Dine on fruits of the land (+recipes)

There's nothing quite like the honey-sweet, slightly tangy taste of a newly ripened, fresh-from-the tree apricot.
This fragrant fruit has a long history of cultivation, starting some 4000 years ago in China and travelling along the trade routes to the shores of the eastern Mediterranean. Apricots are still a feature of the savoury cooked dishes of Iraq, Iran and the Middle East, particularly lamb. They also add tang to dumplings in Austria and tarts in Provence and Italy, legacies of Turkish and Arab/Venetian influences respectively. Apricot aficionados are a truly international fraternity.
Peaches come in more than 2000 luscious varieties. In Chinese myth and legend this scrumptious fruit is the delight of the gods. Why? Because by consuming the golden peaches of immortality, which fruited every 6000 years, the gods escaped death. When you eat a superb peach you can understand where they are coming from.
The peach also strikes the right note with opera lovers. When famed prima donna Dame Nellie Melba (1861-1931) threw a party at the London Savoy Hotel, the legendary chef Escoffier created in her honour the now famous Peches Melba - a swan carved out of ice nestling in a bed of poached peaches on a base of vanilla icecream. A purZe of raspberries is now a standard addition to this delectable dessert. And for something different?
How about the nectarine, a small, richly flavoured peach so confused that if you plant its pits you may get nectarines - or you may get peaches. But there is no confusing the taste - it is unique. And delightful.
According to the Oxford Dictionary, one definition of "plum" is "something especially prized". I agree. There are thousands of varieties and their uses are infinite. Plums are grown on every continent except Antarctica. And who wants ready-frozen plums?
RECIPES
HB CHILLI 'N PEACH SAUCY SEAFOOD
Fresh and fabulous Hawke's Bay peaches and chillies.
2  tsp olive oil
4 spring onions, chopped
1/2 -1 tsp diced chilli or to taste
2 tsp grated root ginger
2 x 400g can tomatoes in juice, chopped
4 tbsp chopped chives
600g skinned and boned white fish fillets or steaks
4 peaches, stoned, peeled and sliced
Extra chives to garnish
Heat the oil in a wok or frying pan on medium. Add the spring onions, chilli and ginger and stir-fry for 30 seconds. Add the tomatoes and simmer until thick. Add the chives.

Cut the fish into serving-sized pieces. Add to the sauce. Cover and heat gently until cooked, about 5 minutes.
At the last minute, toss in the peaches and warm through.
Excellent served over rice or noodles and garnished with chives. Serves four.

STONE FRUIT SALAD CHUTNEY
I used very ripe fruit in this yummy, colourful chutney.
1kg mixed stone fruit, eg peaches, nectarines, apricots
2 each: medium onions, tomatoes, diced
1 large red pepper (capsicum), seeded and diced
1-2 chillies, seeded and diced
1 1/2  tsp salt
3 cloves garlic, crushed
2 cups each: sugar, white vinegar
Halve, stone and peel the peaches. Slice thickly into a large saucepan. Halve and stone the nectarines and apricots. Slice and add to the peaches.
Add the onions, tomatoes, red pepper, chillies, salt and garlic. Bring to the boil. Simmer for about 15 minutes until the onions and fruit are soft.
Stir in the sugar and vinegar until the sugar has dissolved.
Simmer on low heat for about 1 hour, until thick and there is no excess liquid on top.
Pour into hot sterilised jars and seal. Makes about 6 cups.
LITTLE NECTARINE SALADS
Sauteed scallops or prawns can be added to transform this side salad into a light meal.
Dressing:
3 tbsp lemon juice
pinch sugar
Salt and pepper to taste
3 tbsp extra virgin olive oil
Salad:
2 cups baby salad greens
3-4 large ripe nectarines
1/2 Red pepper (capsicum), seeded and diced
3 spring onions, thinly sliced
Whisk the ingredients for the dressing, until well combined. Place the baby salad greens in the centre of four salad plates.
Halve and stone the nectarines. Slice and arrange over the greens. Top with the red pepper and spring onions. Drizzle with the dressing and serve. Serves 4.

A PLUM DESSERT CAKE
5 plums
1 tbsp sugar
1 tsp ground cinnamon
125g butter
1 cup sugar
2 eggs
1 cup flour
1 tsp baking powder
Plain yoghurt or whipped cream
Preheat the oven to 180C. Lightly grease a 19-20cm round, spring-form cake pan.
Line the base with baking paper.
Halve, stone and slice the plums. Sprinkle with the sugar and cinnamon.
Set aside while preparing the batter.
Cream the butter and sugar. Beat in the eggs one at a time, until light and fluffy. Mix in the sifted flour and baking powder. Pour the batter into the prepared pan. Arrange the plums evenly in circles on top.
Bake for 45-50 minutes. Remove from the oven and stand for a few minutes before removing from the pan.
Serve in wedges - warm or cold - with yoghurt or whipped cream. Serves eight.
www.janbilton.co.nz