There are many things that remind me of Summer. Weather that is warm enough to wear shorts and dresses, hot sand and blue water, eating meals outside. But one of my favorite things about Summer is the delicious produce that can be found in stores and farmers markets.

Melons are easy to find this time of year and their sweet flavor and bright colors make them the perfect summer fruit!

Benefits of Melons

In addition to being delicious, melons have many health benefits.

Melons contain vitamin C and vitamin A, both of which are important for healthy bones and teeth and can aid in building your immune system.

Cantaloupe is particularly high in potassium, which is a necessary mineral that may help to lower blood pressure and is good for your heart.

Cantaloupe also has high levels of beta-carotene, an anti-oxident that protects cells against free-radicals that can cause cancer.

Watermelon has more lycopene than any other fruit or vegetable. Studies have shown that lycopene may reduce the risk of cancer and of heart attack.

Honeydew is a good source of B vitamins, which help to flush toxins from your body and may protects against heart disease and Alzheimer’s.

Ways to Use Melons

Melons are delicious on their own. Just cut them into slices and dig in!

They can also be used in all kinds of summer salads. I like to keep it simple by cutting up a melon, tossing in other kinds of fruit, and adding some flavor.
Here is a simple melon salad recipe that can be varied based on the ingredients that you have on hand! Use any types of fruit and flavor according to what is available to you!

What is your favorite way to eat melons in the summer?

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It’s peach season! Hooray! My local CSA is offering large amounts of peaches, so our family has been plowing through these delicious stone fruits! Grilled peaches, peach cobbler, peach ice cream topping, peaches and cream (This sounds like a quote from Forrest Gump!). We’ve been eating peaches morning, noon and night and have enjoyed every juicy bite!

When my oldest son was a toddler and he was still an only child, we used to make grilled fruit as a dessert several nights a week. Well, in all honesty it was actually broiled fruit- I used my tiny countertop toaster oven to make it. His favorite was plums. My favorite was peaches. We both also loved broiled pineapple and baked apples with cinnamon. It became our little ritual. We’d share an avocado with sea salt as an appetizer, then we’d share some fruit for dessert.

I’m feeling all nostalgic remembering those days.

From my kitchen to yours with cherished memories, let me offer you a simple yet elegant dessert that’s a little different from most peach recipes you’ll find. It’s one of my favorites!

Grilled Peaches with Balsamic Sauce, Pecans & Blue Cheese Crumbles

2 large ripe peaches, halved and pitted (not peeled)
1/2 cup balsamic vinegar
2 tablespoons honey
2 tablespoons raw pecans (walnuts or sliced almonds would work)
2 tablespoons blue cheese crumbles
coconut oil

In a small saucepan, combine balsamic vinegar and honey. Simmer until the vinegar reduces by half. Remove from heat and set aside.

Preheat a grill pan to medium-high. Grease the grill pan with a bit of coconut oil, then place the peaches cut side down on the grill pan. Allow to cook and caramelize for 3-4 minutes, then flip and allow to grill for an additional 3-4 minutes. Remove peaches to serving plates. Drizzle with balsamic reduction and sprinkle with nuts and cheese.

In case you’re still looking for a couple of other ways to enjoy peaches, take a look at more peach recipes I love:

Grain-free Peach Cobbler

Peach Amaretto Sauce & Homemade Vanilla Ice Cream

Enjoy!

What is your favorite way to eat peaches in the summer?

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I tend to go super simple with popsicles. My kids will gladly drink frozen coconut milk or fruit! But, I wanted something a little more exciting occasionally. So, I came up with this brilliant idea. How about covering our family’s favorite “fruit pops” with a chocolate to dress it up a little bit? I used my homemade honey sweetened chocolate. Well, let’s just say as much as I love that chocolate, it did not work. It melted into an oily mess as the kids were eating it.

I then tried another approach with a honey sweetened creamy chocolate and halfway through dipping the fruit they all fell into the chocolate. So, yeah. It was not worth it. Everything went into a bowl, I mashed the fruit a bit and voila!

I took the hard way of figuring it out, but once I got there I found this recipe to be no hassle. But the best part? Oh. my. They are good. Incredibly. And, all of the ingredients are healthy and natural.

Easy, yummy, and healthy means I approved. But did the kids? I will let you decide.

Chocolate “Covered” Fruit Pops

• 3/4 cup sour cream
• 2-4 Tablespoons natural sweetener of choice (powdered sucanat, maple syrup, or honey)
• 2 Tablespoons cocoa powder
• 2 cups chopped fresh fruit of choice (whatever is in season)
• 1 pinch salt
• 1 teaspoon vanilla extract (optional)

Mix everything together.

Pour into popsicle molds. Freeze.

If your son takes them out two minutes after you put them in there put them back and freezer for a couple more hours.

This mix fit perfectly* into my 8 2 oz popsicle molds.

*”perfectly” means there was just a bit left over to eat.

What is your favorite frozen treat?

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One thing that I have struggled with making from scratch is condiments. I used to love mayonaisse before I became a real foodie, as well as ranch dressing (on anything and everything), but once I started reading labels, finding high fructose corn syrup, MSG, and rancid vegetable oils as the leading ingredients, I stopped using them. I wanted to replace them, but wasn’t sure how to go about getting the right flavor, using minimal ingredients, and still being a healthy choice for my family.

