6 Ingredients, 3 Sweet Ways, All the Stone Fruits

Lentine Alexis
by Lentine Alexis
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6 Ingredients, 3 Sweet Ways, All the Stone Fruits

It’s hard to pass a pallet of peaches, a cart of cherries or an aisle of apricots at the market without picking up “just a few.” But there are only so many you can bite into or slice up at their peak ripeness.

Below, three recipes using just a few basic ingredients that come together quickly and easily. From a crumble to frozen yogurt to a smoothie bowl, here are ideas to turn all of the naturally sweetened goodness of these summer fruits into fresh, healthy treats.

No-Churn Apricot Frozen Yogurt

Ingredients

  • 10–12 small apricots, pitted (400g or just under 1 pound)
  • 1 cup (200g) granulated sugar
  • 2 cups (570g) full-fat Greek yogurt
  • 2 tablespoons lemon juice
  • Pinch of sea salt

Directions

In the pitcher of a high-speed blender, combine the apricots, sugar, salt and lemon juice. Blend until a nice slushy mixture forms. Pulse in the yogurt until the mixture is nicely combined.

Transfer the apricot mixture to an 8-by-8-inch pan, a loaf pan or another freezer-proof container and spread in an even layer. Place the pan in the freezer for 1–1 1/2 hours, until the ice cream is soft set.

Remove the ice cream from the freezer and scrape the entire mixture with the tines of a fork, as if you were making a granita. Transfer the mixture back to the blender, and process until the ice cream is smooth, creamy and voluminous. Transfer the mixture back to the freezer pan, cover the ice cream with plastic wrap so the plastic is touching the ice cream, then cover with a piece of aluminum foil. This helps to protect the ice cream and allows it to freeze evenly. Then, place in the freezer for 3–4 hours, until set completely.

Allow the ice cream to sit on the countertop for 10–15 minutes before scooping for the creamiest ice cream. The ice cream keeps covered with the plastic wrap and aluminum foil for up to 1 week. Makes 1 quart.

Serves: 12 | Serving Size: 1/3 cup

Nutrition (per serving): Calories: 116; Total Fat: 2g; Saturated Fat: 1g; Monounsaturated Fat: 0g; Cholesterol: 5mg; Sodium: 26mg; Carbohydrate: 22g; Dietary Fiber: 1g; Sugar: 22g; Protein: 3g

Stone Fruit Tahini Crumble

Ingredients

  • 2 1/2 pounds stone fruit (any mixture of peaches, cherries, plums, apricots)
  • Juice and zest of 1 lemon
  • 1/3 cup (60g) coconut sugar, divided
  • 1 teaspoon kosher salt, divided
  • 1 cup (90g) rolled oats
  • 1/2 cup (1 stick/113g) unsalted butter
  • 2 tablespoons tahini

Directions

Place a rack in the top third of the oven; preheat to 375°F (190ºC).

Prep your stone fruits and slice with a chef’s knife, cutting out the pits with a paring knife if needed. As you go, transfer peach slices to a 10-inch cast-iron skillet that’s at least 2-inches deep.

Zest and juice two lemons into a medium bowl. Set aside.

Sprinkle 1 tablespoon coconut sugar, 1 tablespoon fresh lemon juice (from the zested lemon), and 1/2 teaspoon salt over the stone fruits. Toss to gently combine, then let sit while you prep the topping — aim for about 20 minutes. When it’s ready, the macerated fruit should look juicy.

For the topping: Combine 1 cup all-purpose flour, the remaining coconut sugar and salt in a bowl. Whisk to combine. Add butter to a separate medium bowl with lemon zest. Microwave until butter is melted, about 1 minute. Add tahini and whisk to combine.

Pour tahini-butter mixture into dry ingredients, then mix until dry ingredients are incorporated and the mixture starts to resemble a paste.

Using your hands, squeeze crumble topping into big chunks, then break off uneven pieces and scatter over the fruit.

Bake until topping is browned, firm and peaches are tender with bubbling juices, 60–70 minutes.

Serves: 16 | Serving Size: 1 cup

Nutrition (per serving): Calories: 174; Total Fat: 11g; Saturated Fat: 4g; Monounsaturated Fat: 0g; Cholesterol: 19mg; Sodium: 80mg; Carbohydrate: 16g; Dietary Fiber: 2g; Sugar: 11g; Protein: 4g

Cherry-Chia Smoothie Bowl

Ingredients

  • 1 cup (225g) sweet cherries, pitted
  • 2 teaspoon chia seeds
  • 1/2 cup (125ml) coconut milk (substitute almond or hemp milk, if desired)
  • Maple syrup or honey, to taste
  • 1 small handful ice cubes
  • Pinch of sea salt
  • Optional toppings:
    • Yogurt or more milk
    • A splash of fresh fruit juice
    • Fresh fruit, such as pineapple wedges, mandarin segments or bananas
    • Good crunchy stuff (i.e., granola, toasted coconut, toasted almonds, pepitas, cacao nibs, hemp seeds and bee pollen)

Directions

Combine the cherries, chia seeds, nut milk, ice cubes and pinch of salt in a blender or food processor until smooth.

Divide the smoothie mixture between two bowls.

Top with yogurt, fruits, nuts, seeds, granola, toasted coconut — anything to add texture and flavor to your bowl.

Serves: 2 | Serving Size: 1 cup

Nutrition (per serving): Calories: 158; Total Fat: 5g; Saturated Fat: 3g; Monounsaturated Fat: 0g; Cholesterol: 5mg; Sodium: 127mg; Carbohydrate: 28g; Dietary Fiber: 5g; Sugar: 21g; Protein: 3g

Discover hundreds of healthy recipes — from high protein to low carb — via “Recipe Discovery” in the MyFitnessPal app.

About the Author

Lentine Alexis
Lentine Alexis
Lentine is a curious, classically trained chef and former pro athlete. She uses her bicycle, raw life and travel experiences and organic ingredients to inspire athletes and everyone to explore, connect and expand their human experiences through food. She previously worked as a Chef/Recipe Developer/Content Creator and Culinary Director at Skratch Labs – a sports nutrition company dedicated to making real food alternatives to modern “energy foods.” Today, she writes, cooks, speaks and shares ideas for nourishing sport and life with whole, simple, delicious foods.

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