What to do with your overripe fruit

We have all been there – staring at the fruit in your fruit bowl that is quickly getting less appealing as it browns and goes soft, and when you have no desire to eat 4 bananas before they are ready for the compost.

Or you spent all your pocket money on that super fresh looking mango, before realising you cannot eat a whole mango in one go and it will be off by tomorrow.

Well do not panic – here are some recipes for you to use up that fruit, not feel guilty and your 10-a-day (yes it is a 10-a-day recommendation now).

Bananas

Brown bananas may not be everyone’s favourite choice for their lunch box or to top their morning oats, but they do work great in pancakes and baking. So if you any passed their peak in your fruit bowl, give these recipes a go instead of binning them.

Healthy Banana Bread

Ingredients

  • 270 g mashed banana
  • 130 g egg white
  • 30 g maple syrup agave or honey would also work
  • 90 g unsweetened apple sauce
  • 45 g oats
  • 65 g gluten free flour/buckwheat flour
  • 1 tsp baking powder
  • Extra banana for decoration
  • 50 g truvia or sweetener

Instructions

  1. Pre-heat the oven to 185C.
  2. Mash the banana. In a seperate bowl whisk the egg white and add the apple sauce and sweetener and mix well.
  3. Combine the banana with the egg white mixture and add the rest of the ingredients. Mix until a batter like mixture is formed.
  4. Pour into a lined loaf tray and decorate with sliced banana.
  5. Bake in the oven for 45 minutes, until a skewer can be pierced into the middle and come out clean.

 

Three-ingredient Banana Pancakes


Ingredients

  • 1 banana
  • 2 eggs
  • ½ tsp baking soda

Instructions

  1. Whisk the eggs.

  2. Mash the banana and add to eggs with the baking soda and cinnamon.

  3. Heat a pan and spray in coconut oil (or whatever oil you use). Add tablespoon sized amounts into the pan and cook on a medium heat, for 1-2 minutes each side (flipping half way). 

Recipe Notes

You can also add in some extra fruit such as blueberries to these. 

 

Banana Bread Blondies

Healthy blondies that taste incredible? yes please! 

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 200 g banana mashed
  • 100 g apple puree or another 100g of Banana
  • 60 g cashew butter
  • 100 g yogurt soya/ dairy free if needed
  • 100 ml cashew milk
  • 65 g coconut flour
  • 65 g oats
  • 25 g protein powder or flour gluten free if necessary, I use pea protein powder
  • 2 medium eggs beaten
  • 1 tsp baking powder
  • 1 tsp cinnamon powder
  • 80 g truvia or sweetener
  • Chocolate chips Optional, I use pieces of ombar

Instructions

  1. Pre-heat the oven to 190C.
  2. Whisk the egg and add the mashed banana and apple sauce (or extra banana).
  3. Next add the sweetener, cashew butter and yogurt and mix.
  4. Add the flours, protein if using, oats, baking soda and cinnamon and combine.
  5. Lastly, add the cashew milk and mix thoroughly. Mix in the chocolate or save and add to the top once it's in the tray.
  6. Pour into a lined baking tray and bake for 17-20 mins until golden and a skewer test comes out clean.

 

Berries and Stone Fruit

The four packs of raspberries you bought from the reduced shelf in Tesco may have seemed like a good idea, but when they sit staring at you in the fridge as they get increasingly squishier you might need these recipes to use them…

Smoothie

You can really add anything you like into a smoothie, the flavour combinations are endless!

Ingredients

  • 100-150 g Any fruit you have e.g. berries, bananas, kiwis, mangos, pineapple
  • 50 g natural yogurt
  • 200 ml almond/cashew/coconut milk

Instructions

  1. Add all the ingredients to a blender and blend until smooth.

Recipe Notes

(optional extras: nut butter, protein powder, oats) I like to add cucumber for a fresh flavour. My favourite combo is: mixed berries, cucumber, natural yogurt and almond milk.

