Flavour & freshness
Peaches, nectarines and plums are at their peak of flavour and juiciness. But they bring more than that to your table. These summer favourites are also naturally rich in vitamins A and C, potassium and antioxidants, supporting hydration and everyday well-being in this hotter weather. Cheese, too, is packed with goodness. It’s an excellent source of high-quality protein, calcium, phosphorus, and vitamins, while adding those creamy, salty or tangy notes that make stone fruit truly shine. We share delicious fruit and cheese recipes that appeal to all ages.
Details: @juicydelicioussa on Instagram or www.juicydelicious.co.za and @rediscoverdairy on Instagram or www.rediscoverdairy.co.za
SUMMER CHEESE & FRUIT BOARD
A cheeseboard that’s vibrant, fresh and indulgent. Juicy grilled nectarines pair beautifully with creamy mozzarella, and the peach and ginger compote brings out the best in mature cheddar and gouda. Add crisp slices of fresh plums and a few simple extras, and you’ve got a stunning spread.
You’ll need: Peach and ginger compote, 4 peaches – peeled, pitted and cut into chunks, 2 Tbsp brown sugar, 1 Tbsp honey, 1 Tbsp lemon juice, 3 slices of fresh ginger, 4 sprigs fresh thyme, grilled nectarines, 4 nectarines – halved and pitted, 10ml olive oil, balsamic reduction for drizzling.
To assemble: 250g plain chunky cottage cheese, mixed olives, assorted cheeses – white cheddar, gouda, mozzarella, camembert and chevin, 3 plums (cut into wedges), crostini or baguette slices, Italian cold meats like prosciutto and coppa, fresh thyme to garnish.
Method: To make the peach compote place all of the ingredients into a saucepan. Stir over a medium heat to dissolve the sugar. Bring to the boil, then lower the heat and simmer for 10 minutes, stirring occasionally, until the peaches are tender and the liquid is syrupy. Set aside to cool. Brush the cut side of the nectarines lightly with some olive oil. Heat a griddle pan and cook the nectarines cut side down for 5 minutes until charred and slightly softened. Transfer to the cheeseboard and drizzle with balsamic reduction just before serving. Remove the ginger from the peach compote and transfer to a small bowl. Scoop the cottage cheese into a bowl. Place the olives in a small bowl and arrange on a large serving board with the cottage cheese and compote. Arrange the cheeses on the board around the bowls. Add the fresh plum wedges, crostini and cold meats. Garnish with fresh thyme and serve immediately.
A good choice of wine to accompany the cheese and fruit board is the Beau Constantia Pas de Nom Rosé. A harmonious blend of Syrah and Mataro, it offers a fine line of acidity, supple tannins and layers of juicy fruit.
HARISSA YOGHURT MARINATED CHICKEN WITH CHARRED NECTARINES, FENNEL, TOMATO, FETA SALSA & MINT DRESSING ON CORN TACOS
You’ll need: 2 Tbsp harissa spice or paste, 80ml full cream yoghurt, 1 Tbsp lemon juice, 800g chicken thighs, 2 nectarines or peaches – quartered, 1 fennel bulb – sliced, 2 tomatoes – diced, 100g feta – crumbled
For the dressing, you’ll need: 2 Tbsp full cream yoghurt, 2 Tbsp mint, 1 Tbsp olive oil, 6 to 8 soft corn tacos.
To make: Combine the yoghurt, harissa, lemon juice, and salt, and mix until well combined. Add chicken and coat with yoghurt marinade. Allow to rest, covered for 30 minutes or up to overnight in the fridge.
Braai chicken on medium coals for 20 to 30 minutes, turning every 5 to 8 minutes. If the chicken was refrigerated, bring it to room temperature before cooking.
Cut nectarines and fennel into quarters, char on the fire rotating every minute for about 4 minutes. Dice nectarines once charred.
In a bowl combine tomatoes, feta, charred fennel and nectarines.
To make dressing: Add mint, olive oil, yoghurt into a food processor and blitz till smooth. Add a teaspoon of feta brine to loosen the mixture up if needed. Slice or shred chicken and serve in a warm taco with nectarine salsa and a drizzle of the mint dressing.
NECTARINE AND PLUM GALETTE
For the dough, you’ll need: 280g all-purpose flour, pinch salt, pinch sugar, 170g butter – must be cold and cut into cubes; 4 to 5 Tbsp water – must be cold.
For the pie filling, you’ll need: 4 to 5 fresh nectarines – thinly sliced, 3-4 plums (depending on the size) – thinly sliced, 100g goat’s cheese, ±125 grams cream cheese, fresh thyme, 1 egg – beaten, honey.
To make: Pulse the flour, salt, sugar and butter in a food processor until you have coarse crumbs. Add the cold water a tablespoon at a time until the dough comes together. Turn it out onto a floured surface, lightly knead into a ball, wrap and chill for at least 1 hour. Preheat the oven to 180°C and line a baking sheet with baking paper. Roll out the chilled dough into a rough circle and place it on the baking tray. Spread cream cheese over the centre, leaving about a 5cm border all around the edge.
Layer the sliced nectarines and plums over the cream cheese, sprinkling goat’s cheese as you go.
Add a sprinkling of fresh thyme to the top of your fruit layer.
Gently fold the 5cm border over the filling before brushing the pastry border with the egg wash.
Bake for about 30 minutes, until golden and the stone fruit is soft.
Remove from the oven and drizzle honey over the warm fruit.
Recipes: Juicy Delicious and Rediscover Dairy
