Summer is the perfect time to incorporate fruit into your dinners. Adding fresh mango, pineapple, apples, and berries to a meal creates a succulent dish that everyone will enjoy. Whether you’re craving pizza, burgers, enchiladas, soup, or salad, there is a recipe here for you. These six refreshing recipes are sure to sweeten your next supper.
1. Apple and Grilled Chicken Pizza
Come dinnertime, pizza is a family favorite. But why not take a break from your standard pepperoni and sausage pie? Paula Deen‘s pizza calls for chicken, apples, and red onion, creating a dinner that is healthy, sweet, and savory. This recipe yields four servings.
- 1 (12 inch) pre-baked pizza crust
- ½ cup Paula Deen Smokey Apple Cinnamon Sauce (this is a product)
- ½ cup Grilled Chicken, shredded
- 1 green apple, thinly sliced
- ¼ cup red onion, chopped
- ½ cup Monteray Jack Cheese, shredded
- ½ cup Smoked Gouda, shredded
Directions: Preheat oven to 450 degrees Fahrenheit. Place pizza crust on baking sheet or pizza stone. Spread with Paula Deen Smokey Apple Cinnamon sauce. Scatter chicken over top. Arrange apple slices evenly over the top. Scatter red onion evenly. Top with cheeses. Bake for 10 to 12 minutes or until cheese is bubbly.
2. Pineapple-Black Bean Enchiladas
This healthy, low-fat, high-fiber fruit-filled dish is a perfect way to spice up a Monday night. Food.com‘s recipe yields eight servings, and combines tangy pineapple with onion, pepper, beans, cheese, and seasonings, which are all placed on delicious whole-wheat tortillas. This dish is dinner perfection.
- 2 teaspoons vegetable oil
- 1 large yellow onion, chopped (about 1 cup)
- 1 medium red bell pepper, chopped (about 1 cup)
- 1 (20 ounce) can pineapple tidbits, drained
- ⅓ cup pineapple juice, reserved
- 1 (15 ounce) can black beans, drained, rinsed
- 1 (4 ½ ounce) can chopped green chilies
- 1 teaspoon salt
- ½ cup chopped fresh cilantro
- 3 cups (12 ounces) shredded low-fat cheddar cheese
- 1 (10 ounce) can Old El Paso mild enchilada sauce
- 8 (8 or 9 inch) whole-wheat flour tortillas
- ½ cup reduced-fat sour cream
- 8 teaspoons chopped fresh cilantro
Directions: Heat oven to 350 degrees Fahrenheit. Spray a 13 x 9-inch glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chiles, and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in ½ cup cilantro and 2 cups of the cheese. Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about ¾ cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.
In a small bowl, mix reserved ⅓ cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly. Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro. For those in high altitudes, bake 40 to 45 minutes, removing foil during last 5 to 10 minutes of baking.
3. Summer Fruit Soup
Food Network‘s recipe calls for savory strawberries, blueberries, and mango, sweet seasonings, and fresh juices. This summer fruit soup is perfect for summer dinners, and it’s so sweet that you’ll feel as though you’re eating dessert, too. The recipe yields eight servings, and only requires about 15 minutes of prep time.
- 1 tablespoon minced ginger
- 3 cups chopped strawberries
- 2 cups chopped pineapple
- 1 ½ cups chopped mango
- 2 pieces lemon peel
- 2 pieces lime peel
- 2 pieces orange peel
- 4 cups water
- 1 ½ cups sugar
- ¼ cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 1 cup blueberries
- Mint sprigs, for garnish
Directions: Sauté the ginger in a medium pot over medium-high heat until fragrant, about 2 minutes (no oil is necessary.) Add 2 cups strawberries, 1 cup pineapple, ¾ cup mango, and the lemon, lime, and orange peels; cook for another 2 minutes. Add water, sugar, and fruit juices and bring to a simmer, stirring occasionally. Simmer for 5 minutes and remove from the heat. Allow mixture to cool slightly and then transfer in batches to a blender or food processor. Puree and strain into a large bowl. Add remaining 1 cup strawberries, 1 cup pineapple, ¾ cup mango and blueberries. Stir to combine, cover and refrigerate until well chilled. Serve with mint sprigs for garnish.
4. Lentil-Barley Burgers with Fiery Fruit Salsa
The bright fruit salsa spices up these bunless barley burgers. If you’re hoping to add even more kick to Cooking Light‘s recipe, add a few lime wedges that will provide your dish with a super-sweet splash of citrus. The recipe yields four servings (two patties and ¼ cup salsa per serving), and contains 315 calories and 12.8 grams of fat.
- ¼ cup finely chopped pineapple
- ¼ cup finely chopped mango
- ¼ cup finely chopped tomatillo
- ¼ cup halved grape tomatoes
- 1 tablespoon fresh lime juice
- 1 serrano chile, minced
- 1 ½ cups water
- ½ cup dried lentils
- Cooking spray
- 1 cup chopped onion
- ¼ cup grated carrot
- 2 teaspoons minced garlic
- 2 tablespoons tomato paste
- 1 ½ teaspoons ground cumin
- ¾ teaspoon dried oregano
- ½ teaspoon chili powder
- ¾ teaspoon salt, divided
- ¾ cup cooked pearl barley
- ½ cup panko (Japanese breadcrumbs)
- ¼ cup finely chopped fresh parsley
- ½ teaspoon coarsely ground black pepper
- 2 large egg whites
- 1 large egg
- 3 tablespoons canola oil, divided
Directions: To prepare salsa, combine first six ingredients; cover and refrigerate. To prepare burgers, combine 1 and ½ cups water and lentils in a saucepan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until lentils are tender. Drain. Place half of lentils in a large bowl. Place remaining lentils in a food processor; process until smooth. Add processed lentils to whole lentils in bowl.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and carrot; sauté 6 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Add tomato paste, cumin, oregano, chili powder, and ¼ teaspoon salt; cook 1 minute, stirring constantly. Add onion mixture to lentils. Add remaining ½ teaspoon salt, barley, and next 5 ingredients (through egg); stir well. Cover and refrigerate 1 hour or until firm.
