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A Guide to Summer Stone Fruits

A Guide to Summer Stone Fruits


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Apricots

Apricots are a high source of fiber, potassium and vitamins. One cup has about a quarter of your daily vitamin C needs. When ripe, apricots should be yellow to deep orange with rosy touches. Avoid any with green coloring. The fruit should yield to gentle pressure and not be too hard or soft.

Nectarines

Grab a nectarine for a boost of potassium. Two small nectarines have slightly more of this essential nutrient than a banana. Look for an evenly colored fruit that you are able to squeeze a little bit with minimal effort. If there is green by the stem or the fruit is too hard, it is not yet ripe.

Mangoes

Mangoes are your summer superfruit, with over 20 vitamins and minerals and only 100 calories. Don’t judge a mango by its color — red does not mean ripe. Just squeeze it to make sure it isn’t too firm or too soft.

Peaches

When you’re picking a perfectly ripe peach, it should have a very fragrant “peachy” scent. An ideal peach should also give a little when you squeeze it. A red skin tone is indicative of variety, not ripeness.

Mango Salsa

Total Time: 10 minutes

Servings: 4

Ingredients:
½ cup onion, chopped
2 tablespoons lemon juice
4 cups mango, diced
2 tablespoons fresh basil or mint, chopped
1 tablespoon apple cider vinegar
½ teaspoon salt
½ teaspoon sugar
2 tablespoons olive oil

Directions:
1 .Whisk together lemon juice, vinegar, olive oil, salt and sugar in bowl.
2. Toss together mango, onions and basil or mint with dressing.

Peach Galette

Total Time: 30 minutes

Servings: 4

Ingredients:
1 store-bought pie crust
2 large peaches, peeled and thinly sliced
1 tablespoon butter, chilled and cubed
2 tablespoons granulated white sugar
½ teaspoon ground
cinnamon
1 egg

Directions:
1. Preheat oven to 375˚F.
2. Place pie crust on baking sheet lined with parchment paper.
3. Place sliced peaches in neat pile in center, leaving 2-inch border.
4. Mash together sugar, butter and ground cinnamon in small bowl with fingers, and scatter small pieces of mixture over peaches.
5. Fold edges of dough inwards, so that it’s slightly overlapping itself.
6. Whisk egg in small bowl to make egg wash. Brush edges of dough with egg wash.
7. Bake for 20-25 minutes or until crust is golden brown.

View the original post, A Guide to Summer Stone Fruits, on Spoon University.

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Getting peachy: Savory summer stone fruit recipes that go beyond cobbler

Bite into a peach and as the juice of summer trickles down your chin, you’ll likely see dancing cobblers, pies and tarts leap through your mind. But why not salads, chilled soups and salsas?

With their sweet flesh, bracing acidity and peak-of-season abundance, a ripe peach, plum or other stone fruit is the perfect vehicle to give your home-spun meals that summer makeover we’re all craving right about now, whether it’s a peach panzanella, stone fruit gazpacho or plum and cucumber salad.

Mario Hernandez of Frog Hollow Farm knows a lot about making savory dishes with stone fruits. Hernandez is the culinary coordinator for the Brentwood organic fruit farm, which is currently open for pick-up only. Hernandez, 53, grew up in Japan with an almost spiritual appreciation for peaches and other fruits as symbols of health. His favorite treat as a kid was umeboshi, or pickled plums, inside balls of rice.

“Americans enjoy very juicy, sweet and ripe fruit,” says Hernandez, who is half Japanese and half Mexican. “Don’t get me wrong, I do too. I love baking. But in Japan they don’t add sugar to fruit. And they appreciate (the other aspects like) a perfect appearance, great aroma and interesting or harder textures. Even at high level restaurants, ending a meal with a perfect fruit is very common.”

With summer in full swing, his ideal dessert is fruit crudite sprinkled with taijin, the mouth-puckering Mexican seasoning salt. Another favorite: Grilled stone fruits with mascarpone, honey and lime. Just don’t use plums or nectarines.

“They contain too much water,” says Hernandez, who is teaching a virtual cooking class on stone fruits for Frog Hollow CSA members on July 31. “A charred peach or apricot works perfectly.”

But it is the immediacy of savory food that gets Hernandez particularly jazzed, because of its ease and accessibility. He starts with salads, dressing an Early Summer Salad of Santa Rosa Plums and Japanese Cucumbers with cream, vinegar and olive oil to balance the fruit’s acidity and the tiniest bit of quick-pickled shallots, for zing.

And he delves into the sweet-savory traditions of Italian cooking with Peach Panzanella, the bread salad typically made with tomatoes. “Choose a firm yellow peach that isn’t too ripe, has good skin color and will keep its hold, like a Zee Lady,” Hernandez says.

