These delicious recipes include refreshing watermelon salad and a gorgeous blueberry tart.
Food & Wine
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Minted Watermelon Popsicles
These popsicles are a great fat-free snack, made with lots of naturally sweet watermelon and only a little sugar. They can be frozen in special popsicle molds or in standard ice cube trays (three cubes equals one serving). Joy Manning has them whenever she feels the temptation to visit the new gelato shop around the corner from her apartment.
While visiting Spain’s Navarra region, Alex Raij saw fruit trees growing in a parcel of Garnacha vines. To pay homage to the mixed plot, she plucked apricots and plums and poached them in a rosé made from Garnacha grapes.
Invite friends to make the toppings for an indulgent ice-cream potluck party—peanut brittle mixed with crispy rice cereal, fresh blueberry sauce and an over-the-top mix of crushed chocolate-covered pretzels, cookie crumbs and more.
Kohlrabi tastes a lot like a broccoli stem, but it’s milder and sweeter and the texture is crisper. Chef Stephanie Izard thinks it’s an underappreciated vegetable, so she makes it the star of her delicious salad, served raw in very thin slices. In fact, she likes the dish so much that she takes some home to eat on the couch after service a few times a week.
Sophie Dahl’s coconut frozen yogurt with a swirl of mango is like a tropical take on the classic orange Creamsicle. The method here, which does not require any special equipment, gives the frozen yogurt a fluffy, slightly icy texture, like a granita. For more creaminess, freeze the coconut base in an ice cream maker and swirl in the mango as soon as the frozen yogurt is done.
Caramelizing plums and peaches on the grill brings out their natural sweetness, and Francis Mallmann bastes them with melted butter and sugar to make them even more luscious. A dollop of cool mascarpone tops the warm fruit.
Summer Berries with Cumin Meringues and Crème Fraîche
This recipe combines antioxidant-packed summer berries with an easy-to-make, protein-rich meringue. A touch of cumin gives the meringues an exotic earthiness, but they’re equally delicious without the spice.
This sweet-and-tart salsa, which is nicely cooling with the fiery pork, is rich in immune-boosting vitamin C and the essential mineral manganese. The crunchy jicama delivers lots of fiber but not many calories.
Honeyed Yogurt and Blueberry Tart with Ginger Crust
Melissa Rubel Jacobson mixes creamy yogurt with honey so it’s deliciously sweet and tangy, then she spreads it in a graham-cracker crust spiced with bits of crystallized ginger and tops it with plump blueberries.
“One thing we often forget about tomatoes is that botanically, they are fruits, not vegetables,” Andreas Viestad says. As a light, refreshing dessert, he freezes cherry tomatoes and raspberries to make a chunky granita.
Pan-Seared Apricots and Figs with Honey and Lavender
Alain Coumont’s simple dessert delivers a lot of flavor without a lot of work. Try it with any combination of summer fruits, such as plums, peaches or raspberries, or use thyme instead of lavender. It’s also delicious with crème fraîche or vanilla ice cream.
“I think Missouri food seems to have stronger ties to the cooking of the South than the upper Midwest,” Paul Virant says. Here, he bakes his simple peach crisps—a classic Southern dessert—in individual ramekins, but the sweet summer fruit and crunchy, buttery topping could be prepared in a single baking dish as well.