Thursday, June 12, 2014

Stone fruit season has begun!

That's a scene that just warms my heart. We'll get to see it for the next couple of months.  Large baskets filled with a cornucopia of peaches, plums, apricots and nectarines.  I almost want to dive into the display, head first, mouth open.  I'm about to tell you what you can do with them, but nothing I'll tell you can top this one tip:  eat them.  Eat them whole, just as Mother Nature intended.  Chefs and bakers the world over try every day to take these gems and improve on them. While they make wonderful things for us, no one yet has made something better than eating the fruit itself.
Photo via Davison Orchards

That's not to say we can't make wonderful things.  What I'll advise you, though, is that the less you do to the fruit, the better your dish will be. For example, this recipe for grilled peaches does nothing to the fruit itself other than slightly grilling them.  And it's a wonderful dessert.  My 5-year-old is a huge fan of helping me put nectarines and berries in the food processor, pushing the pulp through a strainer into Popsicle forms, and having a cool summer treat.

Photo via VegKitchen

Over the summer you'll see about an article a week about various stone fruits and ideas for them.  Of course we'll talk about baking, but there will be articles about preserving, cocktails, savory dishes and more.  The next fruit article will be about a dessert tradition in my family this time of year, Pflaumkuchen.

I'm looking forward to a fruit-filled summer.  How about you?

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