Discover a variety of exciting and delicious ways to add fresh fruit to your everyday meals. From savory main courses to sweet desserts, you’re sure to find something here to delight the fruit fans in your family.
Tips for using fruit in recipes:
Peaches, nectarines, plumcots, plums and apricots
- Use “firm-ripe” fruit for recipes that involve long baking times such as pies and cobblers. The baking will soften the fruit considerably, creating a perfect result. Baking with fruit that is very ripe could yield runny, mushy results. Also, white flesh peaches and nectarines are not recommended for pies and cobblers because their delicate flesh does tend to break down more easily when baked.
- Use ripe, juicy fruit for all recipes where the fruit remains fresh or lightly cooked. If fruit is slightly firm when purchased, simply leave it at room temperature for a couple of days to continue ripening.
- In almost all recipes, nectarines can be substituted for peaches and vice-versa. White flesh and yellow flesh can also be used interchangeably (with the exception of baking mentioned above.)
- Peeling the fruit is not necessary, simply a matter of preference.
- Plumcots – use whatever variety is available at the time.
- Apricots can be used in almost any recipe calling for peaches or nectarines, just plan on tripling the number of pieces of fruit used.
- Apricots – Fresh apricots should not be substituted in recipes calling for dried apricots, but can be substituted for canned apricots.
- Rinse berries just prior to use.
- Blueberries can be frozen and used throughout the year straight from the freezer. Rinse berries and spread out on paper towels to dry. Arrange berries in a single layer on a cookie sheet and place in the freezer for several hours until frozen. Place berries in freezer bags for storage.