EASY FRUIT DESSERTS
By Nanette Blanchard
Fresh fruit is one of the greatest joys of summer. Filling up the kitchen with the wonderful perfumed aromas of fruit is terrific but what do you do with all that fruit? Many fruits are very perishable; so it is essential that you have a selection of easy recipes on hand. These recipes are festive enough for a last-minute dinner party but simple enough for a leisurely weekend breakfast. Most of the recipes can be made in advance and refrigerated before serving.
ELEGANT FRUIT BOWL
(Serves 4)
This is a pretty dish that I like to serve in large goblets. For a more attractive look, use a melon baller to scoop out the cantaloupe. This dish is also a nice selection for a buffet.
1 cantaloupe, peeled, seeded, and cubed (about 4 cups)
1 cup blueberries
1 cup pitted cherries or raspberries
3/4 cup sparkling apple cider
Mix all ingredients together in serving bowl. Cover and let marinate in refrigerator for 2 hours or overnight. Serve chilled.
Total calories per serving: 114
Fat: 1 gram
STUFFED PEACHES
(Serves 6)
The new fruit-sweetened spreads available make stuffing other fruits quite easy. If you have trouble peeling the peaches, blanch them in boiling water for 1 minute using tongs and the peel will slip off easily.
3 large peaches, peeled and pitted
2 Tablespoons blackberry fruit spread (fruit juice sweetened)
3 Tablespoons slivered almonds
Fill each peach half with one teaspoon of blackberry fruit spread and sprinkle almonds over all. This dish can be prepared several hours before serving and covered tightly.
Total calories per serving: 67
Fat: 2 grams
STRAWBERRY AMBROSIA
(Serves 4)
Try to find small, well-ripened strawberries without any traces of green for this recipe. Taste before serving; if the strawberries are very tart, you may need to add more orange juice.
2 cups strawberries, sliced
1 Tablespoon grated orange peel
1/4 cup flaked coconut (optional)
2 Tablespoons walnuts
1/4 cup fresh orange juice
Mix all ingredients together lightly in serving bowl. This recipe is best if served immediately after preparation.
Total calories per serving: 52
Fat: 2 grams
BROILED PLUM KABOBS
(Serves 4)
This is a wonderful dessert for both children and adults. The recipe calls for broiling the plums; but if you're grilling the rest of the meal, the plums can be cooked on the grill until they are soft.
5 plums, pitted and quartered
1/4 cup apple juice concentrate
Juice from 1 lime
2 Tablespoons grated fresh ginger root
In a small bowl, stir together the apple juice concentrate, the lime juice, and the ginger root. Add the plums and mix thoroughly. (You can also let the plums marinate in this mixture for several hours before broiling.)
Skewer the plums and broil 3 to 4 inches from the source of heat for 3 to 5 minutes, brushing with additional marinade at least once during broiling. If you have any marinade left over, serve it with the plum kabobs.
Total calories per serving: 76
Fat: 1 gram
SPICED PRUNES
(Serves 4)
This is a versatile mixture. You can serve the prunes warm or chilled. You can use the spiced prunes to stuff acorn squash, and they can also be used to top cooked breakfast cereals.
2 cups pitted prunes
2 cups grape juice
1 cinnamon stick
4 whole cloves
1/2 of a lemon, sliced thinly
Mix prunes with other ingredients in a heavy saucepan and simmer over medium-low heat for approximately 20 minutes. Let cool and refrigerate overnight to develop flavors.
Variation: Substitute dried figs or dates for the prunes.
Total calories per serving: 191
Fat: <1 gram
RASPBERRY SHRUB
(Serves 4)
This is a simplified version of a traditional American drink that is very refreshing after a meal. Use a mild type of mint such as spearmint.
1-1/2 cups raspberries
1/4 cup mild apple cider vinegar
1/4 cup apple juice concentrate
2 Tablespoons chopped fresh mint
2 cups sparkling water, seltzer or club soda
Ice cubes
In a small dish, mix raspberries with apple cider vinegar and let stand for several hours or overnight. Purée mixture in blender or food processor. Add apple juice concentrate and mint and taste for sweetness. If too tart, add more apple juice concentrate. (This mixture can be made in advance and refrigerated before serving.) Mix 1/4 cup of raspberry mixture into 1/2 cup of sparkling water, seltzer or club soda for each serving and serve over ice.
Total calories per serving: 54
Fat: <1 gram
Nanette Blanchard is a freelance food writer from Durango, Colorado.
