Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Place the sliced strawberry, banana, kiwi, and mango pieces in separate parchment-lined full sheet pans in a single layer. Do not allow the fruit to touch. Cover with film wrap. Place the bananas and strawberries in the freezer until frozen. Place the kiwis and mangoes in the refrigerator. CCP: Refrigerate at 41°F, or below.
To prepare à la carte:
Wash hands. 1] Slice a 31 ⁄2 oz. aҫai purée package in half widthwise; this will yield a 13 ⁄4-oz. portion. Slice each half into 1 ⁄4″ pieces. Place the pieces in a mini high-speed food processor. 2] Add 4 oz. strawberries and 6 oz. bananas to the processor. Pulse-chop the fruit until it begins to combine. Run on the chop setting until the fruit begins to turn into a thick paste and is smooth. 3] Using a rubber spatula, scrape the purée into a chilled serving bowl. Place 1 ⁄2 oz. of kiwi on the left side of the purée. Place 1 ⁄2 oz. mangoes on the right side of the purée. Place 1 ⁄4 oz. blueberries down the center of the purée between the two fruits. 4] Sprinkle 1 ⁄8 tsp. of chia seeds on top of the kiwi. Sprinkle 1 ⁄8 tsp. of ground flax seeds on top of the mangoes. Sprinkle 2 tsp. granola on top of the blueberries. Sprinkle 1 tsp. shredded coconut on top of the blueberries and granola. Place 4–5 goji berries on top of the center of the blueberries.
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