I have a deep appreciation for cooking with stone fruit. It offers endless possibilities in the kitchen, from grilling with a touch of oil to using it in delectable chutneys and dressings. Stone fruit can maintain its shape when cooked on a grill or be cooked down to a delightful mush in a hot pan. Regardless of the cooking method, the natural sweetness of stone fruit can be intensified and utilized in various recipes.
One of my favorite recipes featuring stone fruit is a grilled nectarine and cucumber salad with gochujang dressing. This dressing combines sweet and spicy flavors, inspired by the Korean dipping sauce called ssamjang. It pairs perfectly with grilled nectarines and cucumbers. The dressing can be prepared in advance and stored in the fridge for up to a week, making it a convenient option for adding flavor to roasted vegetables or noodles.
To make this refreshing salad, start by peeling and cutting a cucumber into chunks. Sprinkle salt over the cucumber and let it sit in a sieve over a bowl. For the dressing, blend gochujang, soy sauce, sugar, garlic, sesame seeds, sesame oil, olive oil, lime juice, and nectarine quarters in a food processor until smooth. Grill the remaining nectarine quarters and cucumber pieces, then toss the grilled cucumber with celery, spring onions, and mint.
To assemble the salad, place the dressed nectarines on a serving plate and top them with the cucumber mixture. Drizzle the remaining dressing over the salad and garnish with sesame seeds and mint. Serve with a wedge of lime for an extra burst of flavor.
Another delightful recipe using stone fruit is spiced pork chops with quick apricot chutney. This chutney can be stored in the fridge for up to a week and pairs well with various meats and cheeses. The addition of tarka, a flavored oil, elevates the flavor profile of the chutney. If fresh curry leaves are not available, the dish can still be enjoyed without them. Serve the pork chops and chutney with plain rice or flatbreads for a satisfying meal.
Start by marinating thick-cut pork chops with hot madras curry powder, salt, and pepper. In a saucepan, heat oil and add curry leaves, cumin seeds, mustard seeds, and a cinnamon stick. Once the spices start to pop, remove from heat and pour some of the oil and spice mixture over aleppo chili flakes. In the same pan, cook chopped red onion, ginger, green chili, apricot halves, salt, sugar, vinegar, and water. Cover and cook until the apricots break down.
Meanwhile, heat oil in a frying pan and cook the pork chops until golden brown and sealed. Rest the cooked chops before slicing them. Serve the sliced pork with chutney, thinned yogurt, tarka, and a sliced onion mixture on the side.
Lastly, there’s a stunning dish of roast beetroot with plum dressing and blue cheese. This dish showcases plums in a dressing inspired by Georgian dressing called tkemali. The dressing can be prepared in advance and goes well with duck, fatty meats, or cheese. If blue cheese is not available, feta can be used as a substitute.
To prepare this dish, roast wedges of beetroot with maple syrup, olive oil, salt, and pepper until tender and sticky. In a pan, heat oil and cook garlic before adding plums, maple syrup, chili flakes, fennel seeds, salt, and pepper. Cook until the plums release their juices. Remove larger plum pieces from the pan and set them aside. Add the roasted beetroot to the pan and stir to coat it in the dressing. Spoon the dressed beetroot into a bowl and top it with the reserved plum pieces, toasted hazelnuts, dill, and crumbled blue cheese.
These delightful recipes highlight the versatility of stone fruit and provide a creative twist to classic dishes. Whether you’re grilling, making chutneys, or creating dressings, stone fruit can add a touch of natural sweetness and elevate the flavors in your culinary creations.
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