Season: Midsummer until frost, peaking in fall
choosing: Select fruit that is not bruised or cut—any injury causes the quality of the fruit to decline rapidly. Buy only what you can easily keep in your refrigerator.
Storing: Though you may be tempted to display apples in a fruit bowl, resist the urge. Store them in a plastic bag in the refrigerator. Apples emit ethylene, a gas that hastens ripening; the bag will help prevent them from accelerating the ripening of other produce. The storage time for apples varies from a couple of weeks to six months: Early, summer apples are best eaten immediately, while later-ripening varieties hold longer.
Growing: With a reputation for tricky maintenance, apples are not for everyone, but the unique flavors of local, homegrown apples outweigh the effort. It takes several years for a young tree to start fruiting, so buy a nursery tree that is two or three years old. If you have room, get at least two varieties—some are better for eating fresh, while others are best for cooking or desserts—since cross-pollination among trees increases production.
Dwarf and semidwarf trees are ideal for home landscapes, producing a remarkable amount of fruit for the space they require—a single dwarf tree can bear a hundred pounds of apples or more. Catalogs and nurseries now list selections that are great for container or patio gardening, too. For the best varieties and maintenance schedules for your area, contact your local Cooperative Extension office. Apples should be chosen based on your climate as well as disease tolerance, so recommendations vary widely. Two varieties that don’t require very cold or long winters are Fuji and Pink Lady, while others denote the best home base in their names, such as Arkansas Black.
Tart Granny Smith slices take the bite out of the sweet heat from the shrimp. This is easy for a weeknight meal but also unique for weekend entertaining. As you look for apples in the fall markets, also seek locally grown black beans, such as Cherokee Trail of Tears, to simmer slowly for a side.
1 1/2 tablespoons olive oil, divided
4 teaspoons fresh lime juice, divided
1/4 teaspoon ground cumin
1/4 teaspoon hot smoked paprika
1/4 teaspoon ground red pepper
1 pound medium shrimp, peeled and deveined
1/3 cup sliced green onions
1/2 teaspoon grated lime rind
1/4 teaspoon salt, divided
1 Granny Smith apple, thinly sliced
1 minced seeded jalapeño pepper
8 (6-inch) corn tortillas
1 ounce crumbled queso fresco (about 1/4 cup)
1. Combine 1 tablespoon olive oil, 2 teaspoons lime juice, cumin, paprika, and red pepper in a small bowl. Combine shrimp and spice mixture in a zip-top plastic bag; seal. Let stand 15 minutes.
2. Combine 1 1/2 teaspoons oil, 2 teaspoons juice, onions, rind, 1/8 teaspoon salt, apple, and jalapeño; toss to combine.
3. Remove shrimp from bag; discard marinade. Heat a grill pan over medium-high heat. Sprinkle shrimp with 1/8 teaspoon salt. Arrange half of shrimp in pan; grill 2 minutes on each side or until done. Remove from pan; keep warm. Repeat procedure with remaining shrimp. Toast tortillas in grill pan or over a gas stovetop, if desired. Place 2 tortillas on each of 4 plates; divide shrimp evenly among tortillas. Divide salsa evenly among tacos; top evenly with queso fresco. Serves 4 (serving size: 2 tacos).
CALORIES 259; FAT 9.4g (sat 1.6g, mono 5.3g, poly 1.7g); PROTEIN 21.2g; CARB 24.3g; FIBER 3g; CHOL 170mg; IRON 3mg; SODIUM 364mg; CALC 87mg
Warming Tortillas
There are many ways to warm a stack of tortillas—you can microwave them with a damp paper towel or heat them in a dry skillet or grill pan, for example. But our favorite way is to take advantage of a gas stovetop, which adds a tasty charred flavor. Place one tortilla on each burner, directly over the flames. After the first side gets slightly blackened (about 5 seconds), carefully turn the tortillas with tongs to toast the other side. As soon as they’re done, wrap tortillas in a kitchen towel to keep warm. Repeat procedure with remaining tortillas.
How about a salad with that pizza? Or rather, on top of the pizza. This combination turns traditional pizza on its head by layering thin slices of crisp Fuji apple with tangy goat cheese, and then topping them with a tossed arugula salad after baking.
1 (1-pound) six-grain pizza crust
Cooking spray
3 cups thinly sliced Fuji apple (about 8 ounces)
4 ounces crumbled goat cheese (about 1 cup)
2 teaspoons chopped fresh thyme
1 tablespoon extra-virgin olive oil
2 teaspoons Dijon mustard
1 1/2 teaspoons honey
1 teaspoon fresh lemon juice
2 cups baby arugula
3 tablespoons chopped pecans, toasted
1. Preheat oven to 450°.
2. Place pizza crust on a baking sheet coated with cooking spray. Arrange apple slices evenly over pizza crust; top evenly with cheese. Sprinkle thyme evenly over cheese. Bake at 450° for 8 minutes or until cheese melts. Combine oil and next 3 ingredients (through lemon juice) in a medium bowl, stirring with a whisk. Add arugula; toss gently to coat. Sprinkle pecans evenly over pizza; top with arugula mixture. Cut pizza into 6 wedges. Serves 6 (serving size: 1 wedge).
