Fruit Marinades

Ready for a cooking secret that will change your braai and grilling experience? Using Clover’s range of Krush Nectar flavours,  make marinades that transform ordinary meat into something extraordinary and mouth-watering, bursting with flavour and tenderness!

Ingredients:

  • 1 cup Krush Apple Nectar
  • 1/4 cup soy sauce
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 tsp dried thyme
  • Salt and pepper to taste

How To Make
Apple Nectar Marinade for Pork/Lamb Chops

  1. In a bowl, whisk together Krush Apple Nectar, soy sauce, olive oil, garlic, Dijon mustard, honey, thyme, salt, and pepper until well combined.
  2. Place the pork chops in a large resealable plastic bag or a shallow dish.
  3. Pour the marinade over the pork chops, ensuring they are well coated.
  4. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, to allow the flavours to meld.
  5. Preheat the grill to medium-high heat.
    Remove the pork chops from the marinade and discard the marinade.
  6. Grill the pork chops for 4-5 minutes on each side, or until they reach an internal temperature of 145°F (63°C).
    Let the pork chops rest for a few minutes before serving.

Ingredients:

  • 1 cup Krush Guava Nectar
  • 1/4 cup soy sauce
  • 2 tbsp lime juice
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt and pepper to taste

How To Make Guava Nectar Marinade for Chicken

  1. In a bowl, whisk together Krush Guava Nectar, soy sauce, lime juice, olive oil, garlic, cumin, smoked paprika, salt, and pepper until well combined.
  2. Place the chicken pieces (breasts, thighs, or drumsticks) in a large resealable plastic bag or a shallow dish.
  3. Pour the marinade over the chicken, ensuring it is well coated.
  4. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, to allow the flavours to meld.
  5. Preheat the grill to medium-high heat.
    Remove the chicken from the marinade and discard the marinade.
  6. Grill the chicken for 6-8 minutes on each side, or until it reaches an internal temperature of 165°F (74°C).
  7. Let the chicken rest for a few minutes before serving.

Ingredients:

  • 1 cup Clover Krush Nectar (Mango)
  • 1/4 cup soy sauce
  • 2 tbsp lime juice
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp ground ginger
  • 1 tsp chili flakes (optional)
  • Salt and pepper to taste

How To Make Mango Nectar Marinade for Shrimp

  1. In a bowl, whisk together Krush Mango Nectar, soy sauce, lime juice, olive oil, garlic, ginger, chili flakes (if using), salt, and pepper until well combined.
  2. Place the shrimp in a large resealable plastic bag or a shallow dish.
  3. Pour the marinade over the shrimp, ensuring they are well coated.
  4. Seal the bag or cover the dish and refrigerate for 30 minutes to 1 hour.
  5. Preheat the grill to medium-high heat.
  6. Remove the shrimp from the marinade and discard the marinade.
  7. Thread the shrimp onto skewers and grill for 2-3 minutes on each side, or until they are pink and opaque.
  8. Serve the shrimp immediately.

Ingredients:

  • 1 cup Clover Krush Nectar (Orange)
  • 1/4 cup soy sauce
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp black pepper
  • Salt to taste

How To Make Orange Nectar Marinade for Beef

  1. In a bowl, whisk together Krush Orange Nectar, soy sauce, balsamic vinegar, olive oil, garlic, oregano, black pepper, and salt until well combined.
  2. Place the beef steaks or kebabs in a large resealable plastic bag or a shallow dish.
  3. Pour the marinade over the beef, ensuring it is well coated.
  4. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, to allow the flavours to meld.
  5. Preheat the grill to medium-high heat.
  6. Remove the beef from the marinade and discard the marinade.
  7. Grill the beef for 4-6 minutes on each side, or until it reaches your desired level of doneness.
  8. Let the beef rest for a few minutes before serving.