Summer Fruit Recipes

One of the best things about summer is the abundance of fresh fruit that is available.
Why bake cakes, when with a few ingredients we can create elegant, beautiful desserts all summer long?

The desserts below can be served for brunch, luncheons or after dinner.  Choose blemish free, ripe fruit and use it as close to purchase as possible. If there are leftovers, store them covered in the refrigerator.

Melon Parfait

Ingredients:
2 cups vanilla yogurt
2 tsp. confectioners' sugar
2 tsp. orange zest
4 tbsp. fresh orange juice
3 cups seeded cantaloupe
3 cups honeydew melon
1 pint blueberries
2 cups granola, any variety

In a small bowl, whisk together the sugar, yogurt, orange zest and juice. Set aside.

Set up 8 glasses, or small bowls. Layer 1/8 of the melon, 2 tablespoons of the yogurt mixture, 1/8 of the blueberries, 2 tablespoons granola. Repeat twice. If there are any ingredients leftover, divide them between the glasses. Serve immediately.

Summer Fruit Tarts

Ingredients:
3 6 ounce containers Key Lime Yogurt
6 single sized graham cracker tart crusts
1 peach, pitted, diced
18-20 raspberries
12 strawberries, sliced
1 cup blueberries
1/2 cup chopped pineapple

Divide the yogurt between the six crusts. Divide all of the fruit between the tarts, arranging as desired. Optional: Top with whipped topping and garnish with a piece of fruit.

Grilled Peaches and Ice Cream

Ingredients:
4 medium peaches, pitted and halved
2 tsp. sugar
1/2 tsp. ground cinnamon
juice of one lemon
1 pint ripe raspberries or blueberries
1 pint vanilla ice cream
Whipped topping

In a bowl, gently toss the peach halves with the sugar, cinnamon and lemon juice. Grill the peaches for about 3 minutes, turn over and grill for 3 more minutes. Watch carefully. Remove to a plate. Place a scoop of vanilla ice cream in six pretty bowls of glasses. Top with one peach half. Divide the raspberries into the bowls, and top with whipped
topping.

Summer Fruit Sundaes

Ingredients:
1 1/2 cups diced peaches or nectarines
1 cup strawberries
1/2 cup raspberries
2 tbsp. sugar
4 large scoops ice cream or sherbet

Combine the fruit with the sugar, and allow it to sit for a few hours covered. Stir, and serve in custard or sundae bowls. Makes 4 sundaes.
Optional: Drizzle with heavy cream or top with whipped topping.


You may also enjoy:
Summer: Cold Soups
Homemade Ice Cream Toppings
Cool Tea Refreshment

Image: Free Digital Photos