Back-to-school calls for healthy breakfast and afternoon snacks for the youngsters.  This easy make-ahead recipe is perfect for on-the-go breakfasts or a quick and healthy afternoon snack.  The ingredients are readily available and, in just under an hour, your snack bars are ready to go.  They can be zipped into a baggie as a take along for your mid-morning coffee break at work.

But if you just don’t want to bother with making your own bars, try ours. FruitFast Bars are healthy, delicious and oh-so-convenient.

(Adapted from an Associated Press recipe Oatmeal, Raspberry and Peach Snack Bars)

1/3    cup orange juice (about 1 small freshly squeezed)
2    Tbsp cornstarch
2    Tbsp light brown sugar (packed)
1/2     cup light brown sugar (packed)
1-1/2    cups raspberries (fresh or frozen)
1-1/2     cups diced peaches (fresh or frozen) you can substitute apples for all or part
1/2    cup Brownwood Acres Montmorency dried tart cherries
1 /4    cup walnuts (or nut of your choice, optional)
1-1/2    cups quick rolled oats
3/4    cup flour
1/2    cup butter, softened
1    tsp baking soda
1    egg, lightly beaten

In a medium saucepan combine the orange juice, cornstarch and 2 Tbsp brown sugar.  Add the raspberries, peaches, and/or apples.  Over medium heat stir the mixture until simmering and thickened.  Add the dried cherries and walnuts and stir to combine.  Set aside to cool.  Preheat the oven to 350 degrees.  Coat a 9” x 9” or 7” x 11” baking dish with oil or cooking spray.

In a mixing bowl combine the oats, flour, baking soda,  1/2 cup brown sugar and butter.  Mix together with a fork until crumbly.  Remove approximately 1 cup of the mixture and set-aside.  Add the egg to the mixing bowl combination and stir to incorporate and pour mixture into the bottom of the baking dish pressing to the bottom of the dish.  Next, spread the fruit filling evenly over the top and sprinkle the remaining cup of oat mixture on top of the fruit.

Bake for 30 to 35 minutes or until bubbling and top is lightly browned.  Remove from the oven and place on cooling rack.  Cool completely before cutting.

Yield:  16 bars

This spicy mixture wows traditional salsa lovers.

Ingredients:
1/2  cup    Brownwood Acres Montmorency Dried Tart Cherries
1/2     cup cherry preserves
2     Tbsp red wine vinegar
1/2     cup chopped red onion
1/2     cup chopped yellow bell pepper
1/4     cup chopped jalapeno peppers (approximately 2 medium)
1 to 2     Tbsp chopped fresh cilantro
1     tsp lime or lemon juice

Directions:
Combine dried cherries, preserves, and vinegar in a small microwave-safe bowl; mix well. Microwave on High (100% Power) 1 to 1-1/2 minutes, or until hot.  Let stand 5 minutes.  Stir in red onion, yellow bell peppers, jalapeno peppers, cilantro and lemon juice. Refrigerate, covered, 3 to 4 hours or overnight.  Serve with grilled salmon or tuna.  It’s also excellent as a topping for hamburgers.

Makes 6 to 8 servings

This recipe was sent to me by a customer.  Thank you, Mike.  Enjoy!!

Ingredients:

4-6    boneless pork chops
1    Tbsp olive oil
2    Tbsp FruitFast Wonderful Pomegranate Juice Concentrate
(place 2 Tbsp concentrate in a measuring cup—fill with water to make 1 cup)
1    orange (zest the orange and then juice)
2    cloves garlic, chopped
1/2    Tbsp ground rosemary
3-4    Tbsps brown sugar (how sweet do you like it?  Use less or more to taste)
Salt and pepper to taste

Directions:

Heat the olive oil in a skillet over medium high heat.  Add pork chops and brown well on both sides.  Add pomegranate juice, orange juice and zest, garlic, rosemary, and brown sugar to skillet and stir to combine.  Lower heat to medium and allow pork chops to simmer until the sauce has reduced and thickened and the pork chops are cooked thoroughly (160-170 degrees F thermometer reading), approximately 30 minutes.  Serve pork chops immediately with a drizzle of sauce.

Yield:  4-6 servings

Soups are a great way to utilize vegetables that are about to pass their shelf life.  They can be prepared any time and placed in freezer containers for use at a later date.  Soups make great lunches or as starters/appetizers at your next dinner party.

