The summer season is heating up with the speed of a blazing briquettes, with an incredible array of flavors to please every palate and tongue. Unlike the simple flavors of fall (pumpkin spice), winter (nutmeg and peppermint), and spring (jasmine and lavender), summer is full of pep, saucy, spicy, sizzling, and citrus-sweet sensations. Here's a checklist of 31 delicious flavors to help you make the most of this flavor-diverse season (Baskin-Robbins out).
1. A citrus-mandarin hybrid with a floral aroma and aromatic juice, lively Meyer lemons are a gentle sip in summer drinks (mint, hibiscus, or strawberry lemonade), marinades, dressings, green salads, tabouli, grilled seafood or chicken, and refreshing sorbets.
2. The world's most popular fruit, mango, is bursting with tropical flavor when blended into sticky rice, chutney, smoothies, or a golden gazpacho that combines the flavors of mango, yellow heirloom tomatoes, and orange juice.
3. Scoop out the seeds and stuff the cavity of this pink-flesh Mexican papaya with wild salmon or a mixed seafood salad.
4. Luxuriously toasted coconut adds a sweet, nutty flavor to mahi-mahi kebabs, rice paper summer rolls, vegetable curries and fruit parfaits, making you feel like you're vacationing in the Caribbean.
5. Roasted marshmallows can be used generously to make s'mores, as a garnish for summer cocktails, sundaes, strawberry shortcake, or mixed into a nostalgic ambrosia salad.
6. Fragrant peaches and nectarines, from fragrant yellow-fleshed varieties to less tart white-fleshed varieties, are delicious paired with goat cheese and prosciutto, made into compotes, salsas (recipe below), strudels, risottos and stir-fries, or halved and grilled with honey-ginger sauce and topped with vanilla bean gelato.
7. Pit cherries, whether they're sweet varieties (Bing, Tulare, Rainier, Royal Ann) or lip-pursingly tart (Nankin, Evans), and eat them chilled for a crisp, juicy treat.
8. It's plum season, from tiny purple damsons to California's popular chestnut-skinned, red-fleshed mandarins. They're tempting in rustic tarts, cobblers and salads, or eaten raw and crunchy.
9. In the stone fruit world, pairings give rise to Pluots (which have predominantly plum characteristics and apricot flavors) and Apriums (which have predominantly apricot characteristics and plum flavors), providing a refreshing change of pace.
10. With their ruby-fleshed flesh, blood oranges add vibrant color and a pleasant tartness to a variety of dishes, sweets and drinks, from margaritas to Garibaldi's. Cheers!
11. Vibrant and refreshing, lime zest, juice, pulp and even leaves enhance the flavour of a variety of drinks, dishes and condiments.
12. Master chefs use the juice of the chunky Japanese yuzu citrus fruit, which has a delicate floral aroma, in all sorts of delicious dishes.
13. Cooling cucumbers and juicy gourds are a great way to beat the heat when eaten with chilled yogurt soup, soba and Persian cucumber salad, sushi rolls, or a tumbler of sparkling water topped with slices of fruit.
14. Summer is all about the hydrating watermelon – the classic pink or golden fleshed variety, refreshing watermelon with minty fresh water, and eye-catching popsicles tucked inside fresh basil leaves.
15. Sweet, sour, hot and spicy pickled cucumbers, cauliflower florets, beets, carrots, persimmons, okra and green tomatoes add vibrant color, crunch and probiotic vitality to sandwiches, burgers and other grilled dishes.
16. This season, barbecue sauces are rising above other condiments, whether that's Kansas City style (sticky, sweet, smoky), mayonnaise-based Alabama white sauce, golden Carolina mustard sauce, tomato-centric Memphis sauce, or rich, brown Texas style.
17. Smoked paprika adds sweetness, mesquite flavor and vibrant color to potato and pasta salads, stir-fries and roasted vegetables, and it adds a meaty flavor to vegetarian dishes.
18. Place planks of naturally flavorful hardwoods like mild alder or cedar on the plank to complement delicate fish, seafood and vegan dishes, maple, apple or pecan planks to complement bolder chicken and pork, and bold oak or hickory planks for the smoky flavor of mesquite for beef and wild meats.
19. Seasonal goat's feta cheese pairs well with fresh summer herbs, such as:
20. Basil, coriander, rosemary, mint, oregano, dill.
21. Mix up a global dry spice blend to add a mouthwatering crust to your favorite protein. For a Mediterranean twist, try Herbes de Provence, which combines rosemary, lavender, fennel seed, thyme, tarragon, mint and basil.
22. Bring some Latin American heat with the versatile adobo, a mix of garlic, oregano, chili peppers and anchovies.
23. Smoke it with an American-style Kansas City Rub, a mix of paprika, brown sugar, cayenne, onion powder, garlic powder, black pepper and kosher salt.
24. The Moroccan blend is infused with chili powder, cinnamon, caraway seeds and other warm spices.
25. Aromatic and tart, Middle Eastern za'atar is a blend of thyme, sesame seeds and sumac.
26. Egyptian dukkah, with toasted hazelnuts, sesame seeds, coriander, cumin, cayenne and fennel, is a great complement to hummus and other vegan dishes.
27. This delicious Argentinian Chimichurri Dipping Sauce is full of fresh summer flavors, especially coriander, mint, and Meyer lemon juice.
28. Green onions and chives liven up burgers, dips, cold soups and salads without the one-two punch of regular onions.
29. Whether it's Dijon, spicy brown, honey, horseradish, Creole or traditional yellow, mustards add flavor to coleslaw, marinades, burgers and sausages.
30. Unless you're under 12 years old, you shouldn't smear ketchup on your hot dog.
31. It has that little charcoal flavor that's so characteristic of summer cooking, especially those beautiful grill marks, but any burnt bits should be tossed.
A vibrant seasonal salsa, perfect for enjoying 31 different summer flavors.
Summer Stone Fruit Salsa2 red or black plums (pitted and diced), 1 nectarine (pitted and diced), 1 peach (pitted and diced), 3 apricots or apriums (pitted and diced), 1/2 cup red onion (diced), 1 small jalapeno (stemmed, pitted and diced), 1/4 cup chopped fresh cilantro, 1 Meyer lemon (grate the zest and juice), 2 tablespoons chopped mint leaves, 3 tablespoons avocado oil, sea salt and freshly ground black pepper. Combine ingredients in a large mixing bowl. Season with salt and pepper and refrigerate. Transfer to a serving bowl. Serve with chips or as a side to your favorite grilled summer protein.
