This month’s featured recipe is Peanut Butter Pita Pockets.
This is a great food to take to the park, on a bike ride or just for a backyard picnic. The pita pockets are great for holding in sweet juicy fruit, but whole wheat bread could be substituted to save a trip to the store or a few pennies.
This very simple recipe will be best with ripe fruit. Fruit is plentiful in the market right now, but it is not all ripe. Apricots, bananas, cantaloupe, kiwi, mangoes, nectarines, peaches, pears, plantains and plums continue to ripen at room temperature after they’re picked. To speed their ripening, put them in a loosely closed brown paper bag. Plastic bags don’t work for ripening. Once fully ripened, fruits may be stored in the refrigerator to lengthen their storage time. Though the outside skin of a refrigerated banana will turn dark brown, the inside will remain light-colored.
Consider teaching your kids or grandkids to make this recipes. Let them choose a new fruit to try.
- 2 apples, pears, bananas, peaches, or mangoes
- 2 medium whole wheat pita pockets
- 1/4 cup chunky peanut butter
- Wash and slice fruit.
- Cut pitas in half to make 4 pockets.
- Warm each pita half in the microwave for about 10 seconds to make them more flexible.
- Carefully open each pocket and spread about 1 tablespoon of peanut butter on the inside walls of each pita half. You may need to warm the peanut butter in the microwave for a few seconds, especially if it has been in the refrigerator.
- Fill each pocket with sliced fruit. Serve at room temperature.