The following recipe freezes well; just thaw, whisk until smooth, reheat and serve with a salad for a simple lunch or dinner.  This soup is creamy and delicious without the addition of any milk or butter.  The FruitFast Liquid Fruit Supplements gives it a sweet, fruity kick.  I used Mixed Berry Liquid, but feel free to experiment with FruitFast Wonderful Pomegranate or FruitFast Cherryflex Liquid Fruit Supplements.

Ingredients:
1-2    Tbsp olive oil
1    medium onion
1    Tbsp minced fresh ginger or 1/2 tsp ground ginger
1    medium butternut squash, peeled and cut into 1-inch cubes
1    large or 2 medium sweet potatoes, peeled and cut into cubes
1    large or 2 medium russet potatoes, peeled and cut into cubes
6    cups chicken broth
salt and white pepper to taste
10    tsp FruitFast Mixed Berry Liquid Fruit Supplements
10    Tbsp chopped walnuts

Directions:
Heat the olive oil in a stock pot over medium heat. Add the onion and cook, stirring constantly until tender; about 5 minutes. Add the ginger and continue stirring for another minute. Add the squash, potatoes and chicken broth.  Bring soup to a boil then reduce heat to low; cover and simmer 45 minutes, or until the squash and potatoes are tender.

Using an immersion blender CAREFULLY puree the soup.  Or use a food processor and working in batches (handling very carefully) process until smooth.   Return to the stock pot and stir with a whisk to even out the texture.  Salt and add pepper to taste.

Ladle soup into bowls and drizzle each bowl with 1 tsp of the FruitFast Liquid Fruit Supplements.  Top each bowl of soup with 1 Tbsp chopped walnuts; serve hot.

Yield: 10 (1 cup) servings

Smoothies are so quick and easy to make.  You do not need a lot of items—whatever you have in the refrigerator or freezer will work.  Here are a few ideas for delicious smoothies, but feel free to mix and match.  I find smoothies are a great way to use fruit that is about to reach its expiration date.  If I can’t make the smoothie that moment, I put the fruit in a freezer bag to use in smoothies later.  A helpful hint:  Put the fruit in freezer bags in one cup servings, just the right amount for one smoothie.

Banana Split Smoothie

This tastes so much like a banana split.  Adding a little crushed ice makes it super cold and you it tastes like a banana split.  I LOVE this one !!!

1 cup frozen sweet cherries
1 Tbsp FruitFast Montmorency Cherry Liquid Fruit Supplement
1 small banana
1 cup chocolate soy milk (or enough to just cover the ingredients)
Crushed ice

Combine all ingredients in a blender; blend well.  ENJOY!!!
Yield:  2 servings

Substitutes:

1 cup berries (your choice, strawberry, blueberries, raspberries, or any combo)
1 Tbsp FruitFast Mixed Berry Liquid Fruit Supplement
1 cup non-fat chocolate milk

Pomegranate and Raspberry Smoothie

1 cup fresh or frozen raspberries
2 Tbsp lemon juice
4 Tbsp FruitFast Wonderful Pomegranate Juice (Place 4 Tbsp concentrate in a measuring cup—fill with water to make 1 cup)
2 small bananas
Crushed ice

Combine all ingredients in a blender; blend well.  Add a Tbsp FruitFast Wonderful Pomegranate Liquid Fruit Supplement or FruitFast Mixed Berry Liquid Fruit Supplement to boost the health factor in these tasty treats.
Yield:  4 servings

Raspberry Smoothie

1 cup fresh or frozen raspberries
1 carton (6 oz) raspberry yogurt (regular or soy)
1-2 Tbsp FruitFast Red Raspberry Juice Concentrate (Place 1-2 Tbsp concentrate in a measuring cup—fill with water to make 1/2 cup)

Combine all ingredients in a blender.  Blend until smooth.   Again, FruitFast Liquid Fruit Supplements can be added for an additional healthy boost.
Yield:  2 servings

Variations:  substitute vanilla, lemon, lime or even peach yogurt.  Substitute FruitFast Wild Blueberry, Cranberry or Grape juice for the raspberry juice concentrate.

