- Serving Size: 6 persons
- Preparation Time: 15 minutes
- Total Cooking time: 10 – 15 minutes
With Labor Day past us, summer may be officially over but don’t let the temperatures outside know this. With plenty of fruits still readily available for choosing thanks to modern farming techniques this simple yet delicious dessert can be equally at home served as the end to a humble home supper as it would be for a grand end to any fine meal.
|1||Fresh||Pineapple, peeled, cored, and cut into chunks|
|2||Mangoes, peeled and cut into chunks (works best if the mango is slighty green)|
|2||lbs||Bananas slighty green, peeled and cut into pieces|
|2||lbs||Peaches or nectarines pits removed & quartered|
|1||lb||Medium tart variety apples cored & quartered|
|1||cup||Orange juice concentrate|
|2-3||tbsp||Lemon juice in 4 quarts cold water|
|12||Bamboo skewers, soaked in water 30 minutes|
Prepare the fruit and place into the cold water with lemon juice. Next skewer the fruit chunks in an alternating pattern (for example pineapple, peach, apple, banana, mango) repeating til there is no room on the skewer. Whisk together the orange juice concentrate and honey until well mixed then brush over the fruit skewers. Place onto a grill over low coals and grill for 10-15 minutes, brushing with more orange juice and honey as needed. Serve warm with whipped cream or a mixture of sour cream or plain yogurt and whipped cream.
- Serving Size: 4 – 6
- Preparation Time: 35 minutes
A couple of the things that I think epitomize summer for me is the abundance of fresh fruits like peaches and nectarines, and barbeque. The sweet aroma of a perfectly ripened peach, just plucked from the branch under a lazy afternoon sun, the succulent smells of food that is being grilled over mesquite, (or any other hardwood fire for that matter). Not to mention that you don’t have to slave over the hot stove in a stuffy kitchen but are out in the open air, with friends and family.
The following recipes I think prove that you don’t have to sacrifice flavor and texture (that elusive “mouth feel”) that is sadly missing from most of the reduced calorie and low fat recipes out there. Pork loin is one of the leanest cuts of meat on the market, at around 130 calories and 4.1 grams of fat per 4-ounce portion and no carbohydrates. If eaten in moderation this can be a very health conscious meal (note, chicken breasts can be substituted very easily).
For Pork Lion
|2||lbs||Pork loin, sliced into 3/4″ thick chops (approx 4 oz portions)|
|1||teaspoon||coarse ground black pepper|
|2||tablespoon||olive oil (may be omitted)|
|1||teaspoon||salt (kosher works best)|
|4||large||ripe Mangoes diced into ½” cubes|
|2||Peaches or nectarines slightly under ripe, diced into ½” cubes|
|3||cloves||garlic, crushed (about 1 ½ tbsp)|
|1||bunch||green onions (scallions) sliced thin (about ½ cup)|
|1||small||red onion finely chopped (about ¾ cup)|
|1||medium||jalapeno seeded and diced|
|1/2||cup||Cilantro finely chopped|
|3||tablespoon||lime juice (approximately 3 limes)|
|1 1/2||ounce||Peach Schnapps|
|Salt to Taste|
To prepare Grilled Pork Loin:
Arrange the pork loin chops in a single layer on a large platter or oven dish. Using a Pastry brush, lightly coat the chops with the olive oil. Next sprinkle them with the garlic powder, salt, and pepper making sure to pat the seasonings into the meat, set aside and chill 30 minutes to let them marinate a bit in the rub. Grill over hot coals approximately 5 minutes on each side or until well done. Serve with peach mango salsa.
To prepare Peach Mango Salsa:
In a large bowl combine the mangoes and peaches, stir together with the lime juice. Next add the garlic, and green and red onions, stirring together. Finally, add the jalapeno, cilantro and remaining ingredients (salt, pepper and peach schnapps). Set aside in the refrigerator until well chilled (about 1-2 hours) and serve over grilled pork or chicken.