Lifestyles

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.

 

Ingredients

1 kg skinless, boneless chicken thighs (cut into 5 cm pieces if you wish to grill on skewers)

 

Marinade

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

 

Nectarine Salsa

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

Pinch salt

Juice of 1 lime

Instructions

  1. 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.
  2. Grill the nectarines, cut side down, until
  3. Toss together salsa ingredients.
  4. 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!

Ingredients

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

Directions

  1. 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.
  2. Combine almonds, cocoa, cardamom and salt in a bowl.
  3. 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.
  4. Let clafoutis rest for 10 minutes at room temperature, then dust with icing sugar.
  5. 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!

Ingredients

Fruit puree

1 apricot

1 nectarine

1 peach

50ml ginger syrup

 

Sangria

2 750-ml bottles dry rosé

1/4 cup lime juice

3 plums

2 nectarines

2 apricots

1 peach

20 fresh cherries

sparkling water

 

Instructions

  1. For puree, peel stone fruit. Halve, pit, and coarsely chop.
  2. Place chopped fruit in a food processor or blender; add ginger syrup. Purée until smooth. Transfer to a large pitcher or jar.
  3. Add rosé and lime juice.
  4. 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.
  5. Fill glasses with ice; pour in sangria and fruit to fill glasses 2/3 full. Top with sparkling water, stir and serve.
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