Now that summer is in full swing we have the opportunity to enjoy some wonderfully sweet summer fruit. Berries, watermelon, peaches and so much more! Here are a few recipes to get you started this weekend:
Pineapples are available in grocery stores year round, but they are at their best March-July. One of my favorite ways to “summer-ize” a food is to throw it on the grill and this recipe from Skinny Taste does just that. And the honey-lime-cinnamon glaze adds just the right spice and sweetness to make it a satisfying dessert.
This photo makes me drool! Who can resist a frozen treat on a hot summer day? This easy recipe from Just Cook Already only has 3 ingredients! No excuses, make this frosty treat any busy summer night.
I’m betting most of you haven’t heard of a Rainier Cherry. What is it? Well, this cherry-farmer will tell you! It is a cross between a big, juicy Bing Cherry and a white, flavorful Queen Anne Cherry. When you squash them together (grafting) you get the plump, white, tasty Rainier cherry. The Sprouted Kitchen uses Rainier’s for a cooling cocktail, but if you can’t find Ranier’s you could substitute for any cherry in season. And if you would rather leave out the alcohol, substitute a splash of ginger ale for a refreshing mock-tail.
There are lots of melons growing in the summer time and they are so refreshing on a sultry day. There is no recipe to link you to, but I can tell you how I made them for LeiLani’s baby shower: Using various sized melon-ballers, scoop out the flesh of watermelon, honeydew, cantaloupe, and any other melon that suites your fancy into a large bowl. Put the bowl into the refrigerator to chill while you make the syrup. In a saucepan over medium heat, combine 1 cup of water and one cup of sugar until the sugar is dissolved. Add the juice of 2 limes and allow the mixture to simmer for a minute or two. Remove from the heat and add a couple sprigs of slightly crushed mint. Allow mint to steep for just another minute or two. Too much mint is nauseating so go lightly with it. When you are ready to serve, drizzle the syrup mixture over your chilled melon. You can garnish with a spring of mint to fancy-it-up.
Nectarines are one of my favorite fruits and pairing them up with this gingersnap crust is perfection. The creamy, rich filling is the perfect foil for the spicy ginger and the whole thing can be made a day in advance. The recipe is called Nectarine and Mascarpone Tart in Gingersnap Crust from Epicurious.com
Visit your local farm or farmer’s markets and get some sun ripened, fresh fruit to enjoy this summer!