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17 March, 2017

Summer Fruit Desserts

Posted in : Lifestyle, Vegetarian Diet on by : Sharmin Begum

Fruit Desserts

Cast your vote for Summer Fruit Desserts

The full bloom of summer brings an abundant variety of succulent fruit. Vines hang heavy with honey-sweet grapes, plump clusters of berries and fat, fuzzy kiwis. In the shimmering canopies of trees; apples, apricots, oranges, and figs ripen, their heady bouquet filling the warm afternoon air.

From the tropics arrive the most seductive fruits: luscious mangoes, mellow bananas and coconuts, vibrant pineapples and lime. This is the season for stomping grapes and making cider, for tender seductions on the veranda over coulis and champagne, and for reveling in nature at its ripest and sweetest.

Summer is for taking an extra-large basket to the farmers’ market, for talking over the fence with the neighbor whose apple tree is bending low with a crisp bounty, and for driving out to the country with your kids to harvest at a u-pick orchard. Pick any scenario, but this is the prime time to pick and buy fruit, so break out your peelers, pitters, and paring knives in preparation for an extravaganza.

Following are seven recipes that use fruit to its best advantage. The key to their success is simplicity-simple plays of one flavor against another; natural, melodic shapes and composition; just the right contrast of color and texture; a hint of liqueur, a trace of zest, a splash of the exotic. Basic enough to prepare quickly and easily, they shout of divine inspiration.

Part Mediterranean, part Asian, part State Fair, USA … these recipes rely on the fruit to make them special, not on elaborate pastries and creams. The true flavor of nature in these dulcet delights is enough to dazzle dinner guests … or to simply please yourself during an afternoon reverie of the senses

Healthy Summer Colorful Dessert :Pink grapefruit contains a higher amount of vitamin A than white grapefruit.

 

Citrus Compote in Ginger Honey-Recipe dairy free, gluten free, low fat, vegetarian with 8 ingredients. | Source

Cook Time
Prep time: 5 min Cook time: 5 min Ready in: 10 min Yields: 2

Ingredients
2 large oranges, peeled and segmented
2 pink grapefruits, peeled and segmented
2 kiwi fruits, peeled and sliced
1/2 cup orange juice
1/4 cup liquid honey
1 tablespoon crystallized ginger, finely chopped
1 teaspoon each, lemon zest and lime zest

Instructions
In a large bowl, toss together all ingredients. Refrigerate for several hours, stirring occasionally. Serve chilled

Nutrition Facts
Calories 163
Calories from Fat 0
% Daily Value *
Fat 0 g
Carbohydrates 38 g 13%
Fiber 4 g 16%
Protein 2 g 4%
Cholesterol 0 mg
Sodium 4 mg
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Apricot Strawberry Crunch

 

Try this warm crumbly dish with a scoop of Vanilla soy ice cream.

12 medium ripe apricots, pitted, peeled, and sliced
2 cups sliced fresh strawberries
1/8 teaspoon each cloves and cinnamon
3/4 cup instant oatmeal
1/2 cup whole wheat flour
2 tablespoons chopped almonds
2 tablespoons chilled margarine or butter, cut in bits
1/4 cup rice syrup

1. Preheat oven to 350°. In a 9 x 9-inch baking pan, toss together apricots and strawberries. Sprinkle with cloves and cinnamon and set aside.

2. In a food processor, combine oatmeal, flour, and almonds. Add margarine bits and rice syrup and pulse until moist and crumbly. Crumble topping over fruit and press down evenly to cover surface. Bake until fruit is bubbly and topping is golden, about 40 minutes.

V PER SERVING: 312 CAL (27 PERCENT FROM FAT), 7g PROT, 9g FAT, 49g CARB, 11mg SOD, 0mg CHOL, 7g FIBER

Peaches in Fresh Berry Coulis

 

Source To choose a perfect peach, use your nose. It should exude an intense fragrance.

4 large ripe peaches, peeled, pitted, and sliced
Zest and juice of 1 lemon
1 cup fresh raspberries
1/2 cup whole blueberries or blackberries
1/3 cup honey
Crushed amaretto cookies (optional)

1. Place peach slices in a large bowl, add zest and juice, and toss well to combine. In a blender or food processor, puree berries and honey. Press puree through a fine mesh sieve to remove seeds.

2. Pour berry puree over peaches and toss to combine. Cover and refrigerate for at least 1 hour. Stir gently before serving and garnish with amaretto cookie crumbs, if desired.

