August is rich in fruit. This month we eat plums, nectarines, apricots, pears, apples, peaches, blackberries. Also not to mention melons and watermelons. The easiest way to eat these fruits and berries, just wash them. We want to share with you recipes from these products. Diversify your diet with seasonal fruits and replenish your body with vitamins.
Healthy seasonal fruit recipes
Some recipes are familiar to us from childhood, while others seem to you an experiment. Don’t be afraid to add your favorite foods to your meals. Sometimes delicious recipes come from spontaneous decisions.
Baked apples with ice cream and caramel.
- 1 tbsp cinnamon
- 6 apples
- 4 tbsp sugar (brown);
- 200 g of oatmeal;
- Vanilla ice cream;
- 80 g of butter;
- caramel sauce.
Cut off the tops of 5 apples and remove the flesh. Peel the sixth apple and cut into cubes. In a bowl, combine sugar, cereal, cinnamon, butter, and apple cubes. Shuffle. Prepare a baking dish. Place apples on it, and add the filling inside each. Preheat the oven to 200 degrees. Bake apples for 35 minutes. For sweet tooth, we recommend trying baked apples with caramel and / or ice cream. Just decorate them on top before serving.
- 1 bag of black tea;
- 100 g of nuts;
- 1 kg drain;
- lemon zest;
- 500 g of sugar;
- 1 pack of gelling mixture / pectin.
Chop the nuts into large pieces with a knife. Fry them in a pan (without adding oil) until they turn golden. Take out the lids and jars for preservation. They need to be washed with soda, and also sterilized in the microwave or steamed. Boil the lids (5 minutes). It’s better to do this before making jam, so that everything is ready for you.
Wash the plums by cutting off the tainted pieces. Remove the bones and cut the flesh into quarters. Read the gelling instructions for proportions. If you see the inscription 2: 1, this means that you need 1 kg of plums, 0.5 kg of sugar and 1 pack of pectin. Grind half the fruit in a blender. Transfer the mashed potatoes and the second half of the plums to a wide pot or pan. Mix pectin with 2 tbsp. sugar and spread on top of the fruit. Mix well.
Cut the zest of the lemon into large pieces (it will be easier for you to get them out of the jam before preservation). Add them to the fruit mix. You can also add tea from one package (2 tsp). It will turn out even tastier. Cook the jam to a boil. Add sugar and simmer over medium heat while continuing to stir. Bring to a boil again and then cook for 3 minutes.
Remove the foam, remove from heat, carefully remove tea and lemon zest from jam. Add nuts and mix well. Move the jam into sterilized jars. Close the lids and roll up. Turn the lid down and wait 5 minutes before flipping the jars to their normal position. At the end, wrap the jars with a blanket and leave to cool.
- 2.5 kg soft ripe apricots;
- 10 g of gelling agent (for example, confiture);
- 1 kg of sugar.
Pour water into a bowl and rinse the apricots thoroughly. Cut the broken pieces and remove the seeds. Next, you need to grind the fruits in a blender or meat grinder to get a mashed potatoes. Add sugar and gelling agent to apples. Cook, stirring, for 30 minutes. Remove from heat and cool. Cover the baking dish with foil or parchment paper: do not forget about the sides, otherwise the mashed potatoes will leak. Spread mashed potatoes over the entire surface. Thickness is about 5 mm.
Apricots can be dried in a slightly preheated oven. If you see that the pastille has dried, carefully separate it from the baking dish. Flip to the other side to dry the bottom. The pastille can be cut as you like. But we advise you to cut it into squares, and then wrap it in tubes.
- 1/4 tsp salts;
- 1 tsp soda;
- 6 eggs;
- 1/2 cup sugar;
- small melon;
- 2 cups of 200 ml flour.
Mix sugar, eggs and salt in a bowl, whisk. Add sifted flour and quenched soda to them. Prepare a baking dish: spread melon slices on its surface and fill with dough. Preheat the oven to 220 degrees. Bake Charlotte for about 20-30 minutes.
- 1 1/2 cups flour;
- 1 1/2 tsp baking powder;
- 1/2 tsp baking soda;
- 1/4 tsp grated nutmeg;
- 1/4 tsp sea salt;
- 2 large eggs;
- 1 1/2 tbsp vanilla extract;
- 1 tbsp lemon zest;
- 1 cup brown sugar;
- 11 tablespoons of melted unsalted butter;
- 1 cup unsweetened apple or pear sauce;
- 1-2 ripe thinly sliced pears;
- 2 tbsp vanilla sugar.
Place the wire rack in the middle of the oven and heat it to 200 degrees. Insert paper tins into cupcake baking dishes. Combine flour, baking powder, baking soda, nutmeg and salt in a bowl. In another bowl, beat the eggs, vanilla extract, lemon zest and brown sugar. Stir everything until smooth. Add melted butter. Beat the dough until it is creamy. Add applesauce and liquid ingredients. Mix well. Spread the dough into muffin tins. Place the pear slices on top and lightly push them. Sprinkle with vanilla sugar. Bake the muffins until golden brown for about 20 minutes. Remove from the oven and cool.