Summer is coming, and the cravings for fresh summer fruit are on fire! We love using fruit in salads, desserts, and mains; frozen, cooked, or fresh. Here are some of our favorite ways to utilize the best of summer’s bounty.
I love serving fruit for dessert on Shabbos, especially on Friday night. In the winter I alternate between compote or baked apples, and in the summer I make fruit salad or this roasted fruit medley from Norene Gilletz’s cookbook Norene’s Healthy Kitchen.
Pit and slice a bunch of summer fruit (peaches, nectarines, plums, apricots) and put them in a pan. Drizzle with fresh lemon juice, a small amount of honey, and a sprinkle of cinnamon, and add 3–4 Tbsp water to the pan. Roast at 375°F (190°C) for 20–25 minutes, until soft. Serve warm or cold. It’s great with ice cream too.
—Chaya Baila Lieber, copyeditor
We’re big into apple crisps — really any crisp, usually with apples as the base, and then whichever fruit is in season over them. We like them hot, cold, room temperature, with oat/cinnamon crumbs, lemony crumble, or nutty crumbs. Serve for dessert or as a side.
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