debtSitting in the front seat, rolling down the window, eating a cherry, letting the juicy fruit tumble down your chin. Taking a trip to the strawberry patch (and maybe even bringing a messy toddler with you). Nothing says summer like fresh fruit.
What’s the best way to host a backyard potluck or impromptu happy hour? With recipes that use fresh fruit. Registered dietitian Amy Shapiro, MS, RD, keeps her fruit drawer stocked all season long for its quintessential summer flavor and overall health benefits. “Fruit provides essential nutrients, like vitamin C, potassium, and fiber,” she says. “Plus, the fiber in fruit slows down the absorption of sugar, helping to regulate blood sugar levels.”
In addition to the freshly picked fruit you find at the farmers’ market, fruit spreads are a great way to ensure you have plenty of sweetener in your kitchen all summer long. “Fruit-sweetened spreads make it easy to control and measure the amount of sugar you’re adding to your meals,” Shapiro says. “They’re one of my favorite ways to add sweetness, since they also contain the vitamins, minerals, and fiber from the fruit itself.”
Adding fruit to your summer diet is easy. Method More creative than a tray of watermelon slices, this season we’re creating a variety of unexpected dishes with Bonne Maman’s collection of fresh fruit spreads (yes, they come in those famous jars you know and love). From strawberry to apricot, each jar is packed with authentic, artisanal flavors, with more fruit and less sugar than your regular Bonne Maman jam.
Bookmark these inventive recipes (breakfast bowls, lattes, flatbreads, and more), put on your apron, and follow Shapiro’s advice for the most delicious season ever. “Take time to eat slowly and mindfully, cook more, enjoy fresh foods, and enjoy this time with friends and family,” she says. Right now, what’s on offer is more fruit, less sugar, and more of the magic of summer.
Buy Bonne Maman fruit spreads
Tahini apricot sauce breakfast bowl
1 serving
material
For breakfast bowls:
2 cups chopped raw or cooked vegetables
1 cup raw or cooked vegetables (chopped or sliced)
1-2 eggs (prepared any way) or 4-6 ounces of your protein of choice
1/4 cup cooked quinoa
1/4 avocado (sliced)
3 tablespoons Tahini Apricot Fruit Spread Sauce (not included in the recipe) (recipe below)
1 tablespoon roasted and salted pepita seeds
1/16 tsp fine sea salt
2-3 shakes of freshly ground pepper
1. Place the leafy greens in the bottom of a large bowl or dish and season with fine sea salt and freshly ground pepper. Mix with 2 tablespoons of the Tahini Apricot Fruit Spread Sauce.
2. Layer the eggs (or protein of choice), sliced avocado, and quinoa on top of the greens.
3. Garnish with pepita seeds and another tablespoon of Tahini Apricot Fruit Spread Sauce.
For the Tahini Apricot Fruit Spread Sauce:
Makes about 1 cup
1/4 cup Bonne Maman apricot fruit spread
1/4 cup fresh lemon juice
1/4 cup smooth liquid tahini
1/4 cup filtered water
2 tablespoons extra virgin olive oil
2 teaspoons of apple cider vinegar
1 tablespoon white miso
1 teaspoon Dijon mustard
1/4 tsp garlic powder
1/16 tsp fine sea salt
2-3 shakes of freshly ground pepper
1. Place all ingredients in a blender or food processor and process until smooth, about 30 seconds.
2. Store in the refrigerator for up to 1 week.
Note
Want to enjoy Tahini Apricot Fruit Spread Sauce for more than just breakfast? Make a double batch and drizzle it over any protein, like grilled fish, chicken, smoked salmon or roasted chickpeas, or use it as a dip or salad dressing for veggies like baby spinach, kale or arugula.
Goat cheese flatbread with red fruit caramel jam
material
For the flatbread:
1 piece of naan
1 teaspoon olive oil (divided)
1/4 cup Bonne Maman Red Fruit Fruit Spread Caramel Jam (recipe below)
2 ounces crumbled goat cheese
1/2 cup of your favorite vegetables (see notes)
3 basil leaves (torn)
1/16 teaspoon salt
2-3 shakes of freshly ground pepper
1. Preheat oven to 400°F.
2. Brush the flatbreads with ½ teaspoon olive oil and bake on a pizza stone or rimmed baking sheet lined with baking paper for 5 minutes. Remove from the oven and place on a cutting board.
