We love summer. Longer evenings. Meals outdoors. Cocktails around the pool at sunset. And light, delicious, fragrant food. Stone fruit ticks every box.
Stone fruit sangria
When we have friends coming over for lunch or sundowners, we love making a large jug of sangria … and this one gets rave reviews.
You’ll need: 2 peaches, 1 nectarine, 2 plums, 750 ml dry white wine (Sauvignon Blanc works well), 70 ml peach brandy, 30 ml honey, juice of 1 orange, 500 ml chilled soda water or sparkling water, fresh mint for garnishing
To make: De-pip the fruit and slice into wedges or chunks. Combine the chopped fruit, wine, brandy, honey and orange juice in a clear jug or bottle. Stir well, cover and refrigerate for at least one hour.
Before serving, add ice and top each glass with soda water or sparkling water. Garnish with mint.
Sheet pan cottage cheese pancake with fresh stone fruit and minted slaw
One golden tray pancake, sliced and shared, piled high with seasonal stone fruit and fresh mint … this sweet, juicy seasonal showstopper by Jenny Morris is a wonderful celebration to the start of summer.
For the pancake, you’ll need: 1 cup smooth cottage cheese, 4 eggs, 1 cup self-raising flour, 3 Tbsp honey, 1 tsp vanilla extract, pinch of salt
For the fresh stone fruit slaw, you’ll need: 2 thinly sliced nectarines, 2 thinly sliced peaches, juice of 1 orange, 1 Tbsp honey, 6–8 fresh, finely chopped mint leaves, pinch of salt, and, optional, pinch of chilli flakes
To make: Preheat oven to 180°C.
Blend cottage cheese, eggs, flour, honey, vanilla, and salt until smooth. Pour into a lined sheet pan and bake 20 to 25 minutes, until golden and set.
In a bowl, gently toss the sliced nectarines and peaches with orange juice, honey, and chopped mint. Add a pinch of salt to balance the sweetness, and if you’re using, sprinkle a pinch of chilli flakes for subtle warmth. Allow to stand for 5 to 10 minutes to soften slightly and become glossy.
Slice the baked pancake into squares. Spoon the fresh stone fruit and mint slaw generously over each slice. Drizzle any extra juices from the bowl over the top and serve.
Optional: scatter a few extra chilli flakes for visual flair.
Honey, lemon and thyme stone fruit salad
Put simplicity to the test with this stone fruit salad. Effortless, fresh flavours in an unusual combination meld together beautifully for a fresh, light dessert.
You’ll need: 2 peaches, 2 nectarines and 2 plums (all sliced into wedges), 100g crumbled feta, 30g roughly chopped pistachios, 2 Tbsp honey, juice of 1 lemon, 2–3 sprigs fresh thyme leaves picked, a small handful fresh mint leaves torn
To make: Arrange the sliced peaches, nectarines and plums on a large platter.
Whisk together the honey, lemon juice and thyme leaves until well combined. Drizzle the dressing evenly over the fruit.
Scatter over the crumbled feta and chopped pistachios. Finish with torn mint leaves and a few extra thyme sprigs.
Chill for 15 to 20 minutes before serving, or serve immediately.
Grilled nectarine, prosciutto & mozzarella flatbread
Masego Mbonyana’s amazing flatbread … your next braai just hit a high note!
For the flatbread you’ll need: 2 cups plain flour, 1 cup plain Greek yogurt, 1 ½ tsp baking powder, ½ tsp salt, 1 Tbsp olive oil or melted butter
For the topping you’ll need: 2-3 ripe nectarines, sliced into wedges, 150 g fresh mozzarella, torn, 6-8 slices prosciutto, 1 cup wild rocket, olive oil, freshly cracked black pepper, lemon wedges, to serve
To make: In a medium mixing bowl, add all the ingredients together using a wooden spoon until well combined. Transfer the dough to a floured surface and knead the dough for a few minutes until a soft dough forms. Roll the dough and divide into two equal pieces. On a floured surface, roll each dough piece into a flat circle and set aside.
Prepare the braai to medium heat with a clean grid. Brush nectarine slices lightly with olive oil and grill cut-side down for 1 to 2 minutes until lightly caramelised. Remove and set aside.
Brush flatbreads lightly with olive oil and place on the braai. Flip over. Scatter mozzarella over the flatbreads and move to indirect heat. Close the lid if possible and allow cheese to soften (2 to 3 minutes). Remove from heat and top with grilled nectarines and torn prosciutto. Finish with rocket, black pepper and a squeeze of lemon before serving.
Spiced plum rum
A gorgeous cocktail from Justine Drake to serve at your next pool party.
You’ll need: 4 star-anise, toasted, 4 cinnamon shards,
3 plums, sliced into wedges, 1 orange, sliced,
4 tots dark rum (more if you dare!), lemonade and
soda water, ice cubes
To make: Divided the star anise, cinnamon, a few plum wedges, orange slices and ice cubes into four large glasses. Add rum and top up with equal parts lemonade and soda. Cheers!
For inspiration and recipe ideas, visit juicydelicious.co.za and follow @juicydelicioussa
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