Divide mixture into eight portions, shaping each into a ½-inch-thick patty. Heat 1 ½ tablespoons oil in a large nonstick skillet over medium-high heat. Add four patties; cook 3 minutes on each side or until browned. Repeat procedure with remaining 1 ½ tablespoons oil and four patties. Serve with salsa.
5. Pineapple-Cashew-Quinoa Stir-Fry
For the best and easiest results, make the quinoa a day or two in advance, store it in the fridge, and save it for a night when you feel up to a delicious fruity stir fry. Food.com’s recipe, which yields four servings, has found a delicious balance between sweet, salty, and savory. Feel free to help yourself to seconds; this is a healthy, nutrient-rich meal!
- 1 cup quinoa
- 1 cup pineapple juice
- 1 cup cold water
- ¼ teaspoon soy sauce
- 4 ounces raw unsalted cashews
- 3 tablespoons peanut oil
- 2 scallions, sliced thinly
- 2 garlic cloves, minced
- 1 hot red chili pepper, sliced into very thin rounds
- ½ inch piece gingerroot, peeled and minced
- 1 red bell pepper, diced
- 1 cup edamame, cooked
- ½ cup fresh basil, sliced into thin shreds
- 2 tablespoons fresh mint, finely chopped
- 2 cups fresh pineapple, cut into bite-size chunks
- 3 tablespoons soy sauce
- 3 tablespoons vegetable stock
- 1 tablespoon mirin
- Lime wedge (to garnish)
Directions: To prepare the quinoa, combine the quinoa, juice, water, and soy sauce in a medium-sized pot. Cover, place over high heat, and bring to a boil. Stir a few times, lower the heat to medium-low, cover, and cook for 12 to 14 minutes, until all the liquid has been absorbed and the quinoa appears plumped and slightly translucent. Uncover, fluff, and let cool. For best results, place the quinoa in an airtight container and refrigerate overnight. If you’re in a hurry, chill the covered quinoa for at least an hour. When ready to use, break up any chunks of the cold quinoa with a fork.
To prepare the stir fry, use the largest nonstick skillet you have (at least 11 inches in diameter) or a wok. Have all of your ingredients chopped and easily within reach. Place the cashews in the dry pan and heat over low heat, stirring them, until lightly toasted, about 4 minutes. Remove the cashews from the pan, raise the heat to medium, and add the peanut oil, scallions, and garlic. When the garlic starts to sizzle, add the sliced chile pepper and ginger. Stir-fry for about 2 minutes, then add the red bell pepper and edamame. Stir-fry for about 3 minutes, until the bell pepper is softened and edamame is bright green.
Add the basil and mint, and stir for another minute before adding the pineapple and quinoa. In a measuring cup, combine the soy sauce, vegetable stock, and mirin. Pour over the quinoa mixture. Stir to incorporate completely and coat the quinoa. Continue to stir-fry for 10 to 14 minutes, until the quinoa is very hot (it helps to use two spoons/ spatulas to scoop the quinoa around). Serve with lime wedges and additional soy sauce, to season individual servings to taste.
6. Pink Grapefruit and Fennel Salad with Crab
Citrus is a sure-fire way to sweeten up a salad. This Los Angeles Times recipe calls for grapefruit, fennel, onion, red pepper flakes, arugula, and crab meat, which create a delightful dinner treat. The recipe takes about 20 minutes to prepare and yields four servings. Each serving contains 224 calories, 14 grams of fat, and 8 grams of protein.
- 2 pink grapefruit
- 1 head fennel
- ¼ red onion
- ¼ teaspoon red pepper flakes
- ¼ cup olive oil
- 1 cup torn arugula
- 4 ounces lump Dungeness crab meat
Directions: Peel the grapefruit and cut it into sections: Using a very sharp knife, cut off the top and the bottom of the grapefruit, so it will sit flat on the cutting board. Starting where you see the pink grapefruit separate from the white pith, cut away one section of peel and pith, following the line of the fruit. This will expose the underlying fruit. Continue cutting away sections of the peel and pith until only fruit remains. When you’re done, go back over the fruit, removing any traces of pith.
Working over a small bowl to catch the juice, slice the fruit into sections, making a cut between the fruit and membrane, then do the same on the other side, freeing pure fruit. Repeat until you have removed all the fruit from the membrane. Squeeze any juice from the remaining membrane into the bowl. You will need about 2 tablespoons. Quarter the fennel lengthwise and remove the triangular core at the center. Use a mandolin or a very sharp knife to slice the fennel as thin as possible, about one-eighth inch; you’ll have about 3 cups, lightly packed. Do the same with the red onion; you’ll have about one-half cup. Combine the fennel and red onion in a large bowl.
Add ½ teaspoon salt and the red pepper flakes to the reserved grapefruit juice and whisk in the olive oil. Toss the fennel with just enough of the dressing to lightly moisten it. Arrange the fennel on a platter in a low mound. Add the arugula to the same bowl and toss to moisten it; you may need to add another teaspoon of vinaigrette. Arrange the arugula on top of the fennel. Add the grapefruit and crab meat to the same bowl and toss very gently to avoid breaking up the citrus or the crab. You want it barely moistened; if you need, add another teaspoon of vinaigrette. Arrange this on top of the arugula and serve immediately.