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Tu B’Shvat Fruit Recipes

Tu B’Shvat Fruit Recipes

A wide variety of scrumptious dishes incorporating sweet and tangy fruits.

by

Persimmon and Pomegranate Salad

Persimmons and pomegranates are in season around this time of year and they are delicious. They complement each other perfectly. There are many types of persimmons some have to be very ripe to be enjoyed or they stick to the palate while other types can be enjoyed when still firm. Here is sweet and tangy salad with a bit of crunch and nuttiness tossed in from the pecans. I love pecans so I often double the amount of pecans. Impress your guest with this beautiful salad as appetizer.

Ingredients

  • 1/2 cup pecan halves
  • 3/4 cup orange juice, divided
  • 2 tsp cornstarch
  • 1 1/2 Tbs honey
  • 1/4 cup extra-virgin olive oil
  • 1/2 lime, juiced
  • 1 (8 ounce) package herb salad mix
  • 2 Fuyu persimmons, peeled and each cut into 8 pieces
  • 1 large pomegranate, peeled and seeds separated

Directions

Preheat oven to 375 degrees F (190 degrees C).

Spread pecans onto a baking sheet.

Bake pecans in the preheated oven until toasted and fragrant, 5 to 7 minutes. Set aside to cool.

Whisk 1/2 cup orange juice and cornstarch together in a small saucepan; cook and stir over medium heat until mixture thickens, 3 to 5 minutes. Remove saucepan from heat and stir in honey until dissolved. Stir remaining 1/4 cup orange juice, olive oil, lime juice, into orange juice mixture. Chill dressing in refrigerator, at least 30 minutes.

Spread herb salad mix into a serving bowl or on individual plates; top with persimmon slices, pomegranate seeds, and pecans. Drizzle cooled dressing over salad.

Preparation 15 minutes
Serves 6

Citrus Lime Tofu (or chicken) Salad

This veggie-packed salad has plenty of protein and fiber, so you'll feel full and satisfied. Prep the ingredients ahead of time for an easy vegan lunch idea to pack for work. Alternatively you can substitute cubed chicken instead of tofu with equal results.

Citrus-Lime Vinaigrette

 Tangy and spicy, this citrus-lime vinaigrette with orange juice, jalapeno pepper, and flaked cilantro is perfect tossed

Ingredients

  • ¼ cup canola oil
  • ¼ cup lime juice
  • ¼ cup orange juice
  • 2 tsp minced fresh jalapeno pepper
  • ¼ cup snipped fresh cilantro
  • ¼ tsp salt
  • ⅛ tsp ground black pepper

Preparation

In a screw-top jar combine all of the ingredients. Cover and shake well.

Colorful Roasted Sheet-Pan Veggies with Toasted Tofu

These easy roasted vegetables will give your plate a pop of color. Give the cubes of butternut squash a head start for 10 minutes to soften in the oven before adding in the other veggies. The broccoli, peppers and onion are naturally tenderer than the butternut squash and cook more quickly. That way everything ends up finishing at the same time.

Ingredients

  • 1 cup tofu liquid squeezed out and marinated in lite soy sauce
  • 3 cups cubed butternut squash (1-inch)
  • 3 Tbs extra-virgin olive oil, divided
  • 4 cups frozen Kosher broccoli florets
  • 2 red bell peppers, cut into squares
  • 1 large red onion, cut into bite-size chunks
  • 2 tsp favorite seasoning or herbs de Provence (optional)
  • 1 tsp coarse kosher salt
  • ¼ tsp pepper
  • 1 Tbs Kedem-red wine vinegar

Preparation

Preheat oven to 425°F.

Toss butternut squash and 1 tablespoon oil in a large bowl. Spread out on a baking sheet. Roast for 10 minutes.

Meanwhile, toss broccoli, bell peppers, onion, seasoning (or herbs de Provence), salt and pepper in the bowl until the vegetables are evenly coated.

Add the squash to the vegetables in the bowl. Toss to combine. Spread the vegetables and marinated tofu out on 2 baking sheets, dividing evenly. Roast, stirring once or twice, until the vegetables are tender and tofu browned in spots, 17 to 20 minutes. Drizzle with vinegar.

