So many reasons to celebrate the joys of mom…being a mom. For all the driving back and forth and carpools, planning playdates, and delicious dinners on the table, it’s time to pamper this special person with attention and love. But why make it just one day? Kick off the weekend with a delicious Mother’s Day brunch featuring recipes from Sunsweet®and keep the love coming all week long with these fun activities for the entire family!
Plan a Picnic

It doesn’t have to be fancy, such carefree and fun. Pack a picnic basket with mom’s favorite fruits and veggies, along with some mini sandwiches on your favorite gluten-free bread. Include bright bandanas for napkins and coordinating plastic silverware and plates. Top off with bottles of sweet tea and easy-to-carry dessert bars. Add a special touch by bringing along some fresh flowers in a vase to adorn the tablecloth.

Write a Poem

You don’t have to be William Shakespeare or Emily Dickinson to pen a poem from the heart. Keep it short and sweet, but oozing with emotion letting mom know how much she means to you. For an even sweeter gift, print out the poem and place it in an ornate frame to be displayed.

Breakfast in Bed

Breakfast in bed doesn’t just have to be reserved for the weekend…or special days for that matter. Whip up some gluten-free pancakes, fresh fruit, and juice for a pampered way to start the day. How about one of the decadent recipes below from Sunsweet…the perfect way to make any day a little sweeter.

A Trip to the Zoo

Keep the day light and relaxed with a stroll through the local zoo. Take a break with a glass of lemonade and stop in the gift shop on the way out to pick up a memento for mom from her family-day-out.

Queen for a Day

No chores for an entire day…it might sound too good to be true for mom, but take on the task of “mom duties” such as doing the dishes, laundry, and cooking (or whatever chores mom has to get done). Let her relax with her favorite movie and snacks while the family pitches in to make it a work-free zone for mom.


Whether it’s Breakfast in Bed or Brunch on the Patio, impress mom with these beautiful and delicious recipes from Sunsweet®…perfect for Mother’s Day or any day!


Endives Salad with Prunes and Chickpeas

Makes 4 servings



3 tablespoons of sherry vinegar

Salt; Pepper from a mill

1/2 to 1 teaspoon cayenne pepper

1 teaspoon sugar

4 tablespoons olive oil

2 oranges

5 ounces canned chickpeas

7 ounces Sunsweet® Prunes

2 endives

7 ounces camembert cheese


1. Stir vinegar with salt, some freshly grounded pepper, cayenne pepper, and sugar in a large bowl. Fold the olive oil in. Peel and fillet the oranges, keeping the juice. Mix the orange juice with the vinaigrette. Add chickpeas and prunes. Cover the bowl and let marinate in a cool place for approximately 30 minutes.

2. Clean and wash the endives; remove the leaves from the stem. If necessary, cut bigger leaves into smaller pieces. Cut camembert into smaller pieces.

3. Fold endives and orange fillets casually into the chickpeas-prunes-mixture and season again to taste. Prepare the salad with the camembert pieces.


Prune Pomegranate Salad

Makes 4 servings



1 pomegranate

2 tablespoons maple syrup

Seeds from half of a vanilla bean

Juice squeezed from 2 oranges

5.3 ounces Sunsweet® Prunes

2 tablespoons California walnuts

1 papaya (about 17 ounces)

2 tablespoons coconut flakes

Some mint leaves


1. Cut the pomegranate in half. Squeeze juice from one half and scoop out the core from the other half.

2. Mix the pomegranate juice with maple syrup and vanilla seeds.

3. Peel the orange (like an apple) and take off the white skin, as well. Filet the oranges, while collecting the juice.

4. Add the orange juice to the pomegranate dressing.

5. Add the prunes to the dressing (cut in half as desired) and let it sit.

6. Chop up the walnuts and roast them in a small, coated pan.

7. Cut the papaya in half, remove the seeds, and peel the papaya. Cut the papaya into pieces.

8. Loosely mix up the prunes with the orange filet, pomegranate seeds, walnuts, and papaya.

9. Sprinkle coconut flakes on top of fruit salad.
10. Garnish with mint leaves and now serve.


Spinach Salad with Mozzarella and Prunes

Makes 4 servings



1 orange (organic)

1 to 2 tablespoons grated horseradish

1 tablespoon red wine vinegar

2 tablespoons maple syrup

2 tablespoons olive oil

Salt and Pepper

7 ounces Sunsweet® Prunes

5 ounces small Mozzarella Balls

7-ounce cup fine, young spinach leaves

1 red onion

4 tablespoons walnut kernels


1. Wash the orange and remove half of the peel with a zester in thin stripes. Press out juice. Mix orange juice and zests with horseradish, vinegar, maple syrup, and olive oil in a large bowl. Season to taste with salt and pepper. Add prunes and rinsed mozzarella balls. Cover and let marinate for approximately 30 minutes.

2. Wash and clean spinach leaves thoroughly with cold water. Let spinach leaves drain well or spin dry. Peel onion and cut in fine rings. Chop walnut kernels.

3. Fold spinach leaves and onion rings gently in with the marinated prunes. Prepare on dishes and sprinkle with chopped walnuts.

Tip: Use arugula or fine mixed-greens salad instead of spinach leaves.


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