Recipe
Recipe
UNS Black Plum & Walnut Crumble
This rustic dessert showcases the natural sweetness of UNS Black Plums, paired with a crunchy oat-walnut topping — a cozy yet refreshing finish to any meal. Ingredients 5–6 UNS Black Plums, sliced 1 tbsp honey or maple syrup 1/2 tsp cinnamon 1 tsp lemon juice 1/2 cup rolled oats 1/3 cup chopped walnuts 2 tbsp flour (all-purpose or almond) 2 tbsp butter or coconut oil, melted 1 tbsp brown sugar or coconut sugar Pinch salt Method Prep the fruit base: In a bowl, toss sliced UNS Black Plums with honey/maple syrup, lemon juice, and cinnamon. Spread evenly in a small baking dish. Make the crumble: In another bowl, combine oats, flour, walnuts, sugar, and salt. Stir in melted butter until the mixture is crumbly. Assemble & bake: Sprinkle the crumble mixture over the plums. Bake at 180°C (350°F) for 25–30 minutes until the top is golden and the fruit is bubbling. Serve: Enjoy warm as-is, or with a scoop of vanilla yogurt or ice cream.
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UNS Fresh Apricot & Yogurt Parfait
This bright and refreshing parfait combines juicy UNS apricots with creamy yogurt and crunchy granola — a quick and nourishing breakfast or afternoon snack that balances sweetness with texture. Ingredients 4 fresh UNS apricots, sliced 1 cup plain or Greek yogurt 1/2 cup granola (your choice of flavor) 1 tbsp honey or maple syrup (optional) 5-7 mint leaves for garnish Method Layer the parfait: In two glasses or jars, spoon in a layer of yogurt, followed by sliced apricots and a layer of granola. Repeat the layers: Continue layering until ingredients are used up. Top and serve: Drizzle with honey if desired and garnish with mint leaves. Serve chilled.
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UNS Red Nectarine & Burrata Salad
This elegant salad pairs the sweet, tangy bite of UNS Red Nectarines with creamy burrata cheese and a drizzle of balsamic glaze — perfect for a light lunch, appetizer, or dinner side. Ingredients 2 UNS Red Nectarines, sliced 1 ball burrata cheese 2 cups sakura mixed greens 1/4 cup toasted walnuts or almonds (optional) 1 tbsp balsamic glaze 1 tbsp olive oil Salt and cracked black pepper to taste Method Arrange the base: On a large plate or shallow bowl, spread the greens as a base. Add nectarines and burrata: Gently place sliced nectarines and the whole burrata on top. Dress and finish: Drizzle with olive oil and balsamic glaze. Sprinkle with salt, pepper, and nuts if using. Serve immediately.
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UNS Yellow Nectarine Yogurt & Honey Tartlets
These no-bake tartlets are light, creamy, and bursting with the sweetness of UNS Yellow Nectarines — perfect for a summer treat that feels indulgent, yet wholesome. Ingredients 2 UNS Yellow Nectarines, thinly sliced 4 mini tart shells (or use granola cups as a base) 1 cup thick Greek yogurt or labneh 2 tsp honey (plus extra for drizzle) 1/4 tsp vanilla extract A few mint leaves (optional, for garnish) Method Prepare the filling: In a bowl, mix Greek yogurt with honey and vanilla extract until smooth. Assemble tartlets: Spoon the yogurt mixture into each tart shell. Arrange nectarine slices on top in a fan or spiral pattern. Chill & serve: Drizzle with a little extra honey and garnish with mint. Chill for 30 minutes before serving.
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UNS Fresh Nectarine & Mint Iced Tea
This fruit-infused iced tea blends the juicy flavor of UNS nectarines with cooling mint — a naturally sweet, antioxidant-rich drink perfect for warm days. Ingredients 2 UNS Nectarines, sliced thin 4 cups water 2 black tea bags (or green tea for a lighter flavor) 1 tbsp honey or agave (optional) A handful of fresh mint leaves Ice cubes and extra nectarine slices for serving Method Brew the tea: Boil the water and steep tea bags for 5–7 minutes. Remove bags and let the tea cool slightly. Infuse the flavors: In a large jug, add sliced nectarines, mint leaves, and honey/agave (if using). Pour in the warm tea and stir gently. Chill and serve: Refrigerate for at least 30 minutes. Serve over ice with extra fruit slices and mint.
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UNS Royal Gala Apple & Cinnamon Muffins
These moist and flavorful muffins combine the natural sweetness of UNS Royal Gala Apples with warm cinnamon, making them perfect for breakfast or a cozy snack. Ingredients 2 UNS Royal Gala Apples, peeled, cored, and finely chopped 2 cups all-purpose flour 1/2 cup granulated sugar 1/4 cup brown sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 cup unsalted butter, melted and cooled 2 large eggs 1 teaspoon vanilla extract 1/2 cup milk Method Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon. In another bowl, whisk together the melted butter, eggs, vanilla extract, and milk until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Gently fold in the chopped UNS Royal Gala Apples. Divide the batter evenly among the prepared muffin cups. Bake for 18–20 minutes, or until a toothpick inserted into the centre of a muffin comes out clean. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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UNS Red Apple & Nut Butter Bites
These simple yet satisfying bites make the perfect snack or breakfast boost. The sweetness of UNS Red Apples pairs beautifully with creamy nut butter and a sprinkle of toppings. Ingredients 1 UNS Red Apple, sliced into rounds or wedges 2 tbsp peanut butter or almond butter 1 tbsp chopped walnuts or granola 1 tsp honey (optional) A pinch cinnamon Method Prepare the base: Core the apple and slice it into rounds or wedges. Add toppings: Spread a thin layer of nut butter over each slice. Top with walnuts or granola, and drizzle with honey if using. Finish and enjoy: Sprinkle with cinnamon and serve immediately as a wholesome snack or light breakfast.
