By Daniela Garcia Grandon
Summer is full of delicious surprises, and June has arrived along with peaches and blueberries in North Carolina! While in season, these fruits will be tastier and often less expensive than when they are off season. Today I want to share some of the benefits of peaches and blueberries, plus some summer dessert ideas.
The scientific name for peaches is prunus persica. Although its origins are now traced to China, it was once believed that they came from Persia (that is why “persica” is in the name). This juicy fruit is a great source of vitamins (such as vitamins A, B, C, E and K), minerals and antioxidants. They are helpful to overall health and beauty. For example, peaches are known for their effects on skin, keeping skin moist and improving texture. Also peaches are a filling fruit, meaning they can be a healthy snack for the summer while making us feel full!
While not big in size, blueberries are one of the few native fruits from North America. Blueberries have a great deal of antioxidants, more than all other fruits and many vegetables. Antioxidants help to fight free radicals, which promote ageing, cancer, illness and inflammation. Experts recommend eating them raw, rather than baked or cooked.
I love to eat these fruits just natural, but they are great in desserts too. Today I want to share two of my favorite summer desserts that involve peaches and blueberries for this June!
Frozen peach and blueberry cream cups
Peach, Blueberry and Strawberry mini Tartlets
You will need a muffin pan/mold. You can also use paper cups (optional).
Ingredients (18 count)
Mix the flour, salt and sugar in a food processor or by hand. Add a handful of butter cubes at a time, mixing well with the dry ingredients. Then add the water. Once all the ingredients are combined, put the dough in a ball shape and cover it with the plastic wrap. Put the dough ball into the fridge for about an hour.
After the hour, preheat the oven to 400°F, and remove the dough from the fridge. Flatten the dough on a flour-covered surface. Use a cookie cutter or cup to cut small circles that you can place in the muffin pan. Try to leave small borders, and pinch it with a fork in the base. Place in the oven for about 8 to 10 min or until golden. Remove and reserve.
For the pastry cream (adapted from http://www.thekitchn.com/how-to-make-pastry-cream-168126):
You will need:
Finally, the tartlets!
Once the pastry cream chills completely, it’s time to fill in the pastries. You can use the paper cups that have the pastries in them, or take the pastries out and place them all on a tray. Then, put pastry cream in each of the mini tartlets.
Use peaches, blueberries and strawberries on top to design each mini tartlet (cut them in halves or slice if too big). If you want, you can paint the fruit with no-color/flavor jelly for a brilliant appearance. Decorating can’t go wrong!
Note: I want to give special thanks to Erinn Brooks and Zandra Alford for their kind comments and reviewing on this post.