Our Favorite Types of Honey Plus Delicious Recipes

All these different types of honey got us buzzing with excitement! Here, with the help of the National Honey Board, we demystify this all-natural sweetener's sticky secrets and offer recipes that showcase each one's unique flavor.

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If you usually stick to the honey stocked at your local grocer, you're missing out on fleets of flavor: There are over 300 varieties of this all-natural sweetener—each one different depending on the flower it's derived from. And, one tablespoon only contains 64 calories, says Mitzi Dulan, RD.

 

Click through to learn about a few of our favorites, as well as the best ways to use them. You can find out where they're sold by clicking here. Just remember one thing: "Honey should be the only item listed under ingredients on the back of the jar," says Chef David Guas, a passionate honey lover and collector.

 

Photo courtesy of Subbotina Anna/Shutterstock.com

Shutterstock.com

Avocado Honey

Originates From: California

 

Flower: Avocado blossoms

 

Traits: Dark in color with a rich, buttery taste

 

 

B.navez, Wikimedia Commons, GNU Free Documentation License

Honey Cherry Energy Bars

Makes 6 servings

 

1 cup almonds, whole, raw
1/2 cup avocado honey
1/2 cup dried cherries
3 Tablespoons coconut
6 dates, pitted

 

Blend honey, cherries, coconut, almonds and dates on high, stirring as needed. Spray an 8” x 8” baking dish with non-stick cooking spray. Put the mixture in the baking dish and flatten out bars with a piece of plastic wrap on top to prevent sticking. Refrigerate for two hours.

 

Recipe developed by Mitzi Dulan, RD, CSSD

National Honey Board

Tupelo Honey

Originates From: Northwest Florida

 

Flower: Tupelo

 

Traits: Light, golden amber with a greenish cast and a mild, distinctive taste. Because of its high fructose content, this heavy-bodied honey granulates very slowly.

Indiana University / Purdue University Fort Wayne

Honey-Banana Smoothie

Makes 2 servings

 

1 cup chocolate flavored soy milk
1 medium ripe banana, peeled and cut into 1" chunks
1/4 cup tupelo honey
6 ice cubes

 

Combine soy milk, banana, honey and ice cubes in blender or food processor container. Cover; blend until smooth.

 

Recipe courtesy of the National Honey Board

 

Photo courtesy of fredredhat/Shutterstock.com

Shutterstock.com

Sage Honey

Originates From: California

 

Flower: Sage

 

Traits: Light in color and heavy bodied with a mild flavor. Commonly blended with other other honeys to further slow down granulation

Noah Elhardt, Wikimedia, Creative Commons Attribution ShareAlike 2.5 License

Red-Skin Potato Salad with Honey Dill Dressing

Makes 6 servings

 

1-1/2 lbs. small red new potatoes
4 strips bacon
1 medium onion, diced
6 Tablespoons sage honey
6 Tablespoons apple cider vinegar
1/2 teaspoon cornstarch
1/2 teaspoon water
2 Tablespoons chopped fresh dill or 1 Tablespoon dried dill
1 bunch watercress, washed and chopped

 

In large pot, boil whole potatoes in salted water until tender but firm. Drain and cool. While potatoes are cooling, sauté bacon until crisp in large frying pan. Remove bacon and set aside. Add onion to bacon drippings; cooking until soft, about 3 minutes. Add honey and vinegar to pan; stir to combine and bring to a boil. Blend cornstarch with water; stir into honey mixture. Cook until mixture thickens. Remove from heat. Crumble bacon; stir bacon and dill into dressing. Cut cooled potatoes in half, leaving skins on. In large bowl, combine potatoes and watercress. Pour dressing over salad and toss gently. Serve immediately.

 

Recipe courtesy of the National Honey Board

National Honey Board

Sourwood Honey

Originates From: Southern Alleghenies from southern Pennsylvania south to northern Florida in hilly country and mountain slopes


Flower: Sourwood

 

Traits: Nearly water-white with a delicate, sweet-and-sour taste

 

Photo courtesy of cynoclub Shutterstock.com

 

Shutterstock.com

Asian Honey-Tea Grilled Prawns

Makes 4 servings

 

1-1/2 lbs. medium shrimp, peeled and deveined
Salt
2 green onions, thinly sliced
1 cup brewed double strength orange spice tea, cooled
1/4 cup sourwood honey
1/4 cup rice vinegar
1/4 cup soy sauce
1 Tablespoon fresh ginger, peeled and finely chopped
1/2 teaspoon ground black pepper

