Recipes | Chunky Fruits
Carmel · Thursday 10am–2pm · Free tastings•(805) 635-8880
CHUNKYFRUITS

CHUNKYFRUITS · Hollister, CA

Recipes from the kitchen. Jam on the table. Ideas in the jar.

Seven recipes and kitchen notes gathered from the original Chunky Fruits recipe collection.

Recipe index

Choose a recipe.

Jump straight to a dish, dressing, sweet, or kitchen note.

Brie Pillow
Chunky Fruits recipes01 / 07
Recipe 01

Brie Pillow

Ingredients

  • 1 sheet frozen puff pastry
  • thawed
  • 1/4 c Chunkyfruits Berry Blue Jam (Desert Figs is just as good)
  • 1 round (13.2 ounces) Brie cheese
  • 1 egg
  • 1 tbsp water
  • apple slices

Steps

  1. Roll puff pastry into 14-in. square. Spread jam into a 4-1/2 in circle in center of pastry;
  2. place cheese over jam. Fold pastry around cheese; trim excess dough. Pinch sides to seal.
  3. Place seam side down on ungreased baking sheet. Beat egg and water; brush over pastry.
  4. Bake at 400 degrees for 20-25 minutes or until puffed and golden brown. Serve warm with  apple slices. Yield: 8-10 servings

Made in Hollister with LOVE – CHUNKYFRUITS.COM

Chunky Ham
Chunky Fruits recipes02 / 07
Recipe 02

Chunky Ham

Ingredients

  • 1 spiral-sliced half ham
  • 8 oz Chunkyfruit Cal Orange Marmalade
  • ½ c brown sugar
  • ½ apple juice or orange juice
  • ¼ c apple cider vinegar

Steps

  1. Preheat oven as directed on the ham package. Follow instruction
  2. for baking the ham. Remove the ham from the oven about 30 min.
  3. before the end of the warming cyle. In a small bowl, combine
  4. Chunkyfruit Cal Orange Marmalade,brown sugar, apple juice and
  5. cider vinegar to make a thick glaze.Spoon the glaze over the ham
  6. and bake for the remaining 30 min. Keep basting every 10 min.
  7. Remove the ham from the oven, transfer to a cutting board and carve.
  8. Happy Eating!!! – CHUNKYFRUITS.COM
Chunkyfruits MLG Marmalade and Butter Cookies
Chunky Fruits recipes03 / 07
Recipe 03

Chunkyfruits MLG Marmalade and Butter Cookies

Ingredients

  • 1 ¾ cups All-Purpose Flour
  • ½ tsp salt
  • ½ Baking Powder
  • ¾ cup Butter (1 ½ sticks)  2/3/ cup Sugar (plus extra for rolling)
  • 1 Egg
  • 1 tsp vanilla
  • ½ to 1 cup MLG Marmalade

Steps

  1. Preheat oven to 350 degree F. Line two baking sheets with parchment paper or spray each with cooking spray.
  2. In a bowl, whisk together flour, salt and baking powder. In a separate bowl, beat butter and sugar until combined. Beat in egg and vanilla. Slowly beat in dry ingredients, mixing until combined.
  3. Roll dough into 1-inch balls and roll balls in extra sugar. Place on prepared baking sheets 2 inches apart.
  4. Press thumb (I use I tsp measuring spoon) gently into the center of each ball, about ½ inch deep. Fill each thumbprint with about ½ tsp jam.
  5. Bake 15-17 minutes or until edges are golden. Makes 24 cookies.
It's Apple time
Chunky Fruits recipes04 / 07
Kitchen note 04

It's Apple time

From the kitchen

October seems to be the best time for apple picking, at least in the Pacific Northwest (in our case, Central Ca). Whether its from the orchard or your grandmother's backyard, you're bound to get saddled with way more apples that you can possibly eat. And even though you think you've made enough apple pies and apple sauces to feed your circle, there is a way to hack your produce to make it last til the next season.

One way for your apples to keep it's utmost freshness is to store them in 30-35 degrees F temperatures with a relative humidity between 90-95%. Wrap each apple with a damp paper towel, and place them in your fridge preferably in the crisper drawer.  Or just get a large plastic bag. Punch holes in the material to let out the ethylene gas (the ripening effect of the fruit).

But whichever way you choose to store your apples to prolong it's shelf life, make sure you do it solo.  This way the ethylene gas doesn't end up ripening your entire fridge of other produce. You may just be lucky to serve your apples for 2020 Apple Pies.

Jam n Balsamic Vinaigrette
Chunky Fruits recipes05 / 07
Recipe 05

Jam n Balsamic Vinaigrette

Ingredients

  • ¾ c extra virgin olive oil (EVOO)
  • ¼ c balsamic vinegar
  • 2-3 tbsp of Chunkyfruits RazzleDazzle (be creative)
  • ½ tsp freshly chopped chives (or shallot)
  • salt and pepper to taste

Steps

  1. In a one-quart canning jar, combine the following.

Jam N' Balsamic Vinaigrette

Papa Gil's Barbeque Sauce
Chunky Fruits recipes06 / 07
Kitchen note 06

Papa Gil's Barbeque Sauce

From the kitchen

Men in my family tend to love barbecuing. There is a certain sense of pride that men seem to have over their barbeque. New Year’s eve growing up is not the same without my late Papa’s version of pork barbeque on a stick. His marinade is soy sauce base with lots of sugar and any type of citric acid (lemon or lime) or beer for juiciness and tenderness. Then he uses a type of lime soda (like 7Up-I like Squirt) to infuse the sweetness and acidic flavors. He also uses herbs like bay leaf for aroma.  Finally, the meat is flavorful if you let it sit for extended period of time, such as eight hours or overnight.

The Chunkyfruits version of the marinade came to mind when I started using Plum Rosemary Jam (this will be the new addition to Chunkyfruits flavors) in lieu of sugar. I used all of my Papa’s ingredients but added whiskey (his favorite drink) instead of beer. Pork Barbeque on a Stick Marinade will be on the recipe side of Chunkyfruits.com.

The barbeque sauce is pending for further research and development. Finding success will not happen overnight but it can certainly happen. Preparation is essential part of the process to establish the brand and promote the sauce.  I can only envision my very own bottled sauce on the shelves at the local market. This will keep me on task for achieving my very own personal success. Stay tuned for more updates on Papa Gil's Barbeque Sauce.

Peach Rotini Pasta Salad
Chunky Fruits recipes07 / 07
Recipe 07

Peach Rotini Pasta Salad

Ingredients

  • Tri colored pasta
  • 3 Peaches
  • basil
  • garlic
  • EVOO
  • vinegar
  • pinch of curry
  • CHUNKYFRUITS Fuzzy Delight
  • salt and pepper
  • bacon
  • sliced celery
  • scallions

Steps

  1. Boil pasta. Set aside. Grill peach. Toast garlic in EVOO (do not brown).
  2. In a bowl, mix vinegar, basil, toasted garlic w/ EVOO, curry, Fuzzy Delight, salt n pepper. Slice grilled peach. Toss pasta, grilled peaches with dressing.
  3. Top with bacon, celery and scallions.

Peach Rotini Pasta Salad

From recipe to table

Start with a Chunky Fruits jar.

Browse the current online selection, or call with a question about the recipes and jars.

Shop jars →Call (805) 635-8880
Shop jars →Call now →