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Make the Most of Summer Fruits

  • Category: Recipe
  • Posted On:
  • Written By: Matt Gougler
Make the Most of Summer Fruits

In addition to being the season of sunshine, summer is prime time for yummy, healthful fruits. ATRIO Health Plans encourages you to read on and learn how to serve up a fruit-rich breakfast, lunch, and dinner.

Peach Coffeecake


  • 1 stick plus 2 tablespoons unsalted butter
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1 1/2 cups flour
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup sour cream
  • 6 peaches, cut into 1/4 inch slivers
  • Directions:

  • Preheat oven to 350°F. Grease a 13"x9"x2" baking pan.
  • In a small bowl, whisk together flour, salt, cinnamon, and baking powder.
  • In a large bowl, beat together 1 stick of butter and 2/3 cup sugar with an electric mixer until fluffy; about 3 minutes.
  • Beat in eggs, followed by vanilla and almond extract.
  • Beat in half the flour mixture and then half of the sour cream. Beat in remaining flour, followed by remaining sour cream.
  • Pour batter into prepared pan.
  • Arrange peach slices along the top of the batter in three, tightly packed rows.
  • Dice remaining butter. Sprinkle over peaches.
  • Sprinkle remaining 1/3 cup sugar over peaches.
  • Bake until coffeecake has set and a toothpick test comes out clean; about 40 minutes.

Tomato-and-Watermelon Salad


  • 5 cups (3/4-inch) seeded watermelon cubes
  • 1 1/2 pounds ripe tomatoes, cut into 3/4-inch cubes
  • 3 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 small red onion, quartered and thinly sliced
  • 1/2 cup red wine vinegar
  • 1/4 cup extra virgin olive oil
  • Romaine lettuce leaves (optional)
  • Cracked black pepper to taste


  • Combine watermelon and tomatoes in a large bowl; sprinkle with sugar and salt, tossing to coat. Let stand 15 minutes.
  • Stir in onion, vinegar, and oil. Cover and chill for 2 hours.
  • Serve chilled with lettuce leaves, if desired. Sprinkle with cracked black pepper to taste.

Ginger-Crusted Salmon with Melon Salsa


  • 2 cups cubed cantaloupe cut into 1/3-inch pieces
  • 1 cup cubed honeydew cut into 1/3-inch pieces
  • 1/4 cup packed fresh cilantro leaves, finely chopped
  • 2 tablespoons finely chopped fresh mint leaves
  • 1 jalapeño chili, stemmed, seeded, and finely chopped
  • 2 tablespoons fresh lime juice
  • Salt
  • Pepper
  • 2 tablespoons peeled, grated fresh ginger
  • 2 teaspoons curry powder
  • 4 pieces (6 ounces each) skinless salmon fillet
  • 2 teaspoons vegetable oil


  • In a medium bowl, combine cantaloupe, honeydew, cilantro, mint, jalapeño, lime juice, and 1/4 teaspoon salt, stirring until well mixed; set aside.
  • In a small bowl, stir together ginger, curry powder, 1/8 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Spread mixture evenly over the non-skin side of each fillet.
  • In a 12-inch nonstick skillet, heat oil on medium for 1 minute. Add salmon (ginger side down), and cook 10 minutes or until salmon just turns opaque in center, flipping over once.
  • Serve salmon with melon salsa.