Mango Avocado Salsa

I love fruit-based salsas. They’re wonderfully versatile, using whatever fruits are in season and look good. And, they’re good on just about anything. On fish, on chicken, on pork, wrapped into a burrito, with tortilla chips…are you picking up what I’m putting down here?

This mango avocado variety is my hands down favorite topping for fish tacos. The sweetness from the mango, a crunch from the onion, a little bit of heat from a jalapeno, and a big dose of freshness from lots of chopped cilantro. I usually go with red onion for my salsas, but I had some gorgeous Cippolini onions from my crop share this week. They were mild and sweet, but they worked well with the salsa.

There was a slight chill in the air this morning. We still have August to look forward to, and I plan on enjoying every minute of the abundance of ripe summer fruits while they last. I hope you do too!

Raspberry Plum Sorbet

It’s hot. And chances are, it’s hot where you are too. I’ve been putting my little ice cream machine to work overtime the past few weeks. While homemade ice cream is fabulous, sometimes you want something a little bit lighter…like a sorbet, for instance. Made with nothing but fresh fruit and a little bit of sugar, it’s a sweet treat that’s a little more figure friendly.

I’d gotten some awesome plums at Sam’s Club a couple of weeks ago. They were kind of pricey, and I didn’t want to shell out for them – but I was so glad I did. They were the kind of plums that when you bite into them, they’re such a dark purple that they’re almost black. Honestly, some of the best I’ve had in years. So when Elly posted the recipe for this sorbet, it was a “must make” situation. The color was so beautiful and alluring. The flavor is absolutely wonderful too. Plenty of sweetness from the plums, with a tart punchy kick from the raspberries. So wonderfully refreshing! And, did I mention the color?

We’ve spent a lot of time out in the sun at the beach  and on the boat this past week. And, it’s the beginning of Pony Penning week on Chincoteague Island – pretty much a holiday for us ‘teaguers. Which means a lot more fun in the sun and boat this week. It’s comforting to know that we have so many homemade sweet treats to cool off with when we get home!

Blueberry Pie

Our small town fair is at the end of this month, and I’m trying to narrow down what I’m going to enter. The past few months, I’ve been working to strengthen my “pimp hand” in the pie department – and am proud of how far I’ve come. For someone who used to pull her hair out rolling out a pie crust, now I find myself cool as a cucumber making pies – whether it’s a fruit or creme filling.

The boys and I went blueberry picking last week. I was surprised at what good pickers the boys have turned out to be. At 5, I knew Andrew would be a big help. But, I wasn’t holding out much hope for William. I figured I’d have to go through his bucket and pick out all the less-than-desirable berries. But upon further inspection, he’d only picked the ripest, bluest of berries! We made blueberry pancakes the next morning, and then a blueberry pie that night. It’s always such a treat to make things with the fruit that you’ve harvested yourself!

This pie was declared “the best pie” Jon’s ever eaten, and my cupcake guinea pig Jamie said that it tasted just like her mom’s blueberry pie – which trust me, is an honor. The addition of lemon zest and juice ads a brightness, and cuts some of the sweetness. I also like the cornstarch as a thickener. I’d tried a recipe that used ground tapioca starch in the past, but I felt like the cornstarch held up much better when cut. While a bit of juice oozed out, the pie was still perfectly stuffed with blueberry filling after cutting.

I’m pretty sure this will be an entry in our local fair this year. Without a doubt, it’s blue ribbon worthy!

White Chocolate Raspberry-Swirl Ice Cream

The ice cream maker has been getting a workout lately. I finally purchased Dave Lebovitz’s “The Perfect Scoop”, and pretty much want to make every single recipe covered in it’s pages. But this white chocolate ice cream with a raspberry swirl was practically singing to me when I was thumbing through the book. I had to make it immediately!

It might have had something to do with the fact that I had a bunch of good white chocolate left over from Christmas, and that it’s summer – and the berries have been unbelievably gorgeous and irresistible. Whatever the reason, I’m so glad this got churned in our kitchen. The white chocolate lends and extra layer or sweetness and richness, but the tart raspberries cut right through it. I also liked the fact that the raspberries were mashed with a fork, and then added as-is – as opposed to being puréed and strained.

I hope everyone has a great weekend. After multiple days of rain, we’re hoping to get some sunshine. The boys have been itching to get back on the boat or to the beach all week long. Keep your fingers crossed for us!