 

In a plastic bag, combine marinade ingredients (everything but the shrimp, salt and onions). Remove 1/2 cup marinade; set aside for dipping sauce. Add shrimp to marinade in bag, turning to coat. Close bag securely and marinate in refrigerator 30 minutes or up to 12 hours. Remove shrimp from marinade; discard marinade. Thread shrimp onto 8 skewers, dividing evenly. Grill over medium coals 4 to 6 minutes or until shrimp turn pink and are just firm to the touch, turning once. Season with salt, as desired. Meanwhile, prepare dipping sauce by placing reserved 1/2 cup marinade in small saucepan. Bring to a boil over medium-high heat. Boil 3 to 5 minutes or until slightly reduced. Stir in green onions.

 

Recipe courtesy of the National Honey Board

National Honey Board

Alfalfa Honey

Originates From: Canada and the United States

 

Flower: Alfalfa purple blossoms

 

Traits: Light in color with a mild flavor and aroma

 

Wikimedia Commons, GNU Free Documentation License

Chicken Fajita Grill with Avocados and *Honey Corn Cakes

Makes 4 servings

 

  • 1 to 2 lemons
  • 1/4 cup alfalfa honey
  • 1 Tablespoon ground cumin
  • 1 teaspoon salt
  • 1/2 to 3/4 teaspoon cayenne pepper
  • 4 boneless chicken breasts
  • 2 avocados
  • 12 honey corn cakes (recipe follows on next slide)
  • cilantro, optional
  • sliced red pepper, optional
  • citrus slices, optional
  •  

Grate lemon to get 2 teaspoons peel. Squeeze to get 2 Tablespoons juice. Mix lemon peel and juice with honey, cumin, salt and cayenne. Place chicken breasts in bowl. Pour mixture over chicken, turning breasts to coat; cover. Marinate in refrigerator for 8 to 10 hours. Place chicken over medium-hot coals or under broiler on foil-lined pan. Cook 5 to 8 minutes on each side, basting with marinade, or until cooked but not dry. Halve, seed and skin avocados. Slice lengthwise. Slice chicken breasts crosswise and serve with avocado slices and honey corn cakes. Garnish with cilantro, sliced red bell pepper and citrus slices if desired.

 

*See next slide for Honey Corn Cakes recipe

 

Recipe courtesy of the National Honey Board

National Honey Board

Honey Corn Cakes

Makes 12 to 14 corn cakes

 

  • 1/4 cup alfalfa honey
  • 2 cans (15.25 oz. each) corn kernels, drained
  • 3 eggs
  • 1 cup flour
  • 1/2 cup milk
  • 1/2 teaspoon garlic salt

  • Combine all ingredients. Heat a skillet lightly coated with olive oil to medium temperature. Pour 1/3-cup portions of corn cake mix into skillet and cook for about 1-1/2 to 2 minutes on each side.
  •  

Recipe courtesy of the National Honey Board

National Honey Board

Blueberry Honey

Originates From: New England and Michigan

 

Flower: Tiny white flowers of the blueberry bush

 

Traits: Light amber in color with a full, well-rounded flavor

 

Photo courtesy of ER_09/Shutterstock.com

 

Shutterstock.com

Lemon Curd Tarts with Blueberry Honey

Makes 8 (4-inch) tarts

 

  • 4 whole eggs
  • 2 egg yolks
  • 3.5 oz. blueberry honey
  • 1/2 cup lemon juice
  • Zest of 1 lemon
  • 7 oz. butter
  • salt
  • 8 baked 4-inch tart shells
  • Sweetened whipped cream, as needed
  • Fresh blueberries, as needed
  • Mint leaves, as needed
  •  

In a non-corrosive double boiler over simmering water, whisk eggs, yolks, juice, zest, honey and salt until custard is thick and creamy, 8 to 10 minutes. Remove from heat and gradually mix in butter until thoroughly incorporated. Pour into tart shells (about 1/3 cup in each). Cover and chill at least 2 to 3 hours.

 

Recipe by Chef Michael Carmel Culinary Director of the Culinary School at the Illinois Institute of Art; Courtesy of the National Honey Board

National Honey Board

Buckwheat Honey

Originates From: Minnesota, New York, Ohio, Pennsylvania, Wisconsin and eastern Canada

 

Flower: Buckwheat

 

Traits: Dark and full-bodied. Known to contain more antioxidants than other lighter honey.

