Greatfruits

Life is like a box of CSA produce: You never know what you’re gonna get.

We all know what to do when life gives you lemons, but what about grapefruits? Sure, you could give them the same treatment and turn them into grapefruit-ade, but it doesn’t have the same kind of ring. Simply topped with a sprinkle of sugar and brûléed for breakfast is a nice treat, but it feels like so much work to painstakingly dig out each little segment first thing in the morning. When all I want to do is just go back to bed, that level of effort is really asking a lot.

Best suited for advanced preparation, they’re a perfect match with chia pudding, soaked overnight and ready to enjoy no matter when the alarm clock rings. As both an ingredient and topper, the excess grapefruits infuse the whole elegant assembly with bright, citrus flavor. Perfumed with floral notes from orange blossom water and the distinctly spicy taste of cardamom, the pudding itself contains volumes of rich, complex flavor that far exceed the average bowl of oats.

Simple grapefruit supremes would be a fine topper for a simpler finish, but they take on greater substance when gently gelled with agar, straddling the line between jelly and compote. Full of zest to spark your enthusiasm for a fresh new day, grapefruit will suddenly become the shining star amongst the predictable array of seasonal produce picks.

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May 14, 2021February 22, 2026

Hannah (BitterSweet)6 Comments

Taste the Rainbow with Popit!

Chia pudding is a perennial staple around here, appearing on the menu as breakfasts, snacks, lunches, and desserts alike. For a quick fix full of fiber, protein, and brain-boosting omega-3’s, the tiny seed just can’t be beat. Of course, plain old vanilla does get dull after so many big bowlfuls. That’s where a bit of meal planning wisdom comes in, with a bit of help from our friends at Popit!

Big batch advanced prep is a big part of the appeal for chia pudding. Mix it up en masse, chill, and enjoy as desired for a full week. Cool and creamy, it’s an ideal healthy treat to eat on the fly, straight out of the fridge or on the go. By breaking it down into separate, single-serving containers, you get that same convenience with the flexibility to infuse each sweet spoonful with completely different flavors. While the effortless base starts the same, the end results are uniquely delicious.

The Popit! Baby Food Storage Set is ideal for making a full rainbow of bold chia puddings to suit every mood. Each BPA-free container holds 3 ounces with a patented lid and hollow silicone seal system to lock in freshness and prevent leakage. These are just the right size for a light snack or healthy treat, anywhere, anytime. The most difficult decision here will be deciding which one to eat first!

Starting with some bakery inspiration, Red Velvet gets its alluring hue from pureed beets, but tastes only of buttery cake with a touch of cocoa. Lightly sweetened yogurt swirls throughout to take the place of more sugary icing. Pitaya Princess Cake paints the Swedish pastry with a shock of bright pink pitaya puree. Nutty almond extract gives it a marzipan-like quality, paying homage to the traditional decor. Carrot Cake takes shape with naturally sweet carrot puree, warm spices, and chewy raisins mingling throughout the mix.

Moving on to more fruity flavors, Orange Zinger is guaranteed to wake you up with energetic, zesty orange zest, spicy crystallized ginger, and a dash of sunny yellow turmeric. Lemon Drop is another option made for citrus lovers, keeping it simple with fresh zest and a tangy, creamy vanilla yogurt. Banana-Nut will sooth any cravings for quick bread or muffins, with mashed banana and sticky peanut butter blended in, crowned by even more crunchy toasted nuts. Don’t forget the pinch of salt that really makes it sparkle.

Painted with the cool color spectrum and offering some cold comfort, my personal favorite, Mint Chip is like a spoonable milkshake without the sugar rush. Crunchy cacao nibs add textural contrast to this minty treat, although you could always go for chocolate chips or chunks instead. Blue Moon uses alluring butterfly pea tea for a naturally brilliant hue, with blueberries to add substance beyond mere style. Everyone’s favorite purple tuber, Ube makes an appearance alongside toasted coconut flakes, tasting like a little tropical getaway in a jar.

Taking a more decadent turn for the final three, I’ve got a whole Latte Love for the combination of instant coffee AND whole ground coffee for a serious midday perk. When I’m really craving dessert, this pudding-based Devil’s Food provides a sinless way to get my fix, with a serious dose of cocoa and rich chocolate curls on top. Finally, dark as night, with a mysterious allure, Black Sesame offers a uniquely nutty, lightly gingered flavor that’s sure to satisfy the more adventurous eater.

