
• 15 ml hoisin sauce

1. Cut your chicken into pieces.
2. Place one piece of chicken on a skewer stick followed by a piece of bacon and then pineapple.
3. Repeat 3 times.
4. In a blender, combine 100 grams Früzo Pineapple, honey, soya, garlic and hoisin sauce, and blend until smooth.
5. Marinate your chicken skewers in the sauce.
6. You can then cook your skewers in the oven, stovetop or braai.

• ½ chopped cucumber
• 1 cup chopped cherry tomatoes
• ¾ cup corn
• 100 grams feta
• ½ cup Früzo Tropical Fruit
• 500 grams cooked pasta of choice
• 200 grams cooked bacon bits

1. Place all ingredients in a bowl and mix gently.

• Chutney Ingredients:
• 1 red onion finely chopped
• 1 thumb size piece of ginger grated
• 1 teaspoon crushed garlic
• 1 tablespoon oil
• ¾ teaspoon curry powder
• ¼ cup white vinegar
• 2 cups Früzo Tropical Fruit
• ¾ cup sugar
• 1 tin white beans (We used cannellini beans)
• 1 ½ cups frozen peas
• 2 teaspoon crushed garlic
• Juice and zest from ½ lemon
• Ciabatta bread
• Seasoning to taste

1. In a saucepan, heat oil
2. Fry onions, garlic and ginger until soft
3. Add curry powder and fry for 1 minute
4. Add vinegar and stir
5. Add Früzo Tropical Fruit and sugar
6. Bring to the boil, then turn down heat and allow to simmer for 20 minutes or until mixture has thickened
7. Refrigerate for later
8. In a pot bring water to a boil, add peas
9. Allow to boil for 1 min, drain immediately
10. In a bowl place white beans and peas,
11. Using a masher, mash until it is a chunky consistency
12. Add garlic and lemon and mix
13. Season to taste
14. Toast your ciabatta bread, add spoonful’s of smashed mix on with dollops of chutney on top
15. Serve immediately

• 2 cups Jasmine Rice
• 1 ½ cups water
• 1 cup coconut milk
• 1 tablespoon salt
• 1 onion finely diced
• 1 red pepper diced
• 1 yellow pepper diced
• 1 ½ teaspoons garlic and ginger paste
• 500 grams chicken breast diced
• ½ cup chicken stock
• 1 cup Früzo Mango (pureed)
• 200 grams Früzo Mango
• Juice from 1 lime
• Salt and pepper to taste

1. Place water, salt and coconut milk in a pot on the stove, bring to the boil.
2. Wash your Jasmine rice and add to water/coconut milk mix.
3. Allow to simmer with the lid on for 15 minutes.
4. Cook for a final 5 minutes without the lid.
5. In a pan over medium heat, fry onions, garlic and peppers until soft.
6. Add chicken and fry until slightly browned.
7. Add chicken stock, Früzo Mango and Früzo Mango puree.
8. Allow to simmer and add lime juice.
9. Simmer until mixture has thickened.
10. Serve with coconut rice and some steamed broccoli.

• 2 tins shredded tuna
• 1 teaspoon garlic
• ½ cup chopped coriander
• ¼ cup chopped spring onion
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 egg
• 2 ½ cups breadcrumbs
• ¾ cup Früzo Raspberry

1. In a bowl, combine all the ingredients and season to taste.
2. Scoop a handful of the mixture and form a patty, repeat the process.
3. Fry each patty in a bit of oil until both sides are golden brown.
4. Serve with sriracha mayo and sweet chili sauce.

• 2 cups Früzo Blueberries
• 1 banana
• 1 cup vanilla yoghurt

1. Blend all ingredients together until smooth and thick.
2. Scoop into bowl and garnish with berries, mango, kiwi and banana.

• 1 cup Früzo Strawberries
• 1 cup Früzo Raspberries
• 1 banana
• ½ cup coconut milk
• 2 tbsp honey/maple syrup (sweeten to taste)

1. Blend all ingredients together until smooth and thick
2. Scoop into bowl and garnish with strawberries, raspberries, banana, figs and edible flowers.

• 2 cups Früzo Mango
• 1 banana
• ½ cup pineapple juice

1. Blend all ingredients together until smooth and thick, scoop into bowl and garnish with mango, berries and kiwi.

• 1 cup Früzo Blackberries
• ½ cup Früzo Blueberries
• 2 bananas
• 2 tbsp peanut butter
• 2 tbsp honey/maple syrup
• 1 tbsp cocoa
• ½ cup coconut milk

1. Blend all ingredients together until smooth and thick.
2. Scoop into bowl and garnish with date balls, blackberries jam, peanut butter, raspberries and figs.

