Recipes to make the most of your summer fruit haul
Whether you prefer sweet or tart, these fruit concoctions are perfect for the upcoming summer days.
Strawberry Balsamic Salsa
1 lb. strawberries, trimmed and diced
1 T balsamic vinegar
1-3 T light brown sugar, depending on desired sweetness
1/4 tsp. cracked black pepper
2 T chopped basil
1 T chopped mint
Stir together strawberries, balsamic vinegar, light brown sugar and pepper. Let stand for 15 minutes. Stir in the basil and mint. Season to taste with additional pepper if desired. Serve at room temperature or chilled.
Fruity Breakfast Bake
3 bananas, sliced
1/2 c. quinoa
1/2 c. oats
1/4 c. brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1 c. sliced peaches
1 c. sliced strawberries
2 c. milk
1 tsp. vanilla extract
1/2 c. coconut flakes or shredded coconut
Grease a 9x13-inch baking pan and place banana slices in the bottom of the pan.
In a separate bowl, combine quinoa, oats, brown sugar, cinnamon and salt. Pour mixture over the bananas.
Arrange sliced peaches and strawberries over the oat mixture.
In a separate bowl, whisk together milk, eggs and vanilla extract. Slowly pour the mixture over the fruit. Sprinkle with coconut flakes.
Bake at 375F for one hour, or until top is light brown and firm. Serve warm or cold.
Raspberry Peach Sorbet
8 oz. frozen peaches
6 oz. frozen raspberries
1/3 c. honey
2 T warm or hot water
In a liquid measuring cup, stir together the water and honey. Add the frozen fruit to a blender or food processor and pour the honey mixture on top. Blend on medium for 30 seconds, followed by 30 seconds on high. Scrape down the sides and press the solids to the bottom of the blender and repeat two to three times until mixture is smooth.
Remove the blade from the blender, the pour the mixture into a large, fine sieve. Use a spatula or spoon to press the mixture through the sieve into a freezer safe container. Continue to press through until only the seeds remain in the sieve.
Cover the container with a lid or foil so it's airtight. Freeze for six hours or until the sorbet is solid.
Grilled Honey Cinnamon Pineapple
1/2 c. honey
1 tsp. cinnamon
1 pineapple, sliced into spears
Prepare your grill with nonstick spray and set to medium heat. Place the pineapple slices and grill for three minutes on each side.
While the pineapple is grilling, soften the honey in the microwave for about 30 seconds. Mix with the cinnamon.
When pineapple is done, drizzle with the honey cinnamon mixture prior to serving.
No Bake Cherry Limeade Pie
1 1/2 c. graham cracker crumbs
3 T granulated sugar
7 T unsalted butter, melted
8 oz. cream cheese, softened
1/4 c. granulated sugar
1/2 c. plain Greek yogurt
1 tsp. cherry extract
1/3 c. frozen limeade mix, thawed
1 packet plain gelatin
8 oz. container whipped topping, thawed
1 c. quartered fresh cherries + 8 whole cherries
1 zested lime
1 sliced lime
Stir together graham cracker crumbs, sugar and melted butter until combined. Pour into a 9-inch pie plate. Press evenly on sides and bottom of pan, starting with the sides first. Refrigerate crust.
Beat cream cheese and sugar until creamy. Add yogurt and cherry extract. Mix again. Set aside.
Pour limeade into a deep bowl. Sprinkle gelatin on top and let rest for one minute. Whisk together, then microwave 30 seconds. Stir until dissolved.
Place 1/2 cup cherries and limeade mix in a food processor and pulse until pureed. Pour cherry mixture into cream cheese mixture and beat until combined. Fold in one cup of whipped topping gently.
Stir in remaining cherries and zest from one lime. Spoon into pie crust and smooth out. Refrigerate for four hours or until firm.
Spoon whipped topping into a piping bag fitted with icing tip or a Ziploc bag sliced in the corner. Add swirls to the top of the pie, then garnish with your remaining whole cherries and lime slices.
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