Of course, there’s nothing wrong with taking comfort in consistency. If you fall in love with one flavor and want to make the whole batch to follow suit, simply multiply those ingredients by 12 and of course, omit the other optional additions.

What will be your top chia pudding pick?

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August 3, 2020February 14, 2026

Hannah (BitterSweet)7 Comments

Pot of Gold

Tell the truth: How many times have you purchased a new product based largely on the container it came in? There’s no judgement here since it’s a marketing ploy I’ve fallen prey to more often than any reasonable shopper should, and I have shelves full of various empty jars to prove it. Insidious yet obviously effective, product packaging is a considerable factor for success in businesses both big and small. It conveys quality, makes a brand memorable, bolsters its presence on the shelf by setting it apart from the pack. For many years, that’s precisely why I knew about Petit Pot, enviously eyeing those shapely glass bottles stacked high in refrigerated cases. I know, you should never judge a book by its cover, but I had nothing else to go on since all of the luxuriously decadent contents were all dairy-based. Until now.

In a radical departure from the original line of French pot de creme offerings, the brand new Riz au Lait Coco is their very first non-dairy and fully vegan treat on offer.

Loosely set, erring much more on the side of a lightly thickened sauce than rich custard, this very quality lends it a deceptively light texture on the palate. For such a heavy, typically fatty main ingredient, this is both a marvel and a rarity. Tender grains of rice swim in a pool of coconut milk, accompanied only by a hint of cane sugar and salt. Dainty, unexpectedly delicate, the thinner texture creates a delightfully refreshing overall experience.

Coconut-forward but not aggressively so, each spoonful bears a lightly toasted tropical flavor but keeps things very simple. Perfectly fitting the definition of comfort food, there are no challenging flavors or surprises concealed in these attractive little containers. What you see is what you get, delivering on the high quality such packaging has always conveyed. Serve them absolutely chilled, straight out of the fridge and unadorned, for an ideal summer snack or dessert.

Locally made in San Francisco and sadly limited in availability nationwide, I’d like to think that this is just the start for a blossoming young company. After all, there’s clearly ample demand for more non-dairy desserts; the proof is in the pudding.

April 23, 2018January 25, 2026

Hannah (BitterSweet)14 Comments

Lazy Day Luxuries

Browsing through the latest issue of a prominent food magazine, the leading sentence of yet another summer recipe round up grabbed me by the throat. Proclaiming August the “laziest month,” it struck me as a particularly bold declaration, forcing me to consider how plausible such a blanket statement might actually be. When else would we, collectively as a workaholic society, sneak out of the office sooner, take longer siestas, or justify more extended weekend adventures? December would be a close contender, but when you factor in the stress of holidays and family obligations, it’s clearly out of the running. Perhaps they’re right; perhaps August does take the cake for stringing together the most laid-back, unhurried days on the calendar.

So, as July inevitably slips through our fingers, it’s time to batten down the hatches and prepare to seriously take it slow. I’m all about minimal effort resulting in maximum impact, which is why I can’t get enough of The Blender Girl‘s raw key lime pudding.

It first graced my hot and humid east coast kitchen a number of years ago and has become an annual summer staple ever since. It’s baffling that I somehow neglected to include it in my initial review of her brilliant cookbook, but I suppose I was subconsciously saving it for the more languorous days that best suit the no-muss, no-fuss preparation.

I’ve barely done anything to the original formula, which only goes to show what a solid recipe Tess has concocted here. I’ve never gone out of my way to actually use key limes, and yet it still bears a sprightly, zesty flavor thanks to the balance between standard limes and lemons. I’d venture to say that adding a touch of grapefruit to the party might be a delightfully tangy addition, too. It’s a good thing we have the whole month of August ahead of us- I’ll undoubtedly have many more batches of this refreshing raw treat to experiment with.

