This juicy, sweet fruit is just as nutritious as it is delicious. High in fiber and low in calories, eating these sweet treats can help you on your way to finally getting that bikini bod. The best peaches should yield slightly to the touch. Avoid fruit with green around the stem.
Season: Late June–September
Find at: Rittenhouse Farmers’ Market, 18th and Walnut St., Rittenhouse Square Park
Grilled Peaches: Preheat broiler and arrange four large peaches, halved with cut sides up, in a broiler pan. Brush cut sides with melted butter and sprinkle with one–half tablespoon of sugar. Broil for approximately 10 minutes or until sugar is caramelized.
Not only are they high in fiber, but blackberries also have 40% more antioxidants than their red counterparts. They are great in smoothies or on top of your daily bowl of morning oats. Blackberries deteriorate easily, so the best place to find your fresh basket is to pick your own at your local orchard.
Season: late July–August
Find at: Linvilla Orchards, 598 Linvilla Rd., Media, PA
Blackberry Cocktail: Mix 0.75 oz. package of fresh mint leaves, 12 cucumber slices, 12 oz. of fresh blackberries, three–fourth cup of fresh lime juice, and 10 teaspoons of sugar in a pitcher. Gently press mint leaves, cucumbers and blackberries against the side of the pitcher to release flavor. Add in gin and club soda and serve over ice.
Even though the marketing departments of every food company ever have saturated our ears touting the antioxidant properties of blueberries, they’re not wrong. But be careful—blueberries are the Lays chips of the berry kingdom. Eating an entire quart in one go is entirely possible.
Season: July–August
Find at: Clark Park Farmer’s Market, 43rd St. & Baltimore Avenue
Blueberry Fool: Put one–half cup blueberries and one–fourth cup sugar in a blender or food processor. Whirl to puree. Add 1–2 cup blueberries and pulse to roughly chop those berries. In a large bowl, beat the 1 cup heavy cream and one—fourth cup sugar until soft peaks form. Gently fold the blueberry mixture into the cream until distributed. Spoon the fool into serving dishes, garnish with whole berries and serve immediately.
A rite of passage for kids everywhere, eating freshly picked summer cherries and (more importantly) torpedoing your brother/sister/cat with the pits is about as American as apple pie.
Season: Late June–July
Find at: Frecon Farms (for picking), 501 South Reading Avenue, Boyertown, PA
or the Clark Park Farmer’s Market, 43rd St. & Baltimore Avenue
Cherry Clafoutis: Heat oven to 350 degrees Fahrenheit. Butter a baking pan that is about 9x13 inches. Place one lb. rinsed and pitted cherries into pan. Put three eggs and one and one–fourth cups milk in a blender and whirl to combine. Add one–half cup flour, one–third cup sugar, one tsp. vanilla and a pinch of salt. Whirl until well combined. Pour mixture over cherries. Bake until puffed and browned, about an hour. Garnish with powdered sugar and serve warm.
