Tag Archives: fruit

When Life Gives Lemons Make Citrus & Feta Salad #Recipe

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This month, I’ve been learning about all the food-life metaphors firsthand . . . especially as it relates to my running. A few weeks ago, I was having a stressful day and thought I’d never get to squeeze in a run; in fact, I really didn’t even want to run, but I knew I would be rejuvenated. So, even though it was late, I laced up my shoes and headed out. Everything fell into place; I kept a brisk tempo from the start, felt awesome and my worries began to melt away under the stars – that is, until I tripped and broke the fall with my face. More seeing stars (but not the good kind) and a trip to the emergency room for stitches.  Ahh, “Life is like a bowl of cherries, sometimes it’s sweet and sometimes it’s full of pits . . . . or, maybe “Life is like a box of chocolates, you never know what you’re going to get!”

At least I have another chance to visit Maggie at Christmas.

At least I have another chance to visit Maggie at Christmas.

After healing and finishing up a few more weeks of training, I was really looking forward to racing the Dallas Marathon this past weekend and sneaking in some extra fun. I had a Pi Phi reunion on the schedule along with good girl-bonding time with my Aunt and Mom. But, none of it was to be – the marathon was cancelled as the city of Dallas iced over. I can’t say I didn’t mourn for all of Saturday. All the long runs, the speed work, the strength training, and diet changes  –I guess my 10 day fat-loading/ 3 day carb loading nutrition plan was for naught! But, as they say, “When life hands you lemons, make lemonade.”

shuttle run thefitfork jennifer fisher

Looking ahead to the next marathon.

So, instead of running 26.2, I spent the day sleeping in – I logged 10 hours which I don’t think has happened in the last 17 years! I consumed carbohydrates in excess (another rarity) and enjoyed every bite! I went on a short, easy run and thought about what my next race might be. That’s right, “When life hands you lemons, make lemonade.”

Citrus will boost your mood and your health!

All this talk of lemons reminds me of a beautiful salad I made last week for the Living Litehouse blog– Zesty Citrus & Feta Salad. Taking advantage of the cooler weather abundance of fruits like oranges, lemons, grapefruit, limes and tangerines and pomelos, this salad is seriously simple to make yet is a total showstopper. The saltiness from the feta cheese crumbles creates a nice balance with the tart-sweet fruits. Plus, you have to love the health benefits. Citrus is high in vitamin C and can help keep a runner from getting run down. Lemons and other citrus fruits have a scent that has calming effect and can help reduce anxiety, perfect for those days when your marathon gets cancelled.

Don’t miss the full recipe and mouthwatering photos at Living Litehouse.

thefitfork.com citrus salad platter 1

Citrus and Feta Salad with Pomegranate Blueberry Vinaigrette

Serves: 8

  • 1 large pomelo
  • 1 Ruby Red grapefruit
  • 2 medium-sized oranges
  • 4 mandarin oranges or tangerines
  • 2 large limes
  • ¼ cup pomegranate arils
  • 2 ounces Feta Crumbles
  • 2 Tbsp chopped mint
  • 2 ounces Pomegranate Blueberry Vinaigrette (I used Litehouse brand)

Directions

1. Slice pomelo, grapefruit, oranges, tangerines, and limes into approximate ¼-inch thin slices. With paring knife, cut away peel and bitter white pith. Remove any seeds.

2. Arrange fruit on a serving platter, and sprinkle with pomegranate arils, feta cheese crumbles and mint.

3. Drizzle with vinaigrette.

Note: Salad may be made up to 24 hours ahead and kept covered in the refrigerator until serving time.

 

 

 

 

How to Freeze Peaches + Peaches ‘n Cream Smoothie

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jennifer fisher thefitfork.com peaches nectarinesI scored a big fruit haul today, peaches for 25 cents per pound. Hoping to enjoy the sweet spoils of the season year-round, I loaded up my cart with as much I could stuff in the two big shopping bags I brought along. I ended up with 40 pounds for a grand total of 10 dollars!

After the kids and I gorged on peach after peach, letting the sticky dribble down our chins and arms, I declared an end to our binge on the bushel so we could at least have some leftover for the freezer and all the recipe creations cropping up in my mind.

Putting up peaches in the freezer is really pretty easy, and the taste and texture of the fruits holds up well to a life on pause in sub-32 degrees. Depending on what type of future use you have in mind, peaches can be prepped for the freezer in several ways including syrup packed, liquid packed, dry packed, pureed and portioned into ice cube trays. For those in a hurry, peaches can even be wrapped up whole and frozen.