Cherry Smoothie

1-2 Tbsp FruitFast Montmorency Tart Cherry Juice Concentrate (Place 1-2 Tbsp concentrate in a measuring cup—fill with water to make 1/2 cup)
1 carton (6 oz) non- or low-fat frozen vanilla yogurt
1/2 cup frozen pitted cherries
Ice cubes

Combine in a blend in a blender.
Yield: 2 servings

Variations:  Add 1 Tbsp FruitFast CherryFlex Liquid Fruit Supplement for an added healthy boost.   Use cherry yogurt for a triple cherry blast.

Pomegranate Strawberry Smoothie

1-2 Tbsp FruitFast Wonderful Pomegranate Juice Concentrate (Place 1-2 Tbsp concentrate in a measuring cup—fill with water to make 1/2 cup)
1 carton (6 oz) non-fat yogurt
1 cup fresh or frozen strawberries
Crushed ice cubes

Combine ingredients in a blender.
Yield:  2 servings

Variations:  Add Wonderful Pomegranate Liquid Fruit Supplement or FruitFast Mixed Berry Liquid Fruit Supplement for an extra healthy boost.   Substitute strawberry non-fat yogurt for extra berry flavor.

Strawberry Peach or Nectarine Smoothie

1/2 cup fresh or frozen strawberries
1/2 cup chopped fresh or frozen peaches or nectarines
1 carton (6 oz) vanilla, or peach flavored yogurt
1/2 cup orange juice
1 Tbsp FruitFast Mixed Berry Liquid Fruit Supplement
1 Tbsp honey (optional) for a sweeter smoothie add an additional 1-2 Tbsp.
Crushed ice

Combine ingredients in a blender; blend until smooth.
Yield:  1 serving

Breakfast Shakes;

Breakfast is the most important meal of the day.  No time, smoothies are a quick fix to this problem.  Helpful hint:  Measure ingredients the night before and keep them on the same shelf in the refrigerator so you can grab, blend and go!!!  Try these wonderful pomegranate morning shakes, or create your own.  Add protein powder or flax seed for additional benefits.   These make great morning breakfast for the little ones, as well.   What a delicious way to give them part of their five fruits a day.  The wonderful part about smoothies is you can add just about anything—carrots or spinach even.  Experiment with different flavors and soon smoothies will be your go-to on the go meal, or snack.

Pomegranate Morning On the Go Shake

1 Tbsp FruitFast Wonderful Pomegranate Juice Concentrate (Place 1 Tbsp concentrate in a measuring cup—fill with water to make 1/2 cup)
1/2 cup low-fat milk, or regular or vanilla soy milk
1 large banana
2 Tbsp sliced or slivered almonds
1 tsp honey
1 Tbsp Wonderful Pomegranate Liquid Fruit Supplement (optional)
Crushed ice

Combine all ingredients in a blender and put in a plastic cup; enjoy on your morning commute.
Yield:  1 serving

Pomegranate Blueberry Smoothie

1 Tbsp FruitFast Wonderful Pomegranate Juice Concentrate (Place 1 Tbsp concentrate in a measuring cup—fill with water to make 1/2 cup)
1 cup fresh or frozen blueberries
1 carton (6 oz) non-fat blueberry yogurt
1 Tbsp Wonderful Pomegranate Liquid Fruit Supplement or FruitFast Mixed Berry Liquid Fruit Supplement for additional boost (optional)
Crushed ice

Combine ingredients in a blender;  blend until smooth.
Yield:  1 serving

Variations:  Use soy blueberry or vanilla yogurt.  Add a banana.

Making those little ones feel special doesn’t take a lot of work.  This super simple recipe adapted from a recipe in the February 2009 issue of Fitness Magazine will put a big smile on your little one’s face.  Prepare ahead of time and stash these tasty treats in their lunch box or backpack for a pleasant tasty surprise.  This is also a great healthy party treat.

Purchase decorative valentine bags at your local dollar store.  For each bag of treats use the following recipe.

1 Tbsp dark chocolate chips
1 Brownwood Acres Dried Tart Cherries or Brownwood Acres Dried Wild Blueberries
1 Tbsp chopped walnuts
1/4 cup high-fiber cereal of your choice, such as Cherrios, Honey Nut Cheerios, or Kashi Heart to Heart Honey Toasted Oat (I like using the Kashi as it has heart-shaped oats).

