Summer is easily nature’s best course. The recipes are fresher, the tomatoes are sweeter, the mangoes softer, the watermelon finally arrives, and suddenly every trip to the market feels a little more exciting than the last. We’ve waited all year for this.
SUMMER FRUIT RECIPES
Produce has seasons for a reason. Nature doesn’t stay still long enough for us to get bored. One month it’s cherries, the next it’s pomegranates, and before you know it, you’ve missed figs entirely. Act fast, and you’re able to make the most out of seasonal produce in the short time that it’s here. It’s one of those small reminders that the year is always moving, whether we’re paying attention or not.
Here are some ways you can truly make the most out of this season’s produce, before we, sadly, have to bid it adieu till next summer.
FIGS
Cut open a ripe fig and tell me it isn’t one of the most intricate, beautiful things you’ve ever seen. Whip cold ricotta (or cottage cheese, if you’re feeling conservative) or add into the food processor until light and smooth. Spread it thick over toasted sourdough. Slice the figs, arrange them on top, and finish with a drizzle of honey. That’s the whole recipe.
CHERRIES
There may not be a better fruit than a cherry in summer. They don’t stay around for long, so while they are, buy them by the kilo and make desserts out of them. One of the best recipes to incorporate cherries into would be a pavlova: crisp shell, and marshmallow center.
Top it generously with whipped cream without too much concern for neatness. Pit and halve the cherries, macerate briefly with sugar and lemon until they release their own syrup, then spoon them over the top so it runs into the cream on purpose. It should look a little dramatic. And completely stunning.
TOMATOES
By August, tomatoes have stopped being a supporting ingredient. Tear a ball of burrata open on a plate and let the cream actually spill. Surround it with thick-cut tomatoes, salted first and left alone for a few minutes so they release their own juice. Finish with extra virgin olive oil, basil, and lemon zest instead of the usual balsamic. Serve with bread. No cooking required.
MANGOES
This one finishes itself while you sleep. Blend ripe mango with coconut milk and Greek yogurt until smooth, stir in chia seeds, and refrigerate overnight. By morning it’ll have turned into a thick, cold chia pudding and you’ll have your breakfast already waiting in the fridge.
It’s a lot more filling than you’d expect and an excellent source of fiber (which you probably need more of, anyway). We recommend topping it with more mango because there’s literally no such thing as too much mango in August.
MOLOKHEYA
A written Molokheya recipe feels a little beside the point, as it’s certainly not something you’re going to learn from a few paragraphs online. Ideally, it’s taught to you by an Egyptian woman in your life, preferably over the age of 50. The broad strokes are simple enough: finely chop fresh jute leaves and simmer them in chicken or rabbit stock, stirring so they don’t clump, until the broth thickens. Separately, fry crushed garlic and ground coriander in ghee until fragrant, seconds not minutes. Pour it straight into the pot and wait for the famous sizzle.
Serve over rice with chicken or rabbit, and enjoy this Egyptian classic dish. Fresher leaves make a real difference. This month, they’re everywhere.