Then I read “Restocking the Pantry” by Kresha from NourishingJoy.com. This book truly has every condiment you can imagine. It has all the basics, like ketchup, mustard, mayo, bbq sauce, salsa, etc. but it also has those condiments that make a less frequent appearance on your menu plan. Condiments like tzatziki, chili sauce, peanut sauce, fish sauce, and kimchi, and some truly unique recipes such as fig newton butter, salted maple whipped cream, and caribbean hot sauce. I hardly knew where to begin!

Luckily, my husband’s frequent request for ketchup led me to the first recipe in the cookbook “Easy Peasy Ketchup.” With permission, here is the recipe (with my adaptations):

• 1 1/2 c. tomato paste
• 2/3 c. raw honey (I used a little less)
• 1 tsp. blackstrap molasses
• 1/2 c. water
• 1/2 tsp. onion powder
• 1 garlic clove, finely grated
• 1 c. apple cider vinegar
• 2 tsp. sea salt

Combine all ingredients in medium saucepan. Simmer for 20 minutes.

This recipe made 1.5 pints. I put half in the fridge to eat over the next week or two and the rest was frozen for later use.

 For TWO MORE DAYS, you can get this amazing recipe book and 34 other books in the Natural Mothering Bundle Sale. You also get $200 in free products, all for only $29.97!!! Unbelievable price for the amount of knowledge and product you receive! To read all about what is in this awesome package, head over here. Or if you are ready to purchase now, then go here.

What condiment would you most like to learn to make at home?

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We hope your summer has started with wonderful weather, fun in the sun, and wholesome food. In the same way that we tend to crave hearty, rich soups or a mug of hot tea during the colder months, once the temperatures start to rise our bodies crave chunky salsa and big scoops of ice cream.

Traditionally, salsa is thought of as the tomato-based, chunky dip accompanied by chips, but I’m here to tell you that salsa stretches far beyond that. We are talking salsa with peaches, salsa with beans, salsa for fish, and salsa for beef. Who isn’t a fan of Dr. Suess?

Why Salsa?

With the list of salsa recipes stretching from here to Hawaii, there are plenty of reasons to try new salsas with your meals or as appetizers.

1. Salsa adds a ton of flavor to any dish.

2. It is made of fresh, wholesome ingredients. Where else can you combine peaches and onions?

3. It is super easy to make. Your guests will think you worked for hours.

4. It stores well for tomorrow (or the next day or the next).

5. Summer is the season for fruit and vegetables perfect for salsa-making.

Salsa Making Tips

• Select the freshest ingredients possible. Last month, we shared everything local, but I’ll say it again, the produce you get at the grocery store does not compare to the flavor of the produce you get from (a) a farm, (b) a farmer’s market or CSA, or (c) your own backyard.
• If making a salsa with hot peppers, remove the seeds for less heat. However, if making a traditional salsa, I do not recommend removing all the jalapeno seeds. Trust me on this, bland bland salsa! You’ll want some heat.
• When working with hot peppers (jalapeno, pablano, etc) use gloves. Just go ahead and trust me on this one, too okay?
• Choose “meaty” tomatoes like Roma or cherry over Beefsteak which have a higher water content.

7 Salsa Recipes

The first recipe, Texas Cavier, is one that has been in my family for years. It might be a little different every time, but when you see that big bowl of edible confetti, you get excited. This salsa is great with chips or eaten alone as a side dish. It looks fancy because of all the colors, but the simplicity will awe your guests.

Some of you may be hesitant to add a fruit-based salsa to your steaks. I get it, you love your steaks just the way they are. Why add anything to them? The 4 Marine officers, and Midwest BBQ fans, loved this recipe. It gives your steak a new twist, one that is light and fresh. For leftover steak, simply add the sliced beef to a bed of greens, and top with salsa. Quick steak salad!

Sometimes your fish need a little something, right? Well this recipe is what you’ve been looking for. The combination of roasted peach and corn is surprisingly flavorful and perfect for your sea fare. The salsa is pictured over salmon, but it would be equally tasty if not more so on any white fish. Same goes with leftovers here as I mentioned with the beef, slice your fish over a bed of greens and top with the salsa and you’ve got a quick and delicious lunch.

A MAK contributor, Kresha, is kind enough to share her recipe for Rhubarb Salsa from her book Restocking the Pantry here! Thanks, Kresha! To really bring the flavor of the rhubarb out, she suggests not skimping on the ginger or honey! This recipe would be a wonderful addition to any occasion.

One of our contributors, Katie, has shared her much-loved Salsa Verde with us. She gives us a step-by-step guide on how to make the best salsa and also shows us how to can the salsa to enjoy months down the road. Check out how she got her kids involved in the process.

This Peach-Mango Salsa is a combination of the two salsas shared above for beef and fish. It too can be added to your favorite meat, or enjoyed solo. Add some rice and beans, and enjoy in a wrap. However you decide to have this salsa, just have it. It’s light and fresh and perfect for those hot summer days.

 What’s your favorite way to have salsa? Have you tried a nontraditional salsa?

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