Sweet Summer Fruits (4)


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.


Summer Prosciutto Platter (2)


An absolutely no-cook recipe. Prosciutto and melon are often paired together as an appetizer and I have had them as an entree with some interesting leafy greens. The prosciutto platter is a mixture of sweet and salty foods that all work well together – prosciutto, melon, feta cheese, black olives and nectarine.

For 2 people allow:

2 slices of prosciutto each

handful of black olives – pitted and halved

3 slices of melon – chopped into pieces

2 oz. feta cheese – chopped into pieces

Half a ripe nectarine – sliced

Arrange all on a serving dish and let people help themselves

Fruit and Avocado in a Salad with Tarragon Dressing (serves 2)

Fruit and Avocado in a Salad with Tarragon Dressing (serves 2)

Fruit in a salad is a nice idea but took some getting used to – strawberries with balsamic vinaigrette, for instance. Walking along with dog, which is when I do a lot of my recipe thinking, a thought came to me of combining mango (I used the little honey mangoes as they have more of a taste and are easier to peel) nectarine, avocado, arugula/rocket with a tarragon dressing. Toss and dress the salad about half an hour before serving it to let tarragon flavor develop. This is a good ‘girlfriend’ lunch and perfect for summer when the fruits are ripe (have bought many a disappointing nectarine in my time).

1 honey mango – chopped into small chunks

1 nectarine – finely sliced

1 avocado – cut into small chunks

A couple of handfuls of arugula/rocket


1/2 tbsp. finely chopped tarragon

Juice of 1/2 lemon

2 tbsp. extra virgin olive oil

Salt and freshly ground black pepper

Nectarine, Fennel and Proscuitto Salad (serves 4)

Nectarine, Fennel and Proscuitto Salad (serves 4)

Ripe nectarines a must. Line salad bowl with arugula/rocket, add nectarine slices, chopped fennel and prosciutto. Toss in my orange yuzu dressing (see recipe for Fennel, Orange and Olive Salad). Wonderful summer salad – quite different. Great for picnics or lunch boxes. The sweet of the nectarines and the salt of the prosciutto are great together.

Arugula/rocket (enough to line salad bowl)

2 x ripe nectarines – sliced

1/2 bulb of fennel – sliced and then chopped

3 slices of prosciutto – cut into small pieces

Compose all ingredients in a salad bowl and toss in orange yuzu dressing.

Apple, Nectarine and Apricot Compote (serves 4)

Apple, Nectarine and Apricot Compote (serves 4)


I was looking for plums but didn’t see any in the supermarket but I saw some lovely looking (and ripe) apricots and nectarines and I scooped them up hoping they would taste as good s they looked (and they did – not cotton woolly at all). Then I decided that they would make a great compote for breakfast or dessert. As I am trying to only use sugar when I absolutely have to I cooked the apples in apple juice and the apricots and nectarines in apricot juice – result, delicious and refreshing. If I had guests over, I would take a portion for myself and make the rest into a crisp or a crumble or I would serve a sorbet, maybe mango, with it.


1 pound apples – peeled and cut into chunks

1 tbsp. organic apple juice

1 pound ripe apricots – peeled and cut into pieces

1 pound ripe nectarines – peeled and cut into pieces

1 tbsp. apricot juice (I used Ceres brand)


Put apple chunks into a pan with apple juice and cook for 5 minutes.

Add apricot and nectarine pieces and apricot juice and cook for a further 5 minutes.