New Minute Maid Recipes – Inspire Your Curiosity!

Minute Maid has partnered with the Canadian Living Test Kitchen to create a new line of recipes that will spark creativity and help pave the way for future curious culinary exploration. Here are a few to sample –  each serves 4.


Baked Sweet Potato Fries with Orange Curry Dip

3 large sweet potatoes
1 tbsp. olive oil
Pinch each salt and pepper

Orange Curry Dip:
1/3 cup light mayonnaise
1/3 cup sour cream
4 tsp Minute Maid® Frozen Original 100% Orange Juice concentrate
3/4 tsp curry powder
Pinch each salt and pepper (to taste)

Peel and cut sweet potatoes into 1/2-inch (1 cm) thick slices. Toss with oil, salt and pepper. Bake on two parchment paper–lined baking sheets on bottom and middle racks of 425 F (220 C) oven, switching and rotating sheets and tossing once, until tender and edges are browned and crisp, 30 to 35 minutes. Meanwhile, in bowl, whisk together mayonnaise, sour cream, Minute Maid® Frozen Original 100% Orange Juice concentrate, curry powder, salt and pepper until smooth. Serve with fries.




Mucho Mango Smoothie

1 can (250 mL) Minute Maid® Frozen Smoothies Tropical
1 cup frozen mango pieces
1 banana
1 cup milk
1/2 cup coconut-flavoured 0% Greek yogurt

In blender, combine Minute Maid® Frozen Smoothies Tropical, mango, banana, milk and yogurt; purée until smooth.









Chicken Drumettes With Peach Barbecue Glaze

1.4 kg chicken drumettes

Peach BBQ Sauce:
1 cup bottle strained tomatoes
2/3 cup Minute Maid® Frozen Peach Punch concentrate
2 tbsp fancy molasses
2 tsp chili powder
1 tsp onion powder
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper

In saucepan, bring strained tomatoes, Minute Maid® Frozen Peach Punch concentrate, molasses, chili powder, onion powder, oregano, salt and pepper to boil; reduce heat and simmer, stirring occasionally, until sauce is thickened and reduced to 1-1/3 cups, 10 to 12 minutes.

Toss drumettes with 1 cup of the sauce. Divide among two foil-lined rimmed baking sheets. Bake on bottom and middle racks of 400 F (200 C) oven, switching and rotating pans, and turning drumettes once, until no longer pink inside, 30 to 35 minutes. Let stand for 10 minutes. Toss with remaining sauce; return to one pan. Broil until crisp with some golden edges, 2 to 3 minutes.

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