Sweet summer fruits make a luscious ending to a meal, but there’s no reason to limit them to dessert. Here are three fruity no-cook dishes that will please every palate.
For a sauce with a special flavor punch, add chopped fresh cherries to your favorite salsa recipe. Cherries are loaded with anthocyanins, an antioxidant with a deep red color, and their sweetness gives salsa an added layer of flavor. Try it with grilled chicken or shrimp for a sweet and spicy kick.
Love cantaloupe? Pair it with thinly sliced prosciutto, fresh mozzarella and mint. The melon’s sweetness is a great way to balance the saltiness of prosciutto for a filling low-cal appetizer or lunch dish.
Is juicy watermelon more to your liking? It’s high in vitamins A and C and the antioxidant lycopene. The deeper the melon’s red hue, the more nutrients it has. Its flavor really pops when paired with tangy feta cheese, a good source of calcium.
- 4 cups baby spinach
- 4 cups watermelon chunks
- 2 ounces feta cheese, crumbled
- 1 jalapeno, seeded and minced
- 1/2 cup fresh basil leaves, shredded
- 2 tablespoons extra-virgin olive oil
- Salt and black pepper to taste
Arrange spinach on a platter and top with the watermelon. Sprinkle on feta, jalapeno and basil. Drizzle with the oil, and season with salt and pepper as desired.
Yield: 4 servings
The U.S. Department of Agriculture has an online booklet with tips for making the most of summer’s bounty including ideas kids will love.