Ever since I moved to the Bay Area and discovered the joys of a super fresh nectarine right off the tree, a sweetness I’d never tasted in a nectarine before, I became obsessed with stone fruit fresh from the local growers. I love summer in general, but the fact that it’s also stone fruit season takes it to a whole new level. The road to our most traveled climbing destination (Yosemite) is lined with local growers selling their fresh produce, so I always insist we stop and stock up on the way home. We even have a few neighbors growing apricots, plumbs, and nectarines, and sometimes on a walk with Dexter, I snag a few from the trees. Fresh, delicious, sweet nectarines might be the best thing on earth.
The First Fruit of the Season
When I saw the first beautiful white and yellow nectarines of the season at our local grocery store a few weeks ago, I bought a few. I usually like to sample before I buy (hence my preference for the little stands and farmers’ markets), so I didn’t go crazy and just got a few to kick off the season. I couldn’t wait to get home and sink my teeth into the first nectarines of the season. Unfortunately, I got distracted and promptly packed them into the fruit drawer in our refrigerator and forgot about them.
A couple of weeks later, I remembered that I hadn’t eaten them and pulled out slightly wrinkly nectarines. They weren’t moldy, and they did still have a nice sweet flavor, but I didn’t want to eat them plain like that all sad and wrinkly. And so another version of the “Single Guy” dessert was born.
I chopped up those wrinkly nectarines, grabbed some blueberries, and tossed them into a heated skillet with a little coconut oil and started cooking. A little bit of this and a little bit of that, and suddenly I had two desserts ready to go for my husband and me! Easy as pie (or a two-person mini pie without the crust).
The Kitchen Hack of the day is this: Don’t waste the forgotten fruit!
Breathe some life back into it by turning it into a skillet dessert! As I’ve mentioned before, you can really do a lot for dessert with a skillet and some fresh (or not so fresh) fruit. Get creative and don’t waste that fruit just because it’s a little past its prime. (Just make sure there’s no mold or rot.)
- Heat a sauce pan and add coconut oil and fruit
- Cook the fruit on medium heat until it softens and the blueberries start releasing color, stirring to ensure that nothing sticks or burns
- Add crushed nuts, maple syrup, and a pinch of salt
- Stir everything to incorporate well
- Once you plate the fruit (I use small ramekins), add a scoop of cold coconut milk for topping (if your coconut milk isn't solid, just stir it in -- it will still be delicious!)
- Serve warm
FTC DISCLOSURE: This post contains an affiliate link (CWB Favorite Picks), which means I may receive monetary compensation for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only link to products that I USE and LOVE. All opinions are my own.