5 Easy Ways to Use Up Summer Fruit Before It Goes Bad


Summer fruit is so precious and fleeting, sometimes it can be hard to hold back at the market. We come home loaded down with baskets of cherries and blueberries, quarts of tiny plums and fuzzy peaches. And inevitably some of it ends up crossing the line between peak ripeness and too-mushy-to-eat-raw, and we toss it. But this summer, make it your mission not to let over-ripe fruit go to waste. Transform those bruised nectarines, mushy apricots, and smashed strawberries into jams, scones, homemade cocktails, smoothies. Make the most of the season. Leave no stone fruit unturned. Here's how:


1) Make a hodgepodge compote: peel and dice whichever fruits have become mushy and over-ripe: peaches, apricots, cherries, rhubarb, it doesn't matter. In a medium saucepan, combine the fruit, a squeeze of lemon, and a couple of heaping tablespoons of granulated sugar. Simmer on low heat until the fruit has broken down and the mixture is beginning to thicken, about 10-15 minutes. Taste. If it's too... Read more >

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August's Best Recipes

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Warm Sheep's Milk Feta with Apricot Tapenade If you can find it, use sheep's milk feta cheese in this unique starter from Israeli chef Erez Komarovsky. Its sweetness provides a strong foil to the puckery tartness of the roasted and dried apricots. Summer Ratatouille Bruschetta with Pecorino Yankee Stadium chef Kevin Harry rounds up the fleeting flavors of summer in this delicious recipe for classic bruschetta.

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Recipe: Warm Sheep's Milk Feta with Apricot Tapenade

Warm Sheep's Milk Feta with Apricot Tapenade In this richly flavored Mediterranean-style dish, Israeli chef Erez Komarovsky pairs briny feta cheese with the concentrated tartness of roasted and dried apricots. Chef Komarovsky favors a feta made with sheep's milk, which is sweeter and richer than mass-produced versions. Get the recipe here.

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Eye Candy: Apricot Bread Pudding

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