As college students, shopping seasonally can be a great way to incorporate a lot of variety for little cost. Whether you’re looking to cut costs, eat a little healthier, or just love the summer fruit lineup, here are six simple, yet elegant ways to get started!
In a galette
This sounds complicated, I know, but that’s exactly the beauty of it. For a meal or dessert that implies hours of prep work, but only takes about 15 minutes, a galette is a secretly simple yet delicious addition to a summer table.
Use store-bought pie crust (although homemade is fantastic too, it’s going to add several hours to the process) – and make sure it’s the kind that comes rolled out, not in the pie pan. The premade crust, understandably, can fall a little short compared to other pastries. This makes the egg wash key to a good galette, although how exactly you go about it can be variable. There’s no perfect ratio for an egg wash – I personally like one egg to 2 tablespoons of milk, but you can play around with it! I would even go so far as to say you can eyeball it, but if that scares you, trust the ratio.
In a Salad
There’s a certain level of sophistication involved in a fruity salad. There’s more interaction between flavors, so you have to handle them with a little bit more care than, say a crouton. Fruits, berries, cheese, and nuts are a great way to add texture, flavor, and nutritional value.
Slice your fruits very thinly to maintain a balanced bite throughout. For fruity salads (and salads in general, actually), I recommend a simple dressing of balsamic vinegar and extra-virgin olive oil. It keeps the dish light, complements the tang of the fruit, and won’t smother any of the delicate flavors, both in the fruit and the greens. Some more detailed ideas: yellow peaches and goat cheese on arugula; fuji apple, crushed walnuts, and manchego on anything; strawberries and feta on beets.
With Ricotta – Sweet or Savory
Stone fruit and ricotta is a definite late summer classic, and its versatility is a large part of its popularity. This could be a great flavor combination for the aforementioned galette and is also delicious on a flatbread or pizza. The special thing about ricotta is that you can double up and go either (or both?) ways, sweet or savory.
I would suggest sweetening ricotta with honey to taste. You can try sugar, but I imagine it would be somewhat hard to incorporate, and won’t complement the natural sweetness of the fruit. Maple syrup is also an option, if you’re into the maple flavor, and is also a great way to add some autumnal notes.
As a Compote
Compote, to me, always feels like one of those things that’s impossible to prepare incorrectly. I can cook though, so if you’re a little bit less experienced, don’t take me too seriously. That being said, there’s a pretty major distinction within compotes: sugar vs. no sugar. Most recipes will call for sugar, but this is a to-taste choice and not that strict. It depends on how you plan to eat it.
I favor most compotes as sort of a lighter, deconstructed version of pie à la mode. Peach, nectarine, or even cherry compote with a scoop of vanilla bean ice cream (and yes, the bean makes a difference!) is a wonderful way to enjoy the flavors of cooked fruit without leaving you feeling like you had bricks for dessert.
Keynotes here: if you’re still looking for a certain sweetness or working with relatively unripe fruits, most sugar substitutes work well. I recommend cooking in butter for richness, particularly salted butter. You’ll find this in recipes too, but low heat and gentle stirring is the way to go.
Getting into Dates
I feel that we, as a society, need to be better about appreciating the date. It’s incredibly versatile, one of the best natural sweeteners, and too often exoticized. Just to give an idea of the range, I’ve recently used dates in chocolate mousse, smoothies, and brownies. If you’re blending or food processing, pour some hot water over the dates about 10 minutes before you plan to use them – this will help to soften them up.
You can also eat the fruits straight up, and if they’re a little too sweet for you, stuff them! Some ideas in terms of fillings include peanut butter or any nut butter of choice, salted butter, and cream cheese (you just have to trust me on this one), and I’ve seen them dipped in chocolate as well.
On a grazing board (with cheese!)
“Grazing board” feels like a pretentious term for what I would have otherwise labeled as a charcuterie board, but the French can be particular. But since the key pairings here largely don’t involve meat, I’m going to play it safe. Put bluntly, adding fruit to your grazing board is an excellent way to bring freshness into a production that almost entirely comes out of a package.
For a little Ratatouille moment, pair your stone fruits with a sharp cheese. Cheddar, gruyere, and Gouda are some favorites. Though they don’t have stones, if you’re a blue cheese fan, pair that with a crisp d’Anjou pear, or even a Bosc for a little extra sweetness. This is also a great place to add some dates!
Sophomore Sonja Luyten is a Contributing Writer. Her email is sluyten@fandm.edu.