Here are some easy to make summer fruit recipes. Become creative and see what you can com up with.

Here are some easy to make summer fruit recipes. Become creative and see what you can com up with.



Strawberries with Balsamic Vinegar

A simple and quick dessert.

1 pound fresh strawberries, cut into slices

1 tablespoon balsamic vinegar

cup sour cream or unsweetened whipped cream

In a bowl toss together sliced strawberries and balsamic vinegar. Serve in dishes and top with sour cream or unsweetened whipped cream.


Fresh Peach Sorbet

Makes 1-quart.

2 pounds ripe peaches, peeled and chopped

1 cup warm water

cup granulated sugar

2 tablespoons orange liqueur (I use Grand Marnier.)

Process chopped peaches in a blender or food processor until smooth; strain into a bowl. Add one cup warm water, sugar, and orange liqueur, stir until sugar dissolves. Stir sugar mixture into pureed peaches. Chill for 2 hours then pour into a freezer container and freeze.


Peach Smoothie

Makes 4 1-cup servings

2 cups sliced fresh peaches or nectarines

1 cup milk

1 6-ounce container peach yogurt

1 cup crushed ice

In a blender combine fruit , milk, and yogurt. Cover and blend until smooth.

Gradually add ice through hole in lid, blending until almost smooth. Serve immediately.


Peach Cream Pie

l prepared 9-inch pie shell, unbaked

2 tablespoons butter

3 cups fresh ripe peaches, peeled and sliced

1 1/3 cups granulated sugar

cup all-purpose flour

teaspoon ground cinnamon

2 cups cream

2 tablespoons orange liqueur (I use Grand Marnier.)

Preheat oven to 425 degrees. Cut butter into small pieces and dot pie shell with butter. Cover with peaches.

In a bowl whisk together sugar, flour, and cinnamon. Stir in cream and orange liqueur. Pour over peaches. Bake for 35 to 40 minutes. Chill for 4 hours before serving.


Blueberry Preserve Blueberry Muffins

Makes 12.

2 cups all-purpose flour

cup granulated sugar

2 teaspoons baking powder

Pinch of salt

2 large eggs, room temperature

cup milk, plus 1-teaspoon vinegar, mixed together

6 tablespoons butter, melted

1 cup fresh blueberries

cup blueberry preserves

1 teaspoon orange zest

2 tablespoons granulated sugar

2 tablespoons butter, melted

Preheat oven to 375 degrees. Line twelve 2 - inch muffin cups with paper liners. Set aside.

In a bowl whisk together flour, 3/4 cup sugar, baking powder, and salt. Make a well in the center of flour mixture; set aside.

In a bowl whisk together eggs, milk and vinegar, and 6- tablespoons melted butter; add this mixture all at once to well in flour mixture. Stir just until moistened, batter should be lumpy. Gently fold in blueberries. Remove 1-cup of batter and set aside.

Spoon remaining batter into prepared muffin cups, filling about half full. With the back of a spoon make a depression in the center of each muffin batter cup. Spoon 1-2- teaspoons of blueberry preserves into the center of each muffin. Top each cup of batter with remaining batter to cover the preserves, filling muffin cups about 2/3 full. Bake 20 minutes or until golden.

In a bowl stir together orange zest and 2- tablespoons sugar. Remove muffins from oven and brush each with the 2-tablespoons melted butter. Sprinkle orange sugar mixture on top. Cool in muffin cups on wire rack for 15-20 minutes.


Red Plum Pie

2 prepared 9-inch pie crusts

3 tablespoons butter, cut into small pieces

3 pounds red plums, pitted and sliced into - inch wedges

cup granulated sugar

teaspoon ground cinnamon

cup cornstarch

1 tablespoon lemon juice

Pinch of salt

Place pie crust into a 9-inch pie plate. Dot pie crust with pieces of butter on the bottom. Set aside. Preheat oven to 400 degrees.

In a bowl toss together sliced red plums. Sprinkle lemon juice and toss plums.

In another bowl toss together sugar, cornstarch, cinnamon, and salt . Stir this mixture into sliced plums and mix to coat. Pour into prepared pie shell. Top with second pie crust , crimp edges, and cut out 6 small holes in top crust for venting.

Place pie on a baking sheet then place in a 400 degree oven and bake for one hour or until bubbling.


Cherry Stuffed Pears

6 medium firm pears with stems

1/2 cup fresh dark cherries, pitted and chopped

1/4 cup pecans, chopped

1 tablespoon lemon juice

1/4 cup granulated sugar

cup water

cup maple syrup

Preheat oven to 350 degrees. Cut a thin slice from the bottom of each pear, so the pear will stand. Working through the bottom of each pear, use a melon baller or a very sharp paring knife to remove the core.

In a bowl combine chopped cherries, pecans, lemon juice, and sugar. Spoon cherry mixture into hollowed pear bottoms. Stand pears in an ungreased 2-quart baking dish . Add cup water to baking dish. Pour maple syrup over and around pears. Sprinkle any remaining cherry mixture into bottom of baking dish.

Bake covered, for 15 minutes. Uncover; bake for 15-20 minutes more or until pears are tender, basting occasionally with cooking liquid.

To serve spoon any remaining cooking liquid over pears. If desired, cut pears in half, topping with filling from dish. Serve warm.


Cole Slaw with Mango

Makes 10 servings

8 cups shredded green cabbage

1 mango cut into thin strips

red bell pepper, cut into thin strips

4 scallions, finely chopped

cup fresh cilantro, chopped (Optional)

cup mayonnaise

2 teaspoons lemon juice

2 tablespoons granulated sugar

In a bowl combine cabbage, mango, red pepper, scallions, and chopped cilantro, if using.

Mix dressing in a bowl, combining mayonnaise, lemon juice, and sugar, blend well. Add to cabbage mixture and mix lightly to coat. Cover and refrigerate.


Hope Cusick has won awards at the North Carolina Strawberry Festival in 2012; The North Carolina Blueberry Festival, winning first place for her Blueberry Cheese Danish Pastry in 2012, and placing on her blueberry spinach salad and dressing; and has won various other contest awards for her blueberry cheesecake, breads, cookies, brownies and jams. She resides in Hampstead.