Recipes with fruit for the summer 

With the arrival of the summer, there is always a greater desire for making outdoor plans, for discovering nature, and why not, for the foods on offer at this time of year.

Perhaps because of the heat, some people tend to eat more fruit during the summer than in other seasons, as they are a good way to cool down. A ripe and sweet melon, a fully ripened fig, a perfectly ripe peach… they give us with simple enjoyment. They don’t need anything to improve their flavour or natural texture.

However, there are infinite and surprising ways to combine them with vegetables. They can be used as starters in chilled soups or in delicious fresh salads, and they don’t just add that sweet accent that intensifies the flavour of different dishes, their greater consumption is linked to big benefits to your health. They are an essential part of a healthy diet and including them daily encourages you to reduce your consumption of high-calorie foods, fats, free sugars and salt.

The great benefit of bringing together fibre, water, vitamins and minerals is essential for helping to prevent the onset of cardiovascular disease, obesity, type 2 diabetes and some types of cancer.

Very few fruits require complicated or long cooking, and the majority do not require it at all. They are one of those versatile ingredients that bring delight to every dish that they are included in. Whatever the season or the occasion, enjoying a good piece of fruit is a magnificent decision to make.

WATERMELON SALAD WITH FETA CHEESE

Ingredients (for 4 people)

- 200 g fresh soya beans

- 200 g broad beans

- 200 g feta cheese

- 120 g peas in their pods

- 5 g thyme

- ½ small watermelon

- 40 ml extra virgin olive oil

Preparation:

• Put some water in a large pan and heat it until it is just boiling. Add the soya beans and the broad beans. Blanch them for 2 minutes.
• In another pan, put some water on to boil with some salt and blanch the peas, having previously peeled them, for 30 seconds. Drain them and run them under the cold water tap; then drain them again.
• Cut the pea pods in half. Add to the bowl with the soya beans.
• Remove the skin from the watermelon over a bowl to catch the juice. Cut the flesh into triangles and squeeze the juice out of some pieces into a small bowl to obtain roughly 3 spoonfuls of juice. Add the watermelon triangles and the broad beans to the salad bowl. Mix the oil with the watermelon juice and pour it over the salad.
• Sprinkle the feta cheese and the thyme over the soya beans, the broad beans, the peas and the watermelon.

BEETROOT, TOMATO AND PEAR SHAKE

Ingredients (1 glass)

- 80 g beetroot

- 240 g tomatoes

- 60 g pear

Preparation:

• Place the fruit and vegetables in the fridge the day before so that they are well chilled.
• When you are ready to begin making the recipe, remove the beetroot , the tomato and the pear from the fridge, cut them into medium-sized pieces and add all the pulp to a blender cup.
• Blend it well in the liquidiser or kitchen robot until you have a juice.
• Place the drink in a glass and serve immediately.

Ingredients (for 4 people)

- 400 g melon

- 200 g watermelon

- 240 g peach

- 2 natural yogurts

- 3 mint leaves

Preparation:

• Using a small scoop, make some peach balls and, with a larger scoop, make some from the melon and the watermelon.
• Spread the balls of fruit on a plate until its time to serve them and keep it covered in the fridge.
• Then use the remaining bits of the melon to make the soup, by blending them with the two natural yogurts.
• Distribute the balls onto four plates and spread out a few sprigs of mint. Pour the yogurt soup over the top and serve immediately.