SUMMER BOUNTY

Viwe Ndongeni-Ntlebi

With stone fruit season in full swing, you are spoilt for choice with these sumptuous summer gems

THE season for juicy, delicious plums, peaches and nectarines is here so be sure to get your share of nature’s ultra-versatile summer bounty that packs a nutritious punch.

Known collectively as stone fruit as they all have a pit or stone in the centre, each of the three fruits comprises several varieties of varying colours, tastes and textures, that ripen at different times throughout the season. Plums can vary from yellow, red to dark purple depending on the time of the year, while peaches and nectarines range from yellow to a rosy blush with white or yellow flesh. With such a wide variety, you will want to try them all.

Stone fruits are at their most satisfying when enjoyed perfectly ripe. Be sure to test the fruit for optimal ripeness by lightly pressing the skin. If still firm to the touch, allow them to ripen in a fruit bowl or place them in a pierced paper bag at room temperature. Only keep the fruit in the fridge once completely ripe to safeguard their sweet, juicy flavour.

Plums, peaches and nectarines are naturally sweet, low-calorie super fruit with a low glycaemic index (GI). They are high in fibre and abound in health-giving potassium and vitamins A, C and E, all-powerful antioxidants that protect against disease.

While a plush peach or plum is delicious all on its own, stone fruit can spruce up your summer kitchen creations. Whether you slice or dice them, grill or roast them, they are delicious in salads and add succulent flavour to Sunday roasts, yummy desserts and cakes.

Blend them into smoothies for a healthy treat or turn them into peachy cocktails to enjoy on the patio. Be sure to make stone fruit a lunch box staple for the whole family.

Stone fruit are in season all summer long and perfect for snacking on their own, so make sure to put plums, peaches and nectarines on your holiday shopping list.

Peach Prosecco Cocktail

By Justine Drake Serves 4

2 peach-flavoured tea bags

1 cup (250 ml) boiling water

¾ cup (183 ml) white sugar

4-8 basil leaves

1-2 peaches, thinly sliced

1 bottle (750 ml) vegan-friendly Prosecco or sparkling wine

Method

Pop the tea bags into water and infuse to make a strong tea.

Place the tea and sugar in a pot and boil to reduce by half and create a simple peach syrup. Allow to cool.

Place 1 Tbsp (15 ml) of the peach syrup at the bottom of each champagne flute.

Add 2 peach slices and 1 basil leaf and top with ice-cold Prosecco.

Simple Citrus Poached Plums

By Justine Drake Serves 2

2 cups (500 ml) water

1 cup (250 ml) fresh orange juice

½ cup (125 ml) sugar

Peel of 1 lemon

Peel 1 orange

1 cinnamon stick

6 whole plums, halved and pitted

Method

Combine water, juice, sugar, citrus peel and cinnamon stick in a saucepan.

Stir over a low heat until sugar dissolves. Poach plums in the syrup for 20-25 minutes or until tender.

Remove plums from syrup and slip off their skins.

Boil syrup to reduce by half.

Serve plums with a vegan-friendly vanilla ice cream topped with toasted, flaked almonds.

Stone Fruit Slaw

By Justin Bonello Serves 5

Pinch of brown sugar

Juice and rind of 1 lime

Salt and black pepper to taste

½ red onion, chopped

1 red chilli, de-seeded and finely chopped

A piece of fresh ginger, peeled and grated

2 spring onions, finely sliced

3 peaches, pitted and sliced into strips

3 plums pitted and sliced into strips

Mint leaves, finely chopped

Coriander leaves, finely chopped

Method

To make a vinaigrette for the slaw, mix together all the ingredients in a salad bowl except the fruit, mint and coriander.

Finish by tossing the fruit into the dressing and serve topped with fresh mint and coriander.