It’s hard to pass a tray of peaches, a cart of cherries or an apricot aisle at the market without picking up “a few.” But there’s only so much you can bite into or slice when they’re at their ripest.
Here are three recipes that are quick and easy to make with just a few basic ingredients. From breadcrumbs to frozen yogurt to smoothie bowls, here are some ideas to turn the natural sweetness of these summer fruits into a fresh, healthy treat.
No-Churn Apricot Frozen Yogurt
10-12 small apricots, pitted (400 grams or less than 1 pound)
1 cup (200 grams) granulated sugar
2 cups (570 g) full-fat Greek yogurt
2 tablespoons lemon juice
A little sea salt.
In the jar of a high speed blender, add the apricots, sugar, salt and lemon juice. Blend until a nice muddy mixture forms. Add the yogurt to the blender until the mixture comes together nicely.
Transfer the apricot mixture to an 8×8-inch pan, loaf pan, or other freezer-proof container and spread evenly. Place the pan in the freezer for 1-1/2 hours, or until the ice cream is soft.
Remove the ice cream from the freezer and scrape the entire mixture with the teeth of a fork, just as you would for a granita. Transfer the mixture back to the blender and process until the ice cream is smooth, creamy and plump. Transfer the mixture back to the freezer tray, cover the ice cream with plastic wrap so that the wrap touches the ice cream, and cover with a sheet of aluminum foil. This will help protect the ice cream and freeze it evenly. Then, place it in the freezer for 3-4 hours until it is completely set.
Let the ice cream rest on the counter for 10-15 minutes before scooping out the creamiest ice cream. Ice cream will keep for up to 1 week when covered with plastic wrap and aluminum foil. Makes 1 quart of ice cream.
Serves. 12 servings, serving size: 1/3 cup.
Nutrition (per serving). Calories: 116; Total fat: 2 g; Saturated fat: 1 g; Monounsaturated fat: 0 g; Cholesterol: 5 mg; Sodium: 26 mg; Carbohydrates: 22 g. 116; Total fat: 2 g; Saturated fat: 1 g; Monounsaturated fat: 0 g; Cholesterol: 5 mg; Sodium: 26 mg; Carbohydrates: 22 g; Dietary fiber: 1 g; Sugars: 22 g. Protein: 3g.
Stone fruit tahini crumble.
2 1/2 pounds stone fruit (any mixture of peaches, cherries, plums, apricots)
Juice and zest of 1 lemon
1/3 cup (60 g) coconut sugar, divided
1 teaspoon kosher salt, divided use.
1 cup (90 grams) oatmeal rolls
1/2 cup (1 stick/113 g) unsalted butter.
2 tablespoons tahini.
Place a rack in the top third of the oven and preheat to 375oF (190oC).
Prepare your stone fruit by slicing it with a chef’s knife and using a paring knife to cut out the flesh, if desired. Transfer the peach slices to a 10-inch cast-iron skillet, at least 2 inches deep.
Peel and juice two lemons and place them in a medium bowl. Set aside.
Sprinkle 1 tablespoon coconut sugar, 1 tablespoon fresh lemon juice (from the peeled lemons), and 1/2 teaspoon salt over the stone fruit. Mix gently, then let sit while you prepare the top – target about 20 minutes. When it’s ready, the macerated fruit should look juicy.
Make the filling. Combine 1 cup of all-purpose flour, remaining coconut sugar and salt in a bowl. Stir to combine. Add the butter and lemon zest to another medium bowl. Heat in the microwave until the butter is melted, about 1 minute. Add the tahini and stir to combine.
Pour the tahini-butter mixture into the dry ingredients and stir until the dry ingredients are incorporated and the mixture begins to resemble a paste.
Use your hands to squeeze the batter into large chunks, then break off any uneven portions and sprinkle over the fruit.
Bake until the top is browned and firm and the peaches are soft and bubbly with the juices, 60-70 minutes.
Serving Size: 16 servings Serving Size.
Nutrition (per serving). Calories: 174; Total fat: 11 g; Saturated fat: 4 g; Monounsaturated fat: 0 g; Cholesterol: 19 mg; Sodium: 80 mg; Carbohydrates: 0.5 g. 174; Total fat: 11 g; Saturated fat: 4 g; Monounsaturated fat: 0 g; Cholesterol: 19 mg; Sodium: 80 mg; Carbohydrates: 16 g; Dietary fiber: 2 g; Sugars: 11 g. Protein: 4g. 16g; Dietary Fiber: 2g; Sugar: 11g; Protein: 4g.
Cherry-Chia Smoothie Bowl.
1 cup (225 g) sweet cherries, pitted.
2 teaspoons chia seeds
1/2 cup (125 ml) coconut milk (if desired, substitute almond or hemp milk)
Maple syrup or honey to taste
1 handful of ice cubes
A little sea salt.
Yogurt or more milk
A glass of fresh juice.
Fresh fruit, such as pineapple slices, citrus segments or bananas
Good crunchy stuff (i.e. oatmeal, toasted coconut, toasted almonds, pepper, cocoa beans, hemp seeds and bee pollen).
Blend the cherries, chia seeds, nut milk, ice and a pinch of salt in a blender or food processor until smooth.
Divide the smoothie mixture between two bowls.
Top with yogurt, fruit, nuts, seeds, granola, toasted coconut-anything that adds texture and flavor.
Serving Size: 1 cup
Nutrition (per serving). Calories: 158; Total fat: 5 g; Saturated fat: 3 g; Monounsaturated fat: 0 g; Cholesterol: 5 mg; Sodium: 127 mg; Carbohydrates: 28 g. 158; Total fat: 5 g; Saturated fat: 3 g; Monounsaturated fat: 0 g; Cholesterol: 5 mg; Sodium: 127 mg; Carbohydrates: 28 g; Dietary fiber: 5 g; Sugars: 21 g; Protein. : 3g.