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LifestyleColumnistsMarge Perry

3 Simple recipes to make with fruit

Sliced peaches, onion, fresh herbs, arugula and feta

Sliced peaches, onion, fresh herbs, arugula and feta are dressed with a simple vinaigrette. Photo Credit: Marge Perry


2 teaspoons cider vinegar

1 teaspoon honey

1⁄4 teaspoon salt

2 tablespoons extra-virgin olive oil

3 peaches, cut in thin wedges

1⁄2 cup thinly sliced red onion

1⁄4 cup basil, thinly sliced

2 tablespoons mint, chopped

4 cups arugula

1⁄3 cup crumbled feta


1. In a large bowl, whisk together the vinegar, honey, salt and olive oil until smooth and creamy looking. Add the peaches, red onion, basil, mint, arugula and feta and toss thoroughly. Makes 4 servings.

Nutritional analysis for each serving: 157 calories, 4 g protein, 14 g carbohydrates, 2 g fiber, 10 g fat, 3 g saturated fat, 267 mg sodium



3 medium nectarines, halved (pits removed)

2 teaspoons canola oil

1 teaspoon cider vinegar

2 teaspoons orange juice

1⁄4 teaspoon salt

1⁄4 teaspoon ground cumin

1⁄8 teaspoon cayenne pepper

1⁄2 medium red onion, chopped

2 tablespoons chopped cilantro

2 tablespoons thinly sliced basil


1. Heat the grill for medium-high direct cooking.

2. Brush the cut surfaces of the nectarines with the oil. Place cut sides down on the grill and cook until well marked on the undersides, about 4 minutes. Turn and grill another 3 to 4 minutes, until tender but not mushy. Remove from the grill, and when cool enough to handle, chop in 1⁄4-inch cubes.

3. Whisk together the vinegar, orange juice, salt, cumin and cayenne in a medium bowl. Add the nectarine, onion, cilantro and basil and allow to stand at room temperature 10 minutes before serving. Makes 4 servings.

Nutritional analysis for each serving: 77 calories, 1 g protein, 13 g carbohydrates, 2 g fiber, 3 g fat, 0 g saturated fat, 147 mg sodium



1 teaspoon canola oil

1⁄2 cup chopped onion

2 cloves garlic, minced

1 jalapeño pepper, finely chopped

2 cups fresh blueberries

1 tablespoon apple-cider vinegar

1⁄4 cup ketchup

2 tablespoons dark brown sugar

2 teaspoons molasses

1⁄2 teaspoon chili powder

1⁄4 teaspoon chipotle chili powder

1⁄4 teaspoon mustard powder

1⁄8 teaspoon allspice


1. Heat the oil in a medium-sized saucepot over medium heat.

2. Add the onion and garlic and cook, stirring, until the onion begins to soften, about 3 to 4 minutes.

3. Add the jalapeño, blueberries, vinegar, ketchup, sugar, molasses, chili powder, chipotle chili powder, mustard powder and allspice and cook, stirring occasionally, until the blueberries burst and the mixture gets a chunky sauce-like consistency, about 10 to 12 minutes. Makes 4 servings (enough for 1 to 2 pounds of chicken, meat, ribs, etc.).

Nutritional analysis for each serving: 112 calories, 1 g protein, 26 g carbohydrates, 3 g fiber, 2 g fat, 0 g saturated fat, 223 mg sodium

TIP: All three dishes add robust flavor — and great nutrients — to simple grilled chicken or fish.

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