Delicious Fruit Dessert Recipes
August/September 2007
Katherine Loeck
Fresh fruits sweetly complement any summertime meal. For a
healthy serving of unique tastes, try these delicious, refreshing
recipes that are fun for all occasions.
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Hot Summer Nights Granita
From Tabitha Alterman, Mother Earth News associate editor
This dessert is tasty and light, and the recipe is intended to
be modified based on seasonal, available and favorite ingredients.
Experiment!
3 cups fresh fruit (e.g. berries, pineapples, mangoes,
peaches, tangerines ? try a mixture)
1 cup water
1 cup raw sugar or ? cup fresh honey
2 cups fresh sweet juice (e.g. orange, apple)
1 cup fresh tart juice (e.g. lime, lemon, cranberry, sour
cherry)
1 to 2 tbsp favorite flavor enhancers for desserts (e.g.
chopped mint leaves, cloves, star anise, aged balsamic vinegar,
diced chipotle peppers)
2 tbsp citrus fruit zest (from limes, lemons, oranges,
etc.)
1 cup red wine (e.g. chianti, pinot noir)
? cup plus 2 tbsp fruity liqueur (e.g. brandy, kir, grand
marnier)
1 pint heavy whipping cream
Fresh mint leaves
Pur?e 2? cups fruit and set aside. Combine water, sugar or
honey, fruit juices, flavor enhancers and all but a few shavings of
zest in a saucepan. Heat slowly over medium-low heat about 5 to 7
minutes, or until a few minutes after sugar is completely
dissolved. Remove from heat, and strain. Discard the solid
ingredients. Allow syrupy liquid to cool completely. Stir in pur?ed
fruit, wine and ? cup liqueur. Pour mixture into freezer-safe
container. Freeze for 12 to 24 hours (texture will be in icy
shards). Whip the cream with 2 tablespoons liqueur. Serve with a
dollop of whipped cream, remaining fresh fruit, a couple mint
leaves and a curl of citrus zest.
Fruity Kebabs
From
moosewoodrestaurant.com
It's easy to wow party guests with this colorful dessert, and
its unique guava glaze adds drip-free flavor.
?ripe cantaloupe or honeydew melon, peeled and
seeded
? ripe pineapple, peeled and cored
1 pint fresh strawberries, stemmed
About 20 seedless green grapes
1/3 cup guava paste
2? tbsp fresh lime juice
20 10-inch bamboo skewers
*Find guava paste in Latin and Asian groceries and in the
ethnic section of well-stocked supermarkets.
Cut the melon into 1-inch, bite-sized cubes and place them in a
large bowl. Cut the cored pineapple half into 5 to 8 long wedges
and then into bite-sized chunks. Add pineapple to the bowl along
with strawberries and grapes.
In a blender, pur?e the guava paste and lime juice into a smooth,
thick dressing. Add 2 tablespoons of rum for a little fun. Pour
dressing into the bowl and toss with fruit.
On each skewer, spear 7 or 8 pieces of fruit: begin and end with
grapes to secure the other pieces. Serve immediately or cover well
and refrigerate until serving time.
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