Category Archives: Fruit

Have You Tried Dragon Fruit?

Dragon Fruit
Dragon Fruit is a beautiful type of cactus also referred to as Pitaya. Its origin is unknown, but believed to be from Mexico and cultivated around the world.  It is more commonly found in Thailand and Vietnam.  The color can be a vibrant red or yellow with layers of leaves.

A dragon fruit is ready to eat when you press on the outside flesh and it gives slightly.  Any softer than this and it will be too ripe.  After washing the fruit, simply cut in half.  The flesh is easy to scoop out and contains black edible seeds, similar to kiwi (the skin is very bitter and inedible).

Dragon Fruit

The taste is very mild and refreshing, slightly crunchy but not as tart as kiwis.  While dragon fruits are rich in antioxidants and vitamins, they are also high in fructose and should be enjoyed in moderation.

The shell of the fruit is so pretty you can even use it to serve ice cream, yogurt or sherbet or sorbets. The fruit itself is best eaten cold.

Dragon Fruit


Scrambled Eggs with Cherry Tomatoes and Cheddar Cheese

When my mother-in-law gives me baskets full of cherry tomatoes, fresh from her garden, I’m in tomato overload!  But, I’m never short on recipes.  One of our favorites is roasted cherry tomatoes (recipe coming soon)!

Another one I’d like to share is scrambled eggs with cherry tomatoes and shredded cheddar cheese!  I can’t really call it a recipe because this dish is super simple, and a refreshing change from plain old scrambled eggs.  It’s perfect for breakfast or served with a salad for lunch/brunch.

Scrambled Eggs with Cherry Tomatoes and Cheddar Cheese

Scrambled Eggs with Cherry Tomatoes and Cheddar Cheese

  • Slice cherry tomatoes in half
  • Preheat a non-stick skillet over medium-high heat, then add a little bit of butter and canola oil
  • Sauté tomatoes until slightly softened, then transfer to a bowl and set aside
  • Wipe skillet clean, bring back to medium heat, and then add a little butter and canola oil
  • Add beaten eggs and cook until almost set
  • Sprinkle with shredded cheddar cheese
  • Season with salt and pepper
  • Enjoy!

~Did I say how delicious this is??? 

Cherry Tomatoes Fresh From the Garden

Cherry Tomatoes Fresh From the Garden
How lucky am I to get baskets full of cherry tomatoes from my mother-in-law’s garden every year!

Cherry tomatoes come in so many varieties and colors, and can range from tiny and round, to oblong, and as large as golf balls!

Not only are they high in antioxidants, they help lower cholesterol. And, they’re absolutely delicious – little bursts of fresh tomato flavor.

Check back soon for some scrumptious cherry tomato recipes!

Peach Pie vs. Peach Crostata

Peach Crostata

Who doesn’t love pie? Our all-time favorites are apple and coconut, with blueberry and peach not far behind. In our region, peaches are at their peak in June, July, August and September.

Peeling peaches sounds like a lot of work but here’s an easy way to peel peaches.  Cut an X on the bottom of each peach and carefully lower them in simmering water for 30-40 seconds.  Remove peaches with a slotted spoon to a large bowl of iced water.  They should peel off easily, or with the back of a spoon if necessary (start at the X).   And, the boiling water will take care of any nasty pesticides!

how to peel peaches

I’ve made pies with a traditional double crust (my favorite), lattice crust or as a crostata (H’s favorite). I find the latter to be much easier! There is no difference between a crostata, which is an Italian baked tart or free-pie, and a galette which is the French term. They also range from savory to sweet and I’ve also seen them referred to as flat pies.  In any event, they’re all delicious!!

When making crostatas, the method is to place a rolled out pie dough on a rimmed baking sheet, place filling in the middle and fold the sides over. I find the filling tends to ooze out despite all the trouble shooting steps I could find. I’m left with all that delicious fresh fruit filling making a puddle “around” the crostata!

My solution which is so much better and way easier is to place the pie dough on a pie plate, pile the fruit filling in the middle and just fold the edges over! Don’t worry about perfecting this; it’s supposed to be rustic. Just be sure to go around the crostata and pinch any openings close (don’t forget this step), apply an egg wash, place on a parchment lined rimmed baking sheet and in the oven it goes!! Amazing!!!

Peach Crostata

Let’s get to the recipe … I searched high and low for one that would draw oohs and ahhs! Most recipes call for a lot of sugar, up to 1 cup. I always reduce the sugar because I want to taste pure fruit. And, no pie is complete without ice cream so there really isn’t any need for all that sweetness!

I experimented 3 times before I was satisfied, and the results are impressive … just saying! The peaches were bursting with flavor, with just the right amount of sugar and spices. The crust was flaky, tender and buttery!

