Summer is the perfect time to enjoy the bountiful harvest of fresh fruits, whether you’re planning a casual backyard barbecue or an elegant garden party. From sweet to savory, these fruit recipes are sure to delight your guests and add a burst of flavor to your summer entertaining. With simple ingredients and easy-to-follow instructions, you can whip up these dishes in no time, leaving you more time to enjoy the company of your friends and family.
Contents
- 1 Watermelon Feta Salad
- 2 Peach Caprese Salad
- 3 Grilled Pineapple Skewers
- 4 Strawberry Spinach Salad
- 5 Mango Salsa
- 6 Blueberry Lemon Ricotta Toast
- 7 Plum and Prosciutto Crostini
- 8 Kiwi Avocado Salsa
- 9 Cherry Tomato and Peach Salad
- 10 Grilled Peach and Burrata Salad
- 11 Watermelon Mint Gazpacho
- 12 Fig and Goat Cheese Flatbread
- 13 Pineapple and Shrimp Ceviche
- 14 Raspberry Basil Lemonade
- 15 Melon and Prosciutto Skewers
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Watermelon Feta Salad
Combine 4 cups of cubed watermelon, 1 cup of crumbled feta cheese, and 1/2 thinly sliced red onion in a large bowl. Drizzle with 2 tablespoons of olive oil and the juice of one lime, then sprinkle with 1/4 cup of fresh mint leaves, salt, and pepper. Toss gently to combine all ingredients and serve chilled.
Peach Caprese Salad
Slice 3 ripe peaches and 2 fresh mozzarella balls into rounds. Arrange them on a platter, alternating peach and mozzarella slices. Drizzle with 2 tablespoons of balsamic glaze and 2 tablespoons of olive oil. Sprinkle with 1/4 cup of fresh basil leaves, salt, and pepper. Serve immediately for a refreshing summer salad.
Grilled Pineapple Skewers
Cut 1 fresh pineapple into chunks and thread onto skewers. In a small bowl, mix 3 tablespoons of honey, the juice of one lime, and a pinch of chili powder. Brush the pineapple with the honey mixture. Grill over medium heat until caramelized, about 5-7 minutes per side. Serve warm as a delightful side dish or dessert.
Strawberry Spinach Salad
In a large bowl, combine 5 cups of baby spinach, 2 cups of sliced strawberries, and 1/2 cup of crumbled goat cheese. Toss with a light vinaigrette made from 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 tablespoon of honey, salt, and pepper. Top with 1/4 cup of sliced almonds and serve immediately for a crisp, flavorful salad.
Mango Salsa
Dice 3 fresh mangoes, 1 red bell pepper, 1/2 red onion, and 1 jalapeno. Combine in a bowl with 1/4 cup of chopped cilantro, the juice of 2 limes, salt, and pepper. Mix well and refrigerate for at least 30 minutes before serving with tortilla chips or as a topping for grilled fish to enhance your meal with a tropical twist.
Blueberry Lemon Ricotta Toast
Spread 1 cup of ricotta cheese on 8 toasted baguette slices. Top with 1 cup of fresh blueberries and drizzle with 2 tablespoons of honey. Finish with a sprinkle of lemon zest and a few mint leaves for garnish. Serve immediately for a delightful breakfast or snack.
Plum and Prosciutto Crostini
Toast 8 slices of baguette and top with 4 thinly sliced plums and 8 slices of prosciutto. Drizzle with 2 tablespoons of balsamic reduction and sprinkle with 1 tablespoon of fresh thyme leaves. Serve as an elegant appetizer or light snack, perfect for any summer gathering.
Kiwi Avocado Salsa
Peel and dice 4 kiwis and 2 avocados, then combine in a bowl with 1/4 cup of chopped red onion, 1 finely chopped jalapeno, and 1/4 cup of chopped cilantro. Add the juice of 2 limes, salt, and pepper, and mix gently. Serve with tortilla chips or as a topping for grilled chicken for a fresh and zesty twist.
Cherry Tomato and Peach Salad
Halve 2 cups of cherry tomatoes and slice 2 peaches, then combine in a bowl with 1 cup of fresh mozzarella pearls. Drizzle with 3 tablespoons of olive oil and 2 tablespoons of balsamic vinegar. Season with salt, pepper, and 1/4 cup of fresh basil leaves. Toss gently and serve immediately for a colorful and refreshing summer dish.
Grilled Peach and Burrata Salad
Halve and pit 4 fresh peaches, then grill until slightly charred. Arrange grilled peaches on a platter with 2 burrata cheese balls. Drizzle with 2 tablespoons of honey and 2 tablespoons of olive oil, and sprinkle with sea salt and fresh thyme. Serve warm for a delightful combination of flavors and textures.
Watermelon Mint Gazpacho
Blend 6 cups of cubed watermelon, 1 peeled cucumber, 1 red bell pepper, and 1/4 cup of mint leaves until smooth. Add the juice of 2 limes, salt, and pepper to taste. Chill for at least an hour before serving, garnished with additional mint leaves for a refreshing and cool summer soup.
Fig and Goat Cheese Flatbread
Spread 1 cup of goat cheese on a pre-baked flatbread. Top with 8 sliced fresh figs, a drizzle of 2 tablespoons of honey, and a sprinkle of 1/4 cup of chopped walnuts. Bake at 400°F for 10 minutes, then garnish with 1 cup of fresh arugula before serving for a sophisticated yet simple appetizer.
Pineapple and Shrimp Ceviche
Combine 2 cups of diced pineapple, 1 pound of cooked shrimp, 1/2 red onion, 1 finely chopped jalapeno, and 1/4 cup of chopped cilantro in a bowl. Add the juice of 4 limes, salt, and pepper, and mix well. Refrigerate for at least an hour before serving with tortilla chips for a fresh and tangy appetizer.
Raspberry Basil Lemonade
Muddle 1 cup of fresh raspberries and 1/4 cup of basil leaves in a pitcher. Add 1 cup of freshly squeezed lemon juice, 1/2 cup of simple syrup, and 4 cups of water. Stir well and refrigerate until chilled. Serve over ice with additional raspberries and basil for garnish, perfect for a refreshing summer drink.
Melon and Prosciutto Skewers
Thread 1 cantaloupe or honeydew melon balled and 8 slices of prosciutto onto skewers. Drizzle with 2 tablespoons of balsamic glaze and sprinkle with 1/4 cup of fresh mint leaves. Serve as a refreshing appetizer that combines sweet and savory flavors beautifully.
This article originally appeared on RetailShout.
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