Summer Fruit Recipes with Samantha Heller - WFSB 3 Connecticut

Summer Fruit Recipes with Samantha Heller

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Reunion Concert
With Wilton Madrigal Singers
Sunday, July 5, 2015
2:00 PM
Wapping Community Church
1790 Ellington Road
South Windsor, CT



  • Ingredients    
  • Fresh blueberries
  • 4 quarts          
  • Apple juice
  • 1 cup  
  • Honey
  • 3/4 cup or totaste     
  • Fresh lemon juice
  • 1/2 cup           
  • Lemon Zest
  • 1 tablespoon   
  • Ground cardamon
  • 2 teaspoons orless to taste   
  • Vanilla yogurt, crème anglaise or vanilla soy ice cream
  • Enough for adollup in each serving   

In a blender or food processor, combine blueberries, apple juice,honey, lemon juice, lemon peel and cardamon; strain through a fine sieve.
Chill mixture.  Serve soupin chilled large wine glasses or bowls, with a swirl or dollop of yogurt, soy yogurt or crème anglaise.

Yield: 8 servings (about 8 cups) or more if you serve in small"shot" dishes.


Cranberry Harvest Pasta Saladwith Veggies

Yield: 6 - ¾ cup servings


Harvest Dressing

  • ? cup prepared balsamic dressing
  • ½ Tbsp. Honey-Dijon mustard

Pasta Salad

  • 3 cups cooked short pasta (fusilli, penne), drained (6 oz. dry)
  • ¾ cup blanched broccoli florets, drained
  • ¾ cup diced carrots
  • ? cup dried sweetened cranberries
  • ¼ cup minced scallions
  • ? cup Harvest Dressing*


1.         In a bowl, whisktogether balsamic dressing and mustard until smooth. Place in a coveredcontainer and refrigerate until ready to use. Bring to room temperature beforeusing.

2.         Cook pastaaccording to package directions until just tender. Remove from hot water anddrain well. Hold.

3.         In a large bowl,combine all ingredients except dressing. Toss gently.

4.         Stir in HarvestDressing and toss to coat evenly. Cover and refrigerate at least 2 hours beforeserving.


Tomato And Watermelon Salad
Epicurious | March 2009
by Gerald Hirigoyen with Lisa Weiss

Yield: Serves 4 to 6


  • 3 or 4 small to medium heirloom tomatoes, in assorted colors,cored and cut into 3/4-inch chunks
  • 1 small English or regular cucumber, peeled, seeded, and cut into3/4-inch cubes
  • 1 cup 3/4-inch-cubed yellow or red seedless watermelon flesh
  • 1 Hass avocado, halved, pitted, peeled, and cut into 3/4-inchcubes
  • 1 tablespoon chopped mixed fresh herbs, in any combination: basil,tarragon, chives, and cilantro
  • 1/4 teaspoon coriander seed
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons aged balsamic vinegar
  • Kosher salt and freshly ground black pepper


In a bowl, combine the tomatoes, cucumber, watermelon, avocado,and herbs. In a spice grinder, grind the coriander seeds to a fine powder. Addthe ground coriander to the tomato mixture and toss gently.

In a small bowl, whisk together the olive oil, balsamic vinegar,and salt and pepper to taste. Pour over the tomato mixture and toss to coatevenly. Taste and adjust the seasoning before serving.

To Drink

If you asked a group of sommeliers which white-wine variety theymost often recommend to guests in their restaurants, the majority would answerRiesling, one of the world's greatest wine grapes. Rieslings can vary in style,but all are delicate, acidic, and fruity (often tasting of apricot and peach).Look for a California German-style Riesling that is dry, light, and slightly sweetfor serving with this salad, such as the Navarro from Anderson Valley or anEsterlina from Mendocino.

Source Information: 
Reprinted with permissionfrom Pintxos: Small Plates in the Basque Tradition by Gerald Hirigoyen with LisaWeiss, copyright © 2009. Photography copyright © 2009 by Maren Caruso.Published by Ten Speed Press. © Condé NastDigital, Inc. All rights reserved.