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May 19, 2013

Beyond pie: Fresh ideas for your fresh fruit

You’ve picked your fruit or berries, rinsed them off and gobbled down as many as your stomach can possibly hold at one or two sittings.

You’ve picked your fruit or berries, rinsed them off and gobbled down as many as your stomach can possibly hold at one or two sittings.

Now it’s time to get creative. Here are some ideas for doing that, along with information on how to handle them properly.

• Peaches – Of course they’re great for pies and cobblers. But how about incorporating them into salsa, making a batch of peach ice cream or grilling them alongside chicken? Tip: If your peaches aren’t quite ripe, place them in an open brown paper bag, but don’t touch them to prevent damage at the contact points.
• Plums – Combine with grilled steak or other protein in a main-course salad, or simmer in a saucepan, adding liquid as necessary, until broken down into a sauce. Tip: Plums are loaded with antioxidants and other good stuff, so don’t neglect them for their more glamorous cousin the peach.
• Berries – Berries go into pie shells, too, but leave them uncovered tart-style to show off their beautiful color. In addition to jams and jellies, make a cool treat out of them via a sorbet. Sprinkle over cereal or oatmeal for a great start to the day. Tip: Use as quickly as possible, storing unwashed in a tightly wrapped container in the refrigerator for no more than a couple of days. Wash before use.
• Cherries – Sweet cherries are for eating fresh; tart cherries go into pies and crisps. We’re not giving away any secrets when we say cherries have an affinity for chocolate and spirits, as the accompanying recipe for Brownies with Brandied Cherries shows. Tip: Cherries with stems attached last longer than those with stems removed. Store unwashed in the refrigerator, washing right before use.
• Apples – Apple pie. End of story.

Source: "Better Homes and Gardens Fresh" (2013, Houghton Mifflin Harcourt, $29.99)

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