Saute Of Summer Fruit Recipes

PERFECT SUMMER FRUIT SALAD

Steps:

• Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
• Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

SAUTE OF SUMMER SALAD

Steps:

• Heat the olive oil. When hot add the onions and cook for 2 to 3 minutes or until tender. Add the cucumbers and radishes and saute for about a minute or just until hot. Add the tomatoes and lettuce and saute just until lettuce wilts. Remove from heat, add vinegar and season to taste with salt and pepper.

SUMMER FRUITS

Steps:

• Place the pear, plum, lemon, and fresh ginger in a bowl. In a non-reactive saucepan, combine the water, sugar, and rice wine vinegar. Bring the liquid to a simmer and cook until sugar dissolves.
• Place the fruit mixture into a spring-top glass jar and add the sprig of mint to the fruit. Slowly pour the hot pickling liquid over the fruit, filling the jar to the top.
• Cool the pickles, then refrigerate for 2 days up to 1 week before serving.

SAUTE OF SUMMER FRUIT

Steps:

• Melt butter in a nonstick skillet over medium heat. Stir in the jelly then add the peaches and plums. Cook for about a minute until the fruit is hot and the jelly syrupy. Add the berries and remove from skillet. Serve poured over frozen yogurt or serve topped with frozen yogurt.

GRILLED SUMMER FRUIT

Steps:

• Spray the grill rack with nonstick spray and prepare the barbecue (medium-high heat). Thread 1 piece of each fruit on each of 6 skewers so that the cut sides line up and lay flat. Sprinkle the sugar over the cut sides of the fruit. Let stand until the sugar dissolves, about 10 minutes.
• Place the fruit skewers on the grill cut side down. Grill the fruit until it is heated through and caramelized, about 5 minutes. Transfer 1 fruit skewer to each plate and serve.
• *Other fruit substitutions can be apricots and peaches.

SUMMER FRUIT SALAD

Steps:

• In a large bowl, combine melon, apricots, nectarines and plums. Add apricot jam, wine and lemon juice. Toss well to coat. Refrigerate for up to 4 hours, or serve immediately.
• To serve, add berries to macerated fruit and gently fold together. Spoon into bowls or glasses, and garnish with figs, if using.