Wednesday, July 30, 2014

Watermelon and Peaches with Vanilla Yogurt Topping



Summer is a time when food preparation should be simple and flexible.

This warm-weather, fruity dessert can be served at a picnic or at a fancy, sit-down dinner. With the season’s bounty of melons, berries and stone fruit, this can be ready in a jiffy!

Feel free to mix-and-match your favorite combination of summer fruit. Don’t want to spend time toasting nuts, that’s OK, too. Just chop - and -sprinkle, or skip using nuts altogether. 
Watermelon and Peaches
(Photo credit: National Watermelon Promotion Board) 

Watermelon and Peaches with Vanilla Yogurt Topping
(adapted from a recipe from the National Watermelon Promotion Board)

Serves 6 to 8

Ingredients:
For Garnish: ½ to ¾ cup pistachios, toasted and coarsely chopped
2 ripe peaches
Juice from 1 large lemon
4 cups seedless watermelon cut into 1-inch cubes
For Yogurt Sauce:
2 Tbsp. honey
1/2 teaspoon ground cinnamon
2 cups yogurt (Note: vanilla favored yogurt may be used, but then omit the 1 tsp. of vanilla)
1 tsp. vanilla

Directions:
1. In a non-stick skillet, over medium heat, add the pistachios. Stir until they are lightly toasted. Remove the nuts from the pan to a heat-proof plate to cool.  Coarsely chop nuts and set aside.
2. Thinly slice the peaches without removing the skin. Discard the pit. Place peach slices in a large mixing bowl and toss with lemon juice. Add the watermelon cubes to the bowl with the peaches and gently toss together.
3. In a separate bowl, mix together the honey, cinnamon, yogurt and vanilla.
4. Evenly distribute the fruit mixture into individual serving bowls. Spoon some topping over each serving.  Garnish with chopped pistachios.  

Serve immediately.

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