Whole fruit is not always tempting, fruit can be become a more popular choice by preparing it differently.
- Cut up fruit and vegetables are easier to eat and look colourful if put in small bags, this makes as a healthy grab and go option.
- Chop fruit into bite-sized pieces and thread onto skewers for a colourful kebab, these look appealing and are easy to prepare and serve
- Fresh fruit and jelly pots are also a popular grab and go choice.
- Make up fruit bags or fruit pots just before the lunchtime service starts. Vary the types of fruit included according to what’s in season. Try to combine different colours (Adobe pdf doc 74KB).
- Use pureed or stewed fruit as a topping for desserts or swirl into low fat plain yogurt.
- Serve a small portion of cake or biscuit with a portion of fresh chopped fruit. This makes the dessert option healthier and gives an impression of value for money, so that students often do not notice that the cake or biscuit is smaller.
- Gradually substitute some high fat/high sugar desserts on your menu for fruit-based desserts.
- Fruit served with crackers and cheese can be a popular lunchtime dessert.
- Use raisins, dried apricots or other dried fruit to make an interesting rice or couscous dish. You can also add dried fruit to salads, fruit bags, fruit-based desserts and bread recipes. Submit your successful fruit-based dessert recipes by e-mail info@sft.gsi.gov.uk.
- Fruit juices and smoothies have become popular in many schools. Make your own smoothies with fresh, frozen or canned fruits or buy in popular brands. Incorporate skimmed milk or low fat plain yogurt and ice to make a frothy fruit smoothie high in calcium.
One of the Trust’s secondary school pilots, George Dixon International School in partnership with Cityserve Direct Services, shares a tip on how to meet the food-based standard for fruit in secondary schools, successfully below.
