MyHarvest™ Recipe: Zaghloul Date Jam

Make the most of Zaghloul season and turn fresh fruit into a standout homemade jam.

Ingredients:

• 1 kg fresh Zaghloul dates
• 500–700 g sugar, depending on the fruit’s sweetness and your taste
• Juice of 1 large lemon
• About 150–200 ml water
• Optional: 1 cinnamon stick or a little vanilla

Method:

1. Wash the Zaghloul dates well, remove the pits, and cut into small pieces.
2. Place the dates with the water in a pot over medium heat until the fruit starts to soften.
3. Add the sugar gradually, stirring.
4. Add the lemon juice, and add cinnamon or vanilla if you like.
5. Leave the mixture over low heat, stirring from time to time, until the fruit is soft and the jam thickens.
6. You can leave the jam chunky, or mash part of it for a smoother texture.
7. Let it cool, then store in a clean, airtight container in the fridge.

Try it with Hantasch Farm’s harvest

If you like the idea, you can pre-order fresh Zaghloul dates from MyHarvest™ and use them to make the recipe at home, depending on availability and harvest dates.

MyHarvest™ Recipe: Prickly Pear Jam

Make the most of the end of prickly pear season and turn fresh fruit into homemade jam with a standout color and flavor.

Ingredients:

• 1 kg prickly pear pulp (after peeling)
• 500–650 g sugar, depending on the fruit’s sweetness and your taste
• Juice of 1 large lemon
• About 100 ml water, if needed
• Optional: a little vanilla or lemon zest

Method:

1. Handle prickly pears carefully using tongs and suitable gloves, and wash well to safely deal with the fine spines on the skin.
2. Trim the ends, then peel carefully.
3. Chop the pulp and lightly mash.
4. You can strain the pulp to remove a large portion of the seeds for a smoother texture.
5. Place the pulp in a pot over medium heat with the lemon juice, adding a little water if needed.
6. Add the sugar gradually, stirring until dissolved.
7. Simmer over low heat, stirring occasionally, until the liquid reduces and the jam reaches the right consistency.
8. Let cool, then transfer to a clean, airtight container and store in the fridge.

Note: This is a homemade recipe for refrigerated storage, not a long-term canning method for shelf-stable storage.

Try it with Hantasch Farm’s harvest

You can use fresh prickly pears from MyHarvest™ to make this recipe and make the most of what’s left of the season, depending on availability.

MyHarvest™ Recipe: Mango and Lime Sorbet

A cool summer recipe that transforms ripe mangoes into a refreshing dessert, with a light citrusy touch of lime balancing the fruit’s sweetness.

Ingredients:

• 1 kg ripe mango pulp
• Approx. 80 ml fresh lime juice
• Zest of one lime, optional
• 80–120 g sugar, depending on mango sweetness
• 100 ml water
• A tiny pinch of salt
• Fresh mint leaves for serving, optional

Method:

1. Heat water with sugar until dissolved, then let the syrup cool completely.
2. Place mango pulp in a blender with lime juice, cooled syrup, and a pinch of salt.
3. Blend until smooth and homogenous.
4. Add lime zest as desired.
5. Pour the mixture into a shallow container and freeze for 3–4 hours.
6. Stir or whisk with a fork approximately every 45 minutes during freezing for a lighter texture, or use an ice cream maker if available.
7. Serve the sorbet chilled with mango slices or lime zest and some mint leaves.

Sugar can be reduced if the fruit is very sweet; its purpose is to balance texture and taste, not to mask the mango flavor.

MyHarvest™ × MyPlantNursery™ Recipe: Iced Mint Lemonade