Fruits
Sweet and Savory

One of the most exciting parts about warm weather is the fruit it produces. Starting in June with strawberries and lasting nearly until Thanksgiving with apples, we are able to sample a healthy variety of "sweets." The great thing about fruit is its versatility. To preserve fruit you can boil, bake, or dry it. When fruit is on the verge of going bad or you have picked entirely too much to eat, the easiest thing to do is simply throw it in the freezer. When preparing fruit for a meal you have yet another choice: sweet or savory?

Berries can be used any number of familiar ways. Blueberries can be reduced into a vodka sauce good for topping ice cream in summer or cakes in winter. The frozen berries can be thrown into pancake or waffle batters for a delightful Saturday morning treat. Stone fruits such as cherries, peaches, and plums have a lesser-known savory side. Transcending the sweet freshness of these fruits by preparing them in a piquant manner can open a whole new world for you and your summer treats.

Blueberry Sauce

3 C blueberries
4 Tbs sugar
2 Tbs water
1 tsp lemon juice

Combine blueberries, sugar, and water in a small saucepan. Cook for about 10 minutes, stirring over medium heat until the berries break and release their juices. Remove from the heat and let cool for 10 minutes before adding the lemon juice.



Roasted Peaches

Wash and cut ripe peaches in two. Remove the pit and place on a grill or roast in the oven for 10-20 minutes until supple and juicy. Sprinkle with salt and pepper and allow to cool just a few minutes. Top each half with a dollop of sour cream and enjoy. 

edible OHIO VALLEY, Summer 2010   |   www.edibleohiovalley.com