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An easy, nutritious meal on the road

Drink your fruit



Although, primarily meant for drinking, these are not juices but rather whole fruits blended to the smooth consistency of apple sauce. The unique striking packaging, first developed in Japan for NASA astronauts, keeps the natural sugar and vitamins in the fruit at their highest potency without additives or preservatives. The slick pouches do not require refrigeration until opened, and have a long shelf life. They are the perfect healthy snacks to go.

E4B fruit purees come in five flavors: strawberry banana, mango, pear caramel, kiwi and blueberry raspberry. Sip them straight from their pouches or use them in smoothies, protein shakes and exotic cocktails, or drizzled over hot cereals. They can be served as a sauce for cheesecakes and pound cakes, and warm (spiked with your favorite liquor, if desired) or cold spooned over ice cream. They can also be used in baking and cooking. I recently adapted one of my favorite muffin recipes using the mango blend. While the flavor of the mango didn’t come through with a bang, it made fruity, incredibly tender and buttery spiced muffins. The muffins will keep for up to 3 days stored in a ziplock bag.

For now, E4B fruit purees are available in selected supermarkets in the Northeast (see site for details). Cases of 10 11-ounce units can be purchased online at store.e4b.com for $29.99, including free shipping.

Mango muffins

Makes 12 muffins
2 cups sifted flour
1 teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon baking soda
3 teaspoons baking powder
8 tablespoons butter, room temperature
½ cup brown sugar
½ cup white sugar
2 large eggs
1¼ cups e4b mango puree, room temperature
½ cup buttermilk
¾ cup chopped walnuts

Preheat the oven to 375. Grease a 12-cup muffin tin.

Combine all the dry ingredients in a mixing bowl.

Cream the butter in another mixing bowl. Add the two sugars and mix until well combined and creamy. Add the eggs one at the time, mixing in between each addition. Add the mango puree and mix until smooth and well combined. Fold in the walnuts.

Spoon the batter into the prepared mold and bake for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove the pan from the oven and cool for few minutes. Unmold and cool on rack.