Crimson Lady peaches play a starring role in this summer panzanella from Frog Hollow Farm. (Courtesy Pearl Driver)

Best part? You can transform some of those same ingredients — basil, mint, bread and peaches — into gazpacho, the refreshing Andalusian chilled soup. Hernandez’s gazpacho gets its stunning sunset-orange color from the addition of tomato juice and red bell pepper, which are added to the other coarsely chopped ingredients and left at room temperature for a few hours to let the flavors meld.

A final pulse in the blender and a few shakes of Tabasco yields a pureed explosion of taste. Hernandez only has one request. “When your dish is only made with five or six ingredients, you really gotta use the good stuff,” he says. “A sweet baguette from a local baker you really like. Basil from the garden.”

Plus, of course, a ripe, fragrant stone fruit picked at the peak of summer.

And if you still have leftover stone fruit and long to cover and bake it in swaths of butter, flour and sugar, try this Plum Buckle from Berkeley’s Sweet Adeline Bakeshop or Los Angeles bakery Republique’s famous pastry cream-filled Brioche Fruit Tarts with peaches. In her cookbook, pastry chef and co-owner Margarita Manzke says that the not-too-sweet brioche really highlights the fruit. Peaches look beautiful in this preparation because they hold their shape well.


Getting peachy: Savory summer stone fruit recipes that go beyond cobbler

Bite into a peach and as the juice of summer trickles down your chin, you’ll likely see dancing cobblers, pies and tarts leap through your mind. But why not salads, chilled soups and salsas?

With their sweet flesh, bracing acidity and peak-of-season abundance, a ripe peach, plum or other stone fruit is the perfect vehicle to give your home-spun meals that summer makeover we’re all craving right about now, whether it’s a peach panzanella, stone fruit gazpacho or plum and cucumber salad.

Mario Hernandez of Frog Hollow Farm knows a lot about making savory dishes with stone fruits. Hernandez is the culinary coordinator for the Brentwood organic fruit farm, which is currently open for pick-up only. Hernandez, 53, grew up in Japan with an almost spiritual appreciation for peaches and other fruits as symbols of health. His favorite treat as a kid was umeboshi, or pickled plums, inside balls of rice.

“Americans enjoy very juicy, sweet and ripe fruit,” says Hernandez, who is half Japanese and half Mexican. “Don’t get me wrong, I do too. I love baking. But in Japan they don’t add sugar to fruit. And they appreciate (the other aspects like) a perfect appearance, great aroma and interesting or harder textures. Even at high level restaurants, ending a meal with a perfect fruit is very common.”

With summer in full swing, his ideal dessert is fruit crudite sprinkled with taijin, the mouth-puckering Mexican seasoning salt. Another favorite: Grilled stone fruits with mascarpone, honey and lime. Just don’t use plums or nectarines.

“They contain too much water,” says Hernandez, who is teaching a virtual cooking class on stone fruits for Frog Hollow CSA members on July 31. “A charred peach or apricot works perfectly.”

But it is the immediacy of savory food that gets Hernandez particularly jazzed, because of its ease and accessibility. He starts with salads, dressing an Early Summer Salad of Santa Rosa Plums and Japanese Cucumbers with cream, vinegar and olive oil to balance the fruit’s acidity and the tiniest bit of quick-pickled shallots, for zing.

And he delves into the sweet-savory traditions of Italian cooking with Peach Panzanella, the bread salad typically made with tomatoes. “Choose a firm yellow peach that isn’t too ripe, has good skin color and will keep its hold, like a Zee Lady,” Hernandez says.

Crimson Lady peaches play a starring role in this summer panzanella from Frog Hollow Farm. (Courtesy Pearl Driver)

Best part? You can transform some of those same ingredients — basil, mint, bread and peaches — into gazpacho, the refreshing Andalusian chilled soup. Hernandez’s gazpacho gets its stunning sunset-orange color from the addition of tomato juice and red bell pepper, which are added to the other coarsely chopped ingredients and left at room temperature for a few hours to let the flavors meld.

A final pulse in the blender and a few shakes of Tabasco yields a pureed explosion of taste. Hernandez only has one request. “When your dish is only made with five or six ingredients, you really gotta use the good stuff,” he says. “A sweet baguette from a local baker you really like. Basil from the garden.”

Plus, of course, a ripe, fragrant stone fruit picked at the peak of summer.

And if you still have leftover stone fruit and long to cover and bake it in swaths of butter, flour and sugar, try this Plum Buckle from Berkeley’s Sweet Adeline Bakeshop or Los Angeles bakery Republique’s famous pastry cream-filled Brioche Fruit Tarts with peaches. In her cookbook, pastry chef and co-owner Margarita Manzke says that the not-too-sweet brioche really highlights the fruit. Peaches look beautiful in this preparation because they hold their shape well.