• 1 cup sugar
• 2 cups water
• 350g Früzo Raspberries
• 1 shot espresso
• 250ml cold milk

1. In a saucepan, mix together sugar, water and raspberries.
2. Bring to the boil.
3. Turn heat down so mixture simmers.
4. Simmer for 45 minutes, stirring occasionally.
5. Skim foam off the top.
6. Strain through a sieve, discarding pips.
7. Return liquid to saucepan and simmer for another 10 min.
8. Strain mixture again, place in a jar or bottle and let cool. This
9. delicious syrup can also be mixed with soda water or added
10. to gins and champagnes.
11. Fill a glass with ice and add 25ml of raspberry syrup.
12. Slowly pour milk into the glass.
13. Add a chilled shot of espresso.
14. Stir and enjoy.
15. Alternatively, blend all ingredients to make a frappe.

• 4 tea bags
• 1.5 litres boiling water
• 1½ cups Früzo Blueberries
• ¼ cup lemon juice
• 2 cups sugar

1. Add teabags to boiling water and allow to steep for 20 minutes.
2. Discard tea bags.
3. In a pot on the stove, combine blueberries, lemon and sugar.
4. Bring to the boil.
5. Turn down heat and allow to simmer for 15 minutes or until liquid has reduced by half.
6. Strain blueberry liquid/syrup.
7. Put blueberry liquid/syrup aside.
8. Place 1½ cups blueberry liquid/syrup into the tea prepared
9. earlier and stir.
10. Refrigerate until ice cold.
11. Serve with mint, lemon and blueberries.
12. Add more blueberry liquid if a sweeter taste is desired.
13. Top up your iced tea with sparkling water.

• 500g Früzo Strawberries
• 2 tbsp honey
• 125ml Bacardi
• Juice of 1 lemon
• Mint to garnish

1. Blend all ingredients together and serve

• 1.5 litres mixed berry juice
• 1 litre lemonade
• 1 cup Früzo Mixed Berries
• 1 cup Früzo Litchis
• ½ cup Früzo Blueberries

1. Mix together both juice and lemonade
2. Add mixed berries
3. Place 1 blueberry in 1 litchi to create an eyeball (repeat until you have enough eyeballs)
4. Add eyeballs to punch
5. Take 2 plastic gloves, fill with water and freeze overnight, once frozen tear off plastic and use frozen hand in punch

• 2 cups milk
• 1 cup Früzo Blueberries
• 250grams white chocolate
• 1 tablespoon honey
• Cream for topping

1. Place milk, blueberries and honey in a blender
2. Blend until smooth
3. Pour mixture into a pot and add chopped up chocolate
4. Bring to the boil and stir until all chocolate has melted
5. Pour Into mugs and top with cream

• 500grams Früzo Raspberries
• 150grams sugar
• 50grams water
• 750ml champagne of choice

1. In a pot combine sugar and water
2. Bring to a boil
3. Place Früzo Raspberries in a food processor and blend
4. Slowly add sugar syrup in whilst blending
5. Blend until smooth
6. Place in a dish and freeze overnight
7. Before serving, place raspberry mixture back into food processor and blend until smooth
8. Scoop sorbet into glass and top with your favourite bubbly

• 30ml vodka
• 250 grams Früzo Mango
• Juice of 1 lime
• 100ml ginger beer
• 1 teaspoon salt
• 1 teaspoon cayenne pepper

1. Mix together salt and cayenne pepper
2. Dip rim of glass in water then in salt mix
3. Place all ingredients in a blender and blend until smooth
4. You can add more ginger beer if you would like it less thick
5. Pour in glass and sprinkle more chili salt on top

• 400 grams coconut biscuits (crushed)
• 200 grams melted salted butter
• 150 grams chopped white chocolate
• 250 grams Früzo Raspberries
• 225 grams sugar
• 25 grams flour
• 3 eggs
• 1 egg yolk
• 900 grams cream cheese
• 250 ml sour cream

