86-Lancaster Farming, Saturday
Peachy Fresh Fruit Recipes
This is the season to indulge in
fresh fruit. Its great taste is in
comparable to preserved fruits.
Research shows that fruits can
help to reduce cancer risk, coro
nary heart disease, and hyperten
sion.
Fresh fruit is a great source of
vitamins A and C. Cantaloupes
have only 35 calories per cup.
One medium peach has 40 cal
ories and 2 grams fiber. Two cups
watermelon has 90 calories and
one gram fiber.
Here’s some pointers for
choosing top quality fruit.
When buying peaches;
• Look for a creamy gold to
yellow-undercolor. The red or
blush is an indication of variety
rather than ripeness.
• The crease should be well de
fined and run from the stem end
to the point.
• A peach should smell
peachy.
• Don’t squeeze peaches; they
bruise easily.
• Place firm peaches on the
kitchen counter for a day or two
and they’ll ripen.
• Promptly refrigerate ripe
Kelly Miller, left, holds her prize-winning Blueberry-
Raspberry Pie that took best of show in the baking con
test sponsored by the Pennsylvania State Beekeepers.
The Lebanon County family farm of American Honey
Queen Renee Blatt, right, was the site of the state bee
keepers’ annual picnic.
Featured Recipe
Beekeepers from across the state gathered for the Pennsylva
nia State Beekeepers annual picnic on the farm.
This year’s event was conducted on the Lebanon County farm
of the American Honey Queen Renee Blatt. Educational and fun
events included a honey baking contest. Judges selected this
timely recipe prepared by Kelly Miller, Manheim beekeeper. For
more information about the picnic, see the feature article in this
section.
2 cups blueberries
2 cups raspberries (remove seeds)
'A cup honey
'A cup sugar
1 cup water
Dash lemon juice
2 tablespoons cornstarch
3 tablespoons minute tapioca
Crust:
2 cups flour
1 teaspoon salt
'A cu shortening
5 tablespoons cold water
Combine raspberry puree, water, lemon juice, sugar, honey,
cornstarch, and tapioca. Cook just until thickened. Add blueber
ries. Pour into pie shell. Add ciust topping or cut leaf-shapes out
of pie dough to decoiate pie Bake at 350 degrees for 25 minutes.
28,2001
r , Jui:
peaches. Use within a week.
• To peel a peach, dip it into
boiling water for 30 seconds, then
in cold water. The peeling should
slide off easily.
• To keep peaches from dark
ening after slicing, sprinkle with
lemon juice or ascorbic acid.
• 1 pound fresh peaches equals
3 medium peaches or 2 cups slic
ed peaches or VA cups peach
puree.
When selecting cantaloupes:
• Look for a rich golden color,
thick nteeing, a delicate aroma
and give a little at the blossom
end.
• Cantaloupes can be refriger
ated; however, let them warm to
room temperature before serving
to allow the fruit to soften and
become juicier.
When selecting watermelon:
• Choose a watermelon sym
metrical in shape without dents,
bruises, and cuts.
• Thump if you must (listen
for a dull, hollow sound.
• Turn watermelon over. The
underside should be yellow with
a healthy sheen to the rind.
• Lift the watermelon. It
should be heavy for its size.
Blueberry-Raspberry Pic
FRESH PEACH
ICE CREAM
VA quarts mashed fresh
peaches (peeled, soft)
2 tablespoons vanilla extract
1 teaspoon salt
2 14-ounce cans sweetened
condensed milk
13-ounce can evaporated milk
'A cup sugar
'A gallon milk
Ice and rock salt
Mix together peaches, vanilla,
salt, condensed milk, evaporated
milk, sugar, and milk and pour
into ice cream churn. Surround
the churn with mixture of ice and
rock salt. Take the easy way and
plug in the churn or get exercise
and start churning. When the
churn stops turning, wipe off and
open. Spoon ice cream into bowls
and enjoy.
Dickey Farms, Inc.
PEACH COBBLER
8 cups sliced peaches
1 teaspoon vanilla flavoring
2 cups sugar
'A cup butter
3 tablespoons all-purpose flour
Pastry for double crust pie
Vi teaspoon nutmeg
Vanilla ice cream
Combine peaches, flour and
nutmeg in a dutch oven; set aside
to allow syrup to form (approxi
mately 15 minutes). Bring peach
mixture to a boil; reduce heat to
low, and simmer 10 minutes or
until peaches are tender. Remove
from heat and stir in vanilla and
butter.
Roll half of pastry to '/s-inch
thickness; cut into a circle to fit a
2-quart baking dish. Spoon half
of peach mixture into lightly but
tered baking dish; top with pas
try. Bake at 475 degrees for 12
minutes or until lightly browned.
Spoon remaining peach mixture
over baked pastry.
Roll remaining pastry to %-
inch thickness and cut into
1-inch strips; arrange in lattice
design over peaches. Bake an ad
ditional 15-20 minutes or until
browned. Allow to cool slightly
before serving. Serve with vanilla
ice cream. Serves 8.
SUMMERY SWEET
PEACH SAUCE
Puree 6 medium peeled and
pitted peaches and combine with
1 tablespoon honey in a medium
saucepan. Dissolve 1 tablespoon
cornstarch in 'A cup water and
stir into puree. Bring peach mix
ture to a boil over medium heat
and cook, stirring constantly,
until the mixture thickens. Re
move from heat and stir in 'A tea
spoon lemon extract. Chill sauce
and ladle over bread pudding,
cake or ice cream.
INDIAN MELON
SALAD
2 cups chopped cooked chick
en or turkey
5 ounce can sliced water chest-
nuts, drained
8-ounces seedless green grapes
Vi cup chopped celery
1 cup mayonnaise
'/: teaspoon curry powder
1 tablespoon lemon juice
'A teaspoon salt
'/« teaspoon freshly ground
pepper
1 teaspoon soy sauce
1 cup honeydew melon balls
1 cup cantaloupe melon balls
Lettuce cups
Combine chicken, water chest-
A top quality peach should have a creamy gold to yel
low undercolor, smell peachy, and taste flavorable.
Recipe Topics
If you have recipes for topics listed below, please share them
with us. We welcome your recipes, but ask that you include ac
curate measurements, a complete list of ingredients, and clear
instructions with each recipe you submit. Be sure to include
your name and address. Recipes should reach our office one
week before the publishing date listed below.
Send your recipes to Lou Ann Good, Lancaster Farming,
P.O. Box 609, Ephrata, PA 17522.
August
4 Jellies, Jams, Spreads
11 Tomato Specialties
18 Pickling Recipes
25 Grilling Seafood
nuts, grapes and celery in a bowl.
Mix together mayonnaise, curry
powder, lemon juice, salt, pepper,
and soy sauce in small bowl,
stirring to blend. Pour over chick
en mixture, tossing to coat. Chill
for several hours. Add honeydew
and cantaloupe melon balls be
fore serving. Spoon into individu
al lettuce cups.
REFRIGERATED
WATERMELON
RIND PICKLES
4 cups cubed peeled watermel
on rind, red removed
Vi cup granulated sugar
1 cup vinegar
2 sticks cinnamon (about
3-inches each)
1 teaspoon whole cloves
In medium saucepan, stir to
gether all ingredients. Bring to
boil over high heat, stirring often.
Reduce heat, cover and simmer
gently until rind is tender and
transulucent, about 45-50 min
utes. Cool; refrigerate rind with
liquid in covered glass container.
Store at least 12 hours before
serving to blend flavors. Refriger
ated pickles keep up to two
weeks. Makes 6 servings.