Summer greetings, dear readers. In this fruit-filled issue:

• Seasonal desserts

• Fresh picks for breakfast

• Summer dinners

• Nutty facts about mangoes

Little compares to biting into a tree-ripened peach, catching every drop of its sweet nectar on your lips. Or plucking fresh berries at their peak, each bursting with flavor many times larger than the fruit itself. From plums and pluots, to berries of all colors, this summer’s bounty is now ripe for the picking.

Seasonal desserts

In this issue, dessert comes before dinner: From tarts and pies, to ice cream or grilled with a drizzle of honey, there’s nary a bad choice.

A rustic plum galette is elegant and easy, with its freeform crust folded over luscious fruit. If simple is your style, grilled stone fruit allows its natural sweetness to shine and is the perfect receptacle for a scoop of homemade vanilla ice cream (or store-bought). You can use this same recipe for my personal favorite, peach ice cream, or experiment with other stone fruits or berries and add a touch of thyme to your frozen treat.

Like experimenting? I love this guide for pairing different flavors with fruit, from herbs to nuts and even alcohol. And for those of you with a flair for the creative, these decorative pie crusts will wow you. Now imagine combining both of these resources to concoct your next signature dessert.

When it comes to pies, I’m always asked to bring my blueberry streusel pie to parties, but I substitute a pie crust made with vodka. This crazy-sounding trick produces a flavorful, flaky crust without even a hint of the vodka coming through. It's right up there with shortcakes that you can vary to your liking. Try it with roasted plums…it's sublime.

As I mentioned, grilling fruit has sweet benefits, and pairs well with other ingredients to create a taste sensation. There are peaches with pecans and plain yogurt that’s as refreshing as it is heart-healthy. And grilled fruit with ricotta for another beautiful way to end a summer meal.

I’m a big fan of cobblers, crisps, and crumbles. I rarely use a recipe for mine, and it looks like I'm not alone; Martha Stewart writer Riley Wofford explains how to turn any summer fruit into a crumble. Enjoy!

In other news, stone fruits and berries are nutritional powerhouses, packed with vitamins, potassium, fiber, and antioxidants.

Fresh picks for breakfast

Fruit at breakfast is nothing new, and summer’s crops top the list as well as our cereal, yogurt, and pancakes. 

To no surprise, we've discovered new ways to enjoy fruit first thing in the morning. I was intrigued by sheet pan pancakes with strawberries, but I had an overload of blueberries and blackberries. The result was beautiful and studded with perfectly cooked fruit. Next weekend, I may try brioche French toast with rosemary roasted apricots.

Speaking of which, I'm in love with toasting either Wegman’s 27-grain bread or Whole Foods’ Seeduction bread and topping it with a generous dollop of fresh ricotta or mascarpone cheese, followed by a layer of berries and/or stone fruit. A drizzle of balsamic syrup adds more complexity. Then add a few snips of fresh mint from the garden to give this lovely breakfast a bright finish. 

New York Times Cooking offers a stone fruit and frangipane toast that sounds too good to pass up. I’m gifting you this article in case you’re not a subscriber.

As far as I'm concerned, smoothies are like milkshakes for breakfast. There are countless recipes online for these meals with a straw. A good place to start is on America’s Test Kitchen site. 

I’ve always loved green smoothies, but this pineapple green smoothie may be the best one yet. The next one on my list is a raspberry-peach chia seed smoothie. Reminiscent of a peach melba, the addition of chia seeds adds substance to the smoothie and provides complete proteins, healthy fat, and other beneficial nutrients.

I love having a satisfying breakfast waiting for me, and this skillet baked oatmeal checks so many boxes. Cherries are one of my favorite things about summer; this recipe lets you use either fresh or frozen. And it makes enough to last the week, or stored in the freezer. Ditto for this millet breakfast cake with peaches or nectarines, and offers 7 grams of protein, and a good dose of fiber, nutrients, and healthy fats.

Summer dinners

I’m at my happiest when I’m dining al fresco on a lovely summer night. Its beauty lies in its simplicity, making for a relaxing and uplifting experience. I often resort to grilled chicken with stone fruit chutney, especially since I can prepare the chutney in advance. This dish is delightful with a crisp Chenin Blanc or Riesling. Same goes for this Asian stone fruit chicken offering complexity with little effort.

Pork pairs well with berries. For an easy meal, try the grilled pork chops with blueberry sauce. The addition of chipotle and a splash of red wine elevates the flavors beautifully. Stone fruit, including apricots, plums, and peaches, are natural accompaniments. 

For dinner parties, I’ll prepare this succulent baked pork tenderloin from Creme de la Crumb, and toss halved plums and sliced peaches in with it while it’s in the oven. The result is as delicious as it is tempting to look at.

And the easiest trick of all? Grill or roast chicken, pork, or salmon and top it with mango salsa. You can purchase it at the grocery store, or make your own. Either way works!

Related newsletters: 

Easy Mornings Start Here

Tired of Cooking? Hit the Sheets!

Nutty facts about mangoes

Mangoes are stone fruit, too, so it’s only fitting that we include them in this issue. After all, these are called the “king of fruit” for a reason.

• Legend has it that Buddha meditated under a mango tree, and that in India, it is an enduring symbol of friendship and love.

• There’s no such thing as a tree-ripened mango; they’re picked when mature and left to ripen at room temperature.

• There are more than 1,000 varieties of mangoes, but only a handful are available in stores.

And the nuttiest fact of all? Mangoes belong to the same family as pistachios and cashews.Who knew?

Have you ever tried shrimp and mango tacos? If not, you’re missing out on a taste sensation.

Shrimp and Mango Tacos

Adapted from NYT Cooking

Makes 2 servings

1 tablespoon avocado oil

½ pound shrimp (small are easiest to eat, but tend to dry out)

1 clove garlic, minced

½ cumin (or more to taste)

1 small poblano or jalapeňo, minced

½ cup mango (pre-cut from store)

2 tablespoons fresh cilantro, minced

Juice from ½ limes

4 flour or corn tortillas

Kosher salt, to taste

Heat the oil in a cast iron or large skillet until shimmering. Add shrimp and sauté until color begins to appear. Sprinkle with cumin. Continue to cook until shrimp are pink. Stir in the chiles, mango, and cilantro, and cook for 1 minute. Stir in lime juice.

For the tortillas, wrap in a moistened towel and microwave for 30 seconds. Place two tortillas on each plate and top with the shrimp mixture.

Or, try this tortilla trick:

Gently fold a flour tortilla in half and carefully place in a toaster. Set the cooking time to medium. A perfectly toasted tortilla shell will pop out.

We look forward to building this tapestry of experiences with you.