This crostata was just taken out of the oven.  You might even see the juices still bubbling away!  I wish you could smell and taste it too!

Peach Crostata

I hope you’ll try this scrumptious peach crostata (or as a pie)! Either way, you’ll definitely crave a second piece!

Peach Pie or Peach Crostata

Adapted from

My Favorite Pie Crust Recipe

Use 1 pie crust for a crostata or 2 for a traditional pie

Peach Filling

  • 1 tbsp fresh lemon juice
  • 6 cups peeled and sliced firm ripe peaches (about 8-10). You don’t have to be precise about the amount!
  • ¼ cup sugar
  • ¼ packed brown sugar
  • 3 tbsp cornstarch, potato starch or flour
  • 1/4 tsp cinnamon
  • Pinch of ground nutmeg or grated nutmeg
  • 1/8 tsp salt
  • 2 tbsp unsalted cold butter, cubed
  • 1 egg beaten with small amount of milk or cream
  1. Preheat the oven to 425°F
  2. Place fresh lemon juice in a large bowl. Add peach slices and toss to combine
  3. In another bowl, whisk sugar, brown sugar, cornstarch (or potato starch or flour), cinnamon, nutmeg and salt (make sure it is lump free). Sprinkle over peach slices and mix gently. Set aside
  4. Roll out pie dough and place on a 9” pie plate
  5. Pour peach filling over pie shell and dot with unsalted butter
    For crostata: gently fold overhanging pie dough over the filling. Double check for any cracks. If there are, gently pinch and fix (this will help keep the juices in)
    For double pie crust: Place second rolled pie dough over peach slices and crimp/decorate as you would a regular pie. Make sure there are some slits or holes on the top to allow steam to escape
  6. Brush egg wash evenly over pie crust (not on the filling)
  7. Place pie on a parchment lined rimmed baking sheet covered in parchment paper (don’t skip this step or you’ll have a mess to clean up)
  8. Bake at 425°F for 20 minutes, then lower temperature to 375°F and bake until pie crust is brown and peach filling is bubbly (approximately 30 – 35 minutes) depending on your oven temperature.  If your pie crust is getting too browned, cover loosely with foil
  9. Let pie cool before serving (if you can wait that long), to allow juices to settle, or you will have a runny pie!

Kitchen notes:

  • If you have a lot of juices from your peach filling, just scoop the peaches onto the pie dough, do not add the remaining juices, it will cause the pie/crostata to overflow and become too wet and soggy.  I find this happens when the peaches are too ripe
  • If you really crave a sweeter pie/crostata, add additional 1 tbsp of sugar and 1 tbsp brown sugar

Our Favorite Guacamole Recipe


Now that you’ve seen how to make homemade tortilla chips, are you craving guacamole?

There are so many recipes and versions, but it’s quite simple to make.  We like to add plum tomatoes and coriander, but you can also leave them out. The amount of lime juice, salt as well as the spice level can be adjusted to your taste.

This recipe from Martha Stewart is our T&T (tried and true) version.

Our Favorite Guacamole Recipe

Adapted from Martha Stewart


  • 2 – 3 ripe avocados, peeled, pitted, and lightly mashed
  • ¼ cup finely minced onion
  • ½ – 1 small jalapeno pepper, finely diced (remove seeds and ribs for less heat)
  • 1 plum tomato, seeded and diced
  • ¼ cup chopped coriander
  • 2 to 3 tbsp fresh lime juice
  • Coarse salt
  1. In a bowl, combine avocados, onion, jalapeno, tomato, coriander, and lime juice.
  2. Season with salt, and mix to combine
  3. Sprinkle with additional chili peppers if you like it spicy

Kitchen note:

  • You can make the guacamole several hours ahead and keep it in the refrigerator. Cover the bowl with plastic wrap, pressing the plastic directly onto the surface of the guacamole to prevent discoloration

Sparkling Watermelon Lemonade

This drink screams summertime!


I had leftover watermelon and was inspired to mix it with fresh lemon juice. The recipe is so easy and a real thirst quencher. You can easily adjust the amounts to suit your own taste, and you don’t have to measure anything, just eyeball it.

Sparkling Watermelon Lemonade

Makes 6 generous servings


  • 8 cups seedless watermelon, cut into small chunks
  • Juice from 2 lemons
  • 1 tbsp superfine sugar
  1. In a blender combine all ingredients and pulse until very smooth
  2. Pour over ice cubes, about 2/3 full
  3. Fill with sparkling water such as Perrier or San Pellegrino (you can also substitute Sprite or 7 Up. Just eliminate the sugar)

Kitchen note:

  • Depending on the strength of your blender, you may need to blend ingredients in 2 batches


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