Fabulous fruit! It truly means that summer has arrived. My childhood memories of roadside stands with mounds of fragrant, juicy Georgia and South Carolina peaches pervade this time of year. While there are fewer roadside stands nowadays (sigh…), there still remain plenty of fruit treasures to be had. Take a walk on Loudoun's back roads to pick wild wine berries, blackberries, black raspberries, and even cherries (my husband and I have gone so far as to place a ladder in the back of his pickup truck to reach the old-growth trees that tower into the air). Locate an orchard (LocalHarvest.org and the Piedmont Environmental Council's BuyLocalVirginia.org are good resources) and go pick peaches or apples. The opportunities are endless.

Before continuing, there are a few things you should know about this article: 1) I love fruit. 2) Fruits are packed with vitamins, antioxidants and fiber. 3) Eating them just as nature intended is the best way to get your 1 ½ to 2 cups of fruit servings each day. 4) I gained weight experimenting with these. 5) If you're diabetic, looking to lose weight or trying to stay away from desserts, DO NOT READ ON!!

Berry Banana Filling

This is a great use for fresh or frozen berries (we pick so many during the summer, we usually have bags in the freezer for mid-winter when berries are not available). Also, if you ever have bananas that get too ripe, throw them in the freezer (either in the peel or peeled and in a plastic freezer bag). This, and the next recipe, are great over ice cream, as a crepe (recipe follows) or wonton filling, or spread on toast or pancakes.

1 large very ripe banana
2 cups berries (blackberries, raspberries, wild wine berries, blueberries, strawberries, etc.)
1 tablespoon fresh lemon juice
1 tablespoon honey or agave syrup

In a small saucepan, cook the banana with the lemon juice and 1 tablespoon of water, smashing it into a paste. Add the berries, stirring to combine with the banana. Cook the mixture over low-medium heat until the berries have released their juices. Add the honey, stir, and cook for about 1 hour over low heat until thickened, stirring occasionally. Makes about 1 ½ cups.

Cherry Vanilla Filling

By the time this article comes out, cherries may already be past their prime. However, this is another great way to use frozen cherries or "ugly" cherries.

I'm guessing you also could substitute just about any fruit in this recipe and the results would be just as delicious.

2 ½ cups pitted cherries
2 tablespoons brown sugar
½ cup vanilla vodka or other vanilla liqueur

Put all the ingredients in a small saucepan and bring to a boil. Place a lid on the pan and reduce the heat for low. Cook for 10 minutes. Remove the lid and simmer over low-medium heat for 20 minutes or until the liquid has condensed. Makes about 1 cup.

Whole Wheat Cinnamon Crepes

Crepes are an easy and easily overlooked member of the breakfast and brunch families. They are a fun addition to a meal, especially if you have several filling options. They are also great for dessert, although I prefer to stuff myself with them, rather than just eat one or two after a meal!

2 large eggs
1 cup milk
2 tablespoons butter, melted
1/3 cup water
½ cup all-purpose flour
½ cup whole wheat flour
½ to 1 teaspoon cinnamon
1 teaspoon confectioner's sugar

Whisk together the eggs, milk, melted butter and water. Whisk in the flours, cinnamon and sugar until no lumps remain. Transfer to an airtight container and refrigerate at least 30 minutes or as long as 12 hours. Heat a non-stick or crepe pan over medium heat. Stir or whisk the batter to bring it back together. Swirl a scant ¼ cup of batter into the heated pan, rolling the pan around to uniformly distribute the batter in a thin layer. Allow the batter to set and the edges to curl slightly. Loosen the crepe from the pan and flip it, cooking the other side until lightly golden brown. Remove from the pan, place on a plate, and cover with a paper towel. Repeat with the remainder of batter. Fill the crepes with your favorite jam or filling, roll up, serve with whipped cream, and enjoy! Makes about 20-30 crepes, depending on size.

Berry Frozen Yogurt

I have wonderful memories of making ice cream – remember the rock salt? Well, we've come a long way, baby. Ice cream makers no longer require hand churning or rock salt, and, honestly, this recipe doesn't even require an ice cream maker, as long as you don't mind babysitting it for a while. The one catch to this recipe – make sure that either the yogurt and/or the buttermilk has some fat in it; otherwise it won't be as creamy.