CALORIES 316; FAT 11.2g (sat 4.4g, mono 4.3g, poly 1.1g); PROTEIN 11.3g; CARB 43.2g; FIBER 3g; CHOL 15mg; IRON 0.7mg; SODIUM 419mg; CALC 77mg
Simple sometimes means the best and the boldest. This fresh apple and celery salad is certainly the crunchiest.
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups thinly sliced Honey Crisp apple
2 cups sliced celery
1/2 cup loosely packed fresh flat-leaf parsley
1/3 cup sliced red onion
1. Combine first 4 ingredients in a large bowl. Add apple and remaining ingredients; toss to combine. Serves 6 (serving size: 2/3 cup).
CALORIES 62; FAT 4.6g (sat 0.7g, mono 3.3g, poly 0.5g); PROTEIN 0.5g; CARB 5.2g; FIBER 1.1g; CHOL 0mg; IRON 0.4mg; SODIUM 110mg; CALC 24mg
Season: Because these tender berries are rarely shipped long distances, the season is usually dictated by local harvests. They ripen in May along the Gulf Coast, in June and July in the central states, and in August and September in the Pacific Northwest.
choosing: If you are shopping at a farmers’ market, you can usually taste a berry before you buy. They should be sweet and plump, without any unripe redness.
Storing: If you don’t eat all the berries on your way home from the market, cover them loosely by placing the container in a produce bag without sealing it. Keep them in the refrigerator, and try to use them within a few days.
Growing: Have memories of thorny afternoons picking wild berries? Well, modern varieties of blackberries aren’t quite so prickly. They’re three to four times the size of those wild berries, and many of the plants are thornless.
Blackberries need full sun, rich soil, and good drainage; a trellis or hedgerow area is also helpful for easier management. Prepare the soil before planting by tilling in a generous amount of compost or other source of organic matter. You’ll need to choose a variety that suits your location, as fruiting plants need a certain amount of winter cold (known as “chill hours”) to break dormancy and perform well. Consult your local Cooperative Extension office for recommendations. Options today include not only thornless varieties, such as Arapaho or Navaho, but also late-bearing varieties that gardeners deem “cold-hardy” for those in climates at risk for late frosts.
Properly managed, a blackberry plant can provide 10 to 15 pounds of berries. Plan to harvest daily during berry season to enjoy one of the tastiest and healthiest snack foods you can find.
Elevate your summer dessert beyond the berry cobbler. This lemony blackberry curd is a Test Kitchen favorite. The meringue is worth every step, and you can make the curd a day ahead for convenience.
4.5 ounces all-purpose flour (about 1 cup)
1/3 cup powdered sugar
1/4 cup almonds, toasted and finely ground
3/8 teaspoon salt, divided
8 tablespoons chilled butter, divided
Baking spray with flour
3 cups fresh blackberries
1 3/4 cups granulated sugar, divided
1/4 cup fresh lemon juice
2 tablespoons cornstarch
2 large egg yolks
1/4 teaspoon cream of tartar
3 large egg whites
1/3 cup water
1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour, powdered sugar, almonds, and 1/8 teaspoon salt in a food processor; pulse to combine. Cut 7 tablespoons butter into small pieces. Add to flour mixture; pulse just until mixture resembles coarse meal. Press in bottom and up sides of a 9-inch round removable-bottom tart pan coated with baking spray. Bake at 350° for 30 minutes or until golden. Cool on a wire rack.
3. Combine berries, 3/4 cup granulated sugar, and juice in a saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 6 minutes. Place mixture in a blender; let stand 5 minutes. Blend until smooth. Strain mixture through a cheesecloth-lined sieve into a medium bowl, pressing on solids. Discard solids. Wipe pan clean; return mixture to pan. Combine cornstarch and egg yolks, stirring until smooth. Stir yolk mixture into berry mixture; bring to a boil over medium-low heat. Cook 1 minute, stirring constantly. Remove from heat; stir in 1/8 teaspoon salt and 1 tablespoon butter. Scrape mixture into a bowl; cover surface directly with plastic wrap. Chill.
4. Combine 1/8 teaspoon salt, cream of tartar, and egg whites in a large bowl; beat with a mixer at high speed until soft peaks form. Combine 1 cup granulated sugar and 1/3 cup water in a saucepan; bring to a boil. Cook, without stirring, until a candy thermometer registers 250°. Gradually pour hot sugar syrup in a thin stream over egg whites, beating at medium speed, and then at high speed until stiff peaks form.