1. Preheat oven to 220°c
2. Combine crushed biscuits and butter together
3. Press into a 25cm spring form tin making sure it is even, pressing up the sides
4. Bake for 15min or until golden brown
5. Whilst the base is baking, beat together cream cheese, sugar and flour
6. Add 1 egg at a time, beating after each egg
7. Add in yolk and beat again
8. Beat in sour cream
9. Stir in chopped white chocolate and raspberries
10. Once base is out of oven pour in cheesecake mixture
11. Bake in oven for 15min then reduce heat to 110°c
12. Bake for 30min
13. Switch oven off and allow cheesecake to cool in oven
14. Refrigerate for at least 3 hours
15. Serve with Früzo Mixed Berries and homemade raspberry jam

• 500 grams smooth cottage cheese
• ¾ cup sugar
• 400 ml cream
• 1 ½ cups Früzo Tropical Fruit
• ½ cup roasted and chopped almonds
• 150 grams nougat

1. In a bowl, mix together cottage cheese and sugar until sugar has dissolved.
2. In another bowl, whip cream until stiff peaks form.
3. Slowly fold whipped cream into cottage cheese mixture.
4. Add Früzo Tropical Fruit, nuts and nougat, and fold carefully.
5. Spoon mixture into a lined loaf tin.
6. Freeze overnight.

• 2 packs coconut biscuits
• 150 grams melted butter
• 500 grams chocolate
• 250 ml cream
• 400 grams Früzo Strawberries
• ¾ cup glucose syrup
• 2/3 cup sugar
• 1/3 cup water
• 3 egg whites
• 3 tablespoons sugar

1. Crush biscuits until fine, add melted butter and mix well.
2. Press into desired tart shells and refrigerate until firm.
3. In a bowl, add chopped chocolate and cream.
4. Microwave until completely melted and smooth, mixing regularly.
5. Pour chocolate ganache into tart shells and allow to set in fridge.
6. In a saucepan, combine sugar, water and glucose over medium heat.
7. Boil for 10 minutes.
8. In a bowl, whisk together egg whites until fluffy.
9. Add 2 tablespoons of sugar and whisk until firm peaks form.
10. Slowly add hot sugar into bowl, whisking continuously.
11. Whisk well.
12. Puree Früzo Strawberries and add slowly to mixture whilst whisking.
13. Add dollops of marshmallow fluff on top of tart.
14. Using a blow torch, torch the marshmallow.

• 1 onion
• 2 tablespoon garlic
• 350 grams Früzo Mango
• 250 grams tinned peaches
• ¾ cup brown sugar
• ¼ cup brandy
• 1 teaspoon mustard
• ¼ cup apple cider vinegar
• 2 cups tomato sauce
• 3 tablespoons Worcestershire sauce
• 2 racks pork ribs

1. Place onion, garlic, Früzo Mango and peaches in a blender.
2. Add ½ of the liquid from the tinned peaches and blend until smooth.
3. Add mixture to a pot and add remaining ingredients, except for ribs.
4. Bring to a boil then simmer for 40 minutes.
5. In a slow cooker, place ribs and half of the mango-peach sauce (or enough to just cover ribs).
6. If you don’t have a slow cooker, use the same step with a tray in an oven set at 110°c, covering the tray with foil.
7. Allow to slow cook for 6 hours.
8. Once cooked, remove ribs from slow cooker/oven and baste ribs with remaining sauce.
9. You can then either grill ribs in the oven, braai over hot coals or fry them.
10. Serve with pickled onions and cucumber.

• 1 onion finely sliced
• 1 red pepper finely sliced
• 2 teaspoons paprika
• 2 teaspoon ground cumin
• 2 teaspoon salt
• ½ teaspoon mixed spice
• 1 tablespoon crushed garlic
• 800 grams whole tinned tomatoes
• 200 grams Früzo Strawberry
• 1 tin chickpeas
• 1 tablespoon sugar
• 6 eggs
• 200 grams feta cheese
• Fresh parsley

1. Using a tablespoon of oil in a pan, fry onion and pepper until onion is soft.
2. Add garlic and spices and fry for another minute.
3. Add tomatoes, Früzo Strawberries and stir.
4. Add sugar.
5. Season with pepper and allow to simmer for 10 minutes.
6. Make indentations in sauce and break eggs into pockets.
7. Top with feta cheese and fresh parsley, and serve with bread.

