There’s something about mango and papaya that makes us feel like we’re on vacation. This platter can be any mix of those plus pineapple and fresh coconut, served with lime wedges and a spicy dipping salt.
The better your fruit, the more delicious these bright, intense popsicles will be. Lisa Brenneis of Churchill-Brenneis Orchard uses the farm's Oroblanco grapefruit, Gold Nugget tangerines and/or Page tangelos, and Moro blood oranges for her popsicles ― but you also can use your own favorite citrus combination.
We couldn't believe how simple it was to make these frozen treats. You can strain out the seeds if you like, but we love the texture they lend to the popsicles. Feel free to use boysenberries, pitted cherries, or other favorites instead of the combination of fruits here.
This juicy sorbet isn't merely rose-colored. It also contains rosewater, which combines so beautifully with strawberries that its flavor seems like an extension of the fruit. Neither heavy nor perfume-y, it gives the sorbet a delicate, aromatic sweetness.
34 of 35Photo by Aya Brackett; written by Elaine Johnson
Spiced Crostata with Pluots
A cross between plums and apricots, pluots have an explosive flavor that only gets better when you accent it with spices. The crisp crust tastes like it took all day to make but requires no special pastry skills.