The Stone Fruits of Summer.In late May when the parade of summer fruits begins, I'm at my favorite My Favorite is an independent synthpop band from Long Island, New York. They released two CDs: Love at Absolute Zero and Happiest Days of Our Lives. My Favorite broke up on September 14, 2005, when singer Andrea Vaughn left the band. farmers market, bags in hand, searching out the first ripe, juicy, organic apricots. And though the apricot season is always much too short, soon come cherries, peaches, nectarines, and plums--the fabulous stone fruits of summer. Stone or drupe drupe: see fruit. drupe Fruit in which the outer layer is a thin skin, the middle layer is thick and usually fleshy (though sometimes tough, as in the almond, or fibrous, as in the coconut), and the inner layer (the pit) is hard and stony. fruits are classified together because of their single, hard, bony seeds inside the soft fleshy fruit fleshy fruit n. A fruit, such as the grape, cucumber, or cherry, that has a soft and pulpy wall. . Cherries are possibly the oldest of these fruits; traces of them have been found in Stone Age archaeological sites in Europe and America. Plums originated in Western Asia, and over 3,000 years ago they were enjoyed in the Middle East. Apricots and peaches originated in China, and by AD 50, apricots were fetching high prices in Italy. Considered gourmet fruits, they were more readily available to wealthy people. Nectarines, thought by some to be a mutation of peaches, have been recognized as a distinct species for over 2,000 years. Apricots were harvested wild in China for nearly 5,000 years before cultivation began, and thanks to the Greek philosophers who made a breakthrough with grafting, the Etruscans, Romans, and Gauls had enormous orchards. Apricot nectar was called the drink of the Roman and Greek gods. You don't wonder why that was when you savor a ripe, juicy, organic apricot. Unfortunately, as with other stone fruits, commercially harvested apricots are picked before they are ripe. To savor maximum flavor and sweetness, seek out tree-ripened fruit. The hard commercial fruit found at your local grocery store will soften with time, but it will never sweeten sweet·en v. sweet·ened, sweet·en·ing, sweet·ens v.tr. 1. To make sweet or sweeter by adding sugar, honey, saccharin, or another sweet substance. 2. To make more pleasant or agreeable. . Apricots are a rich source of vitamin A vitamin A also called retinol Fat-soluble alcohol, most abundant in fatty fish and especially in fish-liver oils. It is not found in plants, but many vegetables and fruits contain beta-carotene (see . They also contain vitamin C vitamin C or ascorbic acid Water-soluble organic compound important in animal metabolism. Most animals produce it in their bodies, but humans, other primates, and guinea pigs need it in the diet to prevent scurvy. and fiber. Wild cherries, called bird cherries, were enjoyed by prehistoric Swiss lake-dwellers, but the cultivation of cherries began in the Mesopotamian orchards. Today there are two main types of cherries--sweet and sour. The sweet cherries are more widely available. Lambert, Royal Anne, and Rainier are a few of the popular kinds. Royal Annes are usually dyed and used as maraschino cherries. Sour cherries (juicy, delicate, and perishable) are usually found canned as pie cherries in a thick, sweet syrup. These are the cherries called for in pie recipes. Search out both kinds at farmers' markets and use them within a few days of purchase. The name nectarine nectarine (nĕk'tərēn`), name for a tree (Prunus persica var. nectarina) of the family Rosaceae (rose family) and for its fruit, a smooth-skinned variety of the peach. is believed to be derived from nectar, the drink of the gods, because of its superb sweet, rich flavor. As with other stone fruits, the best tasting nectarines are found at farmers' markets during their peak season, which is late summer through September. They are a good source of vitamin A and fiber. Fleshy fleshy (flesh´e) 1. pertaining to or resembling flesh. 