5. Preheat broiler.
6. Spoon curd over crust; top with meringue. Broil 2 minutes or until golden. Serves 12 (serving size: 1 slice).
CALORIES 285; FAT 10.2g (sat 5.3g, mono 3.3g, poly 0.9g); PROTEIN 3.7g; CARB 46.6g; FIBER 2.5g; CHOL 55mg; IRON 0.9mg; SODIUM 90mg; CALC 27mg
Few things top tasting a ripe, juicy blackberry in the height of summer. This granita grants you two uses: the cooked berry juices that flavor the icy granita and strained berries that can be served with angel food cake or ice cream another day.
4 cups fresh blackberries
3/4 cup water
1/2 cup sugar
1/2 cup merlot
1 tablespoon lemon juice
1 (3-inch) cinnamon stick
1. Combine all ingredients in a medium saucepan over medium heat; bring to a boil, stirring occasionally. Remove from heat; let stand 15 minutes.
2. Strain mixture through a fine sieve over a bowl, reserving soaking liquid (do not press berries or mixture will be cloudy). Reserve berries for another use; discard cinnamon stick. Pour mixture into an 8-inch square glass or ceramic baking dish. Cover and freeze until partially frozen (about 2 hours). Scrape mixture with a fork, crushing any lumps. Freeze 3 hours or until completely frozen, scraping with a fork every hour. Remove from freezer; scrape entire mixture with a fork until fluffy. Serves 4 (serving size: 1/2 cup).
CALORIES 130; FAT 0.1g (sat 0g, mono 0g, poly 0.1g); PROTEIN 0.2g; CARB 27.8g; FIBER 0.8g; CHOL 0mg; IRON 0.6mg; SODIUM 1mg; CALC 7mg
Combine ripe blackberries, simple syrup, Grand Marnier, and fresh lime juice for a perfectly puckering and sweet margarita. Carefully strain out berry seeds to enjoy the incredible color and flavor. Your guests will toast you for this one.
1 1/2 tablespoons sugar
1/2 teaspoon kosher salt
1 lime
1 1/4 cups water
1/2 cup sugar
1 cup 100% agave blanco tequila
2/3 cup fresh lime juice
1/2 cup Grand Marnier (orange-flavored liqueur)
12 ounces fresh blackberries
1. Combine 1 1/2 tablespoons sugar and salt in a dish. Cut lime into 9 wedges; rub rims of 8 glasses with 1 lime wedge. Dip rims of glasses in salt mixture.
2. Combine 1 1/4 cups water and 1/2 cup sugar in a microwave-safe glass measuring cup. Microwave at HIGH 2 1/2 minutes, stirring to dissolve sugar; cool. Place syrup, tequila, lime juice, Grand Marnier, and blackberries in a blender; process until smooth. Strain mixture through a cheesecloth-lined sieve over a pitcher; discard solids. Serve over ice. Garnish with 8 lime wedges. Serves 8 (serving size: about 1/2 cup margarita and 1 lime wedge).
CALORIES 179; FAT 0.2g (sat 0g, mono 0g, poly 0.1g); PROTEIN 0.5g; CARB 23.1g; FIBER 1.6g; CHOL 0mg; IRON 0.2mg; SODIUM 121mg; CALC 11mg
Season: Growing from Florida to Maine and west to Washington, blueberries vary greatly in type. Ripening times range from spring to late summer. Although they are shipped and sold fresh in groceries, local markets are always best and reasonably priced.
choosing: Look for plump berries that are dark blue with a light blue frosting. Green or pink berries are not ripe, except for the pink varieties. Many farms market their berries to customers who enjoy picking their own, so you can also look for U-pick operations in your area.
Storing: Do not wash blueberries before storing them. Place them in a plastic or perforated produce bag in the vegetable bin of your refrigerator. They will be good for 7 to 10 days.
Growing: Because most regions have blueberry varieties that are well adapted, many people are able to make blueberry shrubs part of their home landscape design. Plants lose their leaves in winter, but only after a wonderful display of fall color, making them a multi-season asset that produces spring flowers, summer fruit, and fall foliage.
Blueberries thrive in acidic soil that’s loose, well drained, and rich in organic matter such as compost. Much like your beloved rhododendrons, holly, or azaleas, a few fruits such as blueberries thrive when grown in soil with a pH less than 7. Learn more about soil requirements and raising or lowering the pH here. They also need a full-sun location. Select a variety that’s suited for your area of the country. Sunshine Blue, Chippewa, Polaris, and Northsky are compact blueberry plants for small gardens and containers. For the best in-ground varieties, consult your local Cooperative Extension. For berry picking all summer, plant early, mid-, and late-season varieties for continual harvest. It’s important to plant two or three varieties to ensure good pollination and fruitful harvests.
