Support for LAist comes from
Made of L.A.
Stay Connected

Share This

This is an archival story that predates current editorial management.

This archival content was written, edited, and published prior to LAist's acquisition by its current owner, Southern California Public Radio ("SCPR"). Content, such as language choice and subject matter, in archival articles therefore may not align with SCPR's current editorial standards. To learn more about those standards and why we make this distinction, please click here.


Summer on the Horizon

Support your source for local news!
The local news you read here every day is crafted for you, but right now, we need your help to keep it going. In these uncertain times, your support is even more important. Today, put a dollar value on the trustworthy reporting you rely on all year long. We can't hold those in power accountable and uplift voices from the community without your partnership. Thank you.

So here we are, the week before Memorial Day and we're starting to see summer fruit at the Culver City Farmer's Market. There's the first apricots, nectarines and peaches, along with high season cherries (which peak between Mother's Day and Father's Day) and lingering strawberries. Whole Foods already has saturn peaches and cherries, though their charging nearly nine bucks a pound, whereas at the Farmer's Market you get something around a pound for five. It's a great time for fresh fruit.

Today on Good Food (KCRW's fabulous cooking show), they had such a simple suggestion for cooking up a little dessert, using these (as they call them) pitted fruits, that I thought I would share it with you LAist readers. Split the fruit, remove the pit. Heat up a little butter in a pan and put the fruit in face down. The heat carmelizes the sugars and (later) keeps the fruit from browning, so it can be served chilled too.

It's not even really a recipe. It's just wonderful!

Support for LAist comes from

Photo courtesy of wanderingnome, via Flickr

Most Read