In Zero Waste Canada

5 cool down recipes for over-ripe fruits

Transform over-ripe fruits and veggies to make these cool-down recipes
No need to waste over-ripe fruit instead try these ideas to transform over-ripe produce into tempting cool summer treats.

Over-ripe tomatoes can become fresh Bloody Mary's

Bloody Mary

Yield: Serves 6


6 large, ripe tomatoes, peeled, seeded and diced (juices reserved)
3 tablespoons lemon juice
3 tablespoons lime juice
2 tablespoons Worcestershire sauce
3 cloves garlic, minced
3 teaspoons hot sauce, such as Crystal
2 teaspoons minced fresh horseradish
2 1/2 teaspoons kosher salt
1 teaspoon Old Bay Seasoning
1 teaspoon celery seed
1 teaspoon fresh ground pepper

To Make

Blend the tomatoes, lemon and lime juice, Worcestershire, garlic, hot sauce, horseradish, salt, Old Bay, celery seed and pepper until smooth. Cover and chill until needed. This recipe makes 6 to 7 cups, depending on the size of the tomatoes; the mix will keep for 1 week.


Bloody Mary assembly

6 cups Bloody Mary mix
6 ounces good-quality vodka
Coarse salt for rimming the glasses, optional
6 pickled green beans, or 6 stalks celery with leaves, for garnish

  1. In a pitcher, combine the mix and vodka.
  2. If desired, dampen the rims of 6 old-fashioned glasses and dip them in coarse salt. Fill each glass halfway with ice, then divide the Bloody Marys among them.
  3. Garnish each with a pickled bean or celery stalk, and serve.

Over-ripe cantaloupe becomes Cantaloup Sorbet

Cantaloupe sorbet

Yield: Serves 6


2/3 cup sugar

1/2 cup water
3 cups 1-inch pieces peeled seeded cantaloupe (about 1/2 cantaloupe)

To Make

  1. Combine sugar and water in medium saucepan.
  2. Stir over medium heat until sugar dissolves.
  3. Bring to boil.
  4. Transfer to 11x7x2-inch glass dish and chill until cold, about 2 hours.
  5. Puree cantaloupe in blender until smooth.
  6. Add to sugar syrup in dish and stir until well blended. Freeze until almost firm, stirring occasionally, at least 3 hours or overnight.
  7. Transfer cantaloupe mixture to large bowl.
  8. Using electric mixer, beat until fluffy.
  9. Return to freezer and freeze until firm (do not stir), at least 3 hours or overnight. (Sorbet can be prepared 3 days ahead.)
  10. Cover and keep frozen.

Over-ripe watermelon become Watermelon Mojitos

Watermelon Mojito

Yield: Serves 4


20 mint leaves, chopped

2 tablespoons superfine sugar

1/2 cup fresh lime juice

Crushed ice

3/4 cup light rum

6 ounces seedless watermelon, pureed

To Make

  1. Puree watermelon.
  2. In the bottom of a large shaker, muddle the mint, sugar and 1/4 cup of the lime juice.
  3. Fill the shaker with ice.
  4. Add the rum, watermelon and the remaining 1/4 cup of lime juice.
  5. Shake well.
  6. Strain into old-fashioned glasses over ice.

Over-ripe strawberries become Strawberry Mint Popsicle

Strawberry mint popsicle

Yield: Serves 6


1/2 cup water

1/2 cup sugar

4-1/2 cups hulled strawberries (a bit more than a pound, about 2 cups once puréed)

2 tablespoons fresh lemon juice (1 lemon)

about 20 fresh mint leaves

To Make

  1. Combine the water and sugar in a small saucepan and stir over low heat until the sugar has completely dissolved and the liquid is clear. This will just take a few minutes.
  2. Remove from the heat and allow to cool. You’d think 1/2 cup sugar + 1/2 cup water would give you 1 cup of syrup, right? Nope. You should actually have about 3/4 cup.
  3. Combine the strawberries, lemon juice, and mint in your blender and purée until smooth. If you want a super smooth popsicle, you can then strain the liquid through a sieve, but it’s really not necessary. The strawberry seeds are pretty much unnoticeable in the finished popsicle.
  4. Add the sugar syrup and pulse a few times just to blend.
  5. Pour the liquid into your popsicle moulds and freeze for about 5 hours. Enjoy!

Over–ripe blackberries become Blackberry Lemonade Popsicles

Blackberry Popsicles

Yield: Serves 12


60 blackberries

3 cups lemonade

To Make

  1. Set aside about 12-24 blackberries.
  2. Mash the rest of them in a large bowl and stir in the lemonade.
  3. Put 2 or 3 blackberries into each popsicle mould.
  4. Pour the blackberry lemonade into the popsicle moulds and add a popsicle stick to each one.
  5. Freeze until solid.


1 Comment

  • Janice Williams
    Jul 16, 2018 at 07:29 am

    Lorne was just telling me yesterday about his over-ripe banana smoothies, and now this! Good ones! Keep ‘er goin’!!!

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