Summer fruit season gets into full swing

Summer means fruit – and fruit desserts. Sometimes fresh is best just as is and sometimes a fruit's flavor is enhanced when incorporated into a dessert.

July 3, 2011 11:48
2 minute read.
peach pie

peach pie. (photo credit: Courtesy)


Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user experience almost completely free of ads
  • Access to our Premium Section
  • Content from the award-winning Jerusalem Report and our monthly magazine to learn Hebrew - Ivrit
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief


Peach Pie

For summertime, when peaches are abundant. They are great eaten fresh, their juice dripping down your chin – and equally wonderful in this pie.  You can cheat and use store-bought crusts. It’s all about the peaches anyway!

Be the first to know - Join our Facebook page.

2 frozen pie crusts, defrosted
5 cups sliced peaches (not necessary to peel them if you don’t want)
1-1/2 teaspoons lemon juice
½ cup sugar
½ cup brown sugar
¼ cup flour
½ teaspoon cinnamon
2 tablespoons margarine, cut into small pieces

Preheat oven to 425 degrees.  Toss peaches with lemon juice, sugars, flour and cinnamon.  Pour into crust.  Dot with margarine. Top with remaining crust, crimping edges to seal.  Cut several slits in top.  Bake for about 45 minutes.  Cool on wire rack.

Rhubarb Cake

2-1/2 cups fresh rhubarb, chopped
½ cup sugar
1/3 cup water
1-1/2 cups brown sugar
1/3 cup margarine, softened

2 eggs
1 teaspoon vanilla
1 teaspoon almond extract
2-3/4 cups flour
1 cup nondairy creamer or soy milk
1 tablespoon baking powder
2 teaspoons cinnamon
½ teaspoon baking soda

In a medium saucepan, combine rhubarb, ½ cup sugar and water.  Bring to a boil; reduce heat and simmer for about 15 minutes.  Cool.

Preheat oven to 325 degrees.  Cream together brown sugar and margarine until fluffy. Beat in eggs, vanilla and almond extract. On low speed, add flour, nondairy creamer, baking powder, cinnamon and baking soda.  Mix well. Stir in rhubarb and pour into greased 10 or 12-cup Bundt pan. Bake for about 55 to 50 minutes.  Cool 10 minutes in pan before removing to wire rack to finish cooling.


Drizzle with Vanilla Glaze, if desired:
2 cups powdered sugar
1 tablespoon margarine, softened
1 teaspoon vanilla
2 to 3 tablespoons nondairy creamer or soy milk

Mix together until smooth.  Add more nondairy creamer if necessary.  Drizzle over cooled cake.

Summer Fruit Salad with Poppy Seed Dressing

Okay, this isn’t dessert but it’s so good and so summer, I couldn’t resist including it.

1 large mango, chopped

2 cups blueberries
2 bananas, sliced
2 cups green grapes
2 cups halved strawberries
2 nectarines, sliced
2 kiwi, sliced
1-1/2 cups sugar
2/3 cup Balsamic vinegar
3 tablespoons lemon juice
2 cups oil
2 tablespoons poppy seeds

In a trifle bowl, layer the fruit in the order listed.  Using a hand-held immersion blender or a whisk, combine the sugar, vinegar and lemon juice.  Add oil slowly to emulsify.  Stir in poppy seeds.  Cover and refrigerate until chilled. Pour over fruit in bowl.

Join Jerusalem Post Premium Plus now for just $5 and upgrade your experience with an ads-free website and exclusive content. Click here>>

Related Content

Cooking class
June 11, 2014
Cooking Class: Lump it, love it