Fruits & Salads

Dried Apples

• 3 - 5 small Delicious apples, cored but unpeeled
• 3 T. lemon juice
• 2 c. water
• 1/4 tsp. salt

Cut apples into 1/8" thick pieces (keep the thickness at 1/8" but you can vary the size of the piece depending on the size of the bird). Combine lemon juice and water. Pour over mixture over the apples. Stir so all sides of the slices are well coated. Drain the slices. Lightly sprinkle salt on both sides of apple slices. Place apple slices on wire racks that sit on cookie sheets or baking pans (to catch drips.) Bake at 200° F. for 3 1/2 - 4 hrs. Start watching them after about 3 hrs. You want them leathery, not crispy. Leaving the apples in the oven, turn off oven and leave overnight or about 8 hrs. Store in ziplock bags until needed.
- Source Unknown

Carrot Salad

• 1/2 c. pine nuts, chopped
• 1/2 pound carrots cut into chunks
• 1/2 c. raisins
• Avian vitamins

Mix all ingredients together. Sprinkle with vitamins. This can be stored in the refrigerator for further use.
- Source Unknown

Juicy Fruit

• 1/2 cantaloupe
• 1 bunch seedless grapes
• 1 large orange

Cut cantaloupe into pieces your birds can handle. Peel orange and cut into pieces. Mix all together with grapes. This mixture can be frozen in bags and served daily.
- Source Unknown

Fruity Ice

• several types of fresh fruits, any combination, diced into pieces.

Puree fruits in blender or food processor until smooth and mixed. Pour into ice cube trays, and freeze until solid. Keep frozen, stored in freezer containers or plastic bags. To serve, remove 1-2 cubes per bird, thaw slightly. Some of my birds actually seem to prefer the frozen fruit, especially in summer!
- Kathy

Ambrosia

• 2 medium oranges peeled
• 1 small banana cut into slices
• 20-30 seedless grapes, quartered if your
• birds are smaller
• 1 cup strawberries cut in half.
• 1 small apple cut into bird-sized pieces

Combine all ingredients and toss well. Can be frozen until further use.
- Kathy ???

Lovebird Salad

Cook together hulled millet, small variously colored pastas, and dehydrated or freeze dried veggies for 8-10 minutes. While it is cooking, microwave frozen corn or peas. Meanwhile, get your mini-food processor out and chop broccoli, carrots, and other fresh veggies. In a bowl, add a cup or two of Rhoudybush pellets (or other pellets), hulled sunflower seeds (not too many), red millet or proso millet (for bird looks). When everything is cooked and/or drained, combine together. Add a cup or two of long cooking rices. (I use a blend of 12 different rices.) Store in refrigerator no more than 3-4 days! Can also add chopped apples or anything else they like.
- Rosemary Flamion