In this post I’m delighted to be back again with another feature showcasing the wonderful Nature’s Finest fruits. From juicy pineapple to sweet peaches, these storecupboard tropical fruit pots are a big hit in our household – not just with me but especially for the children!
Let’s shine a light on the Tropical Fruits in Juice pots, as these are ideal to pack into lunch boxes or picnic bags for trips out. They are bursting to the brim with fruit juice (so the fruit stays nice and juicy) and full of mixed chunks of red and yellow papaya plus pineapple, which are all deliciously naturally sweet, so of course the boys loved them. I’d go as far as saying Tom pretty much tipped the whole pot in his mouth and drank it!! Wouldn’t recommend if you don’t fancy juice down your top, but it was a good sign that he enjoyed it at least. Just remember to bring a small spoon or fork on your travels.
Onto the Peach Slices in Juice, coming in a handy transparent tub with a lid to help stay fresh, you certainly notice the difference in quality when you’ve bought cheap tinned peaches in syrup before, let me tell you. Rather than skimpy slices, these are thick and chunky, and have the perfect balance of being sweet enough. Both Tom and Ollie love these type of peaches compared to fresh ones (they are “too fuzzy”), so yes indeed this tub was demolished in about a day!
I’ve served the peach slices alongside the irresistible Mandarin segments in juice, in this quick and easy breakfast recipe which involves making your own granola. Once again receiving a thumbs-up from us all, we loved how juicy, just-sweet-enough the segments were and they worked perfectly in this kind of serving combination with natural yogurt.
Make your own Double Chocolate, Cranberry & Walnut Granola
Ingredients:
- 100g oats
- 3 tablespoons cocoa powder
- 1 scoop protein powder (optional)
- 3 tablespoons maple syrup
- 2 tablespoons coconut oil
- 2 tablespoons nut butter
- 40g dried cranberries
- 40g walnut pieces
- 40g white chocolate, chopped
Make it!
- Mix together the oats, cocoa powder and protein powder (if using) in a bowl. Melt the maple syrup, coconut oil and nut butter then pour in and mix well.
- Spread this out on a greaseproof paper lined baking tray in an even, single layer and bake at 170C for 10 minutes.
- Give it a good stir and sprinkle over the cranberries, walnuts and chocolate, mix and return to the oven for 5-10 minutes. But keep an eye so it goes golden but not burnt.
- Allow to cool for 10 minutes then use a spoon to stir through, then leave to cool completely – you should get some nice chunks too! Keep in an airtight container for up to 5 days.
Last but not least, the Pineapple Chunks in juice – who doesn’t like pineapple?! I don’t think this is even a question. Just as you’d imagine storecupboard chunks would taste like, Nature’s Finest ones certainly set the bar high in quality, taste and texture and make a great addition to your storecupboards at home; not only for when fresh fruit isn’t available, but simply as a staple in its own right too! Note: this is a paid post in collaboration with the brand.