7 Stunning Fruit Desserts to Toss Together This Summer
Whether you’re headed to a barbecue or simply craving something sweet, here are a handful of deliciously easy dessert ideas.
Becky Duffett
It’s almost sweeter than the last day of school — what a treat to finally spot the juiciest fruit rolling (gently) into the Markets. And with summer fruit so mouthwatering, who needs dessert? Just kidding! Bi-Rite definitely believes in dessert, above all making it easy squeezy.
Grab peak season produce, such as berries, cherries, peaches, melon, and maybe even sweet corn. Snag favorite housemade comforts from Bi-Rite Creamery, like a scoop of ice cream, slice of pound cake, or drizzle of sauce. Then toss them together into shortcakes tumbled with berries and cream. Chilled watermelon slices squeezed with lime and sprinkled with chile. Or corn kernels bursting into sticky rice pudding.
Whether you’re headed to a picnic or barbecue, or simply chilling on the stoop and craving something sweet, here are a handful of deliciously easy dessert ideas.
Becky Duffett
Strawberry Shortcakes
Flavorful heirloom strawberries call for classic shortcakes, but balsamic and basil offer fresh twists. Cut strawberries into halves or quarters. Transfer to a bowl, sprinkle lightly with sugar, and let rest until juicy. Tear fresh basil leaves. Toast shortcakes and split them in half. On a plate, stack the bottom of a shortcake, a spoonful of strawberries, and a scoop of Balsamic Strawberry ice cream. Finish with the torn basil and top of the shortcake.
Blueberries & Granola
Granola goes on beyond breakfast, insists category manager Jenny Rojas Cline, who oversees all sweets. She recommends keeping an eye out for new seasonal granola flavors, which can add a sprinkle of toasty crunch to quintessential berries and cream. In a bowl, add a scoop of Vanilla ice cream, top with a handful of blueberries, and sprinkle with granola.
Becky Duffett
Cherries & Chocolate Cookies
Tart cherries pair beautifully with bittersweet chocolate, but there’s no need to bake an elaborate layer cake when these fudgy cookies are ready to grab and go. In a large bowl, whip cream with a spoonful of sugar. Gently warm dark chocolate fudge sauce. Place a triple chocolate cookie on a plate and add a dollop of whipped cream. Balance a few cherries on top and drizzle with the fudge.
Becky Duffett
Grilled Peaches & Ice Cream
When tender peaches arrive at the Markets, if you can manage to stop slurping them out of hand, they also love a little smoke and sauce. Cut peaches in half, pop out the pits, and brush lightly with olive oil. Gently warm salted caramel sauce. On a grill or in a grill pan over medium-high heat, add the peaches and sear until marked. Transfer the peaches to plates, top with a scoop of Peach Cobbler ice cream, and drizzle with the caramel.
Pluots & Pound Cake
Don’t miss slightly darker plums and pluots, which run refreshingly sour all summer long, says produce category manager Simon Richard. Slice pluots into wedges, popping out the pits. Cut lemon pound cake into thick slices. In a large bowl, whip equal parts mascarpone and cream with a spoonful of sugar. Place a slice of pound cake on a plate, spoon the plums over, and finish with a dollop of the whipped mascarpone.
Chile-Lime Watermelon
For the chillest summer dessert, the answer is always watermelon, and it doesn’t take much to make those juices shine. Store a watermelon in the fridge, then cut it into thick slices. Cut a lime into wedges. Take a watermelon slice, squeeze with lime juice, and sprinkle with Tajín chili powder seasoning.
Sweet Corn Pudding
Whether it’s technically a vegetable or fruit, the point is that corn makes such a sweet dessert. In a saucepan over medium heat, stir together ½ cup short-grain rice, 1 can coconut milk, 1½ cups water, ¼ cup sugar, and ½ teaspoon salt. Bring to a simmer and cook until tender, stirring occasionally to prevent sticking, about 20 minutes. Meanwhile, slice the kernels from a couple of ears of sweet corn, and stir them into the pudding last. You can either serve warm and loose or chilled and thick.
Becky Duffett is a food writer living and eating in San Francisco. Follow her on Instagram at @beckyduffett.
