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WHAT’S COOKING?: ‘Tasty’ recipes with summer fruit | whatscooking

WHAT'S COOKING?: 'Tasty' recipes with summer fruit |  whatscooking

TERESA HATCHELL WHAT IS COOKING?

Since spring I have been writing about “flavorful” ways to prepare fresh fruits and vegetables from local gardens, roadside stalls, farmers markets, local grocers…and of course from your own yard or garden. Today’s topic of ‘fruit combination’ was spurred on by enthusiastic responses from readers. It seems that our common goal is to enjoy this wonderful time of the year as much as possible! I’m happy to “hear” that many of you — like my family — still enjoy pumpkin, corn, zucchini, tomatoes, onions, potatoes, cucumbers, melons, strawberries, blueberries, and peaches and always crave more. you call ‘recognizable’ recipes.

Although the peak season for spring-summer gardens is soon to come to an end, many of the area’s farmers and “grow-your-yourself-fresh food” enthusiasts will be establishing fall gardens within a month. South Carolinas are so blessed to have a climate that’s just right for growing our own food, or buying some grown in our state’s “sweet” soil. save them for future occasions. I hope you all enjoy it and benefit from it nutritionally.

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Layered Fruit Bowl

(You can add other layers of your favorite fruit if you like.)

2 cups washed peach slices, pitted

2 cups seedless watermelon, peeled and diced

2 large ripe bananas, sliced ​​(optional)

2 cups cantaloupe, hulled, seeded and diced (optional)

2 cups blueberries, washed, drained, halved

2 pints strawberries, tops removed, washed, drained, sliced

2 (6-ounce) cans frozen orange juice concentrate, thawed

1 or 2 kiwis, peeled and sliced ​​to garnish the top, optional

In a decorative glass bowl, place the peach fruit on top of the strawberries or vice versa (just don’t put the banana slices on top as they will change color). Make sure to sprinkle the orange juice evenly over the fruit after layering everything. It is a natural preservative and gives a welcome taste sensation. Cover the bowl tightly and let the fruit marinate in the refrigerator for two hours or more. If you prefer, you can garnish the top with the kiwi slices before serving. This recipe makes 12 to 16 servings.

Peach-perfect tea cake

(You can use 3 cups of other fruit if desired.)

1/2 stick butter (Land ‘O Lakes)

1 cup self-raising flour (white lily)

3 cups fresh peaches, thinly sliced ​​and sweetened to taste

Preheat your oven to 350 degrees. Melt the butter in an 8-x12-inch glass or metal baking dish. Remove the dish from the oven, but leave the oven on to preheat. In a large bowl, combine the flour, sugar, milk and cinnamon until the ingredients form a smooth batter. Pour the batter into the baking dish on top of the melted butter. DO NOT STIR IT.

In a separate bowl, sprinkle the peach pieces with the lemon juice. Pour these pieces of fruit into the center of the baking dish, on top of the batter. AGAIN, DO NOT STIR. Bake this tea cake for 40 minutes at 350 degrees. Always serve tea cake warm. It’s tasty enough on its own, but you can choose to sprinkle each piece with a dusting of confectioners’ sugar, a scoop of ice cream, or a dollop of whipped cream.

Peach ‘pie’ with homemade crust

(This recipe can be used with any fruit filling.)

1 tablespoon granulated sugar

2/3 cup Crisco . with butter flavor

1 (16-ounce can peach pie filling or make an equivalent amount of sweetened stewed peaches)

1 heaping teaspoon cinnamon

Preheat your oven to 425 degrees. In a medium bowl, use a hand mixer on “low” to combine the flour, baking powder, salt, sugar, egg, Crisco, and water. Mix for about two minutes to form a batter or until well blended. Pour this batter into a very lightly greased 9×11-inch glass or aluminum pan and smooth the batter evenly into the pan. In a separate bowl, combine the peach pie filling (or an equivalent amount of sweetened stewed peaches), lemon juice, and pie spice or cinnamon until these ingredients are well combined. Pour this into the center of the batter. Do not stir this filling through the crust! Bake at 425 degrees for about 40 minutes or until crust forms and turns light brown.

Baked peaches

1/2 cup raisins or mixed pieces of dried fruit

5 tablespoons light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Preheat your oven to 350 degrees. Wash, peel and cut the peaches into thick slices. Place the slices in a square baking dish that has been “greased” with butter or margarine. In a bowl, combine the raisins or mixed fruit, brown sugar, cinnamon and nutmeg. Spoon this mixture evenly over the peach slices. Drizzle the apple juice over the top of the dry mixture. Bake this dessert at 350 degrees for 30 minutes, or until the peaches are tender. Serve this dessert warm on a nice slice of cake, with ice cream … or with cake and ice cream. This recipe makes four dessert servings.

Fruitslushie/smoothie

1-1/2 cups fresh or frozen blueberries, peaches, or other fruit

1 cup cold or frozen orange juice concentrate

2 cups fat-free yogurt

1/2 cup fat-free or 1 percent milk

For a “slushie,” use frozen fruit and frozen orange juice concentrate. For a “smoothie,” use nearly thawed versions of these ingredients. Combine all ingredients in a blender until smooth. This recipe makes two large glasses of fruity goodness. (Remember, you can use blueberries, peaches, strawberries, or any of your favorite fruits.)

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