kitchen skills
The Savory Side of Fruit Turn summer’s bounty into sweet and spicy sauces BY JASON ROSS
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ne of the best things to do with summer fruit when it’s perfectly ripe and there’s a bounty of it on the shelves at the store is to simply enjoy it out of hand. That first bite at the beginning of the season is always delicious. Savor it. After that, it’s time to cook. You’ll immediately think of cobblers, pies and crumbles, but fruit is delicious in savory food as well. To get some of that fruit into the mix for dinner, here are a few recipes that balance heat and smokiness while showcasing fruit at the center of the plate.
Summer Stone Fruit Salsa with Fresh Corn and Basil MAKES 4 TO 6 SERVINGS
This salsa really highlights the season with fresh fruit and corn. Use peaches, nectarines or apricots—whichever fruit is best and ripest. 2 ears corn, shucked and cut from the cob (about 1½ cups) ¼ cup minced red onion 1 tablespoon fresh jalapeño, minced (optional) ½ teaspoon salt
¼ teaspoon sugar 1 tablespoon lime juice 2 cups stone fruit (peach, nectarine or apricot) cut into ½-inch dice 1 tablespoon extra-virgin olive oil ¼ cup basil, sliced into thin strips
1. Bring 1 quart water to a boil in a medium pot. Add the cut corn kernels to the pot and cook for 3 minutes. Pour into a colander in the sink and strain out the water. Put corn on a plate and allow to cool for 10 to 15 minutes. 2. In a medium sized bowl, mix the onion and jalapeño together, then add the salt, sugar and lime juice. Allow to sit for 2 to 3 minutes until the onions and jalapeño soften and go slightly limp. 3. Add the fruit, olive oil and basil, and using a large spoon, toss gently to mix. 4. Serve immediately, or the salsa can be transferred to a sealed container, refrigerated and used on the same day. TO SERVE: A quick and easy way to enjoy this stone fruit salsa is to simply scoop it up with corn chips. Here are a couple additional ways to use it that will spruce up your summer table. Bruschetta: Brush olive oil on slices of crusty bread and toast on the grill or in a pan until browned on both sides; a few minutes should be plenty. Spread ricotta cheese on the toasted bread and top with the stone fruit salsa. Seared Fish: Season fish fillets, such as salmon or seabass, and sear in olive oil in a hot pan. Cook 7 to 12 minutes per side, depending on the size of the fish, until both sides are crispy and brown. Serve fish hot from the pan and spoon salsa over the fish. Drizzle with a little more extra-virgin olive oil. PHOTOGRAPHY TERRY BRENNAN FOOD STYLING LARA MIKLASEVICS
6 real food summer 2021
