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Jul 29, 2019

Manuka Honey Summer Food Recipes


The farmer’s market is bursting with color, flavor and vitamins - but how you put them together is what makes your taste buds, and your wellness, really sing. Our clever friends at Thrive Market came up with three refreshing, summer-inspired recipes made with Comvita UMF™ Manuka Honey to feed your inner-foodie, spark your palate, and support your immune system while you’re at it (after all, summer travel means airplanes, late nights and other immune busters).

While we love Real Manuka Honey by the spoonful, we also love infusing it in healthy, delicious recipes. Watch Chef Megan Mitchell on Thrive Market’s Prep School below, and scroll on for all of the ingredients and easy instructions so you can make these delicious DIY summer recipes at home.

Start yourself off with the first ingredient: Shop Manuka Honey

WATERMELON AND BASIL PUSH POPS

WATERMELON AND BASIL PUSH POPS

Yield: 10 to 12 pops
Active time: 10 minutes

Ingredients

  • 1 small seedless watermelon, cut into 2-inch cubes (roughly 8 cups)
  • 1 large lemon, juiced
  • 1 tablespoon Comvita UMF 5+ Manuka Honey, plus more as needed
  • Pinch of sea salt
  • ½ cup packed basil leaves

Instructions

Add all ingredients except basil to a high-speed blender and blend until smooth; taste for flavor. Depending on the sweetness of your watermelon, you may need to add more honey. Add the basil and blend for 10 seconds more, until broken down. Pour into popsicle molds and freeze for 4 to 5 hours, or until solid. Enjoy!

HONEYDEW, CUCUMBER AND MINT PUSH-POPS

Yield: 10 to 12 pops
Active time: 10 minutes

Ingredients

  • ½ large honeydew melon, cut into 2-inch cubes (roughly 8 cups)
  • ½ English cucumber, cut into 1-inch pieces (about 1 cup)
  • Juice of 1 lime
  • 2 tablespoons Comvita UMF 5+ Manuka Honey, plus more as needed
  • Pinch of sea salt
  •  
  • ½ cup packed mint leaves

Instructions

Add melon to a high-speed blender and blend to break down slightly. Add cucumber, lime, honey, and salt; blend on high until smooth, then taste for flavor. Depending on the sweetness of the melon, you may need to add more lime or honey. Add the mint and blend until broken down. Pour into popsicle molds and freeze for 4 to 5 hours, or until solid. Enjoy!

STONE FRUIT, BURRATA, AND ARUGULA SALAD WITH MANUKA HONEY AND PROSCIUTTO

TONE FRUIT, BURRATA, AND ARUGULA SALAD WITH MANUKA HONEY AND PROSCIUTTO

Yield: 4 to 5 servings
Active time: 15 minutes

Ingredients

  • 5 ounces wild arugula
  • Zest and juice of 1 Meyer lemon
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Comvita UMF 5+ Manuka Honey
  • Sea salt, to taste
  • Ground black pepper, to taste
  • 2 yellow peaches, pitted and quartered
  • 2 nectarines, pitted quartered
  • 2 plums, apricots or pluots, pitted and halved
  • 1 (8-ounce) ball burrata cheese
  • 3 to 4 slices prosciutto
  • 1 serrano pepper, thinly sliced
  • Edible flowers for garnish, optional

Instructions

Place the arugula in a large bowl. In a small bowl, whisk lemon juice, olive oil, honey, and a pinch each of salt and pepper. Pour half the dressing over the arugula and toss, then arrange the arugula on a platter. Place the cut stone fruit into the same bowl you tossed the arugula in and pour the remaining dressing on top; gently stir to coat. Arrange dressed fruit on top of the arugula, followed by torn pieces of burrata, prosciutto, and thinly sliced serrano pepper. Garnish with edible flowers (if using), and freshly cracked pepper. Serve immediately.

Recipes by Chef Megan Mitchell for Thrive Market’s Prep School

Shop Manuka Honey here.

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