This twist on gazpacho is an unexpected first course, a new idea for brunch, or a great summer dessert. It is interesting enough just topped with grated lemon zest and snippets of fresh mint, or with flake salt or finely diced honeydew and cantaloupe for drama and texture. Diced strawberries and a dollop of Greek yogurt would also be nice.
1 pound dark purple seedless grapes
12 ounces fresh blueberries
1/2 cup white grape juice
2 tablespoons honey
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1/4 teaspoon salt
Small mint leaves (optional)
Additional grated lemon rind (optional)
1. Remove stems from fruit. Rinse and pat dry with paper towels. Place fruit in a 4-quart saucepan over medium-high heat. Add grape juice and honey; bring to a boil. Reduce heat to medium; simmer 15 minutes, stirring occasionally. Remove from heat; let stand 10 minutes. Place blueberry mixture in a food processor; process until almost smooth. Strain; discard solids. Chill 2 hours.
2. Stir in rind, juice, and salt. Ladle about 1/2 cup into each of 5 chilled bowls; garnish with mint and additional lemon rind, if desired. Serves 5.
CALORIES 142; FAT 0.4g (sat 0.1g, mono 0g, poly 0.2g); PROTEIN 1.3g; CARB 37.2g; FIBER 2.7g; CHOL 0mg; IRON 0.6mg; SODIUM 124mg; CALC 18mg
Plant the Perfect Berry
Choosing the right blueberry shrubs for your region’s climate and ensuring you have those that ripen at points throughout the season may require the help of your local garden center or Cooperative Extension office. Here are a few early, mid-, and late-season options:
Early: Alapaha, Climax, Premier, Titan
Mid: Brightwell, Tifblue, Powderblue
Late: Baldwin, Centurion, Ochlockonee
Early: Emerald, Jewel, Misty, Star, Suziblue, Palmetto, O’Neal
Mid: Camellia, Jubilee, Lenoir, Magnolia
Late: Southmoon
Early: Duke, Earliblue, Reka
Mid: Legacy, Bluecrop, Blueray
Late: Elliott, Jersey
Spend your time in the garden or at the farmers’ market instead of in the kitchen today: This crisp offers a quick reward with little effort. Crisps are a traditional favorite for highlighting fresh berries, and this lighter version may become your new tradition.
Cooking spray
4 teaspoons cornstarch, divided
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
1 pound fresh blueberries
2.25 ounces all-purpose flour (about 1/2 cup)
1/2 cup packed brown sugar
1/4 cup old-fashioned rolled oats
3 tablespoons chopped walnuts
2 tablespoons cornmeal
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup chilled butter, cut into small pieces
1. Preheat oven to 375°.
2. Coat an 8-inch square glass or ceramic baking dish with cooking spray. Sprinkle 2 teaspoons cornstarch evenly in dish.
3. Combine 2 teaspoons cornstarch, 2 tablespoons brown sugar, vanilla, and blueberries in a large bowl; toss. Place in prepared baking dish.
4. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour and next 6 ingredients (through cinnamon) in a food processor; pulse twice to combine. Add butter; pulse 5 times or until mixture resembles coarse meal. Spoon topping evenly over blueberries, packing down lightly. Bake at 375° for 30 minutes or until filling is bubbly and topping is golden. Serves 8 (serving size: about 1/2 cup).
CALORIES 217; FAT 8.1g (sat 3.9g, mono 1.8g, poly 1.7g); PROTEIN 2.2g; CARB 35.9g; FIBER 2.4g; CHOL 15mg; IRON 0.9mg; SODIUM 195mg; CALC 25mg
These berries are packed with antioxidants and a healthy dose of vitamin C—1 cup contains almost one-fourth of your daily requirement. Vitamin C promotes iron absorption and helps keep your immune system healthy.
Season: The season varies from May to August depending on location.
CHOOSING: When shopping local fresh markets, always sample sweet cherries before buying. Sweetness just needs to be tasted. Tart cherries are smaller, a little softer, and acidic rather than sweet. Sweet, deep-crimson Bing and peachy-colored Rainier are the most abundant varieties, though you might find yellow or inky purple ones, too. If you live in an area where sour cherries are available, most certainly use those, though you’ll need to balance the tang with some sweetness. Select cherries that are large, firm, glossy, and plump. Avoid fruit that is misshapen, cracked, or injured. Those with the stems attached will last longer.
Storing: Place unwashed cherries in a plastic or perforated produce bag in your refrigerator. They should last about two weeks. Wash them just before eating.
Growing: Growing cherries is rewarding, but it does require some year-round attention. Cherry trees are small to medium-sized and thrive where summers are short and winter is long and consistently cold. Choose a location that receives full sun and is not a cold pocket where late-spring freezes will settle. Planting on a slope is ideal so the cold air will move farther down the hill.
