BY ANN CIPPERLY
OPINION —
Peaches, blueberries, blackberries and other fresh fruits are abundant during summer. While fresh fruit is at its peak of flavor, treat your family to a variety of pies, breads, muffins, cobblers and other desserts, as well as adding fruit to embellish salads and smoothies.
When I was growing up in Opelika, summer was a busy time at our house as my mom would be canning garden fresh tomatoes, freezing vegetables and making fruit preserves. I remember mom spending most of her day in the kitchen preparing meals with food simmering in cast iron skillets on the stove.
In grammar school, I had an interest in learning to cook. The field next to our house was thick with wild blackberry bushes. I would spend hours picking the berries that were first green in color, then red before becoming black and juicy.
I was around nine years old when I began making blackberry cobblers. At that time, mom wasn’t using many recipes, as she cooked the way her mother taught her. My paternal grandmother, who was crippled, lived with us. She once did a great deal of cooking while living on a farm but couldn’t remember exactly how to make a cobbler.
The amounts for the ingredients in the first cobbler were an experiment. While it wasn’t sweet enough, it was still tasty warm from the oven.
Blackberry, blueberry and peach cobblers are still popular at our house, especially when served with vanilla ice cream. My husband, Don, still teases me about the time I was experimenting with cobblers and tried a different recipe every night for about a week.
While blackberries have a sweet-tart taste, wild ones are not as sweet as cultivated ones purchased at stores. When buying blackberries, avoid containers that are wet on the bottom. Berries should be plump and deep purple or black with no hints of red. Don’t wash them until you are ready to eat or use them in baking.
Blackberries have been used for medicinal purposes in some cultures. The berries were used to cure gout and sore throats in ancient Greece. Blackberries were part of Native Americans’ diet for centuries.
Another popular summer fruit, blueberries, were also a food source for Native Americans as they flourished in the wild. The berries were cultivated in 1912. Research has shown the health benefits of blueberries as a “super food.” Blueberries have higher levels of antioxidants than other fruits and vegetables and are low in calories.
The berries are also known to lower cholesterol levels and blood pressure, as well as helping to manage sugar levels in those with diabetes. The berries also contain fiber to improve digestive health.
When purchasing blueberries, store them in the refrigerator. Do not rinse them until ready to serve or use in a recipe. To freeze berries, spread them on a cookie sheet and place in the freezer. After they are frozen, place the berries in containers or freezer bags for up to 10 months.
While Georgia is called the Peach State, the popular fruit has a long history. The Chinese were thought to have domesticated the peach before it spread to Western Europe. Some believe the tree was brought to the New World by the Spaniards.
Cherokee Indians grew peaches in the 18th century. After the Civil War, Georgia farmers were looking for alternatives to cotton. Peaches were so successful that in the following decades Georgia earned the nickname “the Peach State.”
In Alabama, Chilton County peaches are popular for eating and baking. Some believe Hernando DeSoto, who traveled down the Coosa River in the 1500s, was responsible for bringing peaches to Chilton County. Many varieties of peaches have been developed.
When purchasing peaches, look for skin color that is a warm yellow, cream or with golden undertones. If there are green tints near the stem, the peaches were picked early and will not become sweeter. Peaches should have a sweet, floral fragrance. If the peach feels hard, it needs to ripen before using.
Figs are an ancient fruit and were mentioned in the Old and New Testaments of the Bible. The fruit is native to Asia Minor and throughout the Mediterranean in Greece and Italy. Figs were brought to southern California in 1769 by Spanish Franciscan missionaries led by Junipero Serra. The variety they cultivated came to be known as the Mission Fig.
When purchasing figs, select ones that are plump and feel soft when gently squeezed but not mushy. Once figs are picked, they don’t ripen any further so avoid green ones. The fruit should be stored in the refrigerator and eaten within two to three days.
Watermelon is another ancient fruit. Seeds were found in the Dead Sea region at ancient settlements and in a prehistoric archaeological site in southwestern Libya. European colonists brought watermelon to the New World.
When selecting a watermelon, check the ground spot to be sure it is yellow in color. Pick a melon without soft areas, dents or cuts, and be sure to wash it before slicing.
Fresh fruit is a nutritious snack to have on hand for any time of day or to embellish an array of dishes. At breakfast, sprinkle blueberries, blackberries or peaches over cereals, and enhance salads with fresh fruit at lunch. Start dinner with a cheese and fruit appetizer or cap the meal with a fresh fruit dessert.
Look over the following recipes to add to your menus this coming week, using delicious and nutritious fresh fruits.
EASY FARMHOUSE FRUIT COBBLER
After trying several recipes, this one is quickly prepared and always tastes good.