 

Photo courtesy of Dainis Deric/Shutterstock.com

 

Shutterstock.com

Queso Mexicano with Chipotle-Honey Sauce

Makes 6-8 servings

 

  • 1/4 cup buckwheat honey
  • 7 oz. chipotle chile, if canned, drain and cut up
  • 2 Tablespoons apple cider vinegar
  • 1/3 cup olive oil
  • 1 lbs. queso fresco (Mexican-style fresh cheese)
  •  

Cut cheese into small cubes and place on either a shallow serving dish or deep dish and set aside. In a blender or food processor, blend chipotle chile with vinegar. Slowly add honey and olive oil. Continue blending until mixture has a thick sauce consistency. Pour sauce liberally over the cheese cubes. Place tooth-picks on cheese cubes and serve. Keep remaining sauce for dipping.

 

Recipe by Dulce World Cup Honey Recipes - Mexico; Courtesy of the National Honey Board

National Honey Board

Clover Honey

Originates From: United States

 

Flower: Red clover, Alsike clover and the white and yellow sweet clovers

 

Traits: Color varies from water-white to light amber to amber with a pleasant, mild taste

Wikimedia Commons, GNU Free Documentation License, Version 1.2

Cumin Spiced Honey Carrots with Lemon Coriander Vinaigrette

Makes 8 cups

 

2 cups clover honey
2 quarts (3-1/2 lbs.) carrots, sliced diagonally
2 teaspoons coriander seeds, whole
3/4 cup extra-virgin olive oil
1/4 cup lemon juice
1-1/2 teaspoon Dijon-style mustard
2-3/4 teaspoon salt, divided
1-1/4 teaspoon ground black pepper, divided
1/4 cup ground cumin

 

In a stockpot over high heat bring 6 quarts water and the honey to a boil. Add carrots; simmer until tender, about 5 minutes. Drain, rinse under cold water; drain again. Transfer to a bowl; set aside. In a small dry skillet over medium heat place coriander seeds. Heat until fragrant, stirring frequently, about 2 minutes; cool slightly. Grind coriander in a spice or coffee grinder into a fine powder. Place in a bowl along with olive oil, lemon juice, mustard, 3/4 teaspoon of the salt and 1/4 teaspoon of the black pepper; whisk until combined; set aside. Toss carrots with cumin, the remaining 2 teaspoons salt and 1 teaspoon black pepper and reserved olive oil mixture. Serve over bib lettuce, if desired.

 

Recipe courtesy of the National Honey Board

National Honey Board

Orange Blossom Honey

Originates From: Florida, Southern California and parts of Texas


Flower: Combination of citrus sources


Traits: Light in color with a fresh scent and light citrus taste

 

Photo courtesy of Jim Parkin/Shutterstock.com

 

 

Shutterstock.com

Sparkling Honey Fruit Spritzer

Makes 6 to 8 servings

 

  • 1/3 cup orange blossom honey
  • 1 cup frozen berries (strawberries, raspberries, etc.)
  • 1 lime, thinly sliced
  • 1 orange, halved and thinly sliced
  • 3 cups orange juice
  • 3 cups sparkling water
  • Ice cubes
  •  

Combine honey, berries, citrus slices and orange juice in pitcher. Using a wooden spoon, press down on the fruit to juice and to mix fruit with the honey. Cover and refrigerate for 2 hours or longer. Add sparkling water and ice when ready to serve; stir to mix.

 

Recipe courtesy of the National Honey Board

National Honey Board

Wildflower Honey

Originates From: Various locations

 

Flower: Miscellaneous and undefined flower sources

 

Traits: Varies

Dwindrim, Creative Commons Attribution ShareAlike License v. 1.0

Spicy Honey Vinaigrette

Makes 64 (2-Tablespoon) servings

 

3 cups cider vinegar
1-1/2 cups wildflower honey
3/4 cup prepared Szechwan sauce
1/2 cup soy sauce
3 cloves garlic, minced
1 Tablespoon grated fresh ginger root
1 teaspoon coarsely ground pepper
3 cups vegetable oil

 

Combine all ingredients except oil; whisk until blended. Gradually whisk in oil; blend well.

 

Recipe courtesy of the National Honey Board

 

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National Honey Board

First Published Tue, 2011-11-15 15:47

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