Spruce up Your Summer Eats with Stone Fruit

Are you ready for the long, warm lazy days of summer? The holiday season gives most of us some extra time to do the things that we can normally never find time for. We can indulge in waking up without an alarm, lie about in the garden or on a beach, catch up on reading or our favourite TV series, and experiment with new and exciting recipes.

With stone fruit in full bloom over the holidays, it makes gathering peaches, plums and nectarines for any recipe easier – and with their beautiful, bright exterior colours and tasty flesh, it is relatively easy to make each fruit the star of a delicious summer recipe.

We thought we would give you some inspiration to try two fresh and flavourful dishes.

South African Rainbow Superfood Salad Bowl

How do you eat a rainbow? Follow this recipe!

Serves 4
Preparation time: 20 minutes
Cooking time: 4 minutes
Suitable for vegetarians and vegans

6 South African plums
2 South African peaches or nectarines
100g fine green beans, trimmed and halved
1 red pepper, deseeded and sliced
1 medium carrot, grated
1 yellow pepper, deseeded and sliced
2 handfuls of young spinach leaves
100g red cabbage, shredded
1 medium beetroot, peeled and grated
80g plain cashew nuts
2tsp sesame seeds

3tbsp olive oil
2tbsp lemon juice
1tsp Dijon mustard
Salt and freshly ground black pepper


  • Halve and pit the plums and peaches or nectarines, then slice them. Blanch the fine beans in boiling water for 3-4 minutes. Rinse with cold water, then drain well.
  • Arrange the fruit and vegetables on plates or in shallow serving bowls, following the colours of the rainbow with the red pepper, grated carrot, peaches or nectarines, yellow pepper, green beans, spinach, red cabbage, beetroot and plums.
  • Toast the cashew nuts and sesame seeds in a dry frying pan until lightly browned. Sprinkle over the salads. For the dressing, combine the olive oil, lemon juice and mustard. Season and spoon over the salads.
  • Cook’s tip: For extra protein, serve topped with hard-boiled egg, grated Cheddar, crumbled feta cheese or sliced mozzarella – or chose tofu for a vegan diet.

Feel-good South African Fruit Wholefood Supper

There’s something so satisfying about this delicious combination of good-for-you foods.

Serves 4
Preparation time: 20 minutes
Cooking time: 30 minutes
Suitable for vegetarians and vegans

6 South African plums
2 South African peaches, nectarines or apricots
2tbsp olive oil
400g butternut squash, peeled and cut into chunks
100g giant couscous
100g quinoa
80g frozen edamame beans or petit pois, thawed

2tbsp sweet chilli sauce
3tbsp peanut butter (crunchy or smooth)
1/2tsp ground turmeric
Salt and freshly ground black pepper


  • Halve and pit the plums and peaches, nectarines or apricots, then slice them thickly.
  • Preheat the oven to 200°C/fan Oven 180°C/Gas Mark 6. Pour the olive oil into a roasting tin and add the butternut squash, tossing to coat. Roast for 20-25 minutes, until tender.
  • Meanwhile, cook the couscous and quinoa according to pack instructions. (You can cook them together). Add to the roasting tin with the edamame beans or petit pois, stirring gently into the butternut squash with the prepared fruit. Roast for 5 more minutes.
  • For the dressing, mix together the sweet chilli sauce, peanut butter and turmeric with 2-3tbsp warm water. Season. Share the warm fruit and vegetable mixture between 4 serving plates and sprinkle with the dressing. Serve immediately.
  • Cook’s tip: Try using sweet potato instead of butternut squash.

These recipes and more are loaded on the Beautiful Country, Beautiful Fruit website

For more inspiration visit www.juicydelicious.co.za