Temperatures are rising quickly now and spring has gone by much faster than it should have! But with the change in season, we get a change in the produce that is available to us and an opportunity to use a whole new batch of fruits and veggies in our kitchens. Naturally, fruits are generally more applicable to baking than veggies are. In spring, I mentioned a number of in-season fruits, and I’m going to give summer the same treatment.
Summer is a wonderful season because so much is, well, in season. Holdovers from spring are ultra-ripe and delicious, and there is such a great variety of produce to choose from in general. More locally grown produce is at its peak and I really appreciate that, as well.
Holdovers from late spring: Apricots, cherries, mango, raspberries, strawberries
In season now: Apples, blackberries, blueberries, boysenberries, cantaloupe, corn (not a fruit, but oh-so-good), figs, honeydew melon, kiwi, limes, lychee, nectarines, papaya, peaches (white and yellow), pears, pomegranates, plums and apriums, watermelon
Summer Fruit Recipe Ideas:
- Blackberry Cobbler
- Key Lime Pie
- Grilled Peach Shortcakes with Candied Ginger
- Cherries and Cream Pie
- Watermelon Gazpacho
- White Peach Crumble
- Coconut Sticky Rice with Mango
- Blueberry and Nectarine Cobbler
- Pear Clafoutis