3 Simple summer fruit dishes

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Grilled bananas, served over angel food cake and

Grilled bananas, served over angel food cake and topped with salted caramel sauce. (June 2012) Photo Credit: Marge Perry

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Marge Perry Newsday columnist Marge Perry

Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition.

TIP The best way to choose fruit is always with your nose: Ripe fruit has a robust, pleasant smell.



2 tablespoons butter, divided

4 bananas

3/4 cup brown sugar

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3 tablespoons water

1/2 cup heavy cream

1/2 teaspoon coarse sea salt

4 (2-inch) wedges store-bought angel food cake (4 ounces total)

1. Coat grill rack with cooking spray, heat grill.

2. Melt 1 tablespoon butter and brush over the bananas. Place on grill and cook until the undersides are well marked, 1 to 2 minutes. Turn and repeat; remove from grill and cut into 11/4-inch-thick slices.

3. Make caramel sauce: Combine sugar, remaining 1 tablespoon of butter and water in a saucepan; cook, stirring, until sugar is dissolved, about 2 minutes. Stir in cream and bring to a gentle boil. Cook, stirring occasionally, until mixture is deeply amber and coats a spoon, about 11 minutes. Stir in sea salt and remove from heat.

4. Cut angel food cake into 1-inch pieces and divide among 4 stemmed glasses. Add bananas and spoon sauce over the top. Sprinkle with additional sea salt before serving, if desired.

Makes 4 servings.

Nutritional analysis per serving 493 calories, 4 g protein, 86 g carbohydrates, 3 g fiber, 17 g fat, 11 g saturated fat, 479 mg sodium

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1 (7.5-ounce) rolled ready-to-bake refrigerated piecrust

4 to 5 large nectarines, thinly sliced

1 cup blueberries

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1/3 cup plus 1 tablespoon sugar, divided

1 large egg, lightly beaten

1. Preheat oven to 425 degrees. Coat a large baking sheet pan with cooking spray.

2. On a lightly floured surface, roll the dough into a 12-inch circle and transfer it to a baking pan. (It's OK if the dough hangs over the edges.)

3. Toss the nectarines, blueberries and 1/3 cup of sugar together; place in a mound in the center of the dough. Spread the fruit out in a large, disc-like circle, leaving a 3-inch border of the dough clear. Fold the 3-inch border in toward the center, pleating the dough as you go.

4. Brush dough lightly with egg. Sprinkle remaining 1 tablespoon sugar over fruit and bake for 25 minutes, until dough sounds hollow when tapped and fruit is tender when pierced with fork. Allow to cool slightly before slicing.

Makes 8 servings.

Nutritional analysis per serving 205 calories, 3 g protein, 34 g carbohydrates, 2 g fiber, 8 g fat, 3 g saturated fat, 147 mg sodium



Serve this in bowls, or over fruit, ice cream or toasted pound cake.

1 pint strawberries, sliced

2 peaches, thinly sliced

1 cup blueberries

1 mango, cut into 1/2-inch pieces

1/4 cup sugar

1/4 cup orange juice

1 teaspoon grated orange zest

3 (1 1/2-inch-long) fresh basil leaves, chopped

Combine all ingredients in a bowl and stir occasionally. Refrigerate overnight.

Makes 4 servings.

Nutritional analysis per serving 180 calories, 2 g protein, 45 g carbohydrates, 5 g fiber, 1 g fat, 0 g saturated fat, 2mg sodium

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