14 Jul Poolside Snacks
This summer, we wanted entertaining to be easy. So to capture that carefree summer feeling, we put together a simple snack menu to feed your friends at a low-key poolside hangout. For the complete guide, peep the You Got Served feature in the summer 2017 issue of A Magazine.
Here are the full recipes for the snacks on our menu. Recipes for the boozy ice pops also featured can be found here.
Guac (In a Pinapple) w/ Blue Corn Chips
Courtesy of All Recipes
2 avocados, peeled and pitted
1 cup chopped tomatoes
1/4 cup chopped onion
1/4 cup chopped cilantro
2 tbsp lemon juice
1 jalapeno pepper, seeded and minced (optional)
Salt & ground black pepper to taste
1 whole pineapple
Mash avocados in a bowl until creamy
Incorporate tomato, onion, cilantro, lemon juice, and jalapeno until well combined; season with salt and pepper.
Halve your pineapple lengthwise, leaving the greenery intact on one side. Hollow out the side with the greenery still attached just enough to make room for your guacamole.
Serve with a side of blue corn chips for a quirky and delicious centerpiece.
Rainbow Fruit Skewers
Courtesy of BBC Good Food
Cantaloupe melon chunks
Thread each skewer with fruit in the following order: 1 strawberry, 1 cantaloupe chunk, 1 pineapple chunk, 1 kiwi chunk, 2 blueberries, 1 purple grape.
Red pepper, julienned
Mini Persian cucumbers, julienned
Sugar snap peas
Hummus, ranch dressing, or other dip
Small plastic cups
Place about a tablespoon of the dip of your choice at the bottom of each cup.
Arrange veggies upright in cup.
Serve on a dish of ice or from the cooler while outside for a refreshing, crunchy snack!
Watermelon Agua Fresca
Courtesy of Whole Foods
6 lbs seedless watermelon, chopped
1 tbsp lime juice
1 tbsp honey
Ice cubes, for serving
In a blender, combine half of the watermelon and 1 cup cold water and blend until smooth.
Pour through a strainer into a pitch, discard solids.
Repeat with remaining watermelon and another cup of cold water.
Stir in lime juice and honey.
Refrigerate for at least 1 hour and serve over ice.