Tart cherry varieties pollinate themselves, so you only need one tree. Try Montmorency, Balaton, Meteor, or North Star. Sweet cherries, however, aren’t as simple. You’ll need more than one tree and both need to bloom at the same time. Rainier, Kristin, Schmidt, Lapins, Sweetheart, Hedelfingen, Hudson, and Ulster are a few options. It’s a good idea to get advice from a garden center or your local Cooperative Extension office for help selecting the right variety, as well as pruning and maintenance suggestions. A bonus before your bounty? Gorgeous spring blooms!
The cherries offer a sweet, juicy burst that complements the peppery greens. This salad shows off the color of Rainier cherries beautifully, but any variety will do. If you don’t want to splurge on an extra tool to pit them, here’s a tip: Hold the cherry centered atop a small-mouthed bottle (such as beer or soda) and quickly poke a chopstick through the center to push the pit out the other side. Voilà!
4 cups arugula
2 cups baby spinach leaves
1/3 cup thinly vertically sliced red onion
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil
1 cup pitted halved fresh Rainier cherries
1 ounce crumbled goat cheese (about 1/4 cup)
1/4 cup salted dry-roasted pistachios
1. Combine first 3 ingredients in a large bowl.
2. Combine juice and next 5 ingredients (through garlic) in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad, and toss gently to coat. Arrange 1 1/2 cups salad on each of 4 plates. Top each serving with 1/4 cup cherries, 1 tablespoon cheese, and 1 tablespoon nuts. Serves 4.
CALORIES 173; FAT 12.6g (sat 2.9g, mono 7.3g, poly 1.9g); PROTEIN 4.6g; CARB 13g; FIBER 2.7g; CHOL 6mg;IRON 1.4mg; SODIUM 256mg; CALC 80mg
For an elegant yet easy dessert, try this sorbet. Blended with amaretto and served frozen with prosecco, the Bing cherries shine perfectly in taste and bold crimson color.
1 cup sugar
2/3 cup water
4 cups pitted fresh Bing cherries (about 11/3 pounds)
3 tablespoons amaretto (almond-flavored liqueur)
2 tablespoons fresh lime juice
2 2/3 cups prosecco or other sparkling white wine, chilled
1. Combine 1 cup sugar and 2/3 cup water in a 2-cup glass measuring cup. Microwave at HIGH 2 minutes. Cool completely. Place sugar syrup, cherries, amaretto, and lime juice in a blender; process 1 minute or until smooth. Pour mixture into the freezer can of a tabletop ice-cream freezer; freeze according to manufacturer’s instructions. Spoon sorbet into a freezer-safe container; cover and freeze 4 hours or until firm. Pour 1/3 cup prosecco into each of 8 chilled bowls; spoon about 1/3 cup sorbet into each bowl. Serves 8.
CALORIES 214; FAT 0.2g (sat 0g, mono 0.1g, poly 0g); PROTEIN 0.8g; CARB 41g; FIBER 1.6g; CHOL 0mg; IRON 0.3mg; SODIUM 0mg; CALC 11mg
A galette sounds complicated but is simply a beautiful, rustic, free-form tart. Rainier cherries have pale, creamy flesh and are larger and sweeter than Bing cherries. If you opt for another variety, add an extra tablespoon of sugar.
1/2 (14.1-ounce) package refrigerated pie dough
3 tablespoons granulated sugar, divided
1 1/2 teaspoons cornstarch
3 1/2 cups pitted fresh Rainier cherries (about 1 1/4 pounds)
1/2 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1 1/2 tablespoons buttermilk
1 tablespoon turbinado sugar
1. Preheat oven to 400°.
2. Line a baking sheet with parchment paper. Unroll pie dough onto parchment, and roll into a 12 1/2-inch circle. Combine 1 tablespoon granulated sugar and cornstarch, stirring with a whisk. Sprinkle cornstarch mixture over dough, leaving a 2-inch border.
3. Combine cherries, 2 tablespoons granulated sugar, rind, and juice; toss well to coat. Arrange cherry mixture over dough, leaving a 2-inch border. Fold dough border over cherries, pressing gently to seal (dough will only partially cover cherries). Brush edges of dough with buttermilk. Sprinkle turbinado sugar over cherries and edges of dough. Bake at 400° for 25 minutes or until dough is browned and juices are bubbly. Remove from oven; cool on pan at least 20 minutes before serving. Serves 6 (serving size: 1 wedge).
CALORIES 227; FAT 8.9g (sat 3.8g, mono 3.2g, poly 0.6g); PROTEIN 2.3g; CARB 38g; FIBER 1.9g; CHOL 4mg; IRON 0.3mg; SODIUM 177mg; CALC 12mg
Cherries are packed with phytonutrients and antioxidants, including quercetin, which may help keep blood vessels relaxed and flexible, and anthocyanins, which give them their ruby hue. The riper, the better; as cherries darken, they produce more antioxidants.
