“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, are 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 buy 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.
This lovely to look at and even better to eat grilled fruit salad is just right as the finale to a summer supper. What is unique about it is the infusion of fresh basil syrup.
Basil Infused Grilled Fruit Salad
INGREDIENTS
1 cup of water
1 cup of sugar
Pinch of salt
12 fresh basil leaves
Juice of two limes or lemons
2 tablespoons warm honey
3 large red or purple plums, cut in half and pit removed
3 nectarines, cut in half and pit removed
3 apricots, cut in half and pit removed
DIRECTIONS
Combine the water and sugar and salt in a small saucepan and cook until the sugar is completely dissolved and the mixture is clear and syrupy looking, about 5 minutes. Off the heat, add 8 basil leaves and allow them to steep for 10 minutes. Strain the liquid and set aside. Discard the basil leaves.
Combine the lime juice and honey and set aside.
Preheat the grill.
Place the fruit halves, cut side down directly on the grill and brush with the lime mixture. Allow the fruit to cook until a few char marks appear. Transfer the fruit to a cutting board and cut into 1/4-inch-thick slices. Combine the slices in a bowl and toss with 1/4 cup of the syrup.
Transfer the fruit mixture to individual fruit cups. Pour some of the syrup into each cup and garnish with a basil leaf. Serves 4.
