A Summer Fling: Fresh Fruit Meets Georgia Pecans

Atlanta - From the moment the first fruits of the season are picked, home cooks begin looking for the chance to create new dishes that are deliciously sweet, lively, crunchy and nutty tasting all at once. Whether it’s fresh strawberries or succulent peaches, nuts such as pecans add a rich and complex flavor. The Georgia Pecan Commission has developed some quick and easy recipes that incorporate the fresh taste of summer fruits with the nutty texture of pecans.

“People are recognizing the versatility of pecans and are using them year-round in different types of warm weather recipes,” said Buddy Leger, chairman of the Georgia Pecan Commission. “Georgia growers want home cooks to know that pecans are not just a seasonal, cold weather holiday nut.”

Last fall, it is estimated that Georgia harvested 90 million pounds of pecans, and it continues to reign as the nation’s number one pecan producing state. According to Leger, pecans can be used throughout the year if stored properly. Pecans can be frozen for up to two years without losing flavor or texture.

Proven to be as versatile as vegetables, yet easier to prepare, it is no wonder that fruit and pecans now hold a valuable place in the busy cook’s kitchen. Pecans are often paired with summer fruit in desserts such as tarts and pies, but both of these ingredients have successfully worked their way into recipes for entrees, salads, side dishes and appetizers. Consider salad making, for example. It is much simpler to add pieces of fresh, colorful fruit to mixed salad than a vegetable, which must first be cooked. Stir in pecans and this light nibble is now a satisfying serving. Likewise, heftier salads that contain chicken or meat are given texture, depth and nutritional value with the addition of fruit and pecans. Weaving fruit and pecans into main dishes is a sophisticated touch, and tasty too. The sweetness of fruit and texture of pecans are bright counterpoints to dishes like lamb, veal or pork, particularly in the summertime when a wide variety of fresh fruits can be grilled alongside meat.

Summer’s new palette of fruit flavors mixed with all-season pecans make lively additions to the appetizer table as well. A wheel of Brie cheese layered with fruit and toasted pecans incorporates a blend of many flavors and textures. Fruit chutneys spread on thin crackers and topped with pecans is another small, yet remarkable, treat.

Pairing pecans and fruit in summer cooking provides great taste and convenience not to mention that the combo is a nutritional gold mine. Neither fruit nor pecans contain cholesterol or saturated fat, yet they both supply a multitude of antioxidants, vitamins, minerals and fiber. Pecans also contain “the right kind of fat” –monounsaturated and polyunsaturated fats that help lower cholesterol. So for wholesome, easy summer feasts, stock up on this healthy nut and you’ll be ready to turn just-picked fruit into just-right meals.

Sidebar Box: Tasting Summer with Fruit and Georgia Pecans

According to the Georgia Pecan Commission, pecans are not just for the cold winter holidays. Pecans are harvested in the fall, but these nuts can be frozen and used as needed for up to two years without loss of flavor or texture. Break away from the traditional-- pecans can be ground and used to make a thick pesto sauce, toasted and tossed in salad or mixed with grains to make a rich filling for a savory tart. Here are some tips:

• Make tangy fruit salsas, adding chopped pecans for a super crunch, and serve with grilled chicken, turkey burgers, or pork tenderloin.
   
• Most fruits make an instant, elegant sauce when whizzed in a blender. Pool these sweet purees on individual plates and top with ice cream, pudding, simple cakes or brownies and sprinkle generously with chopped pecans.
   
• Stir chopped fruit and pecans into any muffin batter, or spread the mixture in the bottom of well-greased muffin tins and pour batter over. After baking, turn the muffins out to make little upside-down cakes.
   
• Borrow from Mediterranean tastes and combine melon or fresh figs with slices of prosciutto, then top with toasted pecans for a sublime first course.
   
• Take advantage of the lingering heat of outdoor grills to gently soften and cook fruits. This is especially good and easy if pieces of mixed fruit are skewered. Once grilled, the skewers are best finished with a brush of melted butter, sprinkle of sugar and a shower of finely chopped toasted pecans.
   
• Fill pita pockets with a sweet/savory mixture of cold cuts, sliced fruits and mustard. Finish off with chopped pecans and lettuce leaves. The pitas hold the mixtures together better than regular sliced bread, and you get more taste of the filling than of the bread.
   
• Short on time? Add crunch and freshness to breakfast cereals by simply adding a handful of pecans with your favorite summer fruit.

Source: Georgia Pecan Commission