Season: Fall through spring, depending on the type
CHOOSING: The refreshing power of citrus comes not only from the juice and flesh, but also, critically, from the zest, which is filled with aromatic oils that carry the flavor through time and temperature. Pristine fruit is key. Select blemish-free fruit that’s heavy for its size, which means it’s full of juice. If areas of yellow or orange skin appear green, don’t worry. The fruit is ripe.
Storing: Citrus fruit is beautiful in a bowl on the kitchen counter, but after a few days it loses moisture and softens. For best quality, place citrus in a produce bag in the vegetable bin of your refrigerator for up to a week. Some varieties will last much longer. To easily add the essence of citrus to dishes, store grated rind in the freezer.
Growing: Who wouldn’t love a basket of homegrown lemons? Those in cold areas envy the hedges of citrus in California, but we can all enjoy beautiful plants if we protect them during winter. Whether grown in a patio pot or in the backyard, there is an option for everyone to enjoy. Typically, citrus fruit grows on trees ranging in height from 3 to 12 feet, but there are dwarf options. The trees are evergreen, fragrant in bloom, a manageable size, usually thorn-free, and wonderfully fruitful.
Those who enjoy mild winters have no excuse not to plant these fragrant evergreens. Try varieties not commonly offered in supermarkets, such as Buddha’s Hand citron, Meyer or Ponderosa lemon, Key or Mexican lime, or the colorful blood orange. Where temperatures rarely drop below the mid-20s, gardeners can succeed by choosing varieties that are especially cold-hardy and by planting on a south-facing wall for extra winter warmth. Select the most cold-hardy types, such as Mandarin oranges (tangerines, clementines, and satsumas), kumquats, calamondins, Meyer lemons, and Eustis limequats. Be prepared to cover plants to protect them if temperatures dip in a severe winter since fruit can be damaged at 28°. The best coverings are nonabsorbent blankets made of spun bonded polypropylene or polyethylene, which you can purchase from horticultural suppliers. These coverings, usually listed as floating row covers or frost blankets, allow rain to pass through so they don’t become heavy but they hold in heat absorbed by the soil during the day. They can stay on as long as needed. Old bed linens work, too, in an unexpected frost, but they absorb moisture and should be used for overnight protection only. For container gardeners, good choices include Ponderosa and Meyer lemons, Bearss or kaffir limes, calamondin oranges, and Nagami or Meiwa kumquats. Move them inside during extreme cold.
What’s the scoop on rootstock? Plantsmen smartly figured out that dwarf fruit varieties or cold-hardy plants can be successfully adapted when grafted upon the trunk base or “rootstock” of another tree with those ideal characteristics. Your local garden center can guide you in choosing the right fruit for your climate and size needs.
No matter where or how citrus plants are grown, they need eight hours of sunshine, well-drained soil, and fertilizer that includes micronutrients. Be sure to cut your fruit from the tree, rather than letting it fall on its own, to avoid damage and a shortened storage life.
4 1/2 cups water
3/4 cup sugar
1/2 cup agave nectar
1 cup coarsely chopped cilantro
2 large jalapeño peppers, seeded and chopped (about 1/2 cup)
2 tablespoons sugar
1/4 teaspoon salt
9 lime wedges, divided
1 1/2 cups fresh lime juice (about 10 limes)
4 cups ice
1. Combine first 3 ingredients in a medium saucepan over medium-high heat; bring to a boil. Remove from heat; stir in cilantro and jalapeño. Let stand 30 minutes. Pour jalapeño mixture into a large bowl; cover and chill at least 3 hours.
2. Combine 2 tablespoons sugar and salt in a shallow dish. Rub rims of 8 glasses with 1 lime wedge. Dip rims of glasses in sugar mixture.
3. Strain cilantro mixture through a fine sieve over a bowl, discarding solids. Stir in lime juice. Fill each prepared glass with 1/2 cup ice. Add 3/4 cup limeade to each glass. Garnish with 8 lime wedges. Serves 8.
CALORIES 155; FAT 0g; PROTEIN 0.2g; CARB 41.3g; FIBER 0.2g; CHOL 0mg; IRON 0.1mg; SODIUM 56mg; CALC 7mg
Lemons are such an integral part of so many recipes, but this is one that truly frames its freshness, fair and square. Pine nuts in the sweet cookie crust balance the boldness of the lemon filling.
