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Recipes courtesy – Del Monte 


Pineapple Granita




• 2 cups Del Monte Pineapple Tidbits

• 1 cup water

• 2 tbsp honey

• 1/4 cup fresh Mint

• 1/2 tsp lemon zest

• 1 tbsp lemon juice



• Add Del Monte Pineapple Tidbits, water, honey, fresh mint, lemon zest and lemon juice in a blender and blend until smooth

• Transfer the mixture in a baking tray and freeze for 3-4 hours until it is slightly frozen

• Take out the baking tray from the freezer and scrape it using a fork

• Freeze again and repeat the scraping process 3-4 times

• Scoop out the granita in glasses and garnish with lemon slices

• Serve immediately.


Recipe – Corn Salsa


• 2 Cup Del Monte Whole Corn Kernels

• 1/4 cup diced onion

• 1/4 cup diced cucumber

• 1/4 cup red bell pepper, cut into small cubes

• 1 green chilli or jalapeño pepper, seeded and minced

• Salt and black pepper to taste

• Juice of one lime

• 1/2 tsp red paprika

• 1/3 cup fresh cilantro, chopped

• 1 tbsp Del Monte extra virgin olive oil


• Mix together all the ingredients in a bowl.

• Taste and adjust seasonings as needed, serve immediately.


Rainbow Pasta Salad




• 300g Del Monte Spirali Pasta

• 10-12 Del Monte Sliced Black Olives

• 10-12 Cherry tomato (cut into half)

• 1/4 cup Mozzarella cheese cubes

• 1/4 cup Red bell pepper (cubed)

• 1/4 cup Yellow bell pepper (cubed)

• 1/4 cup Onion (sliced)

• 1 cup Lettuce (shredded to thin strips)


For the dressing

• 3 tbsp Del Monte Extra Virgin Olive Oil

• 2 tbsp Red wine vinegar

• 1 tsp Dried basil

• 1 tsp Dried thyme

• Salt to taste

• 1/2 tsp freshly cracked black pepper




• Boil the pasta as per instructions on back of the pack

• Drain the water and add pasta in a bowl

• Add the remaining salad ingredients in the bowl and mix well

• Add the ingredients for the dressing in another bowl

• Pour the dressing over the pasta and mix well

• Serve immediately

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