Quintessential Summer – Organic Mangoes and Peaches
What’s sweet and juicy and looks like a tropical summer sunset?
Organic mangoes, or maybe organic peaches, even better, both!
Organic summer fruits display such a range of color, texture, and flavor, it’s difficult to choose. The mellow flavor and soft texture of stone fruits are a good contrast to tangy berries. So why not start the day with a little of each?
My summer memories are of days gone by when my mother or aunt would bake pies and crisps with the abundant summer fruits we had in the area, especially peach and blueberry pies.
Here and now, we have organic mangoes to add to the peaches for a double golden baked treasure.
Organic Peaches and Organic Mangoes in a Pie
6 organic peaches, peeled and cut into pieces
2 organic mangoes, peeled and cut into cubes
1/4 cup organic sugar
1/4 cup palm or coconut sugar
juice of 1 organic lemon
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 tablespoons potato or non-GMO cornstarch
2 9 inch pie crusts, homemade or prepared, regular, gluten-free or paleo**
beaten egg or almond milk for brushing on top of the crust
Mix fruit, sugars, lemon juice, spices, salt, and starch together.
Put the mixture in the 9-inch pie plate lined with pastry. Top with remaining pastry dough and seal the edges. Make holes in the top for steam to escape and brush with beaten egg or almond milk. You may add a sprinkling of sugar on top.
If you do not want to make a crust or want to make a dessert with no starch, try a Peach and Mango Crisp.
Combine 2 mangoes and 2 peaches, peeled and cut with 1/2 tablespoon coconut flour, lemon juice, 2 tablespoons honey, 1/2 teaspoon vanilla, nutmeg and cinnamon and cook for about 15 minutes until fruit is soft and mixture has thickened. Pour into a greased baking dish. Top with the Crumble from this post and bake at 375 for about 15 -20 minutes until top is crisp and browned.
So, it’s hot out, and you want a sweet dessert to end a nice meal or a cook-out. Try this:
No-Cook Organic Peach and Mango Pie
1 1/2 cups graham cracker crumbs*
1/4 cup packed organic coconut sugar
6 tablespoons organic butter, melted
2 packages (8 oz., each) cream cheese, softened
1 teaspoon almond extract (or vanilla extract)
1 teaspoon lemon or orange zest
1/2 cup confectioners’ sugar
1 cup organic heavy cream or organic coconut cream**
2 cups or more cut organic peaches and mangoes
Mix the cookie crumbs with butter and press into an 8 or 9-inch pie plate. Chill. (you may bake for 10 minutes if you don’t mind turning on the oven!) or purchase a ready-made organic crust.
Blend with an electric mixer the cream cheese, flavoring, citrus zest, sugar, and cream until smooth and thick.
Spread the cream mixture over the crust after it has chilled. Top with cut fruit and chill for several hours before serving.
*Options include other cookies, gluten-free cookies and adding some chopped nuts
**The coconut cream is the thick cream at the top of the can when you open a can of coconut milk. It is best to chill the can first to ensure that the cream is as thick and solid as possible.
If you wish to use honey in place of sugar in the cream, use less than the sugar, about 1/3 cup.
As much as we all love dessert, organic, summer veggies for dinner are exciting too!
Grill ’em and eat ’em hot or cold, naked or dressed, colorful sweet peppers, zucchini, onions, etc. all make a nutritious and colorful dinner. Just a drizzle of olive oil and a dash of lemon or lime and some sea salt and they are good for dinner, sandwiches, salads, or snack.
Our sunset colors are delicious in the following salsa too. You hardly need a recipe, but I offer it anyway.
Serve it with fish, chicken, pork, or as a snack with tortilla chips.
Organic Peach, Mango and Tomato Salsa
1 cup organic chopped tomatoes
1 cup organic peeled and chopped peaches
1/2 cup chopped organic red onion
1/2 cup chopped organic sweet red pepper
1/2 cup peeled chopped organic mango
2 tablespoons minced organic jalapeno pepper
2 organic garlic cloves, minced
juice of 1/2 organic lime
1/2 teaspoon minced fresh cilantro
Stir all ingredients together and serve with wild salmon or as an hors d’oeuvre with tortilla chips.
A truly elegant dinner option suitable for the clean-eating restorative diet I mentioned a week ago, is Wild Salmon with a Macadamia and Coconut Crust. For a special dinner, serve it with the Organic Tomato, Peach Mango Salsa above.
Wild Salmon with Macadamia and Coconut Crust
½ cup macadamia nuts
1 cup shredded, unsweetened coconut
2 Wild salmon fillets, about 5 -6 ounces each
Salt and pepper, to taste
Organic lemon or lime
Process the macadamia nuts and coconut in a food processor until they make a crumbly texture. Brush the salmon with olive oil (or use coconut oil if you prefer). Season with salt and pepper.
Bake in a 400-degree oven for about 6-8 minutes depending on the thickness of the salmon.
Serve with lemon or lime.
The salsa above would be a beautiful combination with this salmon and in keeping the “tropical” flavors and colors.
Another option is to serve it on top of steamed or sauteed swiss chard or spinach.
Create your own way to eat this healthy, healing dish!
The only dessert described here that is suitable for the healing diet is the Organic Peach and Mango Crisp.