As summer hits its peak, there’s no better time to savor the vibrant flavors of seasonal fruits. In this post, we’ll explore the beauty of a well-crafted fruit salad, embracing the natural goodness of fresh produce without the need for added sugars. We’ll also share a delightful recipe for Summer Fruit Kuchen, a perfect blend of custard and fruit on a shortbread crust.
Whether you prefer your fruits tossed, skewered, or displayed artfully, these tips and recipes will elevate your summer gatherings and culinary creations. Dive in and discover the joys of summer fruit!
FRUIT SALAD
A great fruit salad is made with great fruit. This means that fruits will need to be used in their respective seasons for best results.
A FRUIT SALAD CAN BE
- An assortment of various fruits that are chopped and then tossed together.
- Represented on a platter with slices or cuts that are grouped individually and displayed.
- Assembled and served as skewers with a select arrangement of fruits and the possible addition of a small ball of mozzarella or a thin slice of prosciutto.
- Larger pieces of fruit that have been grilled.
- Whole fruits displayed artfully in baskets arranged cleverly at the table or serving area.
GENERAL TIPS WHEN MAKING FRUIT SALADS
- Remember, bananas are awesome in a salad but cut them at the last minute
- When making a mixed fruit salad with fruit that might “discolor” like apples, rather than soak the apples in lemon juice, which I think destroys the goodness of the apple, let the apples be the first things you chop in the bowl and top with more acidic fruits. The juices from those acidic fruits will serve to keep the flesh of the apple or pears whiter. Toss at the last minute.
- Apples are great filler fruit, but theirs skins can sometimes be tough and interfere with normal chewing. If using them in a mixed fruit salad, try peeling them first, then chopping.
- If using apples as slices on a platter, leave the skins on to display their wonderful color and slice as close to serving time as possible.
- If making a tossed fruit salad, use fruits that are firm enough to toss. Any fragile fruits should be saved for a garnish on the top.
Added ingredients: If you choose to use a dressing with your fruit salad, stick to clear dressings that will allow the colors of the fruits to come through. Seasoned rice vinegar is a quick delicious dressing option. Thin slices or chops of basil, cilantro, or mint are popular herb choices. Cheeses can pair well with certain fruits and even a dollop of Greek yogurt can sometimes be the right, creamy complement. Nuts and seeds can add crunch but should be added at the last minute or just sprinkled on top. Search the web for inspiration!
FEATURED RECIPE: SUMMER FRUIT KUCHEN
This recipe combines a moist custard with fruit baked on a shortbread crust for an award winning trio. Fresh peaches or plums can be used in summer or pears in the fall.
For the crust:
½ cup butter or real margarine, chilled and cut into smaller pieces
½ cup of sugar
1 ¼ cups flour
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon baking powder
6-8 fresh large plums OR
4-6 ripe peaches or pears (peeled, cored and quartered)
For the custard:
2 large eggs
1 cup half & half
⅓ cup sugar
Directions:
Crust: Combine butter with dry ingredients. Crumble with fingers or pastry cutter creating a texture of fine crumbs. Set aside ½ cup of the mixture. Press the remaining dough evenly in the bottom of a greased 9×9 (or slightly larger) greased pan. Build up the sides about 1 inch but make sure that the crumbs on the bottom are level and evenly distributed.
Custard: Combine all ingredients in a small bowl and whisk well to combine.
Arrange fruit quarters, rounded side up, in a single layer throughout the pan. Sprinkle with reserved crumbs. Bake in a preheated 375 degree oven for 15 minutes. Remove from oven and pour the custard mixture over the fruit. Return to oven and bake 30 minutes longer or until a knife inserted in the center pokes clean.
This can be baked in a round or rectangular pan with slight adjustments. Serve warm with whipped cream or ice cream.
Hungry for more? Check out Chef doughty’s book; The Chef Within Dinner Edition. Find more information and order your copy online here:
https://www.thechefwithinbook.com/bookstore/dinner-book
Meet Chef Doughty
We know her as part owner of Silvercreek Realty Group and the smiling face behind the brokerage accounting department, but did you know that Joyce Doughty has an affinity for culinary arts?
Chef Doughty is a successful food writer and restaurateur who hosted the nationally syndicated daily Public Radio food program “Food for Thought” for 17 years and was also host of the local ABC affiliate morning program “In the Kitchen” highlighting practical recipes and techniques for the kitchen. Recipient of the James Beard Foundation Top Three Chefs in Idaho Award and owner and chef of Idaho’s critically acclaimed Doughty’s Bistro. Chef Doughty was trained at Le Cordon Bleu and received her executive chef certification from the American Culinary Foundation.
