Summertime, summertime – almost summertime! Who’s ready? I am! I’m ready for warm summer air, pool time, and my favorite – fresh fruits from the local farm! What do I plan to do with these fresh farm fruits all summer long? This. Totally!
It’s Good to Be Summer
Summer is by far the hardest season for me to wait upon. It never seems to come soon enough.
What’s so great about summer? I say everything – including fresh from the farm picked berries. Luckily for us, these seasonal fruits grow in pretty high abundance in the midwest and there are “pick-your-own” farms almost everywhere.
There’s nothing quite like it. Each summer my kids and I grab our buckets, head out to the nearest farm, and fill them up to the top with as many strawberries and blueberries as they can hold. Typically, I’ll use our berries to make either strawberry pie or blueberry cookie bars. Although this year, I wanted to try something new.
This year, in preparation for the upcoming summer berry season, I decided to try to find a new way to use the berries we’re going to pick in a fun and tasty way. For some reason, the only thing on my mind lately has been tacos. I simply cannot get enough! So I pulled out my new CucinaPro™ Waffle Cone and Bowl Maker, sent to me as a sample from the company, and had a light bulb flash over my head.
Very Berry Fruit Tacos
Imagine the initial taste of the vanilla waffle cone crunch, paired up with the sweetness of the berries, and then have it all come together in the end with the smoothness of the whipped topping cream. Can you image it? That right there is why this is my new favorite recipe for the summer!
Come see how our favorite fruit tacos are made.
- Whipped Topping
Waffle Cone Taco Ingredients:
- 2/3 c. Flour
- 1/4 tsp. Salt
- 2 Eggs
- 1/2 c. Sugar
- 4 TBS unsalted butter – melted
- 1/4 c. Milk
– The first thing I did was wash all of my berries and set them aside to dry. A wet berry can make this taco turn to mush pretty quickly!
– Second, turn on the CucinaPro™ Waffle Cone and Bowl Maker and allow time for the machine to warm up. The green light will illuminate when it is ready.
– While waiting for the machine to heat, mix together the flour and salt in a small bowl. In a separate larger bowl, beat together the eggs and sugar. Next bring it all together by pouring the melted butter and milk into the egg mixture. Finally, bring the flour mixture into the egg bowl. Continue to stir everything together until it is fully combined.
– Lightly spray the CucinaPro waffle cone maker with cooking spray, then add a small amount of batter to the center of the waffle cone maker. The amount of mixture you add will need to be played around with a bit but remember that it spreads out when you close the lid. I accidentally overfilled mine a couple of times and had the mixture run out onto the counter.
– Once I added the mixture and closed the lid, the light turned red. Wait until the light returns to green and the taco shells are ready to remove.
– To create the taco shape, I took an upside down muffin pan and used it as a brace to keep a small book upright. To this, I covered the book with a piece of parchment paper and voila! Huge thanks to my older sister for showing me that trick!
– After carefully removing the waffle cone from the maker using a spatula (as recommended in the included instructions), I quickly laid the waffle cone over the book to create the taco shell. Once this had cooled, I could assemble the taco’s using the fruit and whipped topping.
Remember, these need to be eaten right away or they will get soggy. Luckily, that wasn’t a problem in my house because they were quickly shared with family.
Think these fruit tacos look good? Get your CucinaPro™ Waffle Cone and Bowl Maker using the Amazon affiliate link below and get started!
This product is also available for purchase at cucinapro.com. Retail Price: $34.95.
What did you create with your waffle cone maker? I’d love to hear about it in the comments.
Disclosure: The CucinaPro Waffle Cone Maker shown in this post was sent to me as a free sample from the company. All opinions are my own.