Recipe
Recipe
UNS Red Pomelo Sorbet with Ginger & Basil
A bright, refreshing sorbet made with UNS Red Pomelo — naturally sweet, slightly tangy, and rich in antioxidants. Infused with warming ginger and fresh basil, this frozen dessert is light, elegant, and perfect for summer evenings or as a palate cleanser between courses. Ingredients 2 cups UNS Red Pomelo segments (membranes removed) 1 tbsp fresh ginger, finely grated 1/4 cup fresh basil leaves, chopped 1/2 cup water 1/4 cup sugar (adjust to taste) 1 tbsp lime juice Zest of 1 lime (optional for added brightness) Method Make the syrup: In a saucepan, combine water, sugar, ginger, and basil. Simmer gently for 3–5 minutes until the sugar dissolves and flavors infuse. Let cool completely. Prepare the fruit: Carefully peel and segment UNS Red Pomelo, removing any white pith and seeds. Blend: Add pomelo flesh, cooled syrup, and lime juice to a blender. Blend until smooth. Freeze: Pour the mixture into a shallow container and freeze for at least 4 hours, stirring every hour for a smoother texture Serve: Scoop into bowls and garnish with basil leaves or a touch of lime zest.
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UNS Baby Pineapple Mojito Mocktail
This tropical twist on the classic mojito uses sweet, juicy UNS Baby Pineapple for a fresh, fruity upgrade. Paired with lime, mint, and a splash of sparkling water, it’s the perfect non-alcoholic refresher for warm days or elegant gatherings. Ingredients 1 cup UNS Baby Pineapple (peeled, chopped) 1 lime Juice 6–8 fresh Spear mint leaves 1 tsp honey or maple syrup (optional) 1 cup sparkling water or soda water Ice cubes Pineapple slices and mint sprigs for garnish Method Muddle the base: In a shaker or sturdy glass, muddle pineapple, mint leaves, lime juice, and honey until juicy and fragrant. Strain and pour: Strain the mixture into two glasses filled with ice. Top up: Add sparkling water and stir gently. Garnish and serve: Add a baby pineapple wedge and mint sprig to each glass. Serve chilled.
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UNS Roasted Physalis & Rose Mascarpone Parfait
A delicate and indulgent parfait that layers roasted UNS Physalis with lightly sweetened rose mascarpone and crushed biscuits. Floral, fruity, and full of texture — this elegant dessert is a beautiful fusion of East and West. Ingredients 1 cup UNS Physalis (husks removed) 1 tsp olive oil 1 tbsp honey or maple syrup 1/2 cup mascarpone cheese 1 tbsp rose water (adjust to taste) 1–2 tbsp powdered sugar 4–5 digestive biscuits or granola, crushed Dried rose petals or pistachios (for garnish) Method Roast the physalis: Preheat oven to 180°C (350°F). Toss UNS Physalis with olive oil and honey. Roast for 8–10 minutes until soft and lightly caramelized. Let cool. Mix the mascarpone: In a bowl, whisk mascarpone with rose water and powdered sugar until smooth and creamy. Assemble the parfait: In serving glasses, layer crushed biscuits, rose mascarpone, and roasted physalis. Repeat layers as desired. Garnish and serve: Top with rose petals or crushed pistachios. Chill briefly or serve immediately.
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UNS Persimmon Tart
This rich holiday tart features a spiced custard made with ripe UNS Persimmons, nestled in a buttery crust and finished with a golden brulée top. A perfect balance of warmth, sweetness, and winter charm. Ingredients 1½ cups all-purpose flour ½ cup confectioners’ sugar ¼ tsp 115g cold unsalted butter, cubed 2 egg yolks 4–5 ripe UNS Persimmons (puréed) 1 cup heavy cream ¾ cup brown sugar 2 eggs 2 yolks 2 tsp ground ginger ¼ tsp nutmeg 1 cinnamon stick 2 star anise petals 1 clove 3 cardamom pods pinch black pepper ½ tsp salt 2–3 tbsp granulated sugar (for brulée top) Method Make the crust: Blend flour, sugar, salt, and butter until crumbly. Add yolks, chill, roll out, and bake at 350°F for 25 min. Cool. Prepare filling: Simmer cream with whole spices, steep 1 hour, then strain. Mix with persimmon purée, eggs, sugar, and spices. Bake: Pour filling into crust and bake at 350°F for 35–45 min until edges are set and center is slightly wobbly. Cool completely. Finish & serve: Sprinkle sugar over top, brulée with torch until golden. Dust with powdered sugar if desired. Best served same day.
