by Toby Amidor in Healthy Recipes, July 19, 2016
by Dana Angelo White in In Season, June 26, 2014
Meat, fish, chicken and vegetables aren’t the only foods you can toss on the grill. Fruits like pineapple, strawberries and even watermelon are becoming more popular to fire up too. Here are three fun combinations you can try the next time you’re barbecuing.
Unless you have a grill basket, berries are easiest to grill when threaded on skewers. Here are the basic steps to follow for killer berry kebabs:
1) Choose your berry: Strawberries are largest and easiest to work with, but you can skewer blueberries and blackberries too.
2) Brush with a sweet flavor: Combine maple or agave syrup with lemon zest and a touch of a neutral oil (like canola or safflower), and brush on the threaded berries.
3) Select an herb: Complement the flavor of berries with mint, basil or lavender. Chop the herb and sprinkle it over your skewers before serving.
4) Grill over a low flame: Berries burn easily, so be sure to grill them over low heat.
Recipe to try: Grilled Strawberry Kebabs with Lemon-Mint Sauce (pictured above) Read more
by Toby Amidor in Uncategorized, July 2, 2012
How you pick and store summer fruits can mean the difference between mealy disappointment and juicy perfection.
Buying: Turn to these antioxidant-packed fruits for a burst of sweet-tart flavor and vitamin C. When shopping for strawberries, raspberries, blueberries and blackberries, look for plump and well-shaped pieces that are brightly colored and firm.
Storing: Berries can be stored at room temperature for about 1 to 2 days. After that, get more mileage by keeping them in the fridge. Wash just before using and dry gently with a paper towel. Want to freeze berries? Use these tips.
by Liz Gray in In Season, August 18, 2010
Apricots, nectarines, peaches, cherries and plums . . . oh my! Pick up any or all of these in-season stone fruit at a market near you. Here are 30 ways you can enjoy.
- Did you know fruits whose flesh and skin grow around a hard pit are known as “stone fruits?”
- You can grill up your favorite stone fruit.
- Enjoy Ellie’s Savory Peach Chicken.
- Top your morning oatmeal or yogurt with sliced apricots, plums, peaches or nectarines.
- Combine plums with McIntosh apples for a Plum Applesauce. Read more
- Peach-Mustard Compote - Photo by Charles Masters/Food Network Magazine
I absolutely adore stone fruit, from peaches to plums to cherries to apricots to nectarines. Yes, they’re delicious in desserts (and fresh from the bag, juice dripping down the chin), but I don’t discriminate in my kitchen: I love sauteed peaches and plums on salads, peach-marinated pork chops, cherry salsa and grilled nectarines. But the peaches I dream about in August look incredibly sad (not to mention tasteless) languishing in the grocery bin in December. So this year, I’m hoarding all the fruit I can and puttin’ it up, like Grandma’s preserves — with a twist.
We’re teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.
See fruit-preserving recipes, and join the stone fruit recipe swap »