The full bloom of summer brings an abundant variety of succulent fruit. Vines hang heavy with honey-sweet grapes, plump clusters of berries and fat, fuzzy kiwis. In the shimmering canopies of trees; apples, apricots, oranges, and figs ripen, their heady bouquet filling the warm afternoon air.

From the tropics arrive the most seductive fruits: luscious mangoes, mellow bananas and coconuts, vibrant pineapples and lime. This is the season for stomping grapes and making cider, for tender seductions on the veranda over coulis and champagne, and for reveling in nature at its ripest and sweetest.

Summer is for taking an extra-large basket to the farmers’ market, for talking over the fence with the neighbor whose apple tree is bending low with a crisp bounty, and for driving out to the country with your kids to harvest at a u-pick orchard. Pick any scenario, but this is the prime time to pick and buy fruit, so break out your peelers, pitters, and paring knives in preparation for an extravaganza.

Following are seven recipes that use fruit to its best advantage. The key to their success is simplicity-simple plays of one flavor against another; natural, melodic shapes and composition; just the right contrast of color and texture; a hint of liqueur, a trace of zest, a splash of the exotic. Basic enough to prepare quickly and easily, they shout of divine inspiration.

Part Mediterranean, part Asian, part State Fair, USA … these recipes rely on the fruit to make them special, not on elaborate pastries and creams. The true flavor of nature in these dulcet delights is enough to dazzle dinner guests … or to simply please yourself during an afternoon reverie of the senses

Healthy Summer Colorful Dessert :Pink grapefruit contains a higher amount of vitamin A than white grapefruit.

Citrus Compote in Ginger Honey-Recipe dairy free, gluten free, low fat, vegetarian with 8 ingredients. | Source

Cook Time

Prep time: 5 min

Cook time: 5 min

Ready in: 10 min

Yields: 2


  • 2 large oranges, peeled and segmented
  • 2 pink grapefruits, peeled and segmented
  • 2 kiwi fruits, peeled and sliced
  • 1/2 cup orange juice
  • 1/4 cup liquid honey
  • 1 tablespoon crystallized ginger, finely chopped
  • 1 teaspoon each, lemon zest and lime zest


  1. In a large bowl, toss together all ingredients. Refrigerate for several hours, stirring occasionally. Serve chilled
Nutrition Facts
Calories 163
Calories from Fat 0
% Daily Value *
Fat 0 g
Carbohydrates 38 g 13%
Fiber 4 g 16%
Protein 2 g 4%
Cholesterol 0 mg
Sodium 4 mg
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Apricot Strawberry Crunch


Try this warm crumbly dish with a scoop of Vanilla soy ice cream.

12 medium ripe apricots, pitted, peeled, and sliced
2 cups sliced fresh strawberries
1/8 teaspoon each cloves and cinnamon
3/4 cup instant oatmeal
1/2 cup whole wheat flour
2 tablespoons chopped almonds
2 tablespoons chilled margarine or butter, cut in bits
1/4 cup rice syrup

1. Preheat oven to 350°. In a 9 x 9-inch baking pan, toss together apricots and strawberries. Sprinkle with cloves and cinnamon and set aside.

2. In a food processor, combine oatmeal, flour, and almonds. Add margarine bits and rice syrup and pulse until moist and crumbly. Crumble topping over fruit and press down evenly to cover surface. Bake until fruit is bubbly and topping is golden, about 40 minutes.

Makes 4 servings



Sharmin Begum

The author Sharmin Begum

I have loved spicy food, Mexican in particular, since I was a child as my father was from El Paso where I acquired a taste for it on our many visits. I have cooked Tex-Mex all my adult life, but about 7 years ago I began cooking authentic Mexican food using my own ingredients and making my own tortillas, tamales, etc. On one of my visits to NM I attended the Santa Fe Wine and Chile Fiesta and took some excellent cooking classes at the Santa Fe Cooking School and the Old Mexico Grill. I love New Mexican food equally as well as Mexican.

I also grow my own chile peppers, tomatillos, and herbs like cilantro and epazote because they are not available locally.

I got into web publishing because I enjoy “meeting” fellow Chile-heads from all over the world and sharing my passion with them.

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