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UNS Passion Fruit & Avocado Salad
A crisp, colorful salad featuring UNS Green Batavia Lettuce, creamy avocado, and a tangy passion fruit dressing. Light, refreshing, and full of vibrant flavor — perfect for sunny days or elegant starters Ingredients 1 head UNS Green Batavia Lettuce 2 small cucumbers 1 red capsicum (bullhorn or bell pepper) 1 large avocado Juice of 1 lemon or lime (to coat avocado) 3–4 UNS Passion Fruits (about ¼ cup pulp) ¼ cup avocado oil 3 tbsp lime juice 2 kaffir lime leaves (optional) 1 tsp honey or maple syrup (optional) Method Prep the base: Wash and chop UNS Green Batavia Lettuce, cucumbers, and capsicum. Dice avocado and toss with citrus juice. Make the dressing: Whisk UNS Passion Fruit pulp, avocado oil, lime juice, and sweetener. Stir in chopped kaffir lime leaves if using. Assemble & serve: Toss salad ingredients together. Drizzle with dressing just before serving and enjoy fresh.
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UNS Papaya & Peanut Thai Salad
A colorful twist on the classic Som Tum, this Thai-inspired salad swaps in ripe UNS Papaya for a sweet, juicy base. Tossed with crunchy veggies, peanuts, and a zesty chili-lime dressing — it’s a vibrant, refreshing dish with bold flavor and texture. Ingredients 1 cup shredded ripe UNS Papaya ½ cup shredded carrot ½ red bell pepper, thinly sliced 2 tbsp crushed roasted peanuts 1 tbsp soy sauce or tamari Juice of 1 lime 1 tsp maple syrup or honey (optional) Pinch of chili flakes (adjust to taste) Fresh coriander or mint (for garnish) Method Toss & mix: In a bowl, combine papaya, carrot, and bell pepper. Make dressing: In a small bowl, mix soy sauce, lime juice, chili flakes, and sweetener (if using). Combine & serve: Pour dressing over salad, toss well. Top with peanuts and herbs. Serve immediately for max crunch.
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UNS Mangosteen Coconut Chill Cups
Delicately sweet and creamy, these chilled cups highlight the juicy magic of UNS Mangosteen with the richness of coconut. A perfect tropical treat for warm days or elegant desserts. Ingredients 6–8 UNS Mangosteen (flesh only, seeds removed) ¾ cup coconut milk (full fat) 1 tbsp maple syrup or honey (optional) ½ tsp vanilla extract Shredded coconut or mint leaves (for garnish) Method Blend & chill: Blend coconut milk, mangosteen flesh, sweetener, and vanilla until smooth. Chill for 30 minutes. Serve cold: Pour into small glasses or bowls. Top with shredded coconut or fresh mint. Serve immediately.
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UNS Green Apple, Carrot & Walnut Salad
Our healthy UNS Green Apple Walnut Salad is a refreshing, crunchy blend of crisp apples, shaved carrots, mixed greens, and toasted walnuts — all tossed in a zesty honey Dijon dressing. Perfect for a light lunch or a colorful side dish. Ingredients 5 oz spring mixed greens 5 oz carrots, peeled into long ribbons 1 large UNS Green Apple, cored and chopped into ½-inch pieces 1 oz walnuts, lightly toasted ½ cup honey Dijon dressing Method Prep the produce: Wash and dry the mixed greens, carrots, and UNS Green Apple. Peel the carrots and use a vegetable peeler to create long, thin ribbons. Core and dice the apple into bite-sized chunks. Assemble the salad: In a large bowl, combine the greens, carrot ribbons, apple pieces, and walnuts. Dress and serve: Drizzle the honey Dijon dressing over the salad just before serving and toss gently. Serve immediately to enjoy maximum freshness and crunch.