Combine all ingredients, place in decorative bag, tie closed with ribbon or twisty tie.

Yield:  1 serving

Valentine’s Day without chocolate is just wrong.   This recipe for chocolate-covered homemade marshmallows takes only a few minutes of prep time.   Just make sure to allow time for the marshmallow to harden (several hours—to overnight).   This sweet treat is made a little healthy with the addition of FruitFast Liquid Fruit Supplements to the marshmallow mixture.

3 envelopes unflavored gelatin
1/2 cup cold water plus additional 1/4 cup water
2 cups granulated sugar
2/3 cups light corn syrup
1/4 tsp salt
3 Tbsp FruitFast Liquid Fruit Supplement, your choice
1/2 cup confectioner’s sugar for dusting
14 ounces semisweet or bittersweet chocolate, coarsely chopped
Cooking spray

Line an 8 or 9 inch square baking dish with wax paper or plastic wrap; spray with cooking spray.  Set aside.  (I used the sealable plastic wrap and that worked very well as the wrap adhered nicely to the sides of the baking dish.  Ideally the wrap or wax paper should hang over the side of the dish by about an inch).

In a medium size mixing bowl sprinkle gelatin over 1/2 cup cold water and soak for about 10 minutes.  Stir once or twice until the gelatin softens.

Combine sugar, corn syrup and 1/4 cup water in a medium saucepan.  Over medium high heat, stir the mixture until the sugar is dissolved.   Increase the heat to high and boil for 1 minute; continue stirring.

Pour the boiling sugar mixture over the gelatin.  Add the salt; using the whisk attachment of your mixer, beat, gradually raising the mixer speed from low to high.  Beat for approximately 7-10 minutes, or until mixture is thickened, white in color and greatly increased in volume (it is better to over beat the mixture).  Add the FruitFast Liquid Fruit Supplement and beat to incorporate.

With a spatula, and working quickly, scrape the marshmallow mixture into the prepared pan and spread evenly (lightly greasing the spatula helps).  Thoroughly coat a second sheet of plastic wrap or wax paper with cooking spray and pat down on the marshmallow surface. Let mixture sit for a few hours, or overnight.  Once cooled, (after a few hours) transferring to the freezer helps to solidify the mixture.

To cut and dip the marshmallows, sift 1/3 of the confectioner’s sugar onto a large clean cutting surface. Peel off the top sheet of plastic wrap or wax paper and invert the chilled mixture onto the sugared surface. Remove the pan and peel off the second sheet of plastic wrap or wax paper.

Sift the second third of the confectioner’s sugar over the top of the mixture. Using a sharp, lightly oiled knife, trim any uneven edges.  Evenly cut the slab lengthwise and crosswise.  Dust all the cut surfaces of the marshmallows with the remaining sugar to keep them from sticking together. Clean and re-oil the knife as needed.  Refrigerate mixture while prepping the chocolate for dipping.

In the top half of a double-boiler, place the chocolate pieces.  Fill the bottom of the double-boiler with water and bring to a boil.  Melt the chocolate, stirring constantly, until smooth and creamy.  Line two baking sheets with foil and coat with cooking spray.

Working with a small batch of marshmallows; keeping the remainder in the refrigerator, submerge one at a time in the chocolate.  Using a fork, or large toothpicks, turn and coat completely.  Lift the marshmallow out of the chocolate, tap and scrape against the edge of the pan to remove as much excess chocolate as possible.   Place on the prepared foil.  Continue until all marshmallows are coated.  Stir the chocolate occasionally to keep it blended. If it cools and stiffens, reheat, and continue dipping.

Refrigerate the dipped marshmallows about an hour or until the chocolate is thoroughly chilled and firm.  Using a butter knife, gently remove the marshmallows from the foil. Avoid using your fingers as they will mar the chocolate.  You can trim any uneven edges with a paring knife. Refrigerate in an airtight container until ready to serve.

Yield:  Approximately 64 pieces

HAPPY NEW YEAR!!! Whether you have managed to survive the holiday barrage of calories or arrived in 2009 a little heftier, most of us vow at this time of year to turn over a new leaf. Perhaps your goal for the New Year is to eat a little healthier or maybe to shed a few unwanted pounds—either way, I am here to offer you new and interesting recipe ideas to incorporate more fruit into your daily routine.

