From issue 58.This sweet thirst quencher is a winner for all ages. This juice is so easy to make and delicious on a hot day. Hydrating coconut water is the base of the drink, but the rock-star ingredient is pineapple: the tropical yellow fruit contains vitamin
A plant based diet doesn't need to be boring! The Collective has whipped up some drool worthy recipes including this delicious plant-based loaded wedges with fried pineapple and miso mushroom mince using The Collective Plant Yoghurt. Watch this space for more plant-based inspiration! Ingredients:Serves 2 as
PUBLISHED IN PARTNERSHIP WITH DOLEWhen you can’t travel to the Caribbean, the next best thing is to bring it into your home. This divine cheesecake has all the flavours of a holiday full of tropical delights, with a hint of citrus lime, all you need
THIS ARTICLE IS PRODUCED IN PARTNERSHIP WITH DOLE A commitment to change that helps people and the planet, Dole has pledged to increase access to sustainable nutrition, decrease food loss, reduce packaging waste and strive for carbon neutrality. The Dole Promise, a global company initiative, draws on
Dole is taking a classic twist on Kiwi lolly cake by using fresh pineapple and Pineapple Lumps! Ready in: 15 minutes plus setting time. Makes: approx. 20 slicesINGREDIENTS: 200g condensed milk 125g butter 300g malt biscuits, crushed 1/2 cup dessicated coconut, plus extra for rolling 150g fresh Dole pineapple, finely
Celebrate International Pineapple Day (27 June 2019) with Dole's delicious Pineapple and Lemongrass Kombucha. Makes 2 litres Ingredients 2 litres filtered water 1 cup raw sugar 4 black tea bags 2 green tea bags 1 x scoby (symbiotic culture of bacteria and yeast) 1 cup starter tea 2 cups fresh Dole Tropical Gold Pineapple