1 cup berries (Your choice. I used wine berries.)
¾ cup water
¾ cup sugar
¼ cup light corn syrup
1 cup plain nonfat yogurt (I recommend the Greek style)
1 cup lowfat or full-fat buttermilk

Place the berries and the water in a blender and process. Strain through a fine sieve or cheesecloth to remove seeds, if desired. Place the berry water, sugar and corn syrup in a small saucepan and bring to a boil. Remove from the heat and cool. Whisk in the yogurt and buttermilk. Freeze in an ice cream maker according to the manufacturer's instructions or place in a glass pan in the freezer and stir every 30 minutes until it reaches the desired consistency. For a more solid product, place in an airtight container and freeze overnight. Allow to sit at room temperature for 15 minutes before serving. Makes about 3 cups.

Cantaloupe Lemonade Refresher

When I worked in a kitchen, I learned to make aguas frescas from my Mexican and South American counterparts. Literally, "fresh waters," they usually combine water, sugar, fruit and sometimes grains or cereals. This one could be made with any type of ripe, sweet melon. Perfect for a hot day or a post-exercise pick-me-up!

1 cup cantaloupe, cut into 1-inch pieces
1 cup cold water
2 tablespoons fresh lemon juice
1 tablespoon sugar
1/8 teaspoon salt

Combine all the ingredients in a blender with about 1 cup of ice. Blend until frothy. Serve. Makes about 2 ½ cups.

Peach Upside-Down Corn Cake

I went through several iterations of this recipe, and finally decided that the finer corn flour – not coarse-ground cornmeal – made for a more sophisticated cake. Sold as "masa harina," you can usually find it in the Latin section of the supermarket. Serve this with whipped cream or the following recipe for basil ice cream for an unforgettable summer dessert.

1 ½ sticks unsalted butter, room temperature
¾ cup packed brown sugar
¾ cup cake flour
1 cup corn flour, "masa harina"
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ cup sugar
¾ cup ricotta cheese
3 eggs
2 tablespoons milk
2 cups peeled and sliced peaches

Preheat the oven to 350°. In a small saucepan, melt 6 tablespoons of butter and add the brown sugar, stirring until the sugar melts and the mixture begins to foam. Set over low heat and keep warm. Mix the next five ingredients together, breaking up any lumps with a fork. In a mixer bowl, add the remaining butter and cream together with the ½ cup of sugar. Add the ricotta cheese and the eggs, one at a time. To the mixer bowl, slowly add the dry ingredients, adding 1 tablespoon milk halfway through, and the other tablespoon at the end. Line a 2-inch deep and 8- or 9-inch diameter springform pan with a piece of parchment paper that goes about halfway up the side. Place the pan on a shallow baking sheet to catch any leaks. Pour the hot butter and brown sugar mixture into the pan. Arrange the peach slices over the sugar (there will be several layers). Spread the batter evenly over the peaches, pushing it into the edges of the pan. Bake for 40-50 minutes, or until a toothpick stuck into the center comes out clean. Remove from the oven and allow to cool slightly. Undo the springform and place a serving plate on top. Flip the baking tray and the plate over. The cake should fall from the pan, covered in juices. Remove the pan pieces and parchment, and serve. Serves 8-12.

Basil Ice Cream

This ice cream is amazing by itself or with the above cake. The more fat you use, the richer the ice cream.

2 cups basil leaves, washed
2 cups milk (any fat content)
2 large eggs plus 2 egg yolks
1 14-ounce can sweetened condensed milk (any fat conent)

Place the basil and milk in a blender and process until smooth. Bring the basil milk to a simmer in a saucepan. Lightly beat the eggs and slowly pour the hot milk into the eggs, stirring or whisking constantly. Pour the custard back into the pan and place it over low heat, stirring until it thickens slightly and being careful to not bring the mixture to a boil (if it does, and some of the eggs cook, don't worry). Pour the custard through a strainer into a bowl and cool slightly. Stir in the condensed milk and refrigerate until cold. Freeze in an ice cream maker according to the manufacturer's instructions. For a more solid product, place in an airtight container and freeze overnight. Makes about 3 cups.