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Dinosaur Egg Ice with Sliced White Peaches

Ingredients - Serves 8
1 1/2 cups cold water
1 cup sugar
1 cinnamon stick (optional)
1 vanilla bean, split lengthwise
3 lbs Dinosaur Eggs (about 14 large), pitted and cut in to 3/4 inch chunks
2 Kingsburg Orchards white peaches
2 Tablespoons lemon juice


  1. Combine water, sugar, and cinnamon stick in a large pot. Scrape the seeds from the vanilla bean into the pot and then add the pod. Bring to a boil and cook, stirring, until the sugar dissolves. Lower the heat and simmer until the liquid is reduced to 3/4 cup, about 8 minutes. Remove from heat and let cool.

  2. Puree Dinosaur Egg chunks (in 2 batches) in a food processor. Press the puree through a sieve into a bowl until you have 3 cups.

  3. Strain the sugar syrup into the puree and blend well. Pour the mixture into two 9 x 5-inch glass loaf pans.

  4. Freeze the Dinosaur Egg mixture, stirring every 30 minutes until flaky crystals form, about 4 hours. Or, freeze in an electric ice cream maker according to the manufacturer's instructions. Can be made up to 1 week ahead and stored covered and frozen.

  5. Thinly slice peaches and sprinkle with lemon juice.

  6. To serve, spoon the Dinosaur Egg Ice into 8 glass goblets. Top with sliced peaches.

Quick Snacks

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Fruit Salsa

3-4 Dinosaur Brand Pluots, pitted and finely diced
2 Kingsburg Orchards Apple Pears, pitted and finely diced
1 medium red onion, finely chopped
1/2 to 1 jalapeno pepper, finely chopped
1/4 cup chopped cilantro
Juice of 1 lime
Salt to taste


  1. Combine ingredients in a medium bowl and serve with tortilla chips or over grilled fish. May be made a day ahead.

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