2. characterized by abundant flesh. and juicy-sweet with a hint of tartness, peaches are classified into two main types--freestone and clingstone cling·stone adj. Of or relating to a fruit, especially a peach, having flesh that adheres closely to the stone. n. A clingstone fruit, especially a peach. Noun 1. . This means the fruit either breaks free of the pit or adheres to it. Most commercial fresh peaches are freestones; the clingstones are usually processed and never make it to market. Peaches are available early in the summer until fall. Commercially grown peaches often contain high levels of pesticide residues, especially when consumed out of season when the fruit has been imported from long distances. Wild plums, also consumed by prehistoric Swiss lake-dwellers, are now cultivated on every continent except Antarctica. Of the thousand or so varieties in existence, about 20 are grown commercially. These are classified as either European or Japanese plums. The European varieties are smaller and have a blue to purplish skin. The Japanese plums are a bit juicier and come in red, yellow, or green colors. At my local farmers' market, I can sometimes find smaller, sweeter, wild plums. These are a real taste treat! Though plums are usually eaten fresh or in preserves, poaching poaching: see cooking. or sauteing brings the sweet-tart flavors together in an indescribably delicious way. Unlike other stone fruits, plums will soften and sweeten a bit if picked before ripening ripening said of meat. See curing. . Plums contain vitamin A and fiber. Selection, Storage, and Preparation Tips Buying seasonally, locally, and organically is your best bet with stone fruits. If you like peaches in January, buy extra in July and freeze some. Fresh fruit should give slightly to the touch and give off a faint aroma of the fruit inside. Avoid bruised or damaged fruit. Store at room temperature for a few days, or refrigerate re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. ripe fruit for up to a week. To freeze: first blanch blanch to become pale. fruit in hot water for about 30 seconds, then plunge into cold water and remove the skins (or leave the skins on for apricots, peaches, and plums). Slice the fruit, remove the pits, and toss fruit with a bit of lemon juice to retain the color. Mix with some fruit sweetener Sweetener A special feature added to a debt obligation or preferred stock to promote marketability. Notes: Warrants and convertibles are two popular sweeteners. See also: Convertible Bond, Kicker, Warrant Sweetener , if desired, and freeze in a single layer on a baking sheet. Remove frozen fruit pieces and place in a freezer bag. Stone fruits are also good dried if you have a dehydrator de·hy·dra·tor n. 1. A substance, such as sulfuric acid, that removes water. 2. An appliance or an engineered system designed to remove water from substances such as absorbents or food. . Though stone fruits are excellent raw, common cooking techniques include poaching, baking, roasting, and sauteing. They can also be grilled an excellent summer treat. To grill: cut fruit into bite-size pieces and place on skewers. Brush with a small amount of canola oil mixed with a little unrefined sugar or maple syrup. Place on a grill about 6 inches above the coals, turning frequently until fruit is lightly browned and tender. Grate nutmeg over cooked fruit, if desired. Stone fruits are also delicious in cold soups, salad entrees, as an addition to a stir-fry, and in quick breads, muffins, puddings, and sorbets. In many recipes, they can be used interchangeably. Below are just samplings of recipes for these delicious summer fruits. ANISE anise (ăn`ĭs), annual plant (Pimpinella anisum) of the family Umbelliferae (parsley family), native to the Mediterranean region but long cultivated elsewhere for its aromatic and medicinal qualities. POACHED poach 1 tr.v. poached, poach·ing, poach·es To cook in a boiling or simmering liquid: Poach the fish in wine. PLUMS AND CHERRIES (Serves 6) Cooking brings together the sweet-tart flavor of plums, and poaching is one of the easiest ways to cook them. The skin is not removed in order to preserve the tartness just under the skin. Cherries add another delicious dimension of flavor to this recipe. This dish is wonderful for breakfast--to accompany hot cereal or top pancakes--and it's also a great topping for rice or soy-based frozen desserts. If you want a thicker sauce, blend 1 1/2 Tablespoons arrowroot arrowroot, any plant of the genus Maranta, usually large perennial herbs, of the family Marantaceae, found chiefly in warm, swampy forest habitats of the Americas and sometimes cultivated for their ornamental leaves. or cornstarch cornstarch, material made by pulverizing the ground, dried residue of corn grains after preparatory soaking and the removal of the embryo and the outer covering. It is used as laundry starch, in sizing paper, in making adhesives, and in cooking. into a few tablespoons of cold juice and mix into cooked poached fruit. Then heat for a few more minutes before serving. 