For over 50 years, South Aussies have turned to family-owned business Nippy’s for our OJ in school lunchboxes and on our breakfast tables.
In more recent years, we’ve made room in our fridges and pantries for their flavoured and long-life milks. But as you’re sipping a cool glass of this South Aussie favourite, have you ever thought about how it all began?
The Nippy’s story started in the early 1930s, when local lad Alic Knispel started growing and packing citrus fruit in the Riverland. Thirty-odd years later, his sons followed in their dad’s footsteps and started collecting oranges and hand squeezing them in their mum’s Kilburn kitchen. They then sold these sweet juices to their Adelaide High School mates and even local shops. The boys were given the nickname ‘Nippy’ by their friends… which later became a household name when they called their OJ, Nippy’s!
Today, Nippy’s is the trifecta. They’re the grower, the packer, and the juice factory and all their products are delivered as fresh as possible to customers throughout South Australia and interstate.
While we were in the Riverland, we went ‘backstage’ at the Moorook facility, where they make all Nippy’s long-life products, including juices and flavoured dairy drinks. Farm-grown from the tree to the table, these products are sold in Australia and also exported overseas. We managed to get our hands on a few OJs and decided to turn them into a delicious snack!
Nippy’s Gluten-Free Jaffa Bliss Balls
Recipe :: Mia DeCesare
Makes :: 12 balls
These delicious bliss balls make a rich, indulgent, yet nutritious snack that will keep in your fridge for up to one week.
• 1 ½ cups pitted dates
• 1 cup almond meal
• 3 tbsp raw cacao powder
• ½ cup unsalted almonds*
• Zest and juice of 1 large Nippy’s Orange
• 1 tsp vanilla extract • Pinch of G-Fresh Sea Salt
*You can swap the almonds for any other nut you prefer. I love using walnuts or macadamias.
• Blitz all ingredients in a food processor until smooth.
• Dampen your hands with water to prevent the mixture from sticking to you, and roll a large spoon full of bliss ball mixture into a ball. Repeat.
• Lay the balls out on a platter lined with baking paper.
• Refrigerate for at least 2 hours or until solid.