3.4 ounces all-purpose flour (about 3/4 cup)
1/4 cup powdered sugar
3 tablespoons pine nuts, toasted and coarsely chopped
1/8 teaspoon salt
2 tablespoons chilled unsalted butter, cut into small pieces
2 tablespoons canola oil
Cooking spray
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon grated lemon rind
1/2 cup fresh lemon juice
2 large eggs
1 large egg white
2 tablespoons powdered sugar
1. Preheat oven to 350°.
2. Weigh or lightly spoon 3.4 ounces flour (about 3/4 cup) into a dry measuring cup; level with a knife. Place 3.4 ounces flour, 1/4 cup powdered sugar, pine nuts, and salt in a food processor; pulse 2 times to combine. Add butter and canola oil. Pulse 3 to 5 times or until mixture resembles coarse meal. Press in bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Bake at 350° for 20 minutes or until lightly browned. Reduce oven temperature to 325°.
3. Combine granulated sugar and next 5 ingredients (through egg whites) in a medium bowl, stirring with a whisk until smooth. Pour mixture over crust. Bake at 325° for 20 minutes or until set. Remove from oven, and cool completely in pan on a wire rack. Cover and chill at least 2 hours. Sprinkle squares evenly with 2 tablespoons powdered sugar. Serves 16 (serving size: 1 square).
CALORIES 124; FAT 5g (sat 1.3g, mono 2g, poly 1.2g); PROTEIN 2g; CARB 18.5g; FIBER 0.3g; CHOL 30mg; IRON 0.5mg; SODIUM 31mg; CALC 6mg
Freezing the Season’s Zest
Recipes often use citrus juice more frequently than rind, but don’t let unused rind go to waste. If you juice several lemons or limes for a recipe, go ahead and zest them fully (a Microplane grater or vegetable peeler makes fast work of this); then place clumps in heavy-duty zip-top plastic bags for up to six months.
The best way to use fresh market or garden produce is often in its simplest, purest form. This dish highlights the color of oranges for an elegant presentation. (If you can find blood oranges, use them; the color is stunning.) You can peel and slice the oranges ahead, if you like, arranging the slices on a plate and covering with plastic wrap. You can prep the other components ahead, too. Make the dressing several hours or even a day ahead; just bring to room temperature before tossing with the arugula. Buy washed and ready-to-use arugula to save time.
Dressing:
1/3 cup thinly sliced shallots
1/4 cup fresh lemon juice
2 tablespoons finely chopped mint leaves
1 teaspoon sugar
2 teaspoons Dijon mustard
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
Salad:
1 (5-ounce) package arugula
5 oranges, peeled and thinly sliced crosswise
30 oil-cured black olives
Freshly ground black pepper (optional)
1. To prepare dressing, combine first 7 ingredients in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk.
2. To prepare salad, combine arugula and three-fourths of dressing in a large bowl; toss gently to coat. Arrange about 1/2 cup arugula mixture on each of 10 plates; arrange orange slices evenly over salads. Drizzle remaining one-fourth of dressing evenly over salads; top each salad with 3 olives. Sprinkle with black pepper, if desired. Serve immediately. Serves 10.
CALORIES 132; FAT 9.5g (sat 1.6g, mono 6.6g, poly 1.3g); PROTEIN 1g; CARB 16.7g; FIBER 5.3g; CHOL 0mg; IRON 0.5mg; SODIUM 284mg; CALC 56mg
Season: Summer and fall. Some figs will have two crops a year in warm climates.
CHOOSING: Figs don’t ripen once picked, so buy them when they’re soft and sweet. That also means that they don’t ship well, so stick with local figs for the best flavor. The ideal fig is one that has a bend at the stem, showing that it curled downward on the tree from its own weight. It may even have a split or two, but no mold.
Storing: Figs are highly perishable, so eat them soon after you purchase or pick. To store them, place ripe figs in a produce bag in your vegetable bin. They will remain in good condition for two to five days, depending on the variety—the darker figs will last longer than the green ones.
Growing: Figs are the ideal home-garden fruit. The plant, which grows into a large shrub or small tree that drops its leaves in winter, loves mild winters and warm summers. Black Mission figs are a California favorite but won’t work as well elsewhere. Instead, try Alma, Brown Turkey, Celeste, Conadria, Green Ischia, Petite Negri, or White Marseille. In areas where temperatures dip into the single digits, Celeste, Conadria, and Chicago Hardy are good options.
When planting, choose a location on the south or west side of a building that will be sheltered from cold and not exposed to morning sun, which can be damaging when the plant is frozen. Even if the tree is killed to the ground in a hard winter, it will usually grow back from the roots. Cover it with a blanket of mulch to provide some protection.
Like most fruiting plants, figs need full sun, well-drained soil, regular water, and fertilizer. Pruning can help make tall plants more manageable and make the fruit easier to pick. Figs are also popular as espalier forms, graceful structures against a garden wall. The fruit ripens over several weeks, so make daily pickings part of your routine in season. Figs will soften as they ripen and begin to droop on the plant. Gently lift each ripe fruit, and it will separate from the stem without tearing.
