Delicious summer stone fruit
As well as the sunshine and the long break, summer brings another reason to celebrate – the harvest of juicy plums, peaches, cherries and other stone fruit that make getting your 5+ a day such a pleasure. We bring you some of the best recipes starring your favourite stone fruit at fid.nz/thrive.
Spicy grilled chicken with nectarine salsa
A cross between a peach and a plum, nectarines contain Vitamin C, Vitamin A for clear eyes and skin and niacin for heart health, among many other goodies. As they aren’t fuzzy like a peach, they’re great in a summer salsa.
1 kg skinless, boneless chicken thighs (cut into 5 cm pieces if you wish to grill on skewers)
1 teaspoon chilli powder
1 tablespoon crushed garlic
2 teaspoons crushed ginger
1 teaspoon salt
1 teaspoon ground cumin
2 tablespoons oil
Juice of 1 lime
3 nectarines, halved
½ cup finely diced red capsicum
¼ cup minced red onion
2 tablespoons finely chopped fresh basil
1 small chilli, seeded and minced (optional)
1 peeled avocado, finely diced
2 teaspoons brown sugar
Juice of 1 lime
- Combine the marinade ingredients in a large bowl. Mix well and add the chicken, making sure it is well coated in the mixture. Cover and chill a good hour.
- Grill the nectarines, cut side down, until
- Toss together salsa ingredients.
- Cook the chicken in a medium-hot frying pan – or on skewers on a hot barbecue - until cooked through. Serve with the salsa and some grilled corn on the cob! Serves 4-6.
Plum and chocolate clafoutis
Plums are a great source of Vitamin C, Vitamin K for healing (especially prunes), Vitamin A and potassium for a healthy heart and muscles. They are rich in antioxidants and, as well as being low in calories, everyone is familiar with their ability to keep you regular!
5 large firm plums, pitted and sliced (or use tinned)
60g almond meal
1/4 cup (30g) cocoa powder
1/4 teaspoon ground cardamom
Pinch of salt
3 large eggs
1 1/4 cups (300ml) cream
100g dark chocolate, chopped
1/2 cup (125g) sugar
1 teaspoon vanilla essence
- Preheat oven to 180°C. Grease a 25cm flan dish and line the bottom with the plums, flesh side down, leaving a slight space between them. Set aside.
- Combine almonds, cocoa, cardamom and salt in a bowl.
- Separately mix together eggs, cream, sugar and vanilla and add to the dry ingredients. Do not over-mix the thin batter. Pour the batter over the plums and bake in the centre of the oven for 45-50 minutes, until a skewer inserted into the centre comes out clean.
- Let clafoutis rest for 10 minutes at room temperature, then dust with icing sugar.
- Serve warm with cream or ice cream. If you like a saucier dessert, add a drizzle of warmed plum jam! Serves 6-8
*NB – You can swap the plums in this recipe with cherries for a more traditional clafoutis.
Stone fruit sangria
This refreshing take on the Spanish favourite is perfect for summer, combining all the season’s super fruits. Consume responsibly!
50ml ginger syrup
2 750-ml bottles dry rosé
1/4 cup lime juice
20 fresh cherries
- For puree, peel stone fruit. Halve, pit, and coarsely chop.
- Place chopped fruit in a food processor or blender; add ginger syrup. Purée until smooth. Transfer to a large pitcher or jar.
- Add rosé and lime juice.
- Halve and pit all stone fruit and chop all except cherries into small wedges. Add all fruit to pitcher. Chill for at least 1 hour and up to 2 days.
- Fill glasses with ice; pour in sangria and fruit to fill glasses 2/3 full. Top with sparkling water, stir and serve.