Take advantage of summer fruit

Local produce is perfect for a number of delicious desserts.

By JESSIE GIRVIN

Summer is the season for fresh eating. In these few short months of warm weather, backyard barbecues and fresh, local produce, no summer gathering is complete without a cool, fresh, fruity dessert.

From chilled sliced watermelon to balsamic-glazed strawberries, summer desserts are refreshingly light, cool and filled with nature’s finest ingredients.

Jessie Girvin is a freelance writer who lives in Manchester.

Fruit Salad with Mint Lime Dressing

Fruit salad is a versatile summer staple. This simple dressing adds a touch of sophistication and a delightful hint of mint. Feel free to substitute any of the fruits to suit your preferences. Allow the salad to chill for at least 20 minutes so the flavors can blend.

1/4 cup fresh lime juice
1/4 cup honey
1/4 cup chopped fresh mint
1 cantaloupe, halved, seeded (about 2-3 pounds)
1 12-oz. basket strawberries, hulled and halved
4 kiwis, peeled and cut into chunks
1-1/2 cups seedless grapes

In a large bowl, whisk the lime juice, honey and mint. Cut, seed and scoop cantaloupe (use either a melon baller or cut into small chunks). Add cantaloupe and remaining fruit to bowl. Toss well to combine. Let stand 20 minutes.

Yogurt Dipping Sauce

This recipe is a favorite with the kids, not only because it tastes good, but because it is so much fun to eat! Slice a sampling of your favorite fruits into good-size chunks and place on a platter. Put the dipping sauce in a serving bowl (or for kids, you may want individual dipping bowls). Try pineapple, strawberries, melon or bananas. Enjoy!

1 cup vanilla fat-free yogurt
2 Tbs. honey
1/8 tsp. cinnamon

Balsamic Glazed Strawberries

As odd as it may sound, this dish is a delicious, easy and sophisticated crowd-pleaser.

16 oz. fresh strawberries, hulled and halved
2 Tbs. balsamic vinegar
1/4 cup white sugar
1/4 tsp. freshly ground black pepper, optional

Put sliced strawberries in a large bowl. Gently pour the vinegar over the berries. Add sugar. Stir gently to evenly cover the berries. Cover, and let sit at room temperature for a minimum of one hour (but no more than 4 hours, or the berries get soggy). If using pepper, grind just before serving.

Grilled Peaches

1 lb. fresh peaches (about 4), peeled and halved
1/4 cup honey
2 Tbs. cinnamon

Preheat a grill for medium heat. Wash and peel peaches. Halve fruit and remove pit. Place peaches on a large piece of heavy-duty aluminum foil. Pour the honey over the peaches, then sprinkle the cinnamon. Tightly seal the foil so no juices will leak.
Put the peach packet onto the grill and cook for 10 minutes, turning once after 5 minutes. Remove from grill. Use caution opening the foil; the contents will be hot. Pairs well with vanilla ice cream or yogurt.