• 10 sheets phyllo pastry
• 250 grams bacon strawberry jam (See our recipe)
• 200 grams feta cheese
• 200 grams gouda cheese
• 5 eggs
• 1 cup cream
• Oil for brushing

1. Preheat oven to 200°c.
2. In a desired baking dish, place one layer of phyllo pastry at a time, brushing with oil in between each layer.
3. Repeat until all 10 sheets have been used.
4. Place jam in the bottom of the pastry.
5. Add feta and gouda.
6. Whisk together eggs and cream, and season with salt and pepper.
7. Pour egg mixture into your pastry shell.
8. Place in preheated oven and bake for 45 minutes or until egg is completely cooked and phyllo is golden.

• ½ cup Früzo Mango
• 2 tsp mayonnaise
• 1 tsp sriracha sauce
• 1 tin shredded tuna
• ¼ cup spring onion, chopped
• ½ cup cherry tomatoes, chopped
• 1 large cucumber

1. Allow mango to slightly defrost.
2. Blend mango until smooth, add mayo and sriracha sauce.
3. Add tuna, spring onion and cherry tomatoes to mango mixture.
4. Mix until tuna is coated evenly.
5. Peel cucumber and slice vertically downwards.
6. Remove seeds in the middle with spoon and discard.
7. Cut cucumber in half, making 4 boats.
8. Spoon tuna mixture in to the cucumber and serve immediately.

• 2 chicken breasts
• Breadcrumbs for coating
• Flour for dusting
• 1 egg beaten
• 1 cup Früzo Pineapple
• ½ cup soya sauce
• ¼ cup lemon juice
• 1 tablespoon crushed garlic
• ¾ cup brown sugar
• 1 tablespoon corn starch
• Mini burger buns

1. In a pot combine, pineapple, soya sauce, garlic and sugar
2. Bring to the boil, allow to simmer for 15min
3. Using a stick blender, blend sauce until pineapple has broken down
4. Bring to a simmer
5. Make a slurry with corn starch and some water and pour into sauce
6. Mix well until sauce thickens
7. Set aside
8. Flatten chicken and cut into pieces
9. Dust in flour, dip in egg and then into breadcrumbs
10. Fry chicken until golden brown and cooked
11. Pour pineapple sauce over cooked chicken and mix until well coated
12. To assemble place some lettuce on a burger bun, spoon a bit of sauce that was made earlier
13. Place drenched chicken and close burger
14. Top with some cherry tomatoes and gherkins

• 2 red apples sliced
• 2 chicken breasts
• ½ cup mayonnaise
• ¼ cup milk
• ½ cup spring onion
• ¼ cup finely chopped carrots
• ¼ cup finely chopped celery
• ¼ cup chopped walnuts
• ½ cup Früzo Blueberries

1. In a pot place chicken breasts in season water, simmer until chicken is cooked through
2. Drain water and shred chicken
3. Place chicken, carrots, celery, walnuts, and spring onion in a bowl
4. In another bowl mix together mayonnaise and milk and season to taste
5. Pour mayonnaise mixture over your chicken and mix well
6. Just before serving, stir through blueberries
7. Spoon salad on to apple rounds
8. Top with micro herbs
9. To stop apple from browning, rub with lemon

• 250grams cream cheese
• 1 cup grated cheddar cheese
• 100 grams crispy fried bacon
• ½ cup chopped Früzo pineapple
• ½ cup spring onion
• ½ cup chopped walnuts
• Pretzel sticks

1. In a bowl, mix together all the ingredients except pretzel sticks
2. Season with black pepper
3. Allow to set in fridge for 1 hour
4. Scoop and roll into balls
5. Roll balls in some extra bacon, walnuts and spring onions
6. Place pretzel stick into cheese ball and serve with crackers

• 2 rolls puff pastry
• 400 grams cheese of choice (we used cheddar and mozzarella)
• 2 teaspoons dried mixed herbs
• 1 teaspoon crushed garlic
• 1 onion chopped
• 1 tin chopped tomatoes
• 1 cup Früzo strawberries
• 1 teaspoon sugar
• 1 tablespoon tomato paste
• Seasoning to taste

1. Preheat oven to 220°c
2. Roll out pastry. Using a knife, trace around your hand and repeat
3. Prick hands with fork
4. Sprinkle grated cheese on hands
5. Sprinkle hands with herbs
6. Place in oven and bake for 20 min or until golden brown
7. In a sauce pan, fry onions and garlic in a bit of oil until soft
8. Add strawberries and tomato paste, and stir for 5 mins
9. Add tomatoes and sugar and season to taste
10. Allow to simmer for 30 mins
11. Blend until smooth
12. Serve with hands