This recipe will make you think you’ve awakened in a five-star B&B every morning. The granola gets rave reviews separately and will be a breakfast staple with all your fresh fruits, but the true gems are the figs baked with vanilla and honey.
1 cup old-fashioned rolled oats
1/3 cup chopped pecans
1 large egg white
1 1/8 teaspoons vanilla extract, divided
2 tablespoons brown sugar
3/8 teaspoon ground cinnamon, divided
1/4 teaspoon salt, divided
1/8 teaspoon ground nutmeg
2 tablespoons maple syrup
Cooking spray
2 tablespoons plus 2 teaspoons honey, divided
9 firm, fresh dark-skinned figs, stemmed and quartered
3 cups plain fat-free Greek yogurt
1. Preheat oven to 300°.
2. Combine oats and pecans in a small bowl. Combine egg white and 1/8 teaspoon vanilla in a medium bowl; beat egg mixture with a mixer at medium speed until foamy. Fold oat mixture into egg white mixture. Combine brown sugar, 1/4 teaspoon cinnamon, 1/8 teaspoon salt, and nutmeg; fold sugar mixture into oat mixture. Fold in maple syrup.
3. Spread granola evenly on a foil-lined baking sheet coated with cooking spray. Bake at 300° for 25 minutes, stirring once. Remove granola from oven; stir to loosen granola from foil. Cool on a wire rack.
4. Increase oven temperature to 350°.
5. Combine 2 teaspoons honey and 1 teaspoon vanilla in a large bowl; add figs, stirring gently to coat. Arrange figs, cut sides up, in a single layer on a foil-lined baking sheet. Sprinkle figs evenly with 1/8 teaspoon cinnamon and 1/8 teaspoon salt.
6. Bake at 350° for 10 minutes or until fig juices begin to bubble. Remove from oven, and cool completely. Combine 2 tablespoons honey and yogurt in a small bowl. Spoon 1/2 cup yogurt mixture into each of 6 bowls; top each serving with about 2 1/2 tablespoons granola and 6 fig quarters. Serves 6.
CALORIES 277; FAT 5.6g (sat 0.6g, mono 2.9g, poly 1.8g); PROTEIN 13.3g; CARB 45.7g; FIBER 4.2g; CHOL 0mg; IRON 1.2mg; SODIUM 152mg; CALC 117mg
Finding the Right Fig
One of the best ways to find a tasty fig variety that’s adapted to your area is to ask a neighbor for a clipping. There are shoots at the base of the plant that can be dug up and shared.
If the birds allow you to share in the fig harvest, this sandwich is a must-have. Don’t skimp on quality ingredients like artisan bread and fine prosciutto. Layers of spicy Dijon, salty prosciutto, Manchego cheese, and peppery arugula balance the sweetness of figs and jam.
4 teaspoons Dijon mustard
8 (3/4-ounce) slices Italian bread, toasted
1 cup baby arugula
2 ounces very thin slices prosciutto
2 ounces Manchego cheese, shaved (about 1/2 cup)
8 fresh figs, cut into thin slices
2 tablespoons fig jam
1. Spread 1 teaspoon mustard over 4 bread slices. Arrange 1/4 cup arugula over each bread slice. Divide prosciutto evenly over bread slices; top evenly with cheese and fig slices. Spread 1 1/2 teaspoons jam over remaining 4 bread slices. Top each serving with 1 bread slice, jam side down. Serves 4 (serving size: 1 sandwich).
CALORIES 295; FAT 5.3g (sat 2.6g, mono 2.1g, poly 0.6g); PROTEIN 11.5g; CARB 52.3g; FIBER 4.2g; CHOL 18mg; IRON 1.8mg; SODIUM 805mg; CALC 114mg
Three ingredients are a smash together for a jam best served on bread, crackers, or perhaps with a bite of pork tenderloin. We tested with Brown Turkey figs, but should you find sweeter Black Mission figs, you may need to reduce the sugar.
2 cups sugar
1/4 cup fresh lime juice (about 3 limes)
2 pounds fresh Brown Turkey figs, cut into 1/4-inch pieces (about 6 cups)
1. Combine all ingredients in a large heavy saucepan; mash fig mixture with a potato masher until combined. Let stand 2 hours. Bring mixture to a boil over medium heat. Reduce heat; simmer 35 minutes or until mixture begins to thicken slightly, stirring occasionally. Cool completely. Cover and chill overnight. Serves 32 (serving size: 2 tablespoons).
CALORIES 70; FAT 0.1g (sat 0g, mono 0g, poly 0.1g); PROTEIN 0.2g; CARB 18.1g; FIBER 0.8g; CHOL 0mg; IRON 0.1mg; SODIUM 0mg; CALC 10mg