3. Using a spoon, spread the Red Fruit Fruit Spread Caramel Jam evenly over the flatbread crust from the centre to the inner edge.
4. Place the goat cheese on top of the naan and return to the oven for 5-7 minutes to warm the goat cheese and crisp the bread.
5. Remove the flatbread from the oven and top with the vegetables and fresh basil. Garnish with a drizzle of ½ teaspoon olive oil and finish with salt and pepper.
For the red fruit spread caramel jam:
1 tablespoon olive oil
1 medium onion, sliced (about 1 1/2 cups)
1/16 teaspoon salt
2-3 shakes of freshly ground pepper
1 tablespoon apple cider vinegar
1/4 cup water
1/4 cup Bonne Maman Red Fruit Spread
1. Add the olive oil, onion, salt and pepper to a sauté pan and sauté over medium-low heat for 10 to 15 minutes, stirring frequently, until golden brown.
2. Add the apple cider vinegar and water, stir and cook for a further 5 minutes until the onions are softened and the liquid has been absorbed.
3. Add the Red Fruit Fruit Spread, stir and cook for a further minute.
4. Use jam immediately or allow to cool to room temperature and store in the refrigerator for up to 1 week.
Note
You can use any veggies to top it off, like arugula, baby spinach, baby kale, or chopped radicchio. For a different flavor, try using dill or parsley instead of basil and feta cheese instead of goat cheese.
Iced Cherry Beet Latte
1 serving
material
1 teaspoon beetroot powder
2 ginger tea bags
1 cup boiling water
2 tablespoons Bonne Maman Cherry Fruit Spread
1/2 cup of your favorite plant-based milk
1/2 cup ice, garnish
1 cherry (for garnish)
1. Stir the beetroot powder, ginger tea bag, and boiling water in a large glass jar or heat-resistant container. Cover with a small plate or saucer and let steep for 5 minutes.
2. Remove the tea bag and add the cherry fruit spread.
3. Pour the tea mixture over the ice, add milk, garnish with a cherry, and serve with the cherry pieces scooped out with a spoon.
Note
Elevate this drink with homemade ice: Make a large batch of the tea mix (excluding the milk, ice, and cherries) and pour it into ice cube trays. Freeze for at least 4 hours and store in an airtight container for up to 1 month.
Vegan Strawberry Icebox Cake
Serves 6-8
material
1 1/2 cups graham cracker crumbs
1/4 cup melted coconut oil
1 tablespoon maple syrup
1 teaspoon vanilla extract
1/16 tsp fine sea salt
1 quart vegan vanilla ice cream
1 jar Bonne Maman strawberry fruit spread, 1 cup, divided
9 oz. dairy-free whipped cream
1 quart strawberries, sliced, garnished
1. Line an 8×8 inch loaf pan with baking paper until it overlaps.
2. Add the graham cracker crumbs, melted coconut oil, maple syrup, vanilla extract, and sea salt to a food processor and process on high speed until the mixture resembles the texture of wet sand, about 2 minutes.
3. Press the graham cracker mixture evenly into the pan until crumbly. Freeze for 15 minutes. Meanwhile, melt 1 quart of ice cream for 15 minutes.
4. In a large bowl, mix 1 cup strawberry fruit spread into ice cream mixture and spread evenly over frozen crust.
5. Place the entire jar of strawberry fruit spread on top of the ice cream layer and freeze the layer for 30 minutes. Meanwhile, thaw your container of dairy-free whipped topping and stir occasionally.
6. Spread dairy-free whipped cream evenly over the jam layer, cover and freeze overnight.
7. Remove the cake 5 minutes before serving. Carefully place the entire cake with the parchment paper on a cutting board. To ensure clean cuts, dip the knife in boiling water after each slice. Garnish each slice with a fresh strawberry slice.
Note
Short on time? For a simpler version of this recipe, top vanilla ice cream with a heaping dollop of strawberry jam. If you have them, add crushed graham crackers, dairy-free whipped cream, and sliced strawberries.
Recipe Development: Carla Contreras
Photo: Tim Gibson for Well+Good
