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

bloody mary cocktail

Over-ripe tomatoes can become fresh Bloody Mary's

This recipe makes 6 to 7 cups, depending on the size of the tomatoes; the mix will keep for 1 week.

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


  • 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.

Bloody Mary assembly

  1. 6 cups Bloody Mary mix
  2. 6 ounces good-quality vodka
  3. Coarse salt for rimming the glasses, optional
  4. 6 pickled green beans, or 6 stalks celery with leaves, for garnish
  • In a pitcher, combine the mix and vodka.
  • 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.
  • Garnish each with a pickled bean or celery stalk, and serve
what bowl of cantaloupe

Over-ripe cantaloupe becomes Cantaloupe Sorbet

Serves 6


2/3 cup sugar

1/2 cup water

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


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

Snozcumber Salad

IT's amazing





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