It might just be symptomatic of the season at hand, market stands now overflowing with fresh stone fruits, juicy watermelon and strawberries on the verge of over-ripening. But I feel like the signs of a bonafide fruit fever have been building for some time. Throughout the cool season, we saw recipes using poached and macerated fruits, infused bar syrups and citrus cocktail garnishes; by Spring, we were all juicing it up and filing away recipes that would satisfy a sweet tooth without sacrificing health benefits. Now that summer has unleashed it's heat, I've noticed a trend using fruit in colorful, inventive ways that give new life to tired seasonal recipes.
I'm certainly making use of the summer bounty at my local grocer. These days, I'm roasting strawberries and adding them to my latest batch of ice cream, freezing off fresh rings to make popsicles and even grilling peach halves to enjoy a light dessert with little fuss. I'm pretty sure few twists beat a good old fashioned slice of cold watermelon (sprinkle on a little salt- it will change your life!), but I've discovered that treating the fruit with a little spice, ice or heat first really goes the extra distance to create a deeper, richer flavor than simple cut fruit can offer alone.