Bigelow Tea Gets Its Serving of Fruits and Veggies This Month!
Wednesday, 19 June 2013
June is National Fresh Fruit and Vegetable Month, and Bigelow Tea wants to make certain we’re eating them regularly. With its new MyPlate icon, the USDA recommends having fruits and vegetables fill half our dishes at every meal or occasion. That’s hefty real estate! So, in honor of this month, Bigelow Tea recommends two salad dishes that incorporate different fruits and veggies. Here’s how to make them.
½-1 cup each:
Cucumber (scoop out seeds) diced
Tomatoes (scoop out seeds) diced
Green yellow and red peppers diced
3 tablespoons scallions diced
3 tablespoons fresh dill
2 tablespoons fresh parsley
½ cup of fresh lemon juice
1 tablespoon lemon zest
Prep Time: 15 minutes
Cook Time: n/a
Cut up all veggies and place in a bowl. Mix. Add dill, parsley, lemon juice and lemon zest.
1/2 cup (125mL) water
4 tablespoons (60mL) lime juice
3 teaspoons (15mL) sugar
1 pint (500mL) blueberries*
1 cup (250mL) honeydew melon balls*
1 cup (250mL) cantaloupe melon balls*
1 cup (250mL) watermelon balls*
Mint leaves for garnish
Yield: Serves 4 – Prep Time: 10-15 minutes – Cook Time: 10 minutes.
*You can use any assortment of fresh fruits depending on what is in season. Add a different flavor sensation by substituting one of Bigelow’s Herb teas such as Red Raspberry or Pomegranate Pizzazz in place of the Blueberry Acai.
Add lime juice, water, sugar and Blueberry Acai Herb Tea Bags to a saucepan, simmer for 10 minutes to infuse flavor. Squeeze to extract as much liquid as possible then remove tea bags. Cool.
Add fruit to large, attractive bowl, pour syrup over fruit and toss gently. Garnish with mint leaves.
Top image by karimian via Flickr.com