Recipes
Continued from Page 15
What has growing
food in a desert
L E A R N M O R E AT A F H U.O R G / W H E AT
SETH BLOOM
Mid-Atlantic Region
Director/Philadelphia T: 215.330.6722
E: sbloom@afhu.org
Professor Zvi Peleg and his team at
the Hebrew University of Jerusalem
developed a new cultivar of wheat
that is 30% more water efficient than
the standard, domestic crop today.

By crossbreeding domestic crops
with wild wheat, we’ve shown that
it’s possible to grow more with less.

Since 1925, American Friends of the
Hebrew University has connected
the passions of Americans with
innovation at the Hebrew University.

KNOWLEDGE MOVES US.

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16 APRIL 4, 2019
JEWISH EXPONENT
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taught us about
surviving droughts?
the kosher-for-Passover items layers. Top with remaining
that I need. So rather than do coconut. Slowly pour orange
without, I make them myself.

juice over fruit. Chill until
serving time.

Powdered Sugar
Th is recipe can be doubled
1 cup granulated sugar
or tripled.

minus 2 tablespoons
2 tablespoons potato starch
Mix together in a food pro-
cessor for about 2 seconds or
place in a plastic bag and shake
together. Baking Powder
½ tablespoons baking soda
½ tablespoon cream of
tartar Mix together in a plastic bag.

AMBROSIA MEDLEY
Serves 10
2 cups fresh pineapple
cubes 2 bananas, sliced
2 cups fresh strawberries,
sliced 4 tablespoons powdered
sugar 1 cup fl aked coconut
½ cup orange juice
Layer half of the pineap-
ples, bananas and strawber-
ries in a medium serving dish
or dessert dishes. Sprinkle
with 1 tablespoon of the
powdered sugar and 2 table-
spoons of the coconut. Repeat
FRUIT GAZPACHO
Serves eight
2 cups tomato puree
3 cups orange juice, with
pulp 2 teaspoons sugar
Zest of 1 orange and 1 lime
2 cups diced cantaloupe
2 cups diced honeydew
1 mango peeled and diced
(optional) 1 apple peeled and diced
1 cup blueberries
1 cup green or red seedless
grapes, cut in half
Fresh strawberries
1 or 2 kiwi, peeled and sliced
Combine the tomato puree,
orange juice, sugar, orange and
lemon zest, cantaloupe, honey-
dew and mango in a large bowl.

Process half the mixture in a
food processor until smooth.

Pour the mixture over the
fruit in the bowl. Mix well. Stir
in the apple, blueberries and
grapes. Refrigerate covered for
several hours. Ladle the soup
into bowls and garnish with
several strawberry halves and a
couple of kiwi slices. ●
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