Mary Ann's Blog
The Fruits of Summer
July 20, 2022
“A patient man will eat ripe fruits,” so says an old Latin proverb. And that is why summer is worth the wait to enjoy all the splendid fruits that we have longed for during the dreary days of winter. From the time I spot locally grown fresh strawberries to the last purple plum of summer, I relish the opportunity to get my fill of fresh fruit. And we all know that adding more fruits and vegetables to our diets is part of a healthy lifestyle. For the most part, fruits consist of water, contain natural sugars, high in vitamin C and add needed daily fiber.
July explodes onto the fruit scene with delicate blueberries, raspberries, and blackberries, a kaleidoscope of colorful fruits to mix together for an easy but stunning dessert. These perishable delights should be used immediately but if you do have to refrigerate them, take them out of their plastic containers, especially berry type fruits like raspberries and blackberries that tend to mold after a day or two, and place them on a paper towel lined dish or tray which allows air to circulate around them. They will last much longer. August presents a parade of stone fruits, peaches, nectarines, apricots and an array of pretty plums, green, red, yellow and purple ones. When you purchase them, look for unblemished fruit with no cracks or brown spots. Are they ripe? They should yield to gentle pressure when pressed with your finger. Stone fruits are best kept at room temperature and consumed as soon as possible. Gorgeous melons are at their peak in August and September and are one of the most refreshing warm weather fruits.
Get the recipe for my Basil Infused Grilled Fruit Salad here.
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