It’s that time of year when things start to heat up, and farmer’s markets are packed to overflowing with ripe summer fruits that beg to be piled into shopping baskets. Mounds of jewel-toned berries, fragrant melons, warm juicy peaches, need I say more? It’s pretty easy to get a bit overzealous and purchase far too much to be eaten in a few days, so what to do?
For a taste of summer all year long, place cut fruit in a single layer on a cookie sheet, and freeze it before storing it in containers so that you don’t risk them becoming one solid block. You can use frozen fruits in smoothies, baking, or just for snacking!
Making your own preserves is what I call summer in a jar. The beauty of homemade vs store-bought jams is being able to control the amount of sugar used, and it’s fun to play around with different combinations such as strawberry rhubarb, mixed berry or peach, and apricot. There’s nothing better on toast or over yogurt for a quick breakfast.
Stone fruits such as peaches, plums, and apricots are fantastic when grilled. Preparing them this way caramelizes the natural sugars, and is absolute bliss topped with ice cream or honey-sweetened creme fraiche.
Pies and cobblers are quintessential summer and are the perfect potluck dessert. Any fresh or frozen fruit can be used here making it ideal for using the 10 pounds of peaches you had to buy!
Get fruity with your salsa recipe and try combining strawberries, peaches, or pineapple with avocado, jalapeño, and lime for an amazing sweet and spicy addition to your next fiesta.
Eaten by the greedy bowl full is essential, but try experimenting with different preparations of your favorite fruits for an unforgettable flavor experience!
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