Temperatures are rising. These are the days, be it a worknight, or a lazy weekend spent in the garden, when all I crave is cool and refreshing fruit. Paired with a few staples, such as cheese and crackers, I can easily make this a light meal.
A summer platter like this one is easy and certainly reminds me of hot summer evenings when my kids were little and I’d come up with what I called “cold” plates so I wouldn’t have to use the stove or oven and heat up the kitchen.
We recently harvested juicy cherries from our trees. And the strawberries and mangos at the markets are coming in so sweet right now. I use lots of frozen fruit for other recipes, but for this type of offering, fresh fruit is on point. And I often add something spicey or salty such as olives or giardiniera.
While we can piece together anything out of the fridge and call it a cold plate, maybe these ingredients will inspire a similar version. Perhaps this will give you some ideas for a simple light meal during the warm weather days of summer. However, the beauty of the fruit, along with the various textures and colors make for a lovely platter to serve for a party or get-together, as well.
Stay cool, and enjoy food made fresh!
Summer Platter
Assorted cheeses or spreads 1 mango, sliced and cubed per instructions* ½ pint strawberries ¼ pint red raspberries ¼ pint blueberries ½ cup cherries 1 to 2 peaches, halved or sliced Assorted crackers Giardiniera (optional) Arrange the cheese on a platter. Place mango halves, strawberries, raspberries, blueberries and cherries on the platter, in between and around the cheese. Add crackers amongst the fruit and cheese.
Additional serving dishes may also be used for more varieties of crackers, cheese or spreads, and giardiniera, if desired.
Makes 2 to 4 servings. *Cubing a mango: Cut the mango in half down each side of the long thin seed, then hold one of the mango halves in the cup of your hand and score with a paring knife, being cautious not to cut through the skin of the fruit. Place your thumbs on each end of the cut side, pressing up with your fingers from underneath to invert the mango. Slice the cubes of mango from the skin.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
