Summer is a season of plenty, when backyard gardens and farmers’ markets overflow with an abundance of fresh summer fruits. Fruit obviously lends itself to desserts, but when it is hot and you need something refreshing in your salads and entrées, fruit is a good choice. Choose from amazing apricots, bodacious blueberries, naturally nutritious nectarines, perfect peaches, pleasing pineapples and sugary strawberries.
Let summer fruits show off their savoury side. Usually we simply would not think to put fruit in savoury dishes. But fresh fruits can really add an amazing appeal to a recipe. When combined with the right ingredients, summer fruits can take on a savoury flavour that is quite far from dessert territory. So take your favourite summer dishes for a tropical vacation. Once you try adding summer fruits to your savoury dishes, you’ll see what you’ve been missing all this time.
Tossed Salad with Summer Fruits
ο 1 large navel orange
ο 45 ml (3 tbsp) red wine vinegar
ο 45 ml (3 tbsp) Canola oil
ο 45 ml (3 tbsp) honey
ο 15 ml (1 tbsp) Dijon mustard
ο 80 g (2/3 cup) dried cranberries
ο 6-8 peaches or nectarines, cut into segments
ο 6 apricots, cut into segments
ο 70 g (2/3 cup) blueberries
ο 130 g (2/3 cup) fresh strawberries, stem removed and sliced
ο 1 head iceberg lettuce*
ο 1 head romaine lettuce*
Using a zester, grate orange peel to make 10 ml (2 tsp) zest. Cut orange in half and squeeze to make 1/4 cup juice. Combine orange zest and juice with the vinegar, olive oil, honey and mustard in a large salad bowl.
Place cranberries in dressing and soak for at least 10 minutes.
Right before serving, add salad greens to serving bowl and toss with dressing, summer fruits and cranberries. Serves 8.
* Lettuces can be substituted for spinach, spring salad mix, arugula or Boston lettuce.
Grilled Fruit with Apricot Chicken Breasts
ο 8 boneless, skinless chicken breasts
ο 1.2 g (1/4 tsp) salt
ο 0.23 g (1/8 tsp) black pepper
ο 4 peaches or nectarines, sliced
ο 4 apricots, sliced
ο 1 fresh pineapple, peeled, cored and sliced
ο 30 ml (2 tbsp) honey
ο 245 g (3/4 cup) apricot jam
ο 180 ml (1/3 cup) reduced-sodium chicken broth
ο 30 ml (2 tbsp) teriyaki sauce
Season both sides of chicken breasts with salt and pepper. Set aside.
Grill all fruit on the barbecue on an oiled grill, or in a large non-stick grill skillet, over medium-high heat. Grill until softened and grill marked.
Transfer fruit to a bowl and toss with honey. Cover bowl and keep warm.
On the barbecue or in the same grill skillet, when the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. Chicken breasts may take more time depending on thickness.
While chicken cooks, bring apricot jam, chicken broth and teriyaki sauce to a boil in a small sauce pot, until combined and slightly reduced.
Remove chicken breasts from heat and generously drizzle the sauce over them.
Serve with grilled fruit. Serves 8.
Pineapple Cucumber Gazpacho
ο 1 pineapple, peeled and cored
ο 3 English cucumbers, peeled
ο juice of 2 limes
ο 500 ml (2 cups) orange juice
ο 60 ml (1/4 cup) cilantro leaves
ο 125 ml (1/2 cup) fresh chives
ο 1 can (398 ml) coconut milk
ο 2.5 ml (1/2 tsp) salt
ο 1.25 ml (1/4 tsp) pepper
ο 5 ml (1 tsp) Sriracha sauce
ο pineapple spear and/or lime slice, for garnish
In food processor, or with an immersion blender, puree the first 10 ingredients.
Chill for one hour or more before serving. Serve in bowls or glasses. Garnish with pineapple and lime.