Life is Just a Bowl of Berries

You’ll find these and lots of easy ways to serve fruit in The Vegetarian 5-Ingredient Gourmet

Depending on who you listen to, life is either just a bowl of cherries—or it isn't. But whichever view you subscribe to, one thing is sure; there's no better time than midsummer to look at life as a bowl of berries. Ripe berries (as well as cherries), are now at the peak of seasonal abundance.

Scour farmers markets and specialty groceries for gooseberries, red currants, blueberries, blackberries, and raspberries. Try going to a pick-your-own place—it makes a great family outing.

However you get your berries, use them up quickly once at home—they're highly perishable. Mix two or three varieties in a bowl for eating plain, and set aside some for trying these easy recipes.

BLUEBERRY OR BLACKBERRY COBBLER
Serves: 6 to 8 servings

This classic dessert is delicious on its own or with low-fat vanilla ice cream or frozen yogurt.

1 pint fresh blueberries or blackberries
2 tablespoons natural granulated sugar

Batter:

1 cup whole wheat pastry flour
1/3 cup natural granulated sugar
1 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons ground flaxseeds, optional
2/3 cup applesauce, or low-fat vanilla yogurt or soy yogurt
1 tablespoon safflower oil
2 tablespoons rice milk or soymilk, or as needed

Preheat the oven to 350 degrees.

Wash the berries and make sure that all small stems are removed. In a mixing bowl, toss them with a little less than half the sugar. Place the berries in a lightly oiled 9-by-9-inch baking pan.

Combine the first 4 (dry) batter ingredients plus the optional flaxseeds and stir together.

Make a well in the center of the flour mixture and stir in the applesauce, oil, and enough milk to make a smooth and slightly stiff batter. Stir until the wet and dry ingredients are completely mixed.

Pour the batter over the fruit and pat in evenly with the help of a baking spatula. Bake for 25 to 30 minutes, or until the top of the batter is golden.

CHILLED BERRY SOUP
Serves: 6

This fat-free fruit soup may be used as an appetizer, or use as a refreshing finish to a summer meal.

1 pint blueberries
1 pint strawberries, hulled and coarsely chopped
1 cup raspberries
2 medium peaches or nectarines, chopped
4 cups raspberry or cranberry juice (made from concentrate)
1/3 cup dry red or white wine
Juice of 1/2 lemon
1 teaspoon cinnamon
1/4 teaspoon each: ground allspice, nutmeg
Brown sugar to taste, if needed
Sliced strawberries for garnish

Combine all the ingredients except the last 2 in a large soup pot. Bring to a simmer, then simmer gently, covered, over medium heat for 10 to 15 minutes, or until the fruit is tender. Taste to see whether a bit more sweetness is needed, and add brown sugar accordingly—depending on the sweetness of the fruit and the fruit juice, you may not wish to add additional sugar at all, or very little.

Allow the soup to cool, then chill thoroughly. Garnish each serving with a few slices of strawberry.

MELON CUPS WITH STRAWBERRIES AND BLUEBERRIES
Serves: 4

The attractive presentation of this fruity dessert makes it quite special.

2 ripe cantaloupes, halved and seeded
1 cup strawberries, hulled, halved If small, quartered if large
3/4 cup blueberries or blackberries
1/4 cup kirsch (cherry liqueur), or undiluted apple juice concentrate
Mint leaves for garnish, if available

Scoop the flesh out of the cantaloupes, using the small end of a melon baller; leave a shell about 1/4 inch thick. Combine the melon balls with the remaining fruit and kirsch or apple juice concentrate in a shallow bowl and let stand, refrigerated, for 30 minutes to an hour, stirring occasionally. Cover and refrigerate the melon shells until needed.

Before serving, cut a thin slice from the bottom of each melon shell so that it will stand securely. Divide the fruit mixture among the shells. Garnish with mint leaves and serve.

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