Instead of a typical fruit salad, try these grilled kabobs for your next summer gathering. They're quick and easy, and they help keep you out of the kitchen!
Grilled Fruit Kabobs
Preparation and cooking time: 20 minutes
- 1/2 fresh pineapple, trimmed and cut into 1-inch chunks
- 3 medium nectarines, cut into 1-inch chunks
- 3 medium pears, cut into 1-inch chunks
- 3 medium peaches, cut into 1-inch chunks
- 3 to 4 medium plums, cut into 1-inch chunks
- 10 apricots, halved
- 3 tablespoons honey or light corn syrup, warmed
Thread fruit alternately onto metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat until fruit is heated through, about 6 minutes, turning often. Brush with honey or corn syrup during the last minute of grilling time.
Makes 6 servings.
Nutrition information per serving: 201 calories; 1 g fat (0 g saturated); 0 mg cholesterol; 1 mg sodium; 50 g carbohydrates; 6 g fiber; 3 g protein.
Top with vanilla ice cream for a great summer dessert.
Nectarine Plum Cobbler
Preparation time: 30 minutes
Baking time: 30 minutes
- 1 1/4 cups sugar, divided
- 2 tablespoons cornstarch
- 3/4 cup unsweetened apple juice
- 5 cups sliced peeled fresh plums
- 5 cups sliced peeled nectarines or peaches
- 2 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cold butter
- 1 1/2 cups buttermilk
- Vanilla ice cream, optional
In a large saucepan, combine 3/4 cup sugar and cornstarch. Gradually stir in apple juice until smooth. Stir in plums and nectarines. Cook and stir until mixture comes to a boil; cook 1-2 minutes longer or until thickened and bubbly. Reduce heat; simmer, uncovered, for 5 minutes.
Remove from the heat; cool for 10 minutes. Pour into a greased 13--by-9-inch baking dish.
In a large bowl, combine the flour, baking powder, baking soda, salt and remaining sugar. Cut in butter until crumbly. Make a well in the center; stir in buttermilk just until a soft dough forms. Drop by tablespoonfuls over fruit mixture. Bake at 375 degrees for 30 to 35 minutes or until golden brown. Serve warm with ice cream if desired.
Makes 10 to 12 servings.
Nutrition information per serving: 333 calories; 9 g fat (5 g saturated); 22 mg cholesterol; 361 mg sodium; 61 g carbohydrates; 3 g fiber; 5 g protein.
Sliced almonds give extra crunch to these individual crisps made with plums and nectarines or peaches.
Almond Fruit Crisp
Preparation time: 35 minutes
Baking time: 20 minutes
- 1 1/2 pounds nectarines or peaches, cubed
- 1 1/2 pounds red plums, cubed
- 1/4 cup lemon juice
- 1 cup sugar
- 2 tablespoons quick-cooking tapioca
- Dash salt
Almond topping:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- Dash salt
- 1/4 cup cold butter
- 3 tablespoons almond paste
- 1 egg, lightly beaten
- 1/4 teaspoon almond extract
- 1/3 cup sliced almonds
In a large bowl, combine nectarines and plums. Drizzle with lemon juice; toss to coat. Combine the sugar, tapioca and salt; sprinkle over fruit and toss to coat evenly. Let stand for 15 minutes. Spoon into 10 greased 6-ounce custard cups.
In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter and almond paste until crumbly. Combine egg and extract; stir into crumb mixture just until blended. Sprinkle over fruit. Top with almonds.
Place on a baking sheet coated with cooking spray. Bake, uncovered, at 400 degrees F for 20 to 25 minutes or until fruit is bubbly and topping is golden brown. Cool for 15 to 20 minutes before serving.
Makes 10 servings.
Nutrition information per serving: 328 calories; 9 g fat (3 g saturated); 34 mg cholesterol; 103 mg sodium; 62 g carbohydrates; 3 g fiber; 4 g protein.
Fruit ’n' Cake Kabobs
Preparation time: 25 minutes
- 1/2 cup apricot preserves
- 1 tablespoon water
- 1 tablespoon butter
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 3 medium nectarines, pitted and quartered
- 3 medium plums, pitted and quartered
- 3 medium peaches, pitted and quartered
- 1 10 3/4-ounce loaf frozen pound cake, thawed and cut into 2-inch cubes
In a small saucepan over medium heat, combine the apricot preserves, water, butter, cinnamon and nutmeg until blended.
On eight metal or soaked wooden skewers, alternately thread the nectarines, plums, peaches and cake cubes. Grill, uncovered, over medium heat for 1 to 2 minutes on each side or until cake is golden brown and fruit is tender, brushing occasionally with apricot mixture.
Makes 8 servings.
Serve this attractive, colorful salad when guests are coming for lunch or dinner in the warm summer months. The dressing is refreshingly tart.
