Savor the Summer: Recipe Ideas from Around the World
Summer is a time for family, community, and fresh, flavorful meals. At World Renew, we celebrate the way food brings people together—and how it can be a powerful tool for change. In honor of our work to help global families achieve food security, we’re sharing two delicious summer recipes from around the world.
From a popular salad dish in Kenya to a tasty popsicle treat in Honduras, these recipes are easy to make, packed with seasonal ingredients, and perfect for your next backyard BBQ or family meal. Dishes like these not only celebrate global flavors but also highlight the resilience and creativity of the communities we serve. We hope they inspire your table—and your heart. Let’s dig in!
Kachumbari (Tomato and Onion Salad)
This tasty side dish is popular in East Africa, particularly in Kenya. The essentials of this raw chopped vegetable salad are tomatoes and red onions, but after that, every Kenyan has his or her notion of the perfect kachumbari. It’s super easy to make, easily customized, and serves as a fresh pairing with almost any meat or entree. Here’s one version of the recipe:
Prep time: 20 minutes
Serves: 4-6
Ingredients:
- 1 to 1 ½ red onions, thinly sliced (and soaked in 1 cup water and ½ tsp salt for 15 minutes to reduce odor)
- 1 lb tomatoes (ripe but firm), sliced or diced
- 1 oz fresh cilantro, chopped
- 1 sliced or chopped chili, or 1 tsp chili pepper to taste
- ¼ cup extra virgin olive oil
- 1 to 2 tbsp fresh lemon or lime juice
- Salt and pepper to taste
- Optional: cucumber, celery, avocado—you can get creative!
Directions:
- Place the tomatoes and onions in a serving bowl. Stir in the cilantro and chopped chili. If using cucumber or celery, add them at this step. If you want to use avocado, don’t add it in until just before serving to prevent browning.
- In a jar, add the olive oil, lemon or lime juice, salt, and pepper. Whisk or shake, then drizzle over the salad, gently folding in. Serve right away. (You may prepare the vegetables earlier in the day, but don’t dress until serving to prevent sogginess.)
Pilones (Coconut Popsicles)
The Honduran version of popsicles, pilones are sweet and creamy, making them a perfect summer treat (or a great finish to a spicy meal). With several options for milk and fruit, these popsicles are easily adaptable for every palette. You can use a popsicle mold if you have one, but if you buy a pilone from a street vendor in Honduras, it will probably come in a small plastic cup with a popsicle stick in it.
Prep time: 10 minutes, plus freezing
Serves: 8-10
Ingredients:
- 1 ¾ cup heavy cream
- ¾ cup coconut milk
- ¾ cup cream of coconut
- ½ cup finely shredded unsweetened coconut
- Pinch of kosher salt
- Optional: lime zest, strawberry puree, finely chopped pineapple—you can get creative!
Directions:
- Combine heavy cream, coconut milk, cream of coconut, shredded coconut, and salt in a bowl, whisking very well to combine. Coconut milk and cream of coconut separate rapidly, so move quickly from whisking to filling the mold.
- Distribute the mixture evenly between whatever mold you are using. Cover and freeze until sold, at least 8 hours. (If you’re using small plastic or paper cups, let your pilones freeze for an hour, then push the popsicle sticks into them and freeze for 7 more hours until solid).
- To remove the popsicles, briefly dip the mold in hot water a few times just until the pilones can be pulled out. ¡Buen apetito!
Savor the Summer: Recipe Ideas from Around the World
Summer is a time for family, community, and fresh, flavorful meals. At World Renew, we celebrate the way food brings people together—and how it can be a powerful tool for change. In honor of our work to help global families achieve food security, we’re sharing two delicious summer recipes from around the world.
From a popular salad dish in Kenya to a tasty popsicle treat in Honduras, these recipes are easy to make, packed with seasonal ingredients, and perfect for your next backyard BBQ or family meal. Dishes like these not only celebrate global flavors but also highlight the resilience and creativity of the communities we serve. We hope they inspire your table—and your heart. Let’s dig in!
Kachumbari (Tomato and Onion Salad)
This tasty side dish is popular in East Africa, particularly in Kenya. The essentials of this raw chopped vegetable salad are tomatoes and red onions, but after that, every Kenyan has his or her notion of the perfect kachumbari. It’s super easy to make, easily customized, and serves as a fresh pairing with almost any meat or entree. Here’s one version of the recipe:
Prep time: 20 minutes
Serves: 4-6
Ingredients:
- 1 to 1 ½ red onions, thinly sliced (and soaked in 1 cup water and ½ tsp salt for 15 minutes to reduce odor)
- 1 lb tomatoes (ripe but firm), sliced or diced
- 1 oz fresh cilantro, chopped
- 1 sliced or chopped chili, or 1 tsp chili pepper to taste
- ¼ cup extra virgin olive oil
- 1 to 2 tbsp fresh lemon or lime juice
- Salt and pepper to taste
- Optional: cucumber, celery, avocado—you can get creative!
Directions:
- Place the tomatoes and onions in a serving bowl. Stir in the cilantro and chopped chili. If using cucumber or celery, add them at this step. If you want to use avocado, don’t add it in until just before serving to prevent browning.
- In a jar, add the olive oil, lemon or lime juice, salt, and pepper. Whisk or shake, then drizzle over the salad, gently folding in. Serve right away. (You may prepare the vegetables earlier in the day, but don’t dress until serving to prevent sogginess.)
Pilones (Coconut Popsicles)
The Honduran version of popsicles, pilones are sweet and creamy, making them a perfect summer treat (or a great finish to a spicy meal). With several options for milk and fruit, these popsicles are easily adaptable for every palette. You can use a popsicle mold if you have one, but if you buy a pilone from a street vendor in Honduras, it will probably come in a small plastic cup with a popsicle stick in it.
Prep time: 10 minutes, plus freezing
Serves: 8-10
Ingredients:
- 1 ¾ cup heavy cream
- ¾ cup coconut milk
- ¾ cup cream of coconut
- ½ cup finely shredded unsweetened coconut
- Pinch of kosher salt
- Optional: lime zest, strawberry puree, finely chopped pineapple—you can get creative!
Directions:
- Combine heavy cream, coconut milk, cream of coconut, shredded coconut, and salt in a bowl, whisking very well to combine. Coconut milk and cream of coconut separate rapidly, so move quickly from whisking to filling the mold.
- Distribute the mixture evenly between whatever mold you are using. Cover and freeze until sold, at least 8 hours. (If you’re using small plastic or paper cups, let your pilones freeze for an hour, then push the popsicle sticks into them and freeze for 7 more hours until solid).
- To remove the popsicles, briefly dip the mold in hot water a few times just until the pilones can be pulled out. ¡Buen apetito!