As it gets closer to autumn, one can’t help but notice the last of the summer fruit is getting mighty ripe! Just imagine how very sad it is that we won’t be seeing all of these lovely treasures we have been enjoying these past few months until another whole year goes by.
There have been those ultra sweet and velvety nectarines adding the color of a beautiful, late afternoon sunset to the kitchen counter. There have been those succulent kiwi fruits, lending their fuzzy texture and bright green flesh to the fruit bowl. Figs have been sweet like honey, and always providing a bit of crunch from their little seeds. Apples, grapes, peaches, pears, cherries and plums….Oh my! It would be a terrible pity to lose any of these last vestiges of the sultry, warm season that, every year, always seems to just zip by. summer fruit
In a valiant attempt to salvage the last of the summer fruit, logic suggests freezing, baking pies, sending care packages to family, friends and neighbors or just creating some innovative new recipes incorporating these wonderful fruits.
Figs, for example, are a great addition to a sauce with which to serve with pork. Slice them in half, sauté in butter, and then add a little balsamic vinegar. When the vinegar is reduced by half, add some minced garlic, salt, pepper and some heavy, unsweetened cream. Continue simmering until the sauce has thickened.
How about poaching ripe pears in a good bottle of red wine? Both sweet and dry red wine will work quite well. The pears will inherit a beautiful blush from the wine, and look fantastic on a dinner plate next to some roast chicken. Some sugar could be added to the poaching liquid, too. These sweet, poached pears are delectable served for dessert along with a generous scoop of ice cream.
Sauté sliced nectarines in butter, add a little sugar, some granulated onion, minced garlic and a generous amount of powdered ginger. This will create a sauce reminiscent of East Indian cuisine, and will be stellar served with fish or fowl.
Grapes not only add color to any dish, but they also lend a special kind of pop. They can be spectacular in a medium white sauce fortified with a little sweet sherry or port wine. This kind of sauce is perfect with some shredded chicken added and then used as a filling inside savory crepes.
Create a dressing by combining some mayonnaise, sugar, powdered ginger or some chopped, candied ginger in a small bowl. Peel kiwi fruit, slice peaches or nectarines and cut a ripe avocado into chunks. Toss them all together for a terrific and exotic tasting fruit salad.
There are literally so many wonderful dishes with which to be able to squeeze out the last, fruity goodness of another summer gone by, that it makes one long even more, for what seems like just yesterday when the days were still at their longest. This is a good time to pause and fondly remember, with gratitude, the last of that lingering summer bounty.