The methods on ‘How to Freeze Peaches’ below also works well with all stone fruits including nectarines, apricots, plums, cherries and such!

peaches blanched and sliced

How to Freeze Peaches

1)     In a large pot, bring water to a rolling boil. Dunk peaches in boiling water for approximately 45 seconds.  This flash-cooking process is called blanching and is an effective way to prepare nearly all fruits and vegetables for the freezer

2)     Using a slotted spoon, remove peaches from boiling water and immediate submerge into large bowl filled with ice water to stop the cooking process.

3)     Remove the skin from peaches; it should easily slip off with a few nudges. Unless you are planning a blemish-free photo shoot, don’t worry if a few pieces of skin are still stuck on the peach.

4)     Slice or cube peaches and place in large bowl. For every quart of peaches, add approximately 2 tablespoons of lemon juice and 2 tablespoons to 1/3 cup of sugar, depending on your preference. Let macerate for 30 minutes. If preferred, the sugar may be omitted.

5)     Decide on freezing method.

  • To syrup pack, spoon peach slices and syrupy juices into zip-top bag, leaving 1-inch of headroom at the top.
  • To liquid pack, place peach segments into zip-top bag and add water or juice (like apple or white grape), leaving 1-inch of head room at the top.
  • To dry pack, arrange peach segments on a cookie sheet and place in freezer for 1 hour until firm; transfer to preferred storage container. The beauty of this method is that the fruit doesn’t stick together in one solid clump in the freezer; sliced can be taken out one at a time, as needed.
  • To puree, add to blender and puree until smooth. Pour into ice cube trays and freeze until solid; store in a zip-top bag.

6)    Use a permanent market to write date on each bag. Peaches keep well in the freezer for up to 12 months

bagging peaches for freezer

jennifer fisher thefitfork.com peaches n cream smoothie

Peaches ‘n Cream Protein Smoothie Recipe

  • 2 cups unsweetened almond milk
  • 1 teaspoon Stevia
  • 2 scoops favorite protein powder, vanilla
  • 1 ½ cups, frozen peach slices
  • 1 cup ice

Place all ingredients into a blender, process until smooth.  Serves 2.

Melon with Serrano Mint Syrup Recipe & How to Pick a Ripe Watermelon

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Yes, I know –another watermelon recipe. But ‘tis the season for watermelon, cantaloupe, honeydew and all other delicious, juicy fruits of summer. Hurray!

melon mint and serrano salad

A reader (and husband) favorite was the Spicy Sesame Salmon on Seared Watermelon I posted last month. I just have to post the picture again because it was THAT good.

jennifer fisher - thefitfork.com - spicy sesame salmon seared watermelon

Oh, and I haven’t yet forgotten this Watermelon at Heirloom Tomato Salad.

watermelon heirloom tomato salad

Yesterday, I rehydrated from my 9 mile run in 90-percent humidity with a glass of real watermelon juice. While watermelon is loaded with potassium, I stilled kicked up my drink with even more electrolytes thanks to a grape Nuun Hydration tablet. So crisp and refreshing; it was a runner-friendly aqua fresca!

nuun watermelon juice with grape

Wondering how to pick a good watermelon? I know all the tricks. First, look for a yellow, creamy spot on the bottom-side, this means it’s been ripening in the, as it should be! The deeper this “field spot,” the sweeter the melon. Second, a watermelon should have a dull finish (honeydews, too); if it’s super shiny, it won’t be ready to eat. Third, it should feel heavier than it looks.  Watermelons are over 90 percent water, and the ripest ones are the juiciest and, therefore, pack the most pounds. This watermelon I’m holding below weighed more than 35 pounds (even though it doesn’t really look like it) and it was the best one I’ve had this summer!

watermelon should feel heavy

This Melon with Serrano-Mint Syrup Recipe is a recipe I created that ran in Taste of Home magazine way back in May of 2008. At the time, I was growing a mountain of mint and was looking for creative ways to use it. The spicy-sweet syrup was my solution!

SAMSUNG

Melon with Serrano-Mint Syrup Recipe

Prep: 30 min. + chilling

  • 1/3 cup sugar
  • 1/3 cup water
  • 1/4 cup lemon juice
  • 3 tablespoons honey
  • 1/2 teaspoon minced serrano pepper
  • 1/4 cup minced fresh mint
  • 1 tablespoon grated lemon peel
  • 4 cups each cubed watermelon, cantaloupe and honeydew

In a small saucepan, combine the sugar, water, lemon juice, honey and serrano pepper. Bring to a boil; cook for 3-5 minutes or until slightly thickened. Remove from the heat; stir in mint and lemon peel. Cool to room temperature.

Strain syrup; discard pepper, mint and lemon peel. In a large bowl, combine the melons. Add syrup; gently toss to coat. Cover and refrigerate for at least 2 hours, stirring several times. Serve with a slotted spoon. Yield: 12 servings.

Nutritional Facts1 cup equals 92 calories, trace fat (trace saturated fat), 0 cholesterol, 13 mg sodium, 25 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 fruit, 1/2 starch.