2 1/2 cups sliced and pitted plums (about 1 1/4 pounds) 3/4 cup pitted sweet cherries (about 1/3 pound) 1 teaspoon anise seeds 1 cup apricot or peach nectar (or use apple juice) Combine all ingredients in a saucepan. Bring to a boil. Reduce heat and simmer for 8 to 10 minutes or until fruit is tender. Serve warm or chill and serve later. Hint: The wonderful anise flavor is even better if these plums are chilled and eaten later. Total calories per serving: 93 Carbohydrates: 22 grams Sodium: 1 milligram milligram /mil·li·gram/ (mg) (mil´i-gram) one thousandth (10-3) of a gram. mil·li·gram n. Abbr. mg A metric unit of mass equal to one thousandth (10-3) of a gram. Fat: 1 gram Protein: 1 gram Fiber: 2 grams COUSCOUS cous·cous n. 1. A pasta of North African origin made of crushed and steamed semolina. 2. A North African dish consisting of pasta steamed with a meat and vegetable stew. SALAD WITH APRICOTS AND ALMONDS (Serves 8) A hit at potlucks and picnics, this easy salad uses almonds, which are closely related to both apricots and peaches. You can use nectarines or peaches in this recipe instead of apricots. For peaches, blanch and remove skins before using. 1 cup finely chopped celery 1 3/4 to 2 cups grated carrots (about 1/2 pound) 2 cups pitted, quartered apricots (if apricots are a large variety, cut into bite-size pieces) 2 jalapenos, seeded and minced 1 Tablespoon lime or lemon juice 2 cups whole wheat couscous 1/2 teaspoon salt 2 cups boiling water Vinaigrette: 1/4 cup brown rice vinegar 3 Tablespoons fruit sweetener (or use 1 Tablespoon granulated sweetener) 2 Tablespoons extra-virgin olive oil 1 Tablespoon freshly grated ginger (use more if you are a real ginger fan!) Salt to taste 1/4 cup lightly toasted, slivered almonds 3/4 cup chopped parsley or 1/2 cup chopped cilantro Combine celery, carrots, apricots, jalapenos, and lime or lemon juice. Set aside. In another bowl combine couscous and salt. Pour boiling water over couscous, cover, and set aside for 5 minutes. Do not let it sit for much longer than 5 minutes or couscous will stick together. Combine vinaigrette ingredients: vinegar, fruit sweetener, olive oil, and ginger. Pour over celery-apricot mixture. Fluff couscous with a fork. Combine with celery-apricot mixture. Add salt to taste. Just before serving, mix in toasted, slivered almonds, and chopped parsley or cilantro. Total calories per serving: 313 Carbohydrates: 57 grams Sodium: 190 milligrams Fat: 7 grams Protein: 10 grams Fiber: 10 grams COOL AND SPICY STONE FRUIT SOUP (Serves 6 to 8) On sizzling siz·zle intr.v. siz·zled, siz·zling, siz·zles 1. To make the hissing sound characteristic of frying fat. 2. To seethe with anger or indignation. 3. summer days, you don't have to go near a stove for this recipe This is just the sweet and spicy ticket you need to cool off. Use apricots, nectarines, plums, or peeled peaches in this soup. 2 cups of any one: sliced and pitted plums, peaches, nectarines, or apricots (about 1 to 1 1/2 pounds of fruit) 1 jalapeno, seeded and mimed Juice of 1 lime (and zest if using organic lime) 1 cup silken tofu 4 cups peach or apricot nectar 1 to 1 1/2 cups chopped apricots, peeled and pitted peaches, nectarines, or halved cherries 1/4 cup cilantro for garnish Baked corn tortillas for serving Puree pu·rée or pu·ree tr.v. pu·réed or pu·reed, pu·rée·ing or pu·ree·ing, pu·rées or pu·rees To rub through a strainer or process (food) in a blender. n. the sliced stone fruit and jalapeno in a blender until smooth. Add lime juice and silken tofu tofu Soft, bland, custardlike food product made from soybeans. Believed to date from China's Han dynasty (206 BC–AD 220), tofu is today an important source of protein in the cuisines of East and Southeast Asia. and blend until smooth and creamy. Add apricot or peach nectar and puree. Chill for 30 minutes or until ready to serve. Mix in chopped fruit. Pour into serving bowls and garnish with cilantro. Serve with baked corn tortillas. Total calories per serving: 156 Carbohydrates: 35 grams Sodium: 8 milligrams Fat: 1 gram Protein: 3 grams Fiber: 3 grams GINGER-PEACH SCONES (Makes 12 scones) Cold soy margarine gives these scones a nice crumb. Try using a non-hydrogenated margarine found in the refrigerator case at natural foods stores. Though these scones are a bit smaller than the average bakery scone Scone (sk  n), village, Perth and Kinross, central Scotland. Old Scone, west of the modern village of New Scone, was the repository of the Coronation Stone (see under coronation) and the , they make tasty snacks and are great with a cup of tea in
the afternoon. Apricots, nectarines, or cherries also work well in this
recipe.