• 2 cups Früzo Strawberries
• 3 red peppers Seeds removed and roughly chopped
• 5 tomatoes roughly chopped
• 1 onion roughly chopped
• 2 tablespoon crushed garlic
• ¼ cup balsamic vinegar
• 2 tablespoon brown sugar
• Salt and pepper to taste
• 2 tablespoon oil
• 1 cup coconut cream

1. Preheat oven to 200°c
2. In a roasting tray, add all the ingredients except coconut cream
3. Give ingredients a good mix
4. Roast in oven for 45 mins or until all the ingredients are soft and have caramelised
5. Place the roasted ingredients into a blender, add coconut cream and blend until smooth
6. You can add more coconut cream to thin the soup as desired
7. Place soup in a pot and bring to a simmer
8. Serve with bread and garnish with pumpkin seeds, spring onion and feta cheese

• 1 loaf of ciabatta or sourdough bread
• 3 tablespoon butter
• 1 tablespoon garlic
• ½ cup toasted walnuts
• 125grams brie cheese
• 2 onions sliced
• 1 cup Früzo Blueberries
• Salt and pepper to taste
• 1 cup sugar
• ½ cup red wine
• 1 teaspoon garlic

1. In a pan, fry sliced onions and 1 teaspoon garlic, until soft. Add sugar and stir.
2. Add Früzo Blueberries and stir, then add the wine.
3. Allow to simmer until it has reduced by half.
4. Season to taste and put aside.
5. Preheat oven to 200°c.
6. Place bread on a baking tray, cut horizontal and vertical lines (not all the way through) to make squares.
7. In a bowl, mix together butter and garlic.
8. Using a knife, take a bit of garlic butter and spread it in between every vertical line on your bread.
9. Cut brie into pieces and stuff into bread leaving some for the top.
10. Spoon blueberry mixture into the bread pockets.
11. Sprinkle with nuts and top with extra brie.
12. Bake for 20 minutes or until cheese has melted.
13. Serve immediately.

• Scotch Eggs:
• 450 grams pork mince
• ½ onion grated
• 1 teaspoon garlic
• 1 teaspoon parsley
• 1 teaspoon thyme
• ½ teaspoon mustard
• 6 egg
• 1 egg for egg wash
• Flour for dusting
• 250 grams breadcrumbs
• Mango Chutney:
• ½ onion chopped
• 1 tsp garlic
• 300 grams früzo mango
• 1 tbsp sriracha sauce
• 1 cup brown sugar
• ½ cup vinegar

Scotch Eggs:

1. Fill a pot with water and bring to the boil.
2. Place eggs in water and boil for 6 minutes.
3. Remove eggs, place in cold water and allow to cool.
4. In a bowl, add mince, garlic, herbs and mustard. Mix well and season to preference.
5. Once eggs are cold, peel off shells.
6. Gently wrap mince around the eggs, to form a thin outside layer.
7. Dust in flour.
8. Dip in beaten egg and then breadcrumbs.
9. Fry in oil until golden brown.

Mango Chutney:

1. In a pot gently fry onion and garlic until soft
2. Add mango and sriracha
3. Fry until tender
4. Add sugar and wait for the sugar to dissolve
5. Add vinegar
6. Allow to simmer until reduced by half
7. Serve with Scotch eggs
8. Mix Chutney with mayonnaise for a different dip

• 1 tin chopped tomatoes
• 200 grams Früzo Pineapple
• 2 jalapeño chillies
• 1 red onion
• 1 tablespoon garlic
• 1 teaspoon brown sugar
• Handful of coriander
• Juice of 1 lime
• Salt and pepper to taste

1. In a blender, combine all ingredients.
2. Blend to a nice chunky consistency.
3. Serve with nachos/chips.

• 400 grams bacon
• 400 grams Früzo Strawberry
• 1 ½ cup sugar
• 1 tablespoon honey
• ½ teaspoon thyme
• 1 teaspoon granulated coffee (mixed in a bit of water)

1. In a saucepan, fry bacon in a bit of oil until golden brown.
2. Add Früzo Strawberries and stir well.
3. Add remaining ingredients and mix well.
4. Allow to simmer for 15 minutes or until mixture has thickened, stirring occasionally.
5. Jar your jam and keep refrigerated.
6. Serving Suggestion – Try this jam in our Phyllo Quiche Recipe!