Getting peachy: Savory summer stone fruit recipes that go beyond cobbler

Bite into a peach and as the juice of summer trickles down your chin, you’ll likely see dancing cobblers, pies and tarts leap through your mind. But why not salads, chilled soups and salsas?

With their sweet flesh, bracing acidity and peak-of-season abundance, a ripe peach, plum or other stone fruit is the perfect vehicle to give your home-spun meals that summer makeover we’re all craving right about now, whether it’s a peach panzanella, stone fruit gazpacho or plum and cucumber salad.

Mario Hernandez of Frog Hollow Farm knows a lot about making savory dishes with stone fruits. Hernandez is the culinary coordinator for the Brentwood organic fruit farm, which is currently open for pick-up only. Hernandez, 53, grew up in Japan with an almost spiritual appreciation for peaches and other fruits as symbols of health. His favorite treat as a kid was umeboshi, or pickled plums, inside balls of rice.

“Americans enjoy very juicy, sweet and ripe fruit,” says Hernandez, who is half Japanese and half Mexican. “Don’t get me wrong, I do too. I love baking. But in Japan they don’t add sugar to fruit. And they appreciate (the other aspects like) a perfect appearance, great aroma and interesting or harder textures. Even at high level restaurants, ending a meal with a perfect fruit is very common.”

With summer in full swing, his ideal dessert is fruit crudite sprinkled with taijin, the mouth-puckering Mexican seasoning salt. Another favorite: Grilled stone fruits with mascarpone, honey and lime. Just don’t use plums or nectarines.

“They contain too much water,” says Hernandez, who is teaching a virtual cooking class on stone fruits for Frog Hollow CSA members on July 31. “A charred peach or apricot works perfectly.”

But it is the immediacy of savory food that gets Hernandez particularly jazzed, because of its ease and accessibility. He starts with salads, dressing an Early Summer Salad of Santa Rosa Plums and Japanese Cucumbers with cream, vinegar and olive oil to balance the fruit’s acidity and the tiniest bit of quick-pickled shallots, for zing.

And he delves into the sweet-savory traditions of Italian cooking with Peach Panzanella, the bread salad typically made with tomatoes. “Choose a firm yellow peach that isn’t too ripe, has good skin color and will keep its hold, like a Zee Lady,” Hernandez says.

Crimson Lady peaches play a starring role in this summer panzanella from Frog Hollow Farm. (Courtesy Pearl Driver)

Best part? You can transform some of those same ingredients — basil, mint, bread and peaches — into gazpacho, the refreshing Andalusian chilled soup. Hernandez’s gazpacho gets its stunning sunset-orange color from the addition of tomato juice and red bell pepper, which are added to the other coarsely chopped ingredients and left at room temperature for a few hours to let the flavors meld.

A final pulse in the blender and a few shakes of Tabasco yields a pureed explosion of taste. Hernandez only has one request. “When your dish is only made with five or six ingredients, you really gotta use the good stuff,” he says. “A sweet baguette from a local baker you really like. Basil from the garden.”

Plus, of course, a ripe, fragrant stone fruit picked at the peak of summer.

And if you still have leftover stone fruit and long to cover and bake it in swaths of butter, flour and sugar, try this Plum Buckle from Berkeley’s Sweet Adeline Bakeshop or Los Angeles bakery Republique’s famous pastry cream-filled Brioche Fruit Tarts with peaches. In her cookbook, pastry chef and co-owner Margarita Manzke says that the not-too-sweet brioche really highlights the fruit. Peaches look beautiful in this preparation because they hold their shape well.


Getting peachy: Savory summer stone fruit recipes that go beyond cobbler

Bite into a peach and as the juice of summer trickles down your chin, you’ll likely see dancing cobblers, pies and tarts leap through your mind. But why not salads, chilled soups and salsas?

With their sweet flesh, bracing acidity and peak-of-season abundance, a ripe peach, plum or other stone fruit is the perfect vehicle to give your home-spun meals that summer makeover we’re all craving right about now, whether it’s a peach panzanella, stone fruit gazpacho or plum and cucumber salad.

Mario Hernandez of Frog Hollow Farm knows a lot about making savory dishes with stone fruits. Hernandez is the culinary coordinator for the Brentwood organic fruit farm, which is currently open for pick-up only. Hernandez, 53, grew up in Japan with an almost spiritual appreciation for peaches and other fruits as symbols of health. His favorite treat as a kid was umeboshi, or pickled plums, inside balls of rice.

“Americans enjoy very juicy, sweet and ripe fruit,” says Hernandez, who is half Japanese and half Mexican. “Don’t get me wrong, I do too. I love baking. But in Japan they don’t add sugar to fruit. And they appreciate (the other aspects like) a perfect appearance, great aroma and interesting or harder textures. Even at high level restaurants, ending a meal with a perfect fruit is very common.”