V PER SERVING: 139 CAL(1 PERCENT FROM FAT), 1g PROT, 0.1g FAT, 33g CARB, 2mg SOD, 0mg CHOL, 4g FIBER

Mangoes and Grapes Marsala desserts

India is the mango’s country of origin, where the mango tree is considered sacred.

1/2 cup Marsala
1/2 cup water or mango juice
Zest and juice of 1 orange
2 tablespoons honey
2 teaspoons cornstarch
3 cups fresh mango chunks
1 cup seedless grapes, halved
Shredded coconut (optional)

1. In a medium saucepan, whisk together Marsala, water, orange zest and juice, honey, and cornstarch. Bring to a boil over medium-high heat, stirring frequently. Remove from heat and let cool.

2. In a large bowl, toss together mango chunks and grapes. Pour cooled Marsala syrup over fruit and chill at least 1 hour before serving. Garnish with coconut, if desired.

V PER SERVING: 242 CAL(2 PERCENT FROM FAT), 0.7g PROT, 0.4g FAT, 43g CARB, 9mg SOD, 0mg CHOL, 3g FIBER

Poached Fresh Figs in Orange Sauce

Figs were introduced to North America by Spanish Franciscan missionaries.

16 fresh, very ripe figs, washed
2 tablespoons orange zest
1 cup fresh orange juice
3 tablespoons honey
1 teaspoon cornstarch
2 tablespoons water
Pinch each cloves and cinnamon
2 tablespoons Grand Marnier (optional)
2 tablespoons finely chopped pecans (optional)

1. Place whole figs in a single layer in large saucepan. In a medium bowl, whisk together zest, juice, and honey. Pour over figs, cover pan, and gently simmer until figs are softened, about 15 minutes. With a slotted spoon, remove figs and place in a medium bowl.

2. In a small bowl or cup, dissolve cornstarch in water, whisk into simmering fruit syrup, and cook until syrup thickens, about 2 minutes. Stir in cloves, cinnamon, and Grand Mariner, if desired. Pour over figs and set aside to cool. Serve at room temperature, garnished with pecans, if desired.

V PER SERVING: 190 CAL(1 PERCENT FROM FAT), 1g PROT, 0.1g FAT, 45g CARB, 5mg SOD, 0mg CHOL, 6g FIBER.

Pineapple & Bananas in Maple-Rum Broth

In some parts of the world, the pineapple is used as a symbol for hospitality.

2 cups fresh pineapple chunks
1/3 cup maple syrup
2 bananas
1 teaspoon lemon juice
1 cup pineapple juice
2 tablespoons rum or 2 teaspoons rum flavoring

1. Line broiler pan with foil and preheat. In a medium bowl, combine pineapple chunks and maple syrup and toss to coat. With a slotted spoon, transfer pineapple chunks to broiler pan. (There will be leftover maple syrup in the bowl.) Broil pineapple, turning often, until golden brown, about 10 minutes.

2. Peel and slice bananas and sprinkle with lemon juice. In a small pan, or in a microwave, warm pineapple juice and add to maple syrup in bowl. Remove foil holding pineapple chunks from broiler and scrape chunks and cooking juices into a bowl. Add bananas and rum and mix thoroughly to combine. Serve warm.

V PER SERVING: 222 CAL(1 PERCENT FROM FAT), 0.9g PROT, 0.3g FAT, 48g CARB, 5mg SOD, 0mg CHOL, 2.1g FIBER.

Uncooked Pear & Berry Stew

Unlike most fruit, pears increase in flavor after they’re picked.

4 ripe pears, peeled and thinly sliced
1 cup fresh strawberries, hulled and sliced
3/4 cup blackberries, hulled
1/4 cup honey
zest and juice of 1 orange

Place pears and berries in a glass or ceramic dish. In a small bowl or cup, mix together honey, zest, and juice. Pour over fruit, toss, cover, and set aside for 2 to 3 hours, stirring occasionally. Serve at room temperature.

V PER SERVING: 207 CAL(2 PERCENT FROM FAT), 1g PROT, 0.4g FAT, 49g CARB, 4mg SOD, 0mg CHOL, 7g FIBER.

What is your favorite kind of Summer Fruit Desserts ?

Baked Fruit with Cookie Crunch
Grilled Banana Split
Mixed Berry Ice Pops
Citrus Compote in Ginger Honey
Poached Fresh Figs in Orange Sauce
Mangoes & Grapes in Marsala
Pineapple & Bananas in Maple-Rum Broth
Pineapple & Bananas in Maple-Rum Broth
VoteSee results

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