9 Ways to Make the Most of Your Summer Fruits

If you’re anything like us, you eat a lot of fruit in the summer. At the same time though, you’re probably not doing enough with them. Sure, a bowl of fresh berries tastes great—but you’re missing out on a lot of greatness by only eating fruits straight from the fridge.

That’s why we’ve rounded up 9 summer fruit-packed recipes from the WL archives. Take a read through to find out what else you can be doing with your peaches, cherries, blackberries and other summer fruits.

Pickled Peaches & Whipped Goat Feta on Toast

Things on Toast is one of the most popular menu items at West Kelowna’s The Modest Butcher—and it’s easy to see why. Topped with whipped feta and an ever-changing combo of seasonal ingredients, it’s the perfect light bite. The variation we managed to snag the recipe for is complete with quick-pickled Okanagan peaches, grilled leeks, toasted hazelnuts and a white wine gastrique. Enjoy it on your patio while you still can.

Watermelon Tomato Salad

This salad from Lawren Moneta will never taste as good as it does on a summer day in August. It is, after all, the height of watermelon and tomato season. The fruits pair well enough together on their own, but the tamari lime vinaigrette and crunchy sesame-crusted cashews take the combo to a whole new level.

Apricot Chutney

Whether you’re preparing a simple charcuterie board or an elegant feast for guests, this chutney from artist Bobbie Burgers belongs on the plate. Made with fresh apricots, ginger, garlic, cilantro and mustard seeds, it tastes as great with cheese as it does with grilled venison.

Beet, Blackberry and Buckwheat Salad

With layers of creamy labneh, roasted beets, fluffy buckwheat and tart blackberries tossed with torn mint, this recipe from Rosie Daykin’s newest cookbook is almost too pretty to eat. In other words: it’s a great dish to bring to your end-of-summer parties.

Chilled Peach Gazpacho

Feeling the heat? This no-fuss gazpacho—made with peaches, cucumber, yellow bell pepper, dried apricots, rice vinegar and honey—will help you keep your chill. Prepare it in advance of your next beach day and toss it in your cooler for a refreshing post-swim bite.

Dinner Pancakes with Fruit Compote

Chef Matt Batey’s egg-topped dinner pancakes are both sweet and savory—and that’s why we love ’em. The best part? You can make the compote with whatever summer fruit you’re craving most. Try blueberries, raspberries or blackberries (or a mix of all three!).

Cherry Clafoutis

Janna Bishop and Shira McDermott from Vancouver’s Flourist bakery like this traditional French dessert because it lets the flavour of the whole-grain flour shine. But us? We’re in it for the cherries. We recommend making this recipe with fruit from your local farmers market, but frozen cherries will do if you’re in a pinch (or just not in the mood to pit fresh ones).

Grilled Peach and Raspberry Melba

This recipe is traditionally made with poached peaches, but not chef Lisa Ahier’s version! She suggests you grill the fruit instead for an extra boost of flavour and texture. That said, you can keep the dessert’s vintage feel alive by serving it in cool retro glassware—with a massive scoop of vanilla ice cream, of course.

Brie and Berry Galette

This galette, also from the team at the Flourist bakery, can be enjoyed as an appetizer or dessert. For the latter, simply add a little extra sweetener (honey, in this case) on top before baking. Once again, you have the option of customizing this recipe with your fave berries or stone fruit—from blueberries and cherries to nectarines.