Seven speedy summer fruit recipes

We’ve got a batch of delicious and decidedly quick summer fruit recipes in the latest issue of Ocadolife. I think you need them in your life, so here’s the lowdown in case you missed them.

Image of fruit


Tart, glossy blackberries work well in salads and smoothies, but also make
a superb compote to stir into yoghurt or serve with pancakes. Dissolve 50g sugar and the juice of 1 orange in a saucepan with a clove. Add 300g blackberries and simmer for 3 mins.


Generally speaking, stone fruits and almonds are a match made in culinary heaven. For a refreshing and lighter way to end a summer supper than a cheese course, combine ricotta with goat’s cheese and scatter with slices of nectarine, toasted almonds and a drizzle of acacia honey.


Mango is supremely versatile; many Indians eat it at every meal when it’s in season. Try blitzing the ripe flesh in a blender and stirring into your usual creamy chicken or prawn curry sauce to add a delicious sweetness. And for pudding, mango and cardamom ice cream is always a winner.


If you’re cooking with cherries, leave the stones in as they release an
almond flavour. Clafoutis is the easiest baked dessert of all: preheat the oven
to 200°C/180°C fan/Gas 6. Split a vanilla pod into 400ml milk and warm. Fold 45g flour and 75g sugar into 3 whisked eggs, then beat in the warmed milk. Tip the mixture into a greased tin with 300g cherries. Bake for 25 mins.


Try peach melba on the barbecue. Mash 65g raspberries, vanilla seeds and 10g sugar. Leave for 20 mins. Place 2 peach halves, cut side up, in a foil parcel with a nob of butter in each. Spoon the mashed mixture on top. Seal and place on the barbecue for 30 mins.


Roasting stone fruits releases their juices and sweet flavours – 20 mins should do it – then simply serve warm with mascarpone and a spoonful of honey. Or for a savoury Asian twist, roast plum halves alongside chicken thighs with chilli, garlic, ginger, seasoning and a drizzle of soy sauce and serve with rice. The salty tang of the soy sauce is a perfect complement to the sweet, fragrant and sticky plums.


There’s no such thing as a British summer without the strawberry.
To make an easy Eton mess for four, chop 450g strawberries and blend half into a purée with 1 tbsp icing sugar. Whip 500ml whipping cream and fold into 4 broken meringue nests with the chopped strawberries and 2 tbsp of the purée. Layer into tumblers and serve with the remaining purée on top.

Grab a spoon!

Naomi, PR and Social Media Executive

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