Read Best Lunch Box Ever Online
Authors: Katie Sullivan Morford
Best Lunch Box Ever (19 page)
Special equipment
Four 6-inch wooden skewers
Thread a strawberry half onto a skewer followed by a blueberry, raspberry, and/or blackberry. Repeat until each skewer is filled, alternating the different berries. Snap the pointed ends off the skewers and discard.
Pack two skewers in each of two containers or wrap them gently in aluminum foil.
MAKE-AHEAD NOTES:
can be made a day ahead and stored in the refrigerator.
PRECIOUS CARGO
Protect tender fruits such as peaches and pears from getting mushy come lunchtime by storing them whole in individual containers. Tucking a small cloth around the fruit can protect it further and double as a napkin.
Tropical Salad
THIS SALAD
is all about texture: tender fresh fruits combined with crispy coconut flakes and chewy dried mango. By cutting all the ingredients small, the flavors come through in every bite. Pair with a container of plain or lightly sweetened yogurt to turn this side into a main. Go übertropical and add a couple of tablespoons of chopped macadamia nuts to the mix.
MAKES 3 OR 4 SERVINGS
1 medium fresh mango, cut into
1
/
2
-inch cubes
1
/
3
medium pineapple, cut into
1
/
2
-inch cubes
1
/
4
cup unsweetened coconut flakes
1
/
4
cup finely chopped unsweetened dried mango
1
/
2
teaspoon vanilla extract
In a small bowl, add the fresh mango, pineapple, coconut flakes, dried mango, and vanilla and stir until combined.
Pack into three or four small containers.
MAKE-AHEAD NOTES:
can be made a day ahead and stored in the refrigerator.
LOOKS DO MATTER
Some fruits, particularly apples and pears, begin to brown the moment they're cut, which is off-putting enough that some kids will steer clear even if the flavors are exactly the same. Minimize color changes by squeezing a little fresh lemon juice over the flesh of the sliced fruit before packing it into containers.
Jewel Box Salad
THE PINK-RED HUE OF POMEGRANATE SEEDS
reminds me of gorgeous little gems. Pairing this fruit with something more common, like tangerines, may help ease the introduction of this less familiar fruit. Since extracting pomegranate seeds can be messy and a little tricky, immersing them in water while you work helps enormously (see “Getting Out Those Tiny Seeds,” below). Invite your kids to pitch in; they might relish the challenge. Any leftover pomegranate seeds are great for snacks, added to salads, or sprinkled over yogurt.
MAKES 3 SERVINGS
2 tangerines, peeled
1 large ripe kiwi
1
/
2
cup pomegranate seeds
1 teaspoon minced fresh mint (optional)
Cut the tangerines crosswise into
1
/
2
-inch-thick slices. Pull apart all the
1
/
2
-inch-thick segments and put in a medium bowl.
With a sharp paring knife, peel the kiwi and cut into
1
/
3
-inch cubes. Add to the bowl with the tangerines, along with the pomegranate seeds and mint (if using). Stir until combined. Pack into three containers.
MAKE-AHEAD NOTES:
can be made a day ahead and stored in the refrigerator.
GETTING OUT THOSE TINY SEEDS
Extracting pomegranate seeds is easy once you get the hang of it. Start by cutting the fruit into quarters through the stem end. Consider donning an apron since the juice can stain.
Immerse the fruit quarters in a large bowl of water. Using your hands, pry the sections apart with your thumbs to dislodge the seeds. The seeds will settle to the bottom of the bowl and the pale membrane that encases them will float to the top. Scoop up the membrane and discard. Drain the seeds and store in the fridge until ready to use.
Applesauce
THIS APPLESAUCE IS SO EASY,
I sometimes make it in the morning before school. The peels are left in the sauce to boost the fiber and cut down on labor (no peeling necessary). Having an apple slicer will make it go that much quicker. When the applesauce has cooled, spoon it into small containers and store in the fridge for grab-and-go snacks. Relying on reusables is more economical and earth-friendly than buying prepackaged single-serve applesauce.
MAKES ABOUT 4
1
/
2
CUPS; 9 SERVINGS
8 medium Granny Smith, Pink Lady, or other favorite cooking apple
One 6.75-ounce apple juice box (about
3
/
4
cup juice)
2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
Use an apple slicer to cut the apples into wedges and remove the cores. If you don't have an apple slicer, use a paring knife to cut apples into 1-inch-wide wedges and remove the cores.