With summer in full swing, his ideal dessert is fruit crudite sprinkled with taijin, the mouth-puckering Mexican seasoning salt. Another favorite: Grilled stone fruits with mascarpone, honey and lime. Just don’t use plums or nectarines.

“They contain too much water,” says Hernandez, who is teaching a virtual cooking class on stone fruits for Frog Hollow CSA members on July 31. “A charred peach or apricot works perfectly.”

But it is the immediacy of savory food that gets Hernandez particularly jazzed, because of its ease and accessibility. He starts with salads, dressing an Early Summer Salad of Santa Rosa Plums and Japanese Cucumbers with cream, vinegar and olive oil to balance the fruit’s acidity and the tiniest bit of quick-pickled shallots, for zing.

And he delves into the sweet-savory traditions of Italian cooking with Peach Panzanella, the bread salad typically made with tomatoes. “Choose a firm yellow peach that isn’t too ripe, has good skin color and will keep its hold, like a Zee Lady,” Hernandez says.

Crimson Lady peaches play a starring role in this summer panzanella from Frog Hollow Farm. (Courtesy Pearl Driver)

Best part? You can transform some of those same ingredients — basil, mint, bread and peaches — into gazpacho, the refreshing Andalusian chilled soup. Hernandez’s gazpacho gets its stunning sunset-orange color from the addition of tomato juice and red bell pepper, which are added to the other coarsely chopped ingredients and left at room temperature for a few hours to let the flavors meld.

A final pulse in the blender and a few shakes of Tabasco yields a pureed explosion of taste. Hernandez only has one request. “When your dish is only made with five or six ingredients, you really gotta use the good stuff,” he says. “A sweet baguette from a local baker you really like. Basil from the garden.”

Plus, of course, a ripe, fragrant stone fruit picked at the peak of summer.

And if you still have leftover stone fruit and long to cover and bake it in swaths of butter, flour and sugar, try this Plum Buckle from Berkeley’s Sweet Adeline Bakeshop or Los Angeles bakery Republique’s famous pastry cream-filled Brioche Fruit Tarts with peaches. In her cookbook, pastry chef and co-owner Margarita Manzke says that the not-too-sweet brioche really highlights the fruit. Peaches look beautiful in this preparation because they hold their shape well.


Getting peachy: Savory summer stone fruit recipes that go beyond cobbler

Bite into a peach and as the juice of summer trickles down your chin, you’ll likely see dancing cobblers, pies and tarts leap through your mind. But why not salads, chilled soups and salsas?

With their sweet flesh, bracing acidity and peak-of-season abundance, a ripe peach, plum or other stone fruit is the perfect vehicle to give your home-spun meals that summer makeover we’re all craving right about now, whether it’s a peach panzanella, stone fruit gazpacho or plum and cucumber salad.

Mario Hernandez of Frog Hollow Farm knows a lot about making savory dishes with stone fruits. Hernandez is the culinary coordinator for the Brentwood organic fruit farm, which is currently open for pick-up only. Hernandez, 53, grew up in Japan with an almost spiritual appreciation for peaches and other fruits as symbols of health. His favorite treat as a kid was umeboshi, or pickled plums, inside balls of rice.

“Americans enjoy very juicy, sweet and ripe fruit,” says Hernandez, who is half Japanese and half Mexican. “Don’t get me wrong, I do too. I love baking. But in Japan they don’t add sugar to fruit. And they appreciate (the other aspects like) a perfect appearance, great aroma and interesting or harder textures. Even at high level restaurants, ending a meal with a perfect fruit is very common.”

With summer in full swing, his ideal dessert is fruit crudite sprinkled with taijin, the mouth-puckering Mexican seasoning salt. Another favorite: Grilled stone fruits with mascarpone, honey and lime. Just don’t use plums or nectarines.

“They contain too much water,” says Hernandez, who is teaching a virtual cooking class on stone fruits for Frog Hollow CSA members on July 31. “A charred peach or apricot works perfectly.”

But it is the immediacy of savory food that gets Hernandez particularly jazzed, because of its ease and accessibility. He starts with salads, dressing an Early Summer Salad of Santa Rosa Plums and Japanese Cucumbers with cream, vinegar and olive oil to balance the fruit’s acidity and the tiniest bit of quick-pickled shallots, for zing.

And he delves into the sweet-savory traditions of Italian cooking with Peach Panzanella, the bread salad typically made with tomatoes. “Choose a firm yellow peach that isn’t too ripe, has good skin color and will keep its hold, like a Zee Lady,” Hernandez says.

