Mother’s Day menu

Enjoy the flavors of the season in these refreshing recipes for Mother’s Day.

What’s not to love about fresh fruit? With their delicious taste, beautiful colors, and healthy nutrients – they are perfect for a fresh mother’s day brunch or lunch.

When added to lovely salads, paninis, dressings or even decadent treats, like waffles, they add a sweet touch to great savory dishes . Plus, they add vibrant color, helping making mom’s dishes pretty.

Happy Mother’s Day!

What’s more, fresh fruit help satisfy a sweet tooth without filling you up with unhealthy ingredients. For more brunch recipes like these, visit www.fruitsfromchile.com .

Spinach salad with fresh grapes, plums, peaches and kiwis

Serves 6

  • 4 cups washed baby spinach
  • 1/2 cup red grapes
  • 1/2 cup green grapes
  • 2 plums sliced
  • 1 peach sliced
  • 2 kiwis sliced for garnish
  • 1/2 cup toasted almonds
Place spinach and sliced fruit in a salad bowl and toss with kiwi vinaigrette. Garnish with additional fruit pieces and top with toasted almonds.

Kiwi Vinaigrette

  • 3 kiwis peeled and chopped
  • 1 tablespoon rice vinegar
  • 3 tablespoons orange juice
  • 1/2 teaspoon Dijon mustard
  • 2 – 3 tablespoons olive oil
  • 1 tablespoon agave or honey
  • Salt and black pepper to taste

Spinach salad.

Place all ingredients in a food processor or blender and blend until smooth. Set aside.

Salmon, fresh chilean blueberries and lemon salad with chive vinaigrette

Serves 4

  • 8 cups salad greens, in small pieces
  • 1 pound salmon fillet, poached
  • 1 1/2 cups fresh blueberries
  • Lemon zest to garnish
Vinaigrette:

  • 2 tablespoons fresh lemon juice
  • 1/2 cup olive oil
  • 2 tablespoons white wine vinegar
  • Salt and pepper to taste
  • 1 tablespoon fresh chives

Salmon and lemon salad.

Divide salad greens on four salad plates. Tear salmon into medium pieces and arrange on greens. Sprinkle on blueberries. Top with lemon zest. In a jar with a lid, add all vinaigrette ingredients. Shake well. Serve salads chilled with the dressing alongside .

Sweet potato waffles

Serves 8

  • 1 1/2 cups buttermilk or plain yogurt
  • 4 large eggs
  • 1/2 cup sugar
  • 2 1/2 cups flour
  • 3/4 tablespoon baking powder
  • 3/4 cup cooked sweet potato puree (canned or fresh)
  • 3 tablespoons melted butter
  • 2 peaches, sliced
  • 2 plums, sliced
  • 1 cup grapes, halved
  • 1/4 cup pecans
  • Maple syrup

Sweet potato waffles.

Blend the first 7 ingredients well and let rest for 20 minutes. Make waffles in a waffle maker. Top with fruits and toasted pecans. Add maple syrup to taste.

Blueberry, apple, gorgonzola paninis

Serves 4

  • 8 Italian bread slices
  • 8 ounces Gorgonzola, crumbled
  • 1/2 cup blueberries
  • 1 crisp apples, thinly sliced
  • 8 ounces thinly sliced ham or smoked turkey
  • 1 cup arugula
  • 2 tablespoons red pepper jelly, divided
  • 2 tablespoons olive oil

Blueberry, apple, gorgonzola paninis.

Layer 4 bread slices evenly with Gorgonzola , blueberries, apples, ham and arugula.

Spread 1 1/2 teaspoons pepper jelly on side of each of the remaining 4 bread slices ; place bread slices, jelly sides down, on top of arugula. Brush sandwiches with olive oil.

Cook sandwiches in batches in a preheated Panini press or grill pan 2 to 3 minutes or until golden brown.