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UNS Pink Lady Apple & Fennel Slaw
This crisp and refreshing slaw combines the bright sweetness of UNS Pink Lady Apples with thinly shaved fennel and a lemon vinaigrette — perfect as a side dish or light lunch. Ingredients 1 UNS Pink Lady Apple, julienned or thinly sliced 1/2 small fennel bulb, shaved or thinly sliced 1 tbsp lemon juice 1 tsp olive oil Salt and pepper to taste Optional: chopped fresh dill microgreen Method Toss the slaw: In a bowl, combine the sliced apple and fennel. Add lemon juice and olive oil. Season: Sprinkle with salt and pepper to taste. Add fresh herbs if using. Serve fresh: Let sit for 5–10 minutes to allow flavors to meld. Serve chilled or at room temperature.
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UNS Jazz Apple & Walnut Chopped Salad
This crisp, tangy salad balances the bold flavor of UNS Jazz Apples with crunchy walnuts and a light citrus vinaigrette — ideal for lunch or a refreshing side. Ingredients 1 UNS Jazz Apple, diced 1 cup romaine or mixed greens, chopped 1/4 cup walnuts, toasted and chopped 1/4 cup crumbled feta or goat cheese (optional) 1 tbsp olive oil 1 tsp lemon juice Salt and pepper to taste Method Prepare the base: In a large bowl, combine chopped greens, diced Jazz Apple, and walnuts. Add dressing: Drizzle with olive oil and lemon juice. Toss gently. Top and serve: Add feta if using, season to taste with salt and pepper, and serve immediately.
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UNS Sweet Tamarind Chutney
This bold and tangy chutney made with UNS Sweet Tamarind is a flavorful staple, perfect for chaats, samosas, and more. Naturally sweet, slightly spicy, and full of digestive benefits, it adds a punch of flavor to any dish. Ingredients 1 cup UNS Sweet Tamarind (soaked, pulp extracted) 2 cups water 1/2 cup jaggery or brown sugar 1/2 tsp roasted cumin powder 1/2 tsp dry ginger powder 1/4 tsp red chili powder (adjust to taste) 1/4 tsp fennel powder 1/4 tsp black salt (optional) Salt to taste Method Soak & prep: Soak UNS Sweet Tamarind in warm water for 15–20 minutes. Extract the pulp and strain to remove seeds and fibers. Simmer the base: Add pulp and water to a saucepan and bring to a gentle boil. Spice it up: Stir in jaggery, cumin, ginger, chili, fennel, black salt, and regular salt. Simmer for 10–12 minutes until slightly thickened. Cool & store: Let the chutney cool completely. Store in a clean jar in the fridge for up to 10 days.
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UNS Rambutan Coconut Chia Parfait
A tropical, refreshing parfait featuring UNS Rambutan paired with creamy coconut chia pudding. Light, energizing, and packed with fiber — it’s the perfect breakfast or mid-day treat. Ingredients 1 cup UNS Rambutan (peeled, pitted, chopped) 1/2 cup coconut milk 1 tbsp maple syrup or honey 1/4 cup chia seeds 1/4 tsp vanilla extract 2 tbsp shredded coconut (optional for topping) Fresh mint for garnish Method Make chia base: In a bowl, mix coconut milk, maple syrup, vanilla, and chia seeds. Stir well and refrigerate for at least 2 hours until thick. Prep the fruit: Peel and pit UNS Rambutan. Chop the flesh into small pieces. Assemble the parfait: Layer chia pudding and chopped rambutan in serving glasses. Finish and serve: Top with shredded coconut and mint. Serve chilled.
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UNS Thai Pomelo Salad (Yum Som-O)
This Thai-inspired salad brings together the juicy brightness of UNS White Pomelo with crunchy textures, fresh herbs, and a bold lime-garlic dressing. A beautiful balance of sweet, salty, sour, and spicy — it’s a refreshing dish perfect as a starter or light lunch. Ingredients 1 UNS White Flesh Pomelo (about 1½ cups flesh, peeled and segmented) 1 medium shallot, thinly sliced 2 tbsp unsweetened shredded coconut, lightly toasted 2 tbsp chopped roasted peanuts 2 Thai red chilies, finely sliced (or to taste) 2 tbsp fresh cilantro, chopped 2 tbsp fresh mint leaves, chopped 2 tbsp fresh lime juice 1 tsp palm sugar or brown sugar 1 garlic clove, finely grated Optional: 4–6 cooked shrimp, peeled and halved (for a traditional twist) Edible blue butterfly pea flowers, for presentation Method Make the dressing: In a bowl, whisk together lime juice, fish sauce, sugar, and grated garlic until sugar dissolves. Prepare the pomelo: Gently tear the pomelo into bite-sized pieces, removing any seeds or membranes. Toss the salad: In a large bowl, combine pomelo, shallots, coconut, peanuts, herbs, and chili. Add the dressing and toss gently to coat. Serve: Transfer to a serving dish. Top with optional shrimp and garnish with extra herbs or chili if desired. Serve immediately.
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