Summer stone fruits are bursting with color and flavor. I can never get enough of them and keep replenishing my fruit bowl throughout the season. As the summer winds down, let’s make the most of its bountiful fresh fruits.

Recipes by Pessi Pillar

Prep by Shaindy Sturman

Styling and photography by Chay Berger

 

 

Fish Tacos with Mango Pineapple Slaw

 

This is a perfect summer supper—quick, easy, and requires very little kitchen time. The best part is that you get the protein, carb, and vegetable all in one.

Yield: 6 servings

 

Ingredients:

 

6 tilapia fillets

4 tablespoons lemon juice

Salt and pepper, to taste

6 wraps

 

Mango Slaw

½ cup red wine vinegar

¼ cup mayonnaise

1 teaspoon salt

½ teaspoon black pepper

1 clove garlic, crushed

3 cups shredded cabbage

1 cup fresh cubed pineapple

1 mango, cubed

½ cup fresh parsley, chopped

½ red onion, finely diced

1 jalapeño pepper, seeded and diced

 

Directions:

 

Preheat oven to 400°F.

Place fish onto a large piece of aluminum foil.

Pour lemon juice, salt, and pepper on top.

Fold foil around fish and seal, leaving a bit of an air pocket.

Bake for 15–18 minutes, until fish flakes easily with a fork.

Allow to cool, then break apart into smaller pieces.

To prepare mango slaw, whisk vinegar, mayonnaise, salt, pepper, and garlic in a small bowl.

Place cabbage, pineapple, mango, parsley, onion, and pepper in a bowl.

Pour dressing over it and toss to coat.

Refrigerate until ready to use.

Divide cooled fish between tacos and top with mango slaw.

 

 

Stone Fruit Compote

 

My husband’s grandmother used to make this compote every Shabbos throughout the summer months. Every time I make it, it brings him back to the Shabbosim he spent growing up in their home. It’s one of those recipes that just get passed down.

Yield: 8–10 servings

 

Ingredients:

 

16 plums, pitted and quartered

8 peaches, pitted and quartered

4 Golden Delicious apples, peeled and diced

4 pears, peeled and diced

½ cup sugar (optional)

Juice of 1½ lemons

2 bags frozen strawberries

 

Directions:

 

Place plums, peaches, apples, and pears into an 8-quart pot.

Add sugar, if using, and lemon juice.

Add water to cover and bring to a boil.

Simmer for 1½–2 hours.

Add strawberries and cook for another 30 minutes, until soft.

Cool and blend.

Refrigerate overnight before serving.

This compote freezes beautifully.

 

 

Cherry Lemonade

 

Sell this at your next lemonade stand and watch your sales soar!

Yield: 4–6 servings

 

Ingredients:

 

1 cup cherry syrup (recipe below)

¾ cup lemon juice

4 cups lemon-lime soda

Ice, for serving

 

Cherry Syrup

2 cups frozen cherries

¾ cup sugar

1 cup water

 

Directions:

 

To prepare cherry syrup, bring cherries, sugar, and water to a boil.

Lower heat and let simmer for 10–15 minutes.

Cool and strain.

To prepare drink, combine cherry syrup and lemon juice.

Slowly add lemon-lime soda.

Adjust flavoring to taste.

Place ice cubes into glasses.

Pour lemonade over ice.

Serve immediately.

If prepping in advance, add soda right before serving.