Berries also make the perfect tart filling and you can mix up a variety of different combos. You can just buy tart or tartless cases (Tesco even do great gluten-free ones) and then make the filling with your fruit. Here is one of my tart recipes to try, if you buy your tart cases then just follow the instructions for the filling:

Plum and Cacao Tarts

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 Tarts

Ingredients

Base

  • 50 g Coconut Flour
  • 60 g Cacao Powder
  • 100 g Egg White
  • 75 g Apple Puree*
  • 50 g Granulated Stevia/Sweetener I use Truvia

Filling

  • 200 g Plums
  • 2 Tbsp Water
  • 1 Tbsp Granulated Stevia/Sweetener I use Truvia

Instructions

Base

  1. Pre-heat the oven to 185C.
  2. Mix all the ingredients together to form a sticky dough.
  3. Line a muffin tray or use tart cases. Use a tablespoon to get equal amounts of mixture from the bowl and use your hands or the back of a spoon to form mini tarts in each of the holders.
  4. Bake for 15 minutes and then leave to cool and they will harden.

Filling

  1. Chop the plums and add to a saucepan with the water and sweetener.
  2. Bring to the boil and then simmer on a low heat for around 10 minutes until a sticky, chutney-style mixture is formed.
  3. Spoon into the tart bases and leave to cool.

Recipe Notes

*Apple puree can be bought at the supermarket- I get mine from the kosher aisle in Tesco. You can also get it in some baby food aisles. Alternatively, simmer chopped apples in a little water and blend them to make your own.

 

Frozen Yogurt Pops

Ingredients

  • 2 cups fruit berries, banana, mango, blueberries, peach, work well but whatever you want to use up
  • 2 cups natural yogurt can use dairy free
  • 2 tbsp maple syrup honey or agave

Instructions

  1. Blend all the ingredients together and then pour into small pots – left over small yogurt pots, or rubber cupcakes cases, work perfectly. Or an ice lolly tray if you have one. Add a lolly pop stick into each one. Leave in the freezer overnight.

Recipe Notes

You can use any combination of fruit you like for these. 

You may also want to save some of the fruit (and not put it into the blender) and put whole slices into the individual pops for decoration and texture.

 

This recipe is for my nectarine chia jam, but it works with a variety of fruit such as: peach, plum, berries, mango.

 

Nectarine Chia Jam

You could also sub other fruit such as peaches, raspberries, strawberries or mixed berries, in a similar volume – you may need varying degrees of sweetener depending on the fruit.

Ingredients

  • 7 or 8 nectarines I used 8 flat nectarines ones because they’re extra sweet, but slightly smaller
  • 30 g honey 2 tbsp
  • 30 g chia seeds 2 tbsp
  • 1 tsp vanilla essence
  • 2 tbsp Truvia or Stevia

Instructions

  1. Peel and chop the nectarine
  2. Boil in a pan with the honey and sugar until soft
  3. Add to blend and pulse a few times, or use electric hand mixer – leave a few little chunks for texture
  4. Return to pan, add chia seeds and vanilla essence and simmer for 10 mins until thick.

  5. When you are happy with the consistency, pour into a jar and refrigerate. 

Avocado

Eating an avocado at peak ripeness is an art form – it is easily misjudged. There is also the sad realisation when you are not going to finish an avocado in one go, and you know it’ll be brown mush by tomorrow. If you find overripe/browned avocado off-putting then this recipe is the perfect way to use up the stuff that isn’t worthy of your instagrammable avo-toast.

Avocado Chocolate Mousse

This mousse is vegan, gluten and refined sugar free!

Ingredients

  • 1 avocado mashed
  • 40 g chocolate or 20g cocao/cacao powder melted
  • 30 g milk soya/cashew/almond/coconut for dairy free
  • Pinch salt
  • 1 tbsp stevia/sweetener   I use truvia, use less if your chocolate is sweetened

Instructions

  1. If using chocolate – melt this first. Then combine all the ingredients – preferably in a food blender to make it really smooth. Pour into a bowl and refrigerate.