Juicy ripe fruit, bursting with sun-soaked flavor is one of the best parts of a summer season. It’s the time of year for warm peach pies topped with ice cream, jammy berry cobblers, and endless variations of fruit-forward desserts.

But summer fruit is equally at home on the rest of the menu, taking gazpacho, pizza, salads, and salsas to the next level. In-season fruits play well with others, bringing a sweet taste of summer to the entire menu.

When Life Gives You Lemons…

You could make lemonade of course, but I’d recommend throwing them on the grill. Charred citrus is having a moment right now, showing up in everything from cocktails, to grilled fish dishes, to even ice cream. By grilling or searing the cut side of a lemon, grapefruit, or orange, the sugars caramelize, adding sweetness and a slight bitterness to balance the acidity.

Imagine the charred flavor of grilled grapefruit playing off smoky mezcal in a tangy paloma. Or consider squeezing a caramelized lime over a Thai-inspired grilled whole fish with ginger and cilantro. The nuance this simple step brings to your dishes will make an impression at the table or up at the bar.

As Sweet as Pie

Charring citrus is on trend, but pretty much all summer fruits, barring melons, can be enhanced by cooking. By grilling, roasting, or simmering fruit, you can intensify the flavors even further for a deeply flavorful way to enjoy the bounty of the season. Of course, stone fruits like peaches, plums, and cherries are perfect for baking into pies, cobblers, and tarts — their natural sweetness intensifying as they cook.

Berries, such as blueberries, strawberries, and raspberries, can be simmered into rich sauces and jams, adding a burst of flavor to pancakes, yogurt, or ice cream. Grilling fruits like pineapples and mangos caramelizes their sugars, creating a delicious accompaniment to savory dishes like grilled meats or salads. Cooking with summer fruits, from the Peak Fresh Produce® portfolio for example, not only celebrates the peak of their seasonality but also transforms their textures and flavors in unique and delectable ways.

Peaches and Cream

As the never-ending popularity of cheese platters shows us, fruit plus cheese is a winning combination. The tart sweetness of fruit cuts through the rich creaminess of your favorite cheese for the perfect balanced bite.

This combination can always be celebrated in salads but also works well in panini, pizzas, and bruschetta. I love fruit and cheese paired with salty meats like prosciutto and bacon, tossed with bright vinaigrettes, and combined with an abundance of fresh herbs. Here are some pairing concepts inspired by recipes and restaurants I’ve collaborated with.

• Peaches + Burrata: Alternate torn burrata with peaches tossed in Village Garden® Sweet Poppyseed Dressing, then sprinkle with fresh basil for a seasonal twist on the classic Caprese.
• Watermelon + Feta: Grilled sliced watermelon is topped with crumbled feta, mint, and toasted pistachios for a salty/sweet salad guests can’t resist.
• Figs + Parmigiano Reggiano: Top pizza with freshly sliced figs, prosciutto, and shaved Piancone® Parmigiano Reggiano to cook, then add fresh arugula dressed with Village Garden Honey Basil Garlic Vinaigrette.
• Strawberry + Goat Cheese: Spread goat cheese on toasted baguette slices, then top with diced strawberries, minced shallots, and fresh parsley to make a summery bruschetta.
• Cherries + Blue Cheese: Remove the pits from fresh bing cherries, then stuff with whipped blue cheese for a sweet & savory cocktail garnish.