1/2 cup rolled oats (not instant) 2 cups whole wheat pastry flour 1 Tablespoon baking powder 1/3 cup unrefined, organic sugar 1 teaspoon ground ginger 1/8 teaspoon salt 1/4 cup cold soy margarine 1 medium ripe banana, mashed (about 112 cup) 5 Tablespoons lowfat vanilla soy or rice milk 1 medium-large peach, peeled, chopped, and pitted (about 3/4 cup) 1/3 cup crystallized ginger, chopped to the size of a raisin 1/4 cup toasted walnuts (optional) 1 Tablespoon cinnamon sugar (made with unrefined, organic sugar) Preheat oven to 375 degrees. Lightly oil a baking sheet or use a non-stick baking sheet. Place oats oats, cereal plants of the genus Avena of the family Gramineae (grass family). Most species are annuals of moist temperate regions. The early history of oats is obscure, but domestication is considered to be recent compared to that of the other in a blender or spice mill and grind until you have oat oat member of the plant genus Avena in the family Poaceae. oats see avenasativa. oat grain seed of Avena sativa, and as 'oats' the favored grain for the feeding of horses. flour. Combine oat flour, whole wheat pastry flour, baking powder, sugar, ginger, and salt. Mix well, making sure no small lumps remain. With a pastry blender or a fork, blend in cold margarine until mixture resembles fine crumbs. In a blender or with a hand mixer, combine mashed banana and soy or rice milk. Blend until smooth and creamy. Combine wet and dry ingredients. Gently blend in peach, ginger, and walnuts (if desired). Mixture will be sticky, and not quite a formed dough. With your hands, work the mixture into a soft dough. Adjust flour or liquid ingredients, if necessary. Turn out onto a lightly floured board. Knead knead tr.v. knead·ed, knead·ing, kneads 1. To mix and work into a uniform mass, as by folding, pressing, and stretching with the hands: kneading dough. 2. until dough sticks together, about 5 turns. Pat into a 9-inch round shape. Cut in half, then cut each half into 6 wedges. Place wedges about 1 inch apart on a baking sheet. Sprinkle with cinnamon sugar. Bake for 18 minutes or until lightly browned. Remove from oven and let cool slightly before removing to a cooling rack. Serve warm. Total calories per scone: 185 Carbohydrates: 36 grams Sodium: 199 milligrams Fat: 4 grams Protein: 3 grams Fiber: 3 grams SPICY PEPPERS AND NECTARINES WITH SEITAN sei·tan n. A chewy, protein-rich food made from wheat gluten and used as a meat substitute. OVER RICE (Makes 4 servings) This colorful, spicy dish is made with seitan--a versatile meat substitute made of wheat gluten, available in natural foods stores. You can substitute tempeh tem·peh n. A high-protein food of Indonesian origin made from partially cooked, fermented soybeans. [Indonesian tempe, from Javanese, soybean cakes.] for seitan if you like; either saute sau·té tr.v. sau·téed, sau·té·ing, sau·tés To fry lightly in fat in a shallow open pan. n. A dish of food so prepared. or steam tempeh before adding it to other ingredients. You can substitute apricots or peeled peaches for nectarines. Try using different grains, such as millet or quinoa quinoa (kēnwä`), tall annual herb (Chenopodium quinoa) of the family Chenopodiaceae (goosefoot family), whose seeds have provided a staple food for peoples of the higher Andes since pre-Columbian times. , for variation. 1 3/4 cups water 1 cup brown rice 1/8 teaspoon salt 1 Tablespoon canola or olive oil 1 medium onion, chopped 2 jalapenos, seeded and minced 1 red pepper or fresh pimento, seeded and sliced into thin strips 1 green pepper, seeded and sliced into thin strips 1 1/2 cups chicken-style seitan, cut into bite-size chunks 1/2 cup apple juice 1 to 2 Tablespoons tomari or soy sauce 1 cup snow peas 1 cup pitted and thinly sliced nectarines 2 Tablespoons sherry vinegar 1/2 Tablespoon arrowroot or cornstarch Salt to taste 1/4 cup chopped cilantro or parsley Bring water to a boil. Add rice and salt. Reduce heat, cover, and simmer for 45 minutes or until rice has absorbed all water and is tender. Cook a bit longer or add a bit more water, if necessary. When done, remove from heat. Let sit for 5 minutes, then fluff with a fork. Heat the oil in a heavy skillet over medium heat. Add onion and jalapenos. Stir, reduce heat, cover, and sweat onions