1 stick butter
1 cup self-rising flour*
1 cup sugar
1 cup buttermilk or whole milk
2 to 4 cups blueberries, blackberries or peaches, sweeten to taste, if desired
Ice cream or whipped cream, optional
Preheat oven to 375 degrees. Melt butter in a medium sized (or larger for 4 cups fruit) baking pan. While butter is melting, mix flour, sugar and milk. Pour over melted butter; do not stir.
Spoon berries into mixture; do not stir. Bake 30 minutes or until crust is brown. If desired, serve with vanilla ice cream or whipped cream.
*Note: If you do not have self-rising flour, add 1½ tsp. baking powder and 1/4 tsp. salt to 1 cup all-purpose flour.
BAKED FRESH FIG CROSTINI
4 oz. chopped cooked bacon or country ham
4 oz. crumbled goat cheese or blue cheese
1 Tbsp. finely chopped toasted pecans
12 fresh figs
1 Tbsp. honey, optional
Toasted baguette slices
Preheat oven to 350 degrees. Stir together bacon or country ham, softened cheese and finely chopped toasted pecans.
Cut figs in half. Press back of a small spoon into centers of fig halves, making a small indentation in each. Spoon bacon mixture into indentations.
Bake on a baking sheet 7 minutes. Drizzle with honey, if desired. Serve immediately with toasted baguette slices.
BAKED FRESH FIGS STUFFED WITH CHEESE
Fresh figs
Goat cheese or blue cheese
Cut an x on the top of figs. Place a small piece of cheese into the figs. Bake at 350 for 8 to 10 minutes until cheese is softened.
GLAZED PEACH PIE
4 cups fresh peaches, divided
¾ cup water
1 cup sugar
3 Tbsp. cornstarch
1 Tbsp. lemon juice
1 Tbsp. butter
Baked pie shell
Whipped cream, optional
Additional peach slices for garnish, optional
Mash 1 cup of the peaches. Add water and cook 4 minutes. Combine sugar and cornstarch; add to mixture. Cook until thick and clear; add lemon juice and butter.
Arrange remaining sliced peaches in baked shell. Pour glaze over peaches. Chill.
Top slices with whipped cream and additional slices of peaches.
PEACH MUFFINS WITH CRUMB TOPPING
2 cups sugar
1 1/4 cups vegetable oil
3 eggs, lightly beaten
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
2 cups peeled, chopped peaches
Crumb Topping:
2/3 cup brown sugar
2/3 cup all-purpose flour
1/4 cup butter, softened
1 tsp. ground cinnamon
Preheat oven to 350 degrees. Lightly grease 16 muffin cups or line with paper liners.
Put sugar, vegetable oil and eggs in a bowl and beat with an electric mixer on medium until creamy. Mix flour, cinnamon, baking soda and salt together in a large bowl. Gradually beat flour mixture into egg mixture until batter is just combined; fold in peaches. Spoon batter into prepared muffin cups.
To make crumb topping, mix brown sugar, flour, butter and cinnamon in a bowl until mixture is crumbly; sprinkle over each muffin.
Bake 20 to 25 minutes or until a toothpick inserted in center of a muffin comes out clean. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
PEACH SMOOTHIE
1 large peach, sliced and pitted
1/2 cup peach yogurt
1/2 cup whole milk
6 ice cubes
Blend peach slices with ice cubes and milk first until slushy texture is formed. Then add yogurt and blend for another minute on low setting.
BLACKBERRY OR BLUEBERRY CRISP
4 cups fresh or frozen blackberries or blueberries
4 Tbsp. sugar
2 tsp. cornstarch
3 tsp. water
1 tsp. lemon juice
1 cup quick-cooking oats
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 tsp. ground cinnamon
1/2 cup cold butter
Vanilla ice cream or whipped cream, optional
Place blackberries or blueberries in a greased 1-qt. baking dish. In a small bowl, combine sugar, cornstarch, water and lemon juice until smooth. Pour over berries.
Combine oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over berries.
Bake, uncovered, at 375 degrees for 20 to 25 minutes or until filling is bubbly. Serve warm with ice cream or whipped cream, if desired.
OUIDA’S FRESH PEACH PIE WITH MERINGUE TOPPING
Peggy Dyar
2 cups fresh, chopped peaches
1/2 cup butter, softened
1 1/2 cups sugar
4 Tbsp. flour
4 egg yolks
1 tsp. vanilla
9-inch pie shell, partially baked
Meringue
4 egg whites
1/2 cup sugar
Cream butter, sugar and flour. Add egg yolks and mix cream until just blended. Stir in peaches and vanilla. Pour into partially baked pie shell and bake for 1 hour at 325 degrees. Check pie after 45 minutes and cover lightly with foil if edges seem to be browning too quickly.