Yield: Makes 4 Servings

Raw Key Lime Pudding

Name: Raw Key Lime Pudding
Prep time: 5 min
Total time: 5 min
Yield: 4
Cuisine: American
Ingredients: 1/2 Cup Lemon Juice; 1/2 Cup Key Lime Juice; 1/3 Cup Light Agave Nectar; 2 Medium-Sized, Ripe Avocados, Pitted and Peeled; 2 Medium-Sized, Ripe Bananas, Chopped; 1 Teaspoon Finely Grated Lemon Zest; 1 Teaspoon Finely Grated Lime Zest; 1 Teaspoon Vanilla Extract; 1/4 Teaspoon Salt

Bright, creamy, and naturally sweet, this refreshing raw pudding is a tropical treat that’s as nourishing as it is delicious. Made with ripe avocados and bananas for a silky texture, and infused with zesty citrus and a hint of vanilla, it’s the perfect no-fuss dessert or snack. No cooking required, just blend and chill!

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

1/2 Cup Lemon Juice
1/2 Cup Key Lime Juice
1/3 Cup Light Agave Nectar
2 Medium-Sized, Ripe Avocados, Pitted and Peeled
2 Medium-Sized, Ripe Bananas, Chopped
1 Teaspoon Finely Grated Lemon Zest
1 Teaspoon Finely Grated Lime Zest
1 Teaspoon Vanilla Extract
1/4 Teaspoon Salt

Instructions

Throw everything into your blender and process until completely smooth, pausing to scrape down the sides of the container if needed.
Transfer to four individual glasses or ramekins, and refrigerate for at least 3 hours, until chilled. Serve the same day to prevent browning.

Notes

Modified slightly from The Blender Girl Cookbook by Tess Masters

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 206Total Fat: 8gSaturated Fat: 1gUnsaturated Fat: 6gSodium: 145mgCarbohydrates: 36gFiber: 5gSugar: 21gProtein: 2g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

July 29, 2016January 23, 2026

Hannah (BitterSweet)10 Comments

Proof of the Pudding

A sweet and simple snack, pudding instantly brings me back to my childhood with just one creamy spoonful. Though many different sorts of dishes can be called a pudding, including baked, savory ones, the pudding that first springs to my mind is the type cooked over the stove top, thickened with cornstarch, and enhanced with a touch of sugar. It’s also a treat that doesn’t appear often in my kitchen, for one reason or another. Perhaps it’s because the nostalgia remains in eating the pudding that magically would appear in the refrigerator, perfectly chilled and ready to savor. The idea of relentlessly whisking over a hot stove simply doesn’t share the same sort of happy memories.

Happily, WayFare Foods can allow all of us to remain kids at heart, no matter how far into adulthood we may have regrettably fallen, and still leave the work of pudding-making to the grown ups. Their new line of vegan puddings are remarkable for both what they’re made of, and what they’re not. Soy-free and gluten-free, they’re primarily composed of an innovative blend of millet, lima beans, rice, and oats. Better yet, you’d never guess your sweet pudding was ever made of such healthy ingredients! Not a hint of bean-like or cereal flavor gives away the secret, and I would feel perfectly confident offering these snacks to omnivores and picky children alike.

Offered in Vanilla, Chocolate, and Butterscotch flavors, each option was very straight-forward and uncomplicated in flavor, just like pudding aught to be. With a smooth, slightly sticky consistency, they were just rich enough to be satisfying, but still light on the palate. Well balanced between careful additions of sugar and salt, you could hardly go wrong with any of those flavors. Whereas the vanilla and chocolate are relatively mellow and easy to eat, be aware that the butterscotch is surprisingly strong in comparison, which may come as a positive or a negative aspect, depending on your preference.

The only real complaint I can come up with for these snack packs is that there’s no pudding skin for the old-fashioned pudding lover like myself. I suppose there are still some things that modern ready-made puddings can never replace.

March 9, 2012

Hannah (BitterSweet)19 Comments

Berry, Berry Sweet

Just imagine, if you would, the results of relentless raspberry hunting for a full week, in a heavily-fruited area. Overflowing buckets of raspberries line the shelves of my fridge, and sheets of fresh berries to be frozen are endlessly rotating in and out of the freezer. Even with my voracious appetite, chowing down on a solid pint per day, minimum, there’s no way all of these edible treasures could be eaten as is before they spoil. Alarmed at how quickly the white fur has already begun to appear in spots and patches over the oldest batch, there’s no choice but to whip up some dessert to use up a greater volume of these gems, and fast. It’s a rough job, but somebody’s got to do it!

