Does anyone remember the scene from the television show "Strangers With Candy" where the tremendously unpopular Geraldine Antonia Blank (otherwise known as Gerri), tries to woo her classmates into coming to her house for a party?
"Anyone coming to my party Friday night? We’re serving hot fruit!"
While the phrase sounds odd out of context and perhaps a bit unpleasant, here’s something that sounds good: grilled fruit.
Ribs and chicken aren’t the only things that should get grill time. There’s nothing quicker and easier than slicing a fruit or two, tossing it on the grill and dressing it with a glaze, syrup or a sprinkle of brown sugar and cinnamon. It’s the perfect topping for a scoop of ice cream and quite a delicious and unusual way of serving summer’s stone fruit. The heat brings out the sweet sugary flavors and the grill lends a tiny bit of outdoor panache.
You know summer's here when your cocktail looks like a snow cone. Or a lassi. Or an ice cream float. Or a fruity soda pop that comes in a glass bottle, complete with bubbles and twist-off cap.
Memorial Day weekend has become synonymous with the beginning of summer and usually celebrated with barbecues, outdoor gatherings, or some kind of pre-summer fun.
My house wine is sweat tea, but there are a couple concoctions I simply relish as much as tea. One is Mrs. Wilson’s Rosemary Lemonade and the other, a “James Farmer” – this Farmer’s version of an Arnold Palmer.
So as the days of summer dwindle, so does my supply of summer fruit. The bowl that I filled on Thursday with the bounty from the farmers’ market was down to a few lonely items by Sunday.
