Fruit–nature’s dessert. Quick and handy for breakfast, lunch and dinner. Do yourself a favor some day and take cold oranges on your next hiking trip. Wonderful.
One of the best breakfasts we’ve had while camping was fried trout, fried hash browns, and sherried grapefruit to finish. I don’t normally recommend wine for breakfast but these are too good to resist, and the baking rids the fruit of most (but not all) of the alcohol.
1 bottle sweet sherry
Cut grapefruits in half, and then carefully section each half, running a paring knife around the sides and then cutting along the sections. A grapefruit knife can be used for this but if you forget to pack it simply use a paring knife and then a metal tablespoon to loosen the bottom of each section. Do not puncture the peel. Place grapefruit half on a double section of tinfoil and gently pour a little sherry over it, so that the liquid fills the spaces you made when sectioning it. Wrap tightly in the foil and place each completed grapefruit around the edge of the campfire, close enough to the coals to cook them. Keep turning them every few minutes. After a half hour, unwrap each grapefruit and pour more sherry into the shell. Re-wrap and place back near the coals. Serve after another half hour of turning. Allow one half a grapefruit for each adult. Serves 4-8.
Hot Fruit Salad With Honey and Yogurt
- 2 peaches or nectarines, sliced
- 1 cup fresh cherries, halved
- 2 cups fresh strawberries, sliced
- 1 can pineapple pieces or one pineapple, peeled, cored and cut into pieces
- 2 apples, peeled, cored and sliced
- 1/2 cup honey or maple syrup (or 1/2 teaspoon liquid or powdered stevia
- 2/3 cup white grape juice (any sweet juice will do)
- 2 bananas
- 2 cups plain yogurt
- 1/2 cup liquid honey or maple syrup (or you can sweeten yogurt using stevia)
Place the 1/2 cup of honey, all fruit except bananas, and cinnamon in a large saucepan with grape juice and bring to a boil, then reduce heat and simmer gently for about 20 minutes. Remove from heat. Slice bananas and mix into warm fruit salad. Serve warm in bowls, top with 1/2 cup yogurt and generously drizzle with honey or maple syrup.