When the warm weather hits and the bright colors of seasonal fruit are popping at your local farmers market, it’s time to make summer desserts.
Just think about the diverse textures, from layering plump, juicy strawberries between soft layers of cream to pureeing fresh honey mangoes to make a custard. (Go ahead, think about that. We’ll give you all the time in the world to envision greatness.) To the good, old-fashioned vibe that dark blueberries and peaches carry when they ooze from the sides of a freshly made cobbler, fruit desserts are as eye-pleasing as they are delicious. (Feel free to stop and think about this for a few minutes, too.)
Whether enjoyed out of hand, cooked down for preserves, or baked into a pie, fresh fruit will reward you with the most sumptuous summer desserts. And since fruit is naturally sweet, these summer desserts require less sugar.
We’ve compiled a list of eight fruit-based summer desserts for those long, hot, oven-free summer days and nights, of course. Take your pick of treats for backyard barbecues, Fourth of July picnics, graduation get-togethers, or setting out as a snack after a dip in the pool. Just remember to wait an hour after each slice of pie before doing any cannonballs.
Hand pies go back to 18th-century England. They're a sweet version of โpasties" โ meat, potato, and veggies enveloped in an individual pie crust that miners would carry to work. Tuck sliced peaches and plump blueberries into a butter pie crust laced with fresh thyme to make this darling summer dessert. Set these pies out at your next gathering or pool party, and you'll be say โCheerio!" to them quickly (folks will be snatching them up fast!).
These rich mango, coconut, and macadamia nut bars are filled with a bright yellow custard made from a puree of buttery sweet, delicious Altaulfo mangos, which are named after the Mexican grower, Altaulfo Morales. Also calledย honey mangoes, they are smaller and less fibrous thanย other mango varietals, making them perfect forย smoothiesย and desserts.
New York City chef and restaurateur Mike Price grew up surrounded by wild blueberry bushes andย strawberriesย in the woods near his family's Maryland farm. His mother-in-law Lucy's recipe for a tender cake bursting with blueberries is an excellent finish to hisย summer crab boilย and a must-have for picnics and large get-togethers.
The crรจme de la crรจme of strawberry season arrives in June, when these red beauties are ripe for the picking. And they get the โcrรจme de la crรจme treatment" when yogurt, honey, and cream cheese are combined and spread in alternating layers with fresh berries to make an easy, delightful parfait, which means โperfect" in French. You'll agree.
Miss Leslie's Ladies New Receipt Bookย published in Philadelphia in 1847, is where you'll find the origin of summer strawberry shortcake: flaky biscuits split and layered with cream and strawberries. Fragrant, slicedย peachesย stand in for the strawberries for a twist on this classic dessert.
Settingย fresh cherriesย over this rustic crust, such as a galette โ the term for a round pastry dough baked directly on sheet pan โ is an excellent way to savor summer cherries. The crust-to-fruit ratio is lower than a traditional deep-dish pie crust, meaning there's more explosive fruit flavor to enjoy.
We all scream for ice cream, but โpopping" one of these fresh nectarine and yogurt popsicles with an almond crunch into our mouths on hot summer days is our favorite way to keep cool. Lusciousย nectarinesย pack a bevy of nutrients and fiber, and when combined with yogurt's probiotics, these popsicles are a healthy snack alternative.
Fruit cobblers consist of a fruit base and biscuit-like topping, and they are one of the most versatile and easy summer preparations for stone fruits. This recipe with cherries and almonds is a winning combination, since the hard-shelled fruit of the almond tree is in the same family as cherries, plums, peaches, and nectarines! Try making one of each or your ownย stone fruit combo.
Theresa Gambacorta is a food writer and 25-year veteran of New York City's restaurant industry. Her writing has appeared in such titles as La Cucina Italiana, Men's Fitness, Muscle and Fitness, and Centennial's special interest publications. She is the co-author of chef Joey Campanaro's Big Love Cooking (Chronicle) and is currently working on a cookbook about Persian cuisine to be published by Knopf.
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