Crimson Lady peaches play a starring role in this summer panzanella from Frog Hollow Farm. (Courtesy Pearl Driver)

Best part? You can transform some of those same ingredients — basil, mint, bread and peaches — into gazpacho, the refreshing Andalusian chilled soup. Hernandez’s gazpacho gets its stunning sunset-orange color from the addition of tomato juice and red bell pepper, which are added to the other coarsely chopped ingredients and left at room temperature for a few hours to let the flavors meld.

A final pulse in the blender and a few shakes of Tabasco yields a pureed explosion of taste. Hernandez only has one request. “When your dish is only made with five or six ingredients, you really gotta use the good stuff,” he says. “A sweet baguette from a local baker you really like. Basil from the garden.”

Plus, of course, a ripe, fragrant stone fruit picked at the peak of summer.

And if you still have leftover stone fruit and long to cover and bake it in swaths of butter, flour and sugar, try this Plum Buckle from Berkeley’s Sweet Adeline Bakeshop or Los Angeles bakery Republique’s famous pastry cream-filled Brioche Fruit Tarts with peaches. In her cookbook, pastry chef and co-owner Margarita Manzke says that the not-too-sweet brioche really highlights the fruit. Peaches look beautiful in this preparation because they hold their shape well.


Getting peachy: Savory summer stone fruit recipes that go beyond cobbler

Bite into a peach and as the juice of summer trickles down your chin, you’ll likely see dancing cobblers, pies and tarts leap through your mind. But why not salads, chilled soups and salsas?

With their sweet flesh, bracing acidity and peak-of-season abundance, a ripe peach, plum or other stone fruit is the perfect vehicle to give your home-spun meals that summer makeover we’re all craving right about now, whether it’s a peach panzanella, stone fruit gazpacho or plum and cucumber salad.

Mario Hernandez of Frog Hollow Farm knows a lot about making savory dishes with stone fruits. Hernandez is the culinary coordinator for the Brentwood organic fruit farm, which is currently open for pick-up only. Hernandez, 53, grew up in Japan with an almost spiritual appreciation for peaches and other fruits as symbols of health. His favorite treat as a kid was umeboshi, or pickled plums, inside balls of rice.

“Americans enjoy very juicy, sweet and ripe fruit,” says Hernandez, who is half Japanese and half Mexican. “Don’t get me wrong, I do too. I love baking. But in Japan they don’t add sugar to fruit. And they appreciate (the other aspects like) a perfect appearance, great aroma and interesting or harder textures. Even at high level restaurants, ending a meal with a perfect fruit is very common.”

With summer in full swing, his ideal dessert is fruit crudite sprinkled with taijin, the mouth-puckering Mexican seasoning salt. Another favorite: Grilled stone fruits with mascarpone, honey and lime. Just don’t use plums or nectarines.

“They contain too much water,” says Hernandez, who is teaching a virtual cooking class on stone fruits for Frog Hollow CSA members on July 31. “A charred peach or apricot works perfectly.”

But it is the immediacy of savory food that gets Hernandez particularly jazzed, because of its ease and accessibility. He starts with salads, dressing an Early Summer Salad of Santa Rosa Plums and Japanese Cucumbers with cream, vinegar and olive oil to balance the fruit’s acidity and the tiniest bit of quick-pickled shallots, for zing.

And he delves into the sweet-savory traditions of Italian cooking with Peach Panzanella, the bread salad typically made with tomatoes. “Choose a firm yellow peach that isn’t too ripe, has good skin color and will keep its hold, like a Zee Lady,” Hernandez says.

Crimson Lady peaches play a starring role in this summer panzanella from Frog Hollow Farm. (Courtesy Pearl Driver)

Best part? You can transform some of those same ingredients — basil, mint, bread and peaches — into gazpacho, the refreshing Andalusian chilled soup. Hernandez’s gazpacho gets its stunning sunset-orange color from the addition of tomato juice and red bell pepper, which are added to the other coarsely chopped ingredients and left at room temperature for a few hours to let the flavors meld.

A final pulse in the blender and a few shakes of Tabasco yields a pureed explosion of taste. Hernandez only has one request. “When your dish is only made with five or six ingredients, you really gotta use the good stuff,” he says. “A sweet baguette from a local baker you really like. Basil from the garden.”

Plus, of course, a ripe, fragrant stone fruit picked at the peak of summer.

And if you still have leftover stone fruit and long to cover and bake it in swaths of butter, flour and sugar, try this Plum Buckle from Berkeley’s Sweet Adeline Bakeshop or Los Angeles bakery Republique’s famous pastry cream-filled Brioche Fruit Tarts with peaches. In her cookbook, pastry chef and co-owner Margarita Manzke says that the not-too-sweet brioche really highlights the fruit. Peaches look beautiful in this preparation because they hold their shape well.