To make ahead: Refrigerate for up to 5 days

To assemble

In a big bowl add 2 cups Bodek mixed greens Romaine & Radicchio blend toss in roasted vegetables and tofu. Drizzle with 2 tablespoons Citrus-Lime Vinaigrette

Prep 15 m
Serves 8

Cranberry-Balsamic Chicken Thighs

For those that favor sweet meat here is a delicious choice to enhance your Tu Bishvat menu. Inasmuch as this recipe features chicken it would work as well with minute steak slices, or minced meat patties To round out this healthy dinner start to cook your favorite grain such as brown basmati rice or farfel before you start cooking the chicken. Add some steamed broccoli and serve when hot.

Ingredients

  • 4 bone-in chicken thighs (about 1½ pounds)
  • ½ tsp salt, divided
  • ¼ tsp pepper
  • 1 Tbs extra-virgin olive oil
  • 1½ cups cranberries, thawed if frozen
  • ¼ cup balsamic vinegar
  • 2 Tbs honey

Preparation

Sprinkle chicken with ¼ teaspoon each salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken, skin-side down, reduce heat to medium and cook, undisturbed, until golden brown, about 7 minutes. Remove all but 1 tablespoon fat from the pan.

Turn the chicken over and add cranberries, vinegar, honey and thyme to the pan. Bring to a simmer over high heat, then reduce heat to maintain a simmer. Partially cover and cook, stirring occasionally, until an instant-read thermometer inserted in the thickest part without touching bone reaches 165°F, 10 to 12 minutes.

Transfer the chicken to a serving platter. Increase heat to high, add the remaining ¼ teaspoon salt and cook uncovered, stirring, until the sauce is thickened, about 1 minute. Serve the chicken with the sauce.

Sprinkle chicken with ¼ teaspoon each salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken, skin-side down, reduce heat to medium and cook, undisturbed, until golden brown, about 7 minutes. Remove all but 1 tablespoon fat from the pan.

Turn the chicken over and add cranberries, vinegar, honey and thyme to the pan. Bring to a simmer over high heat, then reduce heat to maintain a simmer. Partially cover and cook, stirring occasionally, until an instant-read thermometer inserted in the thickest part without touching bone reaches 165°F, 10 to 12 minutes.

Transfer the chicken to a serving platter. Increase heat to high, add the remaining ¼ teaspoon salt and cook uncovered, stirring, until the sauce is thickened, about 1 minute. Serve the chicken with the sauce.

Prep 15 minutes
Serves 4

Fried Apricot Turnovers

  These delectable little pies are filled with fresh, ripe apricots, then deep-fried into individual desserts cloaked in delicate pastry crusts. They can be served as entrée or as a perfect dessert for

your Tu B’Shvat menu, along with the some selections of the seven species with which Israel is blessed.

Ingredients

  • 2 c. all-purpose flour
  • 1½ tbsp. sugar
  • 1 tsp. baking powder
  • ½ tsp. salt
  • ½ cup trans-fat free margarine
  • 2 Tbs vegetable shortening
  • 6 Tbs more as needed
  • 3 cups canola oil
  • ⅓ cup apricot jam
  • 5 small ripe apricots
  • 2 tsp fresh cinnamon
  • ¼ c. confectioners' sugar

Directions

Make the pastry: Combine the flour, sugar, baking powder, and salt in a medium bowl. Add the butter and shortening and use a pastry cutter or your fingers to incorporate until the mixture resembles coarse meal. Add the ice water, 1 tablespoon at a time as needed, tossing with a fork, until a dough forms. Gather the dough into a ball and divide it into 10 equal pieces. Slightly flatten each piece into a disk and wrap in plastic. Chill for 1 hour.

Make the turnovers: Roll out dough disks on a lightly floured surface into ten 5-inch rounds. Spoon 1 teaspoon ginger marmalade into the pit hollow of each apricot half and place a half, cut side down, on the lower third of a pastry round. Sprinkle each with nutmeg, if desired. Lightly brush edge of the dough with cold water and fold one half over the apricot. Pinch the edges together to seal and trim away any overlapping dough. Crimp edge with the floured tines of a fork on both sides and repeat for remaining dough disks and apricot halves.

Fry the turnovers: Heat oil in a 4-quart Dutch oven fitted with a deep-fat thermometer over medium-high heat to 360 degrees F. Fry the turnovers, 2 at a time, until golden brown -- 4 to 5 minutes. Remove with a slotted spoon and transfer to a wire rack to drain. Let turnovers cool for 15 minutes. Sprinkle each with confectioners' sugar. Serve warm or at room temperature shortly after cooking.

Serves: 10

January 27, 2018

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