Everyone claims to be too busy to cook so finding recipes and incorporating more fruit into your diet can be challenging and time consuming. My goal for 2009 is to offer you flavorful recipes that do not take too much time to prepare and add the wonderful benefits of fruit. Remember, our motto at FruitFast is to give you your five fruits a day—FAST.

Some very simple ways to incorporate more fruit in your diet is to pour any of the FruitFast Liquid Fruit Supplements over oatmeal, yogurt, ice cream, or low-fat pound cake—add a teaspoon or two to smoothies, coffee, or tea. Spread a teaspoon on whole wheat toast, English muffins, or a bagel. And of course, you can always pour the liquid onto a spoon and pop it into your mouth—they are so-o-o very delicious on their own.

Add dried cherries or blueberries to any of your standard recipes; they are always a welcome addition. If you have found an interesting, delicious ways to incorporate dried fruit, the liquid fruit supplements, or any of our FruitFast Juice Concentrates to your recipes, we would love to hear from you and post them on our recipe page. Give us your feedback and let us know how we are doing.

From our house to yours—Have a Wonderful and Healthy New Year!!!

If you are like me, you buy bananas and before they are all eaten, they start to turn brown. I simply throw mine in the freezer for use in smoothies or quick breads. Today I was looking in my freezer and realized—it’s time to make something with all those bananas. I know several people on my gift list that could use some homemade holiday cheer. In my quest for keeping the holidays healthy, I searched for a banana bread recipe that reduced the fat content of the bread. I found two recipes on the EatingWell web page that I combined and then added some dried fruit to boost the health value. Both recipes greatly reduced the oil/butter content, but I liked the flavor content of the following recipe, plus the idea of using the brewed coffee for moisture. The dried fruit, nuts and chocolate really add a special flavor to this easy to make bread.

2 /3 cup packed brown sugar
1 /3 cup hot, strong brewed coffee
1- 1 /2 cups mashed overripe bananas (about 4)
2 eggs
3 Tbsp canola oil
1 tsp vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1- 1 /2 tsp baking powder
1 tsp cinnamon
1 /2 tsp ground ginger
1 /2 tsp salt
1 /4 tsp baking soda
1 /2 cup chopped walnuts, extra for topping if desired
1 /2 cup mini chocolate chips
1 /2 cup diced Brownwood Dried Tart Cherries
Or
1 /2 cup chopped pecans, extra for topping if desired
1 /2 cup Brownwood Dried Wild Blueberries

Pan options:
1 large loaf (9 by 5-inch pan)
12 muffins (standard 12-cup, 2 1/2-inch muffin pan)

Preheat oven to 350 degrees. Lightly oil a 9-by-5-inch loaf pan.
For muffins Preheat oven to 400. Lightly oil muffin tin, or if using paper baking cups, lightly spray with canola cooking spray.

Dissolve brown sugar in coffee in a bowl. Stir in bananas. Whisk together eggs, oil and vanilla in a separate bowl. Add the banana mixture. In a large bowl whisk together flours, baking powder, cinnamon, ginger, salt and baking soda. Mix in dried fruit and nuts. Add the banana mixture and stir just until combined. Avoid over-stirring.

Pour into the prepared loaf pan or over muffin tin. Sprinkle top with nuts, if desired. Bake until a toothpick inserted into the center comes out clean, 40 to 50 minutes for loaf pan; or 20-25 minutes for muffins. Let cool in the pan on a rack for 10 minutes. Invert the loaf onto a rack and let cool completely; or remove muffins from tin.

Wrap in decorative cellophane, tie with a ribbon. You can store these for up to 2 days in an airtight container or freeze for up to one month.

Yield: One loaf or 12 muffins

The hustle and bustle of the holiday season is here and it seems we have the same dilemma every year—what present to give to family and friends. This season why not give something unique from the kitchen. Here are a few homemade gift giving ideas that are sure to please anyone on your list.

GINGERBREAD COOKIES

1 purchased gingerbread cookie dough or mix
FruitFast Dried Wild Blueberries or
FruitFast Dried Montmorency Tart Cherries
Mini Chocolate chips
Purchased decorative box or tin

Make gingerbread cookies according to recipe directions. Decorate with dried fruit and chocolate chips. Layer in decorative box, placing wax paper between layers.

