Fruit for Dinner

Kitchen Diary: Emily in Los Angeles

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There are certain times of year when I want a giant pot of pasta for dinner, and other times when a small bowl of fresh fruit is wholly and deeply satisfying. This is one of those latter moments.

It's usually around mid-summer when I start wanting to eat nothing but fruit for dinner. This year the craving hit early. It's probably no coincidence that stone fruit season also arrived early in California. Along with the typical strawberries and blueberries, my farmers' markets are filled to the brim with peaches and nectarines, apricots, plums, and all the colorful cross-breeds. Sweet cherries are here but the season is predicted to be short and light, so I'm devouring as many as possible before it ends.

When I unpacked my bags from the market this week I laughed upon realizing that I was so dazzled by the fruit, I hadn't bought a single vegetable (oops). I did pick up bunches of herbs, though. Lemon verbena, apple mint, and borage are a few of my favorites for dressing up a fruit salad. I'll often add a small handful of walnuts, too. With the leftover fruit scraps I'm making shrub syrups so I can continue to enjoy these early summer flavors long after the season has passed.

Does your appetite change with the seasons? What is your body craving now?

(Image credits: Emily Ho)