During last 10-15 minutes of baking time, prepare meringue using the reserved 4 egg whites. Beat egg whites until peaks form, then add ½ cup sugar and beat until stiff and shiny. Spread meringue over baked pie and return to oven to brown meringue.
SUMMER PEACH TEA
1 cup sugar
1 cup water
2-3 sliced fresh peaches
6 cups brewed tea
Fresh peach slices, mint for garnish, optional
Place sugar, water and the peaches into a saucepan and cook until they come to a boil. Reduce heat to a simmer. Crush peaches as you stir to dissolve sugar. Once the sugar is dissolved, turn off the burner, cover and allow the mixture to rest for about 30 minutes.
Strain syrup to remove the fruit pieces. Add syrup to the tea and refrigerate. Serve over ice. Garnish with fresh peach slices and mint.
WATERMELON SALAD
Dianne Wages
1 (5 lb.) watermelon
1 Vidalia onion
1/4 cup red wine vinegar
Salt and pepper
1/2 cup extra virgin olive oil
2 Tbsp. chopped fresh mint
4 oz. feta cheese, crumbled
Salt and pepper
6 whole mint sprigs
Cut melon into bite-size pieces, removing seeds and set aside. Peel and slice the onion into rings. In a small bowl, combine vinegar, salt and pepper, and whisk until salt is dissolved. Slowly whisk in olive oil, a few drops at a time. Add chopped mint.
In a large bowl, combine the melon, onion and feta. Pour dressing over melon mixture and toss. Garnish with mint sprigs.
FRESH PEACH SAUCE FOR POUND CAKE AND ICE CREAM
2 Tbsp. butter
1/2 cup packed brown sugar
2 cups peeled peach slices (about 4 medium peaches)
1/4 tsp. cinnamon
4 slices pound cake
Vanilla ice cream
Melt butter in a large frying pan over medium heat. Add brown sugar, peaches and cinnamon, tossing slightly to coat. Cook peaches until softened and juices are released, stirring occasionally, about 5 minutes.
If desired, toast pound cake slices in toaster until warm and slightly golden, about 2 minutes.
Serve warm peaches over pound cake, and top with scoops of ice cream.
BERRY CANTALOUPE SALAD
Monica Mitchell
1/2 cantaloupe, scooped into balls
1 cup strawberries, thinly sliced
1 cup blueberries
1 Tbsp. freshly squeezed lime juice
1/2 tsp. lime zest
2 tsp. chopped mint leaves
In a large bowl, combine cantaloupe, strawberries, blueberries, lime juice, zest and mint. Chill in refrigerator for at least 30 minutes before serving. Serves four.
PEACH AND BLUEBERRY GALETTE
Ursula Higgins
Preheat oven to 350 degrees.
Crust:
1 1/2 cups all-purpose flour
1 Tbsp. sugar
1/2 tsp. salt
Combine in bowl.
11 Tbsp. cold unsalted butter
Cut into flour mixture.
3 Tbsp. milk
1 egg yolk
Whisk together and add to flour mixture. Press into a flat disc and refrigerate 15 minutes.
Filling:
1 lb. peaches, (2 cups) peeled, cut in 1/2-inch slices
3/4 lb. blueberries (about 2 cups)
1/4 cup light brown sugar
2 Tbsp. flour
1/4 tsp. cinnamon
Pinch of salt
Combine. Roll dough into a 12 to 13-inch circle. Put on a parchment paper lined rimmed sheet pan. Arrange fruit in center of dough, leaving a 1 1/2-inch border all around. Fold outside edge over fruit, making pleats around.
1 egg white
Whisk and brush on the crust.
2 Tbsp. sugar
Sprinkle sugar evenly over crust. Bake in middle of oven until golden and filling bubbles, about 50 minutes. Let cool at least 10 minutes before serving.
VIRGINIA CALLAWAY’S MUSCADINE PIE
9-inch pie shell and extra pastry for lattice topping
½ gallon ripe muscadines
Mash muscadines. Separate hulls from pulp. Strain to remove juice, leaving pulp and seed. Cook hulls in juice until tender, adding a little water, if needed.
Let the mixture simmer, then add:
Juice from ½ lemon
¼ cup flour
2 to 2 ½ cups sugar
Dots of butter
Put this mixture in a 9 inch unbaked pie shell and place lattice crust across top. Bake in a 400 degree oven for approximately 10 minutes, then reduce heat to 375 degrees and bake for another 30 minutes. Serve with whipped cream or vanilla ice cream, if desired.