Getting peachy: Savory summer stone fruit recipes that go beyond cobbler

Bite into a peach and as the juice of summer trickles down your chin, you’ll likely see dancing cobblers, pies and tarts leap through your mind. But why not salads, chilled soups and salsas?

With their sweet flesh, bracing acidity and peak-of-season abundance, a ripe peach, plum or other stone fruit is the perfect vehicle to give your home-spun meals that summer makeover we’re all craving right about now, whether it’s a peach panzanella, stone fruit gazpacho or plum and cucumber salad.

Mario Hernandez of Frog Hollow Farm knows a lot about making savory dishes with stone fruits. Hernandez is the culinary coordinator for the Brentwood organic fruit farm, which is currently open for pick-up only. Hernandez, 53, grew up in Japan with an almost spiritual appreciation for peaches and other fruits as symbols of health. His favorite treat as a kid was umeboshi, or pickled plums, inside balls of rice.

“Americans enjoy very juicy, sweet and ripe fruit,” says Hernandez, who is half Japanese and half Mexican. “Don’t get me wrong, I do too. I love baking. But in Japan they don’t add sugar to fruit. And they appreciate (the other aspects like) a perfect appearance, great aroma and interesting or harder textures. Even at high level restaurants, ending a meal with a perfect fruit is very common.”

With summer in full swing, his ideal dessert is fruit crudite sprinkled with taijin, the mouth-puckering Mexican seasoning salt. Another favorite: Grilled stone fruits with mascarpone, honey and lime. Just don’t use plums or nectarines.

“They contain too much water,” says Hernandez, who is teaching a virtual cooking class on stone fruits for Frog Hollow CSA members on July 31. “A charred peach or apricot works perfectly.”

But it is the immediacy of savory food that gets Hernandez particularly jazzed, because of its ease and accessibility. He starts with salads, dressing an Early Summer Salad of Santa Rosa Plums and Japanese Cucumbers with cream, vinegar and olive oil to balance the fruit’s acidity and the tiniest bit of quick-pickled shallots, for zing.

And he delves into the sweet-savory traditions of Italian cooking with Peach Panzanella, the bread salad typically made with tomatoes. “Choose a firm yellow peach that isn’t too ripe, has good skin color and will keep its hold, like a Zee Lady,” Hernandez says.

Crimson Lady peaches play a starring role in this summer panzanella from Frog Hollow Farm. (Courtesy Pearl Driver)

Best part? You can transform some of those same ingredients — basil, mint, bread and peaches — into gazpacho, the refreshing Andalusian chilled soup. Hernandez’s gazpacho gets its stunning sunset-orange color from the addition of tomato juice and red bell pepper, which are added to the other coarsely chopped ingredients and left at room temperature for a few hours to let the flavors meld.

A final pulse in the blender and a few shakes of Tabasco yields a pureed explosion of taste. Hernandez only has one request. “When your dish is only made with five or six ingredients, you really gotta use the good stuff,” he says. “A sweet baguette from a local baker you really like. Basil from the garden.”

Plus, of course, a ripe, fragrant stone fruit picked at the peak of summer.

And if you still have leftover stone fruit and long to cover and bake it in swaths of butter, flour and sugar, try this Plum Buckle from Berkeley’s Sweet Adeline Bakeshop or Los Angeles bakery Republique’s famous pastry cream-filled Brioche Fruit Tarts with peaches. In her cookbook, pastry chef and co-owner Margarita Manzke says that the not-too-sweet brioche really highlights the fruit. Peaches look beautiful in this preparation because they hold their shape well.


Getting peachy: Savory summer stone fruit recipes that go beyond cobbler

Bite into a peach and as the juice of summer trickles down your chin, you’ll likely see dancing cobblers, pies and tarts leap through your mind. But why not salads, chilled soups and salsas?

With their sweet flesh, bracing acidity and peak-of-season abundance, a ripe peach, plum or other stone fruit is the perfect vehicle to give your home-spun meals that summer makeover we’re all craving right about now, whether it’s a peach panzanella, stone fruit gazpacho or plum and cucumber salad.

Mario Hernandez of Frog Hollow Farm knows a lot about making savory dishes with stone fruits. Hernandez is the culinary coordinator for the Brentwood organic fruit farm, which is currently open for pick-up only. Hernandez, 53, grew up in Japan with an almost spiritual appreciation for peaches and other fruits as symbols of health. His favorite treat as a kid was umeboshi, or pickled plums, inside balls of rice.

“Americans enjoy very juicy, sweet and ripe fruit,” says Hernandez, who is half Japanese and half Mexican. “Don’t get me wrong, I do too. I love baking. But in Japan they don’t add sugar to fruit. And they appreciate (the other aspects like) a perfect appearance, great aroma and interesting or harder textures. Even at high level restaurants, ending a meal with a perfect fruit is very common.”

