The season is short for such fruits as apricots, nectarines and peaches which makes it all the more precious. I found all three fruits in beautifully ripe condition and I sliced them up and roasted them in the oven which intensified their flavor – they were absolutely heavenly as a dessert all by themselves.
Pre-heat oven to 350 degrees
2 ripe apricots – sliced
1 large, ripe nectarine – sliced
1 large peach – sliced
Place the sliced fruits on a piece of aluminum foil on a baking tray and roast in the oven for half an hour. Remove from oven and let cool.
When the heat is trying cool foods, raw foods are preferable and this is lovely and cooling on a toothpick – take a small piece of watermelon, a raspberry, half or quarter of a strawberry and a blueberry – put out on a plate.
So simple and is great for breakfast, packed lunch, fruit salad. All you need is one ripe mango pureed in food processor and some melon cut into bite size pieces. Place melon in bowl and spoon over the mango puree – et voila!
Skewered Cherries and Melon
No cooking needed, just take pits/pips out of cherries.
New taste combo. Chop melon into small pieces (best melon to use – Charentais or Cantaloupe). Halve cherries. Place a piece of each on a cocktail stick and serve.
Grilled Peaches and Plums Drizzled with Honey
Another one for the BBQ (or grill pan). One peach and one large plum serves 2 people (must be nice and ripe). Fruit should be brushed with extra virgin olive oil so it doesn’t stick. Spatula best thing for turning over. Equally lovely warm or cold and drizzled with raw honey (not suitable for children under one it says on the back of my raw honey)
Apricots with Mango Puree
Here in Florida mangoes can be a problem – too many of them. People with a mango tree in their garden are overwhelmed and now a charity has been formed to deal with the issue – mangoesforcharity.com. I love mangoes and thought they might go well with the fresh apricots I bought the other day. A few drops of yuzu juice makes it really special. It is worth investing in yuzu juice available from Amazon. A small bottle goes a long way. This fruit salad would be good to take to work for lunch. My taste tester dog is asking for more!
Cut fresh apricots into slices (1 or 2 per person)
Puree a large, ripe mango in food processor with a few drops of Yuzu juice
Spoon mango puree over apricots
This is a winter fruit salad as it is the time when the citrus fruits are in peak season and tangerines/clementines are easily available. Using a pink grapefruit instead of a regular grapefruit makes the salad less tart.
1 pink grapefruit
2 – 3 tangerines/clementines
Peel the fruit and cut into segments over a bowl (so you can catch the juices). If necessary cut the segments in half. Place in a serving dish with the juices.
Take one pink grapefruit, two oranges and 3 tangerines/clementines. Cut the fruits into segments, halving if necessary. Do this on a plate so you can add in the juices.