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UNS Fuji Apple Chia Pudding with Warm Cinnamon Sauté
This nourishing chia pudding is layered with warm, caramelized UNS Fuji Premium Apples for a wholesome dessert or breakfast. It's naturally sweetened, high in fiber and protein, and can be easily made dairy-free. Ingredients 6 tablespoons chia seeds 1 cup milk (regular or non-dairy) 1/2 cup plain yogurt (regular or plant-based) 1 tablespoon maple syrup 1 teaspoon vanilla extract 1 teaspoon lemon juice 2 UNS Fuji Premium Apples, peeled and diced 1 tablespoon unsalted butter (or coconut oil for dairy-free option) 2 tablespoons maple syrup 1/4 teaspoon cinnamon Method Prepare the chia pudding In a bowl, mix chia seeds, milk, yogurt, maple syrup, vanilla extract, and lemon juice. Stir thoroughly. Transfer to a sealed container and refrigerate until set, at least 1 hour or overnight. Sauté the apples Melt the butter in a non-stick skillet over medium heat. Add maple syrup and bring to a gentle bubble. Add the diced UNS Fuji Premium Apples and cook for 20–25 minutes, stirring occasionally, until the apples are golden and caramelized. Remove from heat and stir in cinnamon. Let cool slightly. Assemble and serve Stir the chia pudding to loosen the texture. Divide between two serving glasses or bowls. Top with warm sautéed apples and serve, or chill and enjoy later.
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UNS RK Banana & Coconut Pancakes
These naturally sweet and soft banana pancakes are made with fresh UNS RK Bananas, rice flour, and coconut — perfect for a wholesome breakfast or tea-time snack. They're gluten-free, flavorful, and incredibly simple to prepare. Ingredients 3 ripe UNS RK Bananas ½ cup rice flour ¼ cup grated coconut (fresh or desiccated) 1 tbsp jaggery or brown sugar (optional) A pinch cardamom powder 1–2 tbsp coconut milk or water (as needed) Ghee or coconut oil for cooking Method Mash the bananas: In a bowl, mash the RK Bananas until smooth and creamy. Combine the ingredients: Add rice flour, grated coconut, jaggery, and cardamom. Mix into a thick, scoopable batter. Add coconut milk or water only if the mix is too dry. Cook the pancakes: Heat a non-stick pan and lightly grease with ghee or coconut oil. Drop spoonfuls of batter onto the pan and flatten slightly. Cook each side for 2–3 minutes until golden and cooked through.
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UNS Goldenberry Energy Bites
These no-bake energy bites are the perfect snack — naturally sweetened, packed with nutrients, and loaded with the unique tang of UNS Goldenberries. Great for on-the-go snacking, pre-workout fuel, or a healthy afternoon pick-me-up. Ingredients ½ cup UNS Goldenberries (fresh or chopped dried) 1 cup rolled oats ¼ cup almonds or walnuts (chopped) 2 tbsp chia seeds or flaxseeds 2–3 medjool dates (pitted) 1 tbsp maple syrup or honey 1–2 tbsp almond butter or peanut butter A pinch of sea salt Method Prep the goldenberries: If using fresh goldenberries, chop them finely. If using dried, soak in warm water for 5 minutes and drain. Blend the base: In a food processor, blend oats, dates, almond butter, and syrup until crumbly and sticky. Mix in extras: Add goldenberries, nuts, chia seeds, and a pinch of salt. Pulse just enough to combine — keep some texture. Form into bites: Scoop out portions and roll into balls. Chill in the fridge for 30 minutes to firm up.
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UNS Mandarin Citrus Salad with Mint & Pomegranate
This simple, refreshing salad showcases the natural sweetness and juiciness of UNS Mandarins. Paired with cooling mint and jewel-like pomegranate seeds, it’s a beautiful dish perfect as a light starter, palate cleanser, or healthy dessert. Ingredients 2 UNS Mandarins, peeled and segmented ¼ cup pomegranate seeds 5–6 fresh mint leaves, torn ½ tsp honey or maple syrup (optional) A pinch of sea salt Cracked black pepper (optional) Method Prepare the fruit: Peel and segment the mandarins, removing any visible seeds or pith. In a bowl, gently toss them with pomegranate seeds. Add flavor: Add torn mint leaves, a drizzle of honey (if using), a pinch of salt, and black pepper for a subtle contrast. Chill and serve: Refrigerate for 10–15 minutes before serving to let the flavors blend. Serve cold in small bowls or glasses.
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