With summer in full swing, his ideal dessert is fruit crudite sprinkled with taijin, the mouth-puckering Mexican seasoning salt. Another favorite: Grilled stone fruits with mascarpone, honey and lime. Just don’t use plums or nectarines.

“They contain too much water,” says Hernandez, who is teaching a virtual cooking class on stone fruits for Frog Hollow CSA members on July 31. “A charred peach or apricot works perfectly.”

But it is the immediacy of savory food that gets Hernandez particularly jazzed, because of its ease and accessibility. He starts with salads, dressing an Early Summer Salad of Santa Rosa Plums and Japanese Cucumbers with cream, vinegar and olive oil to balance the fruit’s acidity and the tiniest bit of quick-pickled shallots, for zing.

And he delves into the sweet-savory traditions of Italian cooking with Peach Panzanella, the bread salad typically made with tomatoes. “Choose a firm yellow peach that isn’t too ripe, has good skin color and will keep its hold, like a Zee Lady,” Hernandez says.

Crimson Lady peaches play a starring role in this summer panzanella from Frog Hollow Farm. (Courtesy Pearl Driver)

Best part? You can transform some of those same ingredients — basil, mint, bread and peaches — into gazpacho, the refreshing Andalusian chilled soup. Hernandez’s gazpacho gets its stunning sunset-orange color from the addition of tomato juice and red bell pepper, which are added to the other coarsely chopped ingredients and left at room temperature for a few hours to let the flavors meld.

A final pulse in the blender and a few shakes of Tabasco yields a pureed explosion of taste. Hernandez only has one request. “When your dish is only made with five or six ingredients, you really gotta use the good stuff,” he says. “A sweet baguette from a local baker you really like. Basil from the garden.”

Plus, of course, a ripe, fragrant stone fruit picked at the peak of summer.

And if you still have leftover stone fruit and long to cover and bake it in swaths of butter, flour and sugar, try this Plum Buckle from Berkeley’s Sweet Adeline Bakeshop or Los Angeles bakery Republique’s famous pastry cream-filled Brioche Fruit Tarts with peaches. In her cookbook, pastry chef and co-owner Margarita Manzke says that the not-too-sweet brioche really highlights the fruit. Peaches look beautiful in this preparation because they hold their shape well.


Getting peachy: Savory summer stone fruit recipes that go beyond cobbler

Bite into a peach and as the juice of summer trickles down your chin, you’ll likely see dancing cobblers, pies and tarts leap through your mind. But why not salads, chilled soups and salsas?

With their sweet flesh, bracing acidity and peak-of-season abundance, a ripe peach, plum or other stone fruit is the perfect vehicle to give your home-spun meals that summer makeover we’re all craving right about now, whether it’s a peach panzanella, stone fruit gazpacho or plum and cucumber salad.

Mario Hernandez of Frog Hollow Farm knows a lot about making savory dishes with stone fruits. Hernandez is the culinary coordinator for the Brentwood organic fruit farm, which is currently open for pick-up only. Hernandez, 53, grew up in Japan with an almost spiritual appreciation for peaches and other fruits as symbols of health. His favorite treat as a kid was umeboshi, or pickled plums, inside balls of rice.

“Americans enjoy very juicy, sweet and ripe fruit,” says Hernandez, who is half Japanese and half Mexican. “Don’t get me wrong, I do too. I love baking. But in Japan they don’t add sugar to fruit. And they appreciate (the other aspects like) a perfect appearance, great aroma and interesting or harder textures. Even at high level restaurants, ending a meal with a perfect fruit is very common.”

With summer in full swing, his ideal dessert is fruit crudite sprinkled with taijin, the mouth-puckering Mexican seasoning salt. Another favorite: Grilled stone fruits with mascarpone, honey and lime. Just don’t use plums or nectarines.

“They contain too much water,” says Hernandez, who is teaching a virtual cooking class on stone fruits for Frog Hollow CSA members on July 31. “A charred peach or apricot works perfectly.”

But it is the immediacy of savory food that gets Hernandez particularly jazzed, because of its ease and accessibility. He starts with salads, dressing an Early Summer Salad of Santa Rosa Plums and Japanese Cucumbers with cream, vinegar and olive oil to balance the fruit’s acidity and the tiniest bit of quick-pickled shallots, for zing.

And he delves into the sweet-savory traditions of Italian cooking with Peach Panzanella, the bread salad typically made with tomatoes. “Choose a firm yellow peach that isn’t too ripe, has good skin color and will keep its hold, like a Zee Lady,” Hernandez says.