GOURMET GRANOLA

Delicious on its own, over yogurt, with fresh fruit or as a cold cereal. A great snack for kids!

3 cups oats
1 cup wheat flakes
1 cup of your favorite nuts (walnuts, almonds, pecans or hazelnuts)
1 /2 cup sunflower seeds
2 T sesame seeds
1 tsp cinnamon
1 tsp nutmeg
1 cup FruitFast Dried Wild Blueberries
1 cup FruitFast Dried Montmorency Tart Cherries
Glass jar with tight fitting lid or decorative bag

Combine above ingredients and place in the glass jar. If using a decorative bag, place in a zip lock bag. Place the zip lock bag in the decorative bag. On a recipe card, print the directions below. Place recipe card in the decorative bag, or attach to the glass jar.

Note: 1 /2 cup vegetable oil and 2-3 Tbsp honey to be added by the gift recipient.

In a 9×13 pan, coat the oats and wheat flakes in vegetable oil. Bake at 300 for about 15 minutes, until toasted. Add nuts, seeds, cinnamon, nutmeg and honey. Bake an additional 10 minutes or so, until toasted (stir once or twice). Remove from oven, stir in fruit. Let cool and store in tightly sealed container.

SPICED CHERRY POPCORN MIX
Ingredients:
1-1 /2 teaspoons sugar
1 /2 teaspoon ground cinnamon
2 /3 cup FruitFast Dried Montmorency Tart Cherries
1 package 100-calorie microwave popcorn
Decorative tin or bag

Place first three ingredients in a zip-lock baggie. Place zip-lock baggie and package of 100 calorie microwave popcorn in decorative tin or decorative bag. Print the directions on a recipe card. Place recipe card in the decorative tin or bag.
Note: Butter-flavored non-stick cooking spray added by the gift recipient.

Directions:
Pop popcorn according to the package directions. Carefully open the package and pour into medium bowl. Add seasoning and cherry mix.  Lightly spray with non-stick cooking spray; toss until coated. Makes about 2 (2-cup) servings.

BLUEBERRY PECAN PANCAKE MIX

Say goodbye to frozen pancakes or box mixes: dried blueberries give this pancake mix rich blueberry flavor and the pecans liven up the texture with a bit of crunch.
Makes 2 1/2 cups dry mix (makes 8 servings, 2 pancakes each). This pancake mix recipe was modified from the Eating Well November/December 2008 Magazine is perfect for gift giving.
1 cup all-purpose flour
1/ 2 cup whole-wheat flour
1 /2 FruitFast Dried Wild Blueberries
1 /2 cup finely chopped pecans, toasted (see Tip)
3 Tbsp light brown sugar
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
Decorative bag or tin

Combine the dry ingredients in a zip-lock baggie. Print directions on a recipe card. Place dry ingredients and recipe card in a decorative bag or tin.

Note: To be provided by gift recipient: 2 large eggs, 2 large egg whites, 1-1/2 cups nonfat buttermilk and 2 Tbsp canola oil.

To make pancakes:
Whisk 2 large eggs, 2 large egg whites, 1 1/2 cups nonfat buttermilk and 2 tablespoons canola oil in a medium bowl. Put Blueberry-Pecan Pancake Mix in a large bowl. Make a well in the center of the mix; add wet ingredients and stir until just combined. Use about 1/4 cup batter for each pancake.

TIP: Place chopped pecans in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

FRUIT VINAIGRETTE

1 /3 cup FruitFast Juice Concentrate, (Pomegranate, Cherry, Red Raspberry, or Blueberry)
1 /4 cup olive oil
1 /3 cup red or white wine vinegar
2 Tbsp finely chopped shallot
1 /2 tsp sugar
1 /2 tsp salt
1 /8 tsp freshly ground pepper
Purchased decorative bottle with tight fitting seal.

Combine ingredients and pour into decorative bottle—add ribbon and tag.

Additional ways to incorporate dried fruit into your holidays:

- Package some of the fruit and give them as stocking stuffers
- Incorporate dried cherries into your favorite holiday cookie recipe.
- Instead of using candy to decorate your cookies, use dried fruit
- Make a dried fruit – EDIBLE gingerbread house