Fruity Mishloach Manos
| February 22, 2017
Photography by Hudi Greenberger/ Labels by OMG Design
I found this delicious and beautiful recipe (among many others!) in a new cookbook from Yeshiva K’tana of Lakewood. I served it at a recent simchah and thought it would make a special mishloach manos presentation as well.
INGREDIENTS
YIELDS 50–60 PORTIONS
- 5 lb (2.2 kg) frozen strawberries defrosted
- 5 pkgs raspberry or strawberry jello chopped mango
- chopped kiwis
- blueberries
- pomegranate seeds
PREPARATION
Place strawberries in a pot and blend with a stick blender. (Or blend in a food processor and then transfer to a pot.) Bring to a boil. Add jello and stir until thickened. Allow to cool. Fill votive holders approximately two-thirds of the way to the top with the strawberry mixture. Add chopped kiwis or mango blueberries and pomegranate seeds. Arrange in box and tie with a bow.
Note For mishloach manos use a glue dot under each glass to hold it in place. To serve at a simchah line up a dozen-plus glasses topped with different fruit toppings. It makes a really gorgeous presentation.
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