Juicy summer fruit is ripe with succulent flavors that can sweetly accent salads and savory dishes or star as a centerpiece dessert. A single stroll through the farmers’ market proves, quite literally, fruitful with the intoxicating array of plump stone fruits and brightly colored berries. Not only are fresh picked summer fruits bursting with flavor, they are teeming with health-promoting vitamins and minerals that make every berry dish a delicious nutritious endeavor. Here are three fabulous summer fruit recipes.
Fabulous summer fruit recipes
Fresh blackberry salsa
Makes about 2-1/2 cups
Blackberry salsa offers sweet heat and a gorgeous contrast in color to grilled seafood, chicken and meats. It’s particularly outstanding as a condiment for fish tacos.
- 2 cups ripe but firm fresh blackberries
- 3 tablespoons minced red onion
- 1 garlic clove, minced
- 1 large red jalapeno, trimmed, halved, seeded, minced
- 3 tablespoons finely chopped fresh cilantro
- Grated zest and juice of 1 lime
- 1 tablespoon warm honey
- Salt to taste
Combine all ingredients in a bowl and gently toss. Set aside for 30 minutes, tossing occasionally, before serving, or store in an airtight container in the refrigerator.
Apricot Goat Cheese Bruschetta
A thick thyme-kissed apricot jam is the perfect complement for goat cheese and garlic-rubbed toasts.
- 2 cups pitted very ripe apricots, diced
- 1/3 cup granulated sugar
- 1/4 cup water
- 1 teaspoon grated lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon fresh thyme leaves
- Pinch of salt
- 1 sourdough baguette, cut crosswise into 1/2-inch slices
- Olive oil
- 1 garlic clove, cut in half
- 8 ounces goat cheese, softened at room temperature
- Finely chopped fresh parsley
- In a saucepan over medium-high heat, combine apricots, water, sugar, lemon zest, lemon juice, thyme and salt. Bring to a boil, stirring occasionally. Skim off any foam that forms. Continue to boil for 20 minutes, or until apricots are broken down and mixture is chunky. Stir often to keep mixture from sticking to the pan. Add a bit more water if it appears dry. Transfer to a bowl and set aside.
- Meanwhile, preheat oven to 350 degrees F. Brush both sides of baguette slices with olive oil and rub with garlic. Arrange slices on one or two baking sheets and place in oven until lightly toasted.
- Spread each toast with goat cheese and arrange on a serving platter. Generously dollop with apricot jam and garnish with parsley to serve.
Quick Peach Melba Pie
Peaches and raspberries offer scintillating sweetness and eye-catching color in this luscious summer fruit pie.
- 3/4 cup plus 2 tablespoons granulated sugar
- 1/4 cup all purpose flour
- 1 teaspoon ground cinnamon
- 4 large fresh peaches, pitted, peeled and sliced
- 1 cup fresh raspberries
- 1 recipe single pie crust or (9-inch) refrigerated pie crust, prepared according to package directions
- 2 tablespoons unsalted butter, cubed
- Fresh whipped cream
- Preheat oven to 425 degrees F.
- Stir together 3/4 cup sugar with flour and cinnamon then gently mix in peaches.
- Unroll 1 pie crust and place in a 9-inch pie plate and spoon peach mixture into it. Top peaches with butter cubes.
- Sprinkle with sugar and bake pie for 40 to 45 minutes. Cover the edges of the pie with foil if they start to brown. Let cool and serve with fresh whipped cream.