Such perfect little berries seem to call for simple applications, as there’s little that can be done to make them even better than they already are. Parfaits, verrines, and trifles immediately come to mind, and have the added bonus of typically being no-bake fare, so there’s no need to heat up the kitchen. With the oppressive heat and humidity that has been lingering through the weeks, every little bit helps! Plus, the final dessert is chilled down to a cool, refreshing temperature, sure to take the edge off one’s hunger and thirst all at once.

Matcha and raspberries are a match made in heaven if you ask me, the slight bitterness and tartness from each echoing a common ethos. And then chocolate, well, chocolate just goes with everything. Although the chocolate pudding lining the bottom is nothing special on its own, it simply provides the depth, richness, and creaminess that is so essential to a well-balanced parfait. Semi-solid cubes of matcha pudding up the ante, lending just a bit more texture, and visual interest. Then of course, those flawless wild raspberries are mounded on top, and the whole production is crowned with a soft, fudgy brownie cookie.

With a dessert like this, I don’t think I’ll have any problem using up all of my raspberries in no time at all.

Yield: Makes 4 – 6 Servings

Chocolate, Matcha, and Raspberry Parfait

Prep Time 45 minutes

Cook Time 30 minutes

Additional Time 2 hours 30 minutes

Total Time 3 hours 45 minutes

Ingredients

Matcha Cubes:

1/2 Cup Granulated Sugar
2 Tablespoons Arrowroot
1 Teaspoons Powdered Agar Agar
1 Teaspoons Matcha
1 Cup Coconut Milk
1/2 Cup Unsweetened Apple Juice
1/3 Cup Birch Beer
1 1/2 Teaspoons Vanilla Extract

Brownie Cookies:

3/4 Cup Vegan Butter
1 Cup Granulated Sugar
1 Cup Dutch-Processed Cocoa Powder
3/4 Cup Vanilla Vegan Yogurt
1 Cup All Purpose Flour
1/2 Teaspoon Baking Powder
1 Teaspoons Vanilla Extract
Pinch Salt

To Assemble:

Chocolate Pudding, Chilled
1 – 2 Cups Fresh Raspberries

Instructions

For the matcha cubes, lightly grease an 8 x 4-inch loaf pan and set aside.
Begin by whisking together the sugar, arrowroot, agar, and matcha together in a medium sauce pan to equally distribute all of the ingredients throughout. Slowly drizzle in just enough coconut milk to create a thick paste, and stir well to ensure that there are no lumps remaining. Add in the rest of the coconut milk, along wit the apple juice and birch beer, and whisk until smooth. Place on the stove over medium heat, and whisk gently until the mixture comes to a full boil, at which point it should feel significantly thicker. Take off the heat, and whisk in vanilla.
Pour the mixture into your prepared loaf pan, and let sit undisturbed at room temperature for at least two hours. Do not be tempted to hasten the cooling process by placing the pan in the fridge, as rapidly chilling agar will make for a weaker, watery gel. Only after it has reach room temperature can you cover it with plastic wrap and move into the fridge.
For the brownie cookies, preheat your oven to 350 degrees, lightly grease a 9 x 13 pan and set aside.
Thoroughly cream together the margarine and sugar using the paddle attachment in your stand mixer. Once smooth and homogeneous, add in the cocoa powder, followed immediately by the soy yogurt. All the mixer to work for about a minute on low speed, and then introduce the flour and baking powder together. Start on a slow speed, but once most of the dry ingredients are incorporated, turn it up to high and beat the mixture for about one minute. Add in the vanilla and salt, and beat briefly to combine.
Transfer the mixture in big dollops to your prepared baking pan. Now, here’s the messy part- Thoroughly grease your hands, and press the cookie batter evenly into the bottom of the pan. It’s a very sticky, squishy mixture, so be prepared to get in there and get dirty! Once the surface of the cookie dough is smooth and level, place the pan in the oven and bake for 15 – 18 minutes, until it no longer appears shiny and no longer feels wet when tapped. Let cool completely, and then cut out shapes as desired. Try to keep the shapes fairly small, as larger ones are more likely to break or crumble.
To assemble, place a dollop of chocolate pudding in the bottom of each parfait lass. Turn the matcha gel out onto a cutting board, and slice it into equally sized cubes. Place a handful of cubes into each glass, and top with raspberries as desired. Finish each glass with a brownie cookie.