Crimson Lady peaches play a starring role in this summer panzanella from Frog Hollow Farm. (Courtesy Pearl Driver)

Best part? You can transform some of those same ingredients — basil, mint, bread and peaches — into gazpacho, the refreshing Andalusian chilled soup. Hernandez’s gazpacho gets its stunning sunset-orange color from the addition of tomato juice and red bell pepper, which are added to the other coarsely chopped ingredients and left at room temperature for a few hours to let the flavors meld.

A final pulse in the blender and a few shakes of Tabasco yields a pureed explosion of taste. Hernandez only has one request. “When your dish is only made with five or six ingredients, you really gotta use the good stuff,” he says. “A sweet baguette from a local baker you really like. Basil from the garden.”

Plus, of course, a ripe, fragrant stone fruit picked at the peak of summer.

And if you still have leftover stone fruit and long to cover and bake it in swaths of butter, flour and sugar, try this Plum Buckle from Berkeley’s Sweet Adeline Bakeshop or Los Angeles bakery Republique’s famous pastry cream-filled Brioche Fruit Tarts with peaches. In her cookbook, pastry chef and co-owner Margarita Manzke says that the not-too-sweet brioche really highlights the fruit. Peaches look beautiful in this preparation because they hold their shape well.


Getting peachy: Savory summer stone fruit recipes that go beyond cobbler

Bite into a peach and as the juice of summer trickles down your chin, you’ll likely see dancing cobblers, pies and tarts leap through your mind. But why not salads, chilled soups and salsas?

With their sweet flesh, bracing acidity and peak-of-season abundance, a ripe peach, plum or other stone fruit is the perfect vehicle to give your home-spun meals that summer makeover we’re all craving right about now, whether it’s a peach panzanella, stone fruit gazpacho or plum and cucumber salad.

Mario Hernandez of Frog Hollow Farm knows a lot about making savory dishes with stone fruits. Hernandez is the culinary coordinator for the Brentwood organic fruit farm, which is currently open for pick-up only. Hernandez, 53, grew up in Japan with an almost spiritual appreciation for peaches and other fruits as symbols of health. His favorite treat as a kid was umeboshi, or pickled plums, inside balls of rice.

“Americans enjoy very juicy, sweet and ripe fruit,” says Hernandez, who is half Japanese and half Mexican. “Don’t get me wrong, I do too. I love baking. But in Japan they don’t add sugar to fruit. And they appreciate (the other aspects like) a perfect appearance, great aroma and interesting or harder textures. Even at high level restaurants, ending a meal with a perfect fruit is very common.”

With summer in full swing, his ideal dessert is fruit crudite sprinkled with taijin, the mouth-puckering Mexican seasoning salt. Another favorite: Grilled stone fruits with mascarpone, honey and lime. Just don’t use plums or nectarines.

“They contain too much water,” says Hernandez, who is teaching a virtual cooking class on stone fruits for Frog Hollow CSA members on July 31. “A charred peach or apricot works perfectly.”

But it is the immediacy of savory food that gets Hernandez particularly jazzed, because of its ease and accessibility. He starts with salads, dressing an Early Summer Salad of Santa Rosa Plums and Japanese Cucumbers with cream, vinegar and olive oil to balance the fruit’s acidity and the tiniest bit of quick-pickled shallots, for zing.

And he delves into the sweet-savory traditions of Italian cooking with Peach Panzanella, the bread salad typically made with tomatoes. “Choose a firm yellow peach that isn’t too ripe, has good skin color and will keep its hold, like a Zee Lady,” Hernandez says.

Crimson Lady peaches play a starring role in this summer panzanella from Frog Hollow Farm. (Courtesy Pearl Driver)

Best part? You can transform some of those same ingredients — basil, mint, bread and peaches — into gazpacho, the refreshing Andalusian chilled soup. Hernandez’s gazpacho gets its stunning sunset-orange color from the addition of tomato juice and red bell pepper, which are added to the other coarsely chopped ingredients and left at room temperature for a few hours to let the flavors meld.

A final pulse in the blender and a few shakes of Tabasco yields a pureed explosion of taste. Hernandez only has one request. “When your dish is only made with five or six ingredients, you really gotta use the good stuff,” he says. “A sweet baguette from a local baker you really like. Basil from the garden.”

Plus, of course, a ripe, fragrant stone fruit picked at the peak of summer.

And if you still have leftover stone fruit and long to cover and bake it in swaths of butter, flour and sugar, try this Plum Buckle from Berkeley’s Sweet Adeline Bakeshop or Los Angeles bakery Republique’s famous pastry cream-filled Brioche Fruit Tarts with peaches. In her cookbook, pastry chef and co-owner Margarita Manzke says that the not-too-sweet brioche really highlights the fruit. Peaches look beautiful in this preparation because they hold their shape well.


Watch the video: Crumble με καλοκαιρινά φρούτα και ροδάκινα (May 2022).