until soft, about 5 minutes. Remove cover: add red and green peppers. Stir and cook until slightly tender about 3 minutes. Add seitan, apple juice, and tamari ta·ma·ri n. Soy sauce made without wheat. [Japanese.] . Cover and cook for about 7 minutes. Remove cover, add snow peas and nectarines. Cook until snow peas and nectarines are tender. Combine sherry vinegar and arrowroot or cornstarch, and stir until arrowroot or cornstarch is dissolved. Pour into mixture, stir, and continue to cook until sauce thickens. Add salt to taste. Serve over rice. Garnish with cilantro or parsley. Total calories per serving: 364 Carbohydrates: 61 grams Sodium: 659 milligrams Fat: 5 grams Protein: 20 grams Fiber: 11 grams STRAWBERRY PLUM SAUCE (Makes 1 cup) This mouth-watering mouth·wa·ter·ing or mouth-wa·ter·ing adj. Appealing to the sense of taste; appetizing: the mouthwatering aroma of a baking pie. Adj. 1. sauce takes only a few minutes to make and is good served over hot cakes, waffles, or frozen soy- or rice-based desserts. Try using other jams in this recipe, such as blueberry blueberry, plant of the large genus Vaccinium, widely distributed shrubs (occasionally small trees) of the family Ericaceae (heath family), usually found on acid soil. They are often confused with the related huckleberry. blackberry or raspberry to vary the flavor. For a creamy version of this sauce, blend in 1/4 cup silken tofu. 1 cup pitted, ripe plums (about 8 small) Zest and juice of 1/2 lemon 2 Tablespoons fruit-sweetened strawberry jam Place ingredients in a blender and blend until smooth and creamy. Serve immediately or refrigerate and serve later. This sauce will keep for about one week in the refrigerator. Total calories per 2 Tbsp serving: 23 Carbohydrates: 6 grams Sodium: 1 milligram Fat: [is less than] 1 gram Protein: [is less than] 1 gram Fiber: 1 gram ALMOND-NECTARINE PUDDING (Serves 6 to 8) This irresistible pudding can be made ahead of time. Combine all ingredients except nectarines and store in the refrigerator. Just before serving, add the nectarines. Substitute apricots, peeled peaches, or seeded and halved sweet cherries if you like. One 19-ounce package silken tofu (2 3/4 cups) 1/3 cup maple syrup 3 Tablespoons lemon juice 2 Tablespoons almond butter 1 teaspoon vanilla extract 1 teaspoon almond extract 1/8 teaspoon salt 4 medium or 3 large nectarines, pitted, peeled (blanch as you would peaches) and sliced (about 2 to 2 1/2 cups) Maple syrup for garnish Drain tofu. In a food processor or blender, combine tofu, maple syrup, lemon juice, almond butter, vanilla extract, almond extract, and salt. Blend until smooth and creamy. Add 1 cup of the nectarines and puree into the mixture. Pour into serving dishes. Garnish with remaining nectarines. Drizzle with swirls of maple syrup for presentation. Total calories per sewing: 177 Carbohydrates: 26 grams Sodium: 52 milligrams Fat: 6 grams Protein: 6 grams Fiber: 2 grams SAUTEED BALSAMIC balsamic (bäl·sämˑ·ik), n a substance that can soften and reduce mucus. CHERRIES (Makes about 2 cups) Serve these delicious, exotic cherries over your favorite frozen nondairy non·dair·y adj. Containing no milk or dairy products: nondairy coffee creamer. dessert, vegan vegan /veg·an/ (ve´gan) (vej´an) a vegetarian whose diet excludes all food of animal origin. ve·gan n. shortbread (sweet biscuits), or pancakes. These cherries are good served warm, but they're even better the next day when the balsamic flavor has been absorbed. I've found that using high quality balsamic vinegar makes a big difference in how rich the cherries taste. Try this recipe with peaches or nectarines, too. 2 cups pitted sweet cherries 1 Tablespoon granulated sweetener (optional) 2 Tablespoons balsamic vinegar Heat skillet over medium heat. Add cherries and saute until they are soft. Sprinkle sweetener over cherries (if desired). Stir until all cherries are coated. Add balsamic vinegar, stir, and cook for about 30 seconds. Remove from heat, cool, and serve. Total calories per 1/4 cup serving: 29 Carbohydrates: 7 grams Sodium: 1 milligram Fat: [is less than] 1 gram Protein: [is less than] 1 gram Fiber: [is less than] 1 gram Debra Daniels-Zeller is a freelance writer from Washington. |
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