Enjoy fresh fruit during the summer

Karen Freeman
Food Columnist

April 23, 2008 10:30 am

— It’s almost really spring. That means that I am trying to watch what I eat. Therefore, I am eating a lot of fruit. That’s OK because I love fruit. Eating fruit is not only good for you, it makes you feel good. Biting into a crisp apple or sinking your teeth into a naturally sweet nectarine makes your whole body say, “Ahhh.”
My husband is getting ready to plant our garden in a couple of weeks. In a few months, I’ll be up to my neck in tomatoes, corn, squash, peppers and potatoes. But, last year, I planted fruit trees. My nectarine tree is covered with little baby fruit. My yard now includes peach trees, apple trees, cherry trees, pecan trees, walnut trees and even a nectarine tree.
If you want to spend extra time outside, eat at the picnic table or take a quick, cool lunch to the lake, fruit is a good solution. It’s easy to prepare, refreshing when it’s hot outside, healthy and reasonably inexpensive.
None of these recipes are difficult or time consuming. The first recipe is just a simple syrup that you cut nectarines (or peaches) into and serve with ice cream, Crème Fraîche or whipped cream.
The second recipe is a tart. In my recipe I make the crust from scratch, but it isn’t a crust that you have to knead or work with. You toss it into the food processor. If you don’t want to do that, you can use a sugar cookie dough from the dairy case of the grocery store. But, try the homemade one, it’s quick and easy and will taste better.
Recipe No. 3 is a cooler. When it’s 80 degrees outside, let the kids help make this one. Then after it’s chilled, take it outside under a tree and have an impromptu picnic.
These recipes will give you some great desserts or treats without a lot of fuss and muss. That way, we can spend that extra few minutes outside enjoying the spring weather.

Warm Nectarines with Lemon Syrup

1/4 Cup Butter
2 Cups Granulated Sugar
2 Lemons, zested and juiced
1 1/4 Lbs Fresh Nectarines, peeled & sliced (you can add other fruits as well)
Crème Fraîche, or Vanilla Ice Cream

In a large skillet over high heat, combine butter, sugar, and lemon juice. Stir until mixture forms a nice syrup. You may need to add more butter if the mixture is too dry. Add lemon zest and nectarines and stir until just soft. Spoon mixture into individual serving cups and top with cold crème fraîche or vanilla ice cream.
This recipe can also be made substituting peaches for the nectarines.

Fresh Fruit Tart
Crust:
1/2 Cup Confectioners' Sugar
1 1/2 Cups All-Purpose Flour
1 1/2 Sticks Unsalted Butter, softened & sliced
Filling:
1 (8-Ounce) Package Cream Cheese, softened
1/2 Cup Granulated Sugar
1 Tsp Vanilla Extract
Topping:
Fresh Strawberries, Kiwi Slices, Blackberries, Oranges, Blueberries or Raspberries
Glaze:
1 (6-Ounce) Can Frozen Limeade Concentrate, thawed
1 Tbsp Cornstarch
1 Tbsp Fresh Lime Juice
1/4 Cup Granulated Sugar
Whipped Cream, for garnish

Preheat the oven to 350 degrees F.

For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.
For the filling and topping:
Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust, alternating with the kiwi. Add another circle of strawberries and kiwi, fill with a ring of berries. Fill the center are with any leftover fruit.
For the glaze:
Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use the entire glaze.
Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream.
If you do not have a tart pan, you can make this dish by forming the crust in pizza fashion, bake for approximately 10 minutes, cool and proceed as above.

Kiwi Cooler

1-Cup Kiwi Purée (recipe follows)
1-Cup Heavy Whipping Cream
1 Tbsp Sugar

Kiwi Purée:
4 Kiwis
4-5 Tbsp Sugar

For the purée:
Peel and cut the kiwis into quarters. Place in a food processor, with a steel blade, and process until you have a rough purée. (You should have about one cup of puréed kiwi.) If you have less than one cup of puréed kiwi, either purée another kiwi so you end up with one cup or simply adjust the amount of whipping cream to equal that of the puréed kiwi. You will notice that you use equal amounts of purée to whipping cream so adjustments are easy to make. Transfer to a bowl and stir in the sugar. Taste and add more sugar if necessary.
Refrigerate for several hours or overnight. 
For Kiwi Cooler: 
Place mixing bowl and whisk attachment in the refrigerator or freezer for about 15 minutes or until very cold.  Whip the cream until soft peaks form.  Add the sugar and continue to whip until stiff peaks form.  With a rubber spatula gently fold in the kiwi purée, leaving some streaks of the white whipping cream.  Pour into four - individual long stemmed parfait or wine glasses.
Cover and refrigerate until serving time.
Can be made about four hours before serving.  Garnish with a slice of kiwi fruit.
You can make this same cooler using strawberries, raspberries or other berry fruit.


Did you know?

Strawberry facts

The strawberry you eat is not really a fruit or a berry but is the enlarged receptacle of the flower.
Strawberries are grown in every state in the U.S. and every province in Canada. California produces 80 percent of the nation's strawberries, providing almost a year-round supply. California strawberry growers and researchers, along with help from the most ideal growing conditions, work together to produce the highest quality strawberries you can buy.
There are approximately 700 strawberry growers in California producing fruit on over 20,000 acres annually.
The strawberry shipping season begins in January in the southern part of the state and moves north with the warming springtime temperatures. Volume peaks in April and May when all production areas overlap. During this time, weekly volume can approach 5 million trays or just over 9 million pounds a day.
Strawberries were cultivated in ancient Rome and were used as a medicinal herb in the 13th Century.
hey are a member of the Rose family. A museum dedicated to them in Belgium.
During the 1700s, a hybrid variety was developed in France by breeding wild strawberries brought from North America with others from Chile.
The first important American variety, the Hovey, was grown in 1834 in Massachusetts.
Nutrition and consumption:
One serving of strawberries contains 20 percent RDA of folic acid. That's more per comparable serving than any other fruit. Folic acid is a water-soluble B vitamin that has been proven to reduce birth defects involving brain and nerve disorders. Strawberries are one of the most delicious and nutritious fruits.
According to FDA regulations, strawberries are a sodium-free, fat-free food. They are not only cholesterol free but low in calories as well.
One serving of eight medium sized strawberries contains:
140 percent of the U.S. Recommended Daily Allowance (RDA) of Vitamin C, which is more than one orange.
• 20 percent of the daily value for folic acid.
• Only 50 calories.
• No fat grams.
• Recognized source of potassium, folacin and dietary fiber.
• Approximately 50 percent of this total dietary fiber is a water soluble pectin.
• Clinical studies that soluble fibers help reduce serum cholesterol levels.

Karen’s Kitchen is a weekly column by Karen Freeman of Tarboro. Contact Karen at:
kvfreeman@triad.rr.com to exchange ideas, ask questions, submit recipes, tips or suggestions.
Check out her Web site: http://www.geocities.com/kvfreeman27886/

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