Tastes

POOLSIDE EATS

Keep cool with these refreshing treats that are delicious and satisfying— no stove and minimal prep required.

BLUSHING FRUIT SALAD

Yields 4 servings

INGREDIENTS

n 2 cups (1-inch) cubes seedless watermelon n 2 cups cherries, stems removed, halved and pitted n 1 cup hulled and halved (quartered if large) strawberries n 1 cup raspberries n 4 fresh black figs, quartered n 2 plumcots or pluots, halved, pitted and cut into 1-inch pieces n 1 cup pomegranate seeds n 5 Tbs. sugar n ¼ cup rosewater n ground sumac, for sprinkling n flaky salt, for sprinkling

DIRECTIONS

Place the watermelon, cherries, strawberries, raspberries, figs, plumcots or pluots and pomegranate seeds in a large bowl. In a small bowl, whisk together the sugar and rosewater until the sugar dissolves.

Pour the rosewater syrup over the fruit and gently toss to coat. Let macerate in the rosewater syrup for at least 10 minutes or up to 1 hour. The longer the fruit macerates, the more flavor it will take on.

Serve the fruit salad in bowls or on plates sprinkled with sumac and flaky salt. The fruit salad can be stored in an airtight container in the refrigerator for up to 2 days (garnish just before serving).

This refreshing summer treat is full of healthy fiber, beneficial micronutrients such as vitamins B6 and potassium, which is important for electrolyte balance during the hot months. To add a bright, citrus flavor, substitute orange blossom water for the rose water.”

—Lisa Arlen, certified nutritionist, Live Your Life Nutrition, Ridgefield

PASSION FRUIT, MANGO AND COCONUT PARFAITS

Yields: 6 servings

INGREDIENTS

n ½ cup unsweetened passion fruit pulp, thawed if frozen n ½ cup sugar n 4 Tbs. unsalted butter, melted and cooled n 5 large egg yolks n 2½ cups chopped ripe mango (from 2 peeled and pitted mangos) n 1 13.5-oz. can unsweetened coconut milk (made with guar gum) n 1½ cups low-fat plain Greek yogurt n 1 cup unsweetened coconut chips, for sprinkling

DIRECTIONS

Place the passion fruit pulp, sugar, butter and egg yolks in a medium saucepan and stir until smooth. Heat over medium-low heat while stirring constantly until barely simmering and thickened, 8 to 10 minutes. The mixture should thicken before it reaches a boil. Use a silicone spatula to push the curd through a fine-mesh strainer into a medium stainless steel bowl.

Place that bowl over a large bowl of ice water and stir until cool. Refrigerate until ready to use. Place the mango in a high-powdered blender or food processor and process until smooth. Transfer the mixture to a large piping bag. Use a can opener to open the can of coconut milk. Transfer about ½ cup of the thick cream layer from the top of the can into a medium bowl. Beat with a whisk until soft peaks form, then fold into the passion fruit curd. Transfer this mixture to a large piping bag, if desired.

In a medium bowl, whisk ½ cup coconut milk from the can with the Greek yogurt until smooth. Transfer this mixture to a large piping bag. Set up 6 parfait or juice glasses wide enough to accommodate a spoon. Pipe or spoon layers of the mango puree, passion fruit curd and yogurt into each glass. Serve immediately, or refrigerate up to 2 days ahead until ready to serve. Top each glass with coconut flakes right before serving.

Mango is packed with vitamin C, a watersoluble vitamin that boosts your body’s immune system and ability to absorb iron. Passion fruit is a small but mighty fruit, providing fiber and antioxidants that protect the body from free radicals.”

—Alyson Small, registered dietitian nutritionist, Alyson Small Nutrition, Englewood

MELON AND LIME AGUA FRESCA

Yields 4-6 servings

INGREDIENTS

n 7 cups chopped ripe green melon, such as honeydew, honey globe, or bailan, from 1 large melon n ¾ cup sugar n 1 Tbs. fresh lime zest n ¾ cup fresh lime juice n 4 cups water n lime wedges, for garnish

DIRECTIONS

Place the melon, sugar, lime zest and lime juice in a blender and blend until smooth.

Use a rubber spatula to push the melon mixture through a fine-mesh strainer into the bottom of a large pitcher or bowl. You should have about 3 cups melon juice mixture. Discard any remaining pulp. Add the water to the melon juice and stir to combine. Refrigerate until ready to serve.

To serve, fill glasses with ice, then ladle the agua fresca over the top. Garnish with lime wedges. Serve immediately or store in a large pitcher in the refrigerator for up to 2 days (garnish just before serving). Stir a few times before serving.

Melons are a great source of calcium for those who need to avoid dairy. If you also want to avoid processed sugar in this drink but want to keep the added sweetness, try substituting a whole food plant-based sweetener such as maple syrup to taste.”

—Lisa Arlen, certified nutritionist, Live Your Life Nutrition, Ridgefield

All photos and recipes are reprinted with permission from Eat Cool: Good Food for Hot Days by Vanessa Seder. Photos by Stacey Cramp. Rizzoli New York 2021.