Nectarine Chicken Salad
Preparation time: 15 minutes
1/4 cup lime juice
1 tablespoon sugar
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon olive oil
1 garlic clove, minced
6 cups torn mixed salad greens
1 pound boneless skinless chicken breasts, cooked and sliced
5 medium ripe nectarines, thinly sliced
In a jar with a tight-fitting lid, combine the lime juice, sugar, thyme, oil and garlic; shake well.
On a serving platter, arrange salad greens, chicken and nectarines. Drizzle with dressing. Serve immediately. Yield: 4 servings.
Nutrition information per serving: 266 calories; 7 g fat (1 g saturated); 63 mg cholesterol; 76 mg sodium; 27 g carbohydrates; 5 g fiber; 26 g protein.
This pork is tender, and the salsa is refreshing with peaches and lime juice.
Peach Salsa with Pork
Preparation time: 15 minutes
Baking time: 25 minutes
- 1 pork tenderloin (3/4 pound)
- 2 teaspoons olive or vegetable oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
Salsa:
- 2 cups fresh or frozen sliced peaches, chopped
- 1 tablespoon lime juice
- 1 to 3 tablespoons honey
- 1 tablespoon minced fresh cilantro or parsley
- 1 to 2 jalapeno peppers, seeded and minced
- Salt and pepper
Place pork in a greased 11-by-7-inch baking dish; rub meat with oil. Sprinkle with oregano and cumin. Bake, uncovered, at 400 degrees for 25 minutes or until a meat thermometer reads 160 degrees. Let stand for 10 minutes before slicing. In a bowl, combine the salsa ingredients. Serve with pork.
Makes 2 to 3 servings.
Nutrition information per serving: 234 calories; 7 g fat (2 g saturated); 63 mg cholesterol; 46 mg sodium; 20 g carbohydrates; 3 g fiber; 24 g protein.
Dark sweet cherries and blueberries to give this blend its distinctive flavor.
Fruit Medley
Preparation time: 10 minutes, plus chilling
- 1 20-ounce can pineapple chunks, undrained
- 1 11-ounce can mandarin oranges, drained or 2 medium navel oranges, peeled and chopped
- 1 large red apple, cubed
- 1 cup sliced fresh strawberries
- 1 cup halved seedless red grapes
- 3 kiwifruit, peeled and sliced
- 1 cup fresh or frozen blueberries
- 1 cup fresh or canned pitted dark sweet cherries
- 2 medium firm bananas, sliced
In a large bowl, combine the first six ingredients; cover and refrigerate overnight. Just before serving, fold in the blueberries, cherries and bananas; gently toss.
Makes 10 servings.
Nutrition information per serving: 136 calories; 1 g fat (0 g saturated); 0 mg cholesterol; 4 mg sodium; 35 g carbohydrates; 4 g fiber; 1 g protein.
Pork Chops with Sautéed Plums
Preparation and cooking time: 30 minutes
- 4 pork chops (1 inch thick)
- 1 teaspoon salt, divided
- 1/4 teaspoon pepper
- 1 tablespoon vegetable oil
- 1 pound fresh plums, pitted and sliced
- 1/2 cup chopped onion
- 2 tablespoons water
- 1/2 teaspoon dried thyme
Sprinkle pork chops with 1/2 teaspoon salt and pepper. In a skillet over medium heat, brown pork chops in oil; set chops aside.
Reserve 1 tablespoon drippings; sauté plums and onion for 4 to 6 minutes or until plums begin to brown. Stir in water, thyme and remaining salt. Return pork chops to pan. Reduce heat; cover and simmer for 13 to 16 minutes or until pork is tender.
Make 4 servings.
Nutrition information per serving: 305 calories; 13 g fat (4 g saturated); 86 mg cholesterol; 653 mg sodium; 17 g carbohydrates; 2 g fiber; 31 g protein.
Star Fruit Salad
Preparation and cooking time: 20 minutes
- 1/2 cup reduced-fat vanilla yogurt
- 1 1/2 teaspoons honey
- 1/2 teaspoon lemon juice
- 1 snack-size carton (4 ounces) mandarin oranges, drained
- 1/2 small apple, chopped
- 4 small strawberries, sliced
- 1 small star fruit, sliced
- 1 small plum, sliced
- 2 tablespoons chopped pecans, toasted, optional
In a small bowl, combine the yogurt, honey and lemon juice. Add fruit; toss gently to coat. Cover and refrigerate until serving. Sprinkle with pecans if desired.
Makes 2 servings.
Nutrition information per serving: 172 calories; 6 g fat (1 g saturated); 3 mg cholesterol; 41 mg sodium; 26 g carbohydrates; 2 g fiber; 5 g protein.
Recipes from: Taste of Home; www.tasteofhome.com.
