Fresh and Fruity Summer Recipes
Ever since the infamous apple of Eden, fruit has tempted the palate. Whether eaten just-picked and out-of-hand, or peeled, seeded, sliced, or diced, fruit's naturally appealing flavor, color and texture offers a veritable cornucopia of tasteful options for outdoor gatherings.
Fruits of all kinds are a delectable addition to a variety of foods—from entrées and salads to desserts and drinks. With their vivid hues and firm flesh that can be cut, carved or sliced into a variety of shapes, fruits can be used as tasty adornments to accent just about any type of dish, including hot-off-the-grill fish filets or a simple field of greens.
In addition to serving as a tasty accoutrement, fruits do well on their own, too, as a base for a chilled smoothie or fresh-baked pie, and as an equal partner in both complex salads and simple desserts. Even if a recipe does not call for fruit, be bold and experiment with berries, citrus and other varieties. Try tossing tart and tangy slices of Granny Smith apples, for example, into a mix of red- and green-leaf lettuces, or ring a platter of grilled chicken with alternating rounds of lemons and limes.
Whether using a single type of fruit to make a strong flavor statement, or creating a harmonious medley with a garden variety of tastes, fruit's sweet and refreshing nature is the perfect pairing with poolside parties.
Peach Melba Parfaits
1 package (10 ounces) frozen peach slices, thawed
2 tablespoons reduced-fat butter, thinly sliced
3 tablespoons light brown sugar
1 pint fat-free vanilla frozen yogurt
½ pint fresh raspberries
1 bunch fresh mint sprigs (optional)
In a small saucepan, combine peaches, butter and brown sugar. Cook over low heat until the butter is melted and the sugar is completely dissolved. Scoop frozen yogurt evenly into individual serving bowls or parfait glasses, then spoon the peach mixture over the top.Garnish with the fresh raspberries and mint sprigs, if desired. Serves 6.
Tutti-Fruity Chicken Kabobs
1 package (about 2 pounds) fresh chicken breast tenders, cut into 1-inch pieces
½ cup vegetable oil
½ cup honey
1 tablespoon fresh ginger, chopped
1 tablespoon soy sauce
24 bamboo skewers
½ pineapple, cut into 1-inch cubes
2 oranges, peeled, quartered and cut into 1-inch pieces
2 peaches, peeled, quartered and cut into 1-inch pieces
Cooking spray as needed
3 cups steamed rice
Combine oil, honey, ginger and soy sauce. Reserve ½ cup of marinade for basting. Place chicken and remaining marinade in a resealable plastic bag; refrigerate 3 hours. Soak bamboo skewers in water. Spray cooking grate with nonstick cooking spray. Preheat grill to medium. Wash hands. Drain chicken; discard leftover marinade. Thread chicken and fruit on skewers. Wash hands. Grill kabobs, turning once and basting occasionally with reserved marinade, 20 to 30 minutes or until done (internal temperature should be 170 degrees). Serve over steamed rice. Serves 6.
Banana Rumba
2 cups granulated sugar
2 tablespoons butter
¼ cup rum or ¼ cup water with ¾ teaspoon rum extract
¼ cup heavy cream
2 bananas, peeled, halved lengthwise and then crosswise
1 quart vanilla ice cream
In a small, heavy saucepan over medium-low heat, stir the sugar constantly with a wooden spoon until it melts and caramelizes to a rich brown color, about 8 minutes.Add butter and stir vigorously to combine with sugar. Add rum flavoring and then the cream, stirring vigorously.Add bananas and stir to coat with the sauce. Spoon portions over vanilla ice cream and serve at once. Serves 6.
Pomegranate, Orange, Papaya and Kiwi Green Salad
1½ teaspoons white wine vinegar
1 teaspoon vodka
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon crushed red pepper flakes
¼ cup of olive oil
1½ quarts mixed greens
2 oranges, peeled and sliced
2 medium papayas, peeled and sliced
4 kiwis, peeled and sliced
1 medium pomegranate, seeded (about ¾ cup)
Combine vinegar, vodka, salt, pepper and red pepper flakes; whisk in oil. Toss greens with 2½ tablespoons dressing. Arrange on serving platter. Alternate orange, papaya and kiwi slices over greens. Drizzle with remaining dressing and sprinkle with pomegranate seeds. Serves 6.
Spiced Grapes
½ cup white wine vinegar
½ cup rum or ½ cup water with 1 teaspoon rum extract
2 tablespoons lime juice
1 cup sugar
2 tablespoons ginger root, julienned
1 teaspoon lime peel, grated
1 cinnamon stick, approximately 3 inches in length
3 whole cloves
¼ teaspoon salt
2 cups seedless red, green and blue-black grapes
1 mango, peeled and cut into 1-inch cubes
1 papaya, peeled, seeded and cut into 1-inch cubes
1 cup fresh or canned pineapple chunks
Combine vinegar, rum, lime juice, sugar, ginger, lime peel, cinnamon, cloves and salt in a small saucepan. Bring mixture to a boil, then pour boiling mixture over grapes in a medium bowl. Let mixture cool at room temperature. Add remaining fruit and refrigerate at least 1 hour or until thoroughly chilled. Remove cinnamon stick and cloves, then spoon into individual glass bowls. Serves 6.
Banana Berry Cooler
2½ cups bananas, sliced
1 cup strawberries, sliced
1 cup pineapple juice
½ cup yogurt, plain or vanilla
½ cup ice
Place all ingredients in a blender. Blend on high for 30 seconds or until smooth. Serves 2.
Watermelon and Fennel Salad
1 fennel bulb, thinly sliced (about 4 cups)
4 cups of watermelon, seeded and cut in very large julienne pieces
1 red onion, thinly sliced (about 2 cups)
¼ cup fresh basil leaves, chopped
¼ cup fresh lemon juice
½ cup extra-virgin olive oil
2 tablespoons of balsamic vinegar
2 cups feta cheese, crumbled
Place the fennel, watermelon, onion and basil in a large serving bowl. Add the lemon juice, oil, vinegar and feta cheese, and toss well. Serves 6-8.
Article originally written by Denise Bates Enos for Pool & Spa Living magazine.