Living in the Northeast where winters can be brutal, I thought summer would never come, but it is finally here.  It is not exactly summertime yet, as far as the calendar is concerned (only a technicality), but the peaches, nectarines, raspberries, and cherries, to name just a few fruits, are out in full array in the stores; so to me -- it "smells" like summer.

There are many ways to tell if the fruit you purchase is just right to eat.  There are different ways for different fruits.  The first thing I do when I choose peaches, nectarines, and plums (once I determine that there are no bruises or blemishes) is to give each piece of yummy summer fruit the "double s" test.  The first "s" refers to giving the fruits a gentle squeeze to see if they have any "give" to them.  If they give slightly to your touch, they are ripe and the juices will flow down your chin (a sticky but most glorious experience) when you take that first exquisite bite.  If the fruit is hard but smells fragrant and delicious, simply leave it on your countertop at room temperature for a day or two.  Some people even place their unripened fruits like bananas or peaches in a paper bag to ripen.  Ethylene, an odorless, colorless gas, is given off by the fruit, becoming concentrated in the bag, and hastening the ripening process.

The second "s" refers to the sniff test.  I pause and take a big whiff of the fruit just as I do when I test perfumes to buy.  The fruit should smell fragrant, sweet, and exactly like the fruit that it is.  In other words, if you were blindfolded and someone were to put a peach up to your nose, you should be able to determine what it is just from the bouquet that it gives off.  If you cannot, put it back.

So if it passes the old "double s" test, load the fruit by the bagful into your cart.

I choose berries and cherries in a different way.  They should look blemish-free and bright in color -- whether we are discussing strawberries, blueberries, cherries, or raspberries.  They should feel firm and by no means should they appear to be wearing a "fur coat" (this is subtle talk for mold).  Open up the packages and gently check for firmness.

With food prices going up by the minute, you only want the highest quality fruit.

I am a pastry chef that loves to bake dark, rich chocolate cakes, heavy, gooey cheesecakes, and Danish amongst other things.  However, in the summer, my interest turns only to fresh fruit desserts.  Not only is it healthier and a more sustainable way to live -- to choose foods like fruit that are in season, but fruits pack a nutritious punch.  The more colorful the fruit is, the better the health benefits.  These benefits come in the form of phytochemicals and antioxidants.  Phytochemicals or "fight-o-chemicals" as I refer to them, are chemical substances within all fruits and vegetables that contain powerful disease fighting substances.  Some of these substances include lycopene which gives strawberries their deep red color and anthrocyanins that give blueberries that deep blue hue.

These phytochemicals gobble up free radicals or fragments of molecules that can wreak havoc on your body, causing diseases like cancer and heart disease.  Doctors tell us to eat at least five servings a day.  With all that scrumptious fruit on the market, there is no problem getting that mandate accomplished in the summer!

I know there are kids and grown-ups alike that are not fruit eaters but I do not know anyone who can resist strawberry shortcake, blueberry muffins, peach cobbler, or roasted or grilled fruit served over ice cream.  What is so awesome about many fruit desserts is that they are quick and easy so you have more time to spend at the beach, fishing, or at a friend's lazy day BBQ.

Summer is in the air.  I can really smell it!

Nectarine Cherry Cobbler

Serves 6-8

Nectarine Cherry Filling:

• 12 nectarines, peeled and sliced into 1/4 inch thick slices
• 1 1/2 cups fresh cherries, pitted and left whole
• 2 tablespoons fresh lime juice
• 1 teaspoon lime zest
• 2/3 cup granulated sugar
• 2 teaspoons cornstarch

Preheat oven to 425° F. Spray a 13 x 9 x 2 inch baking pan with nonstick cooking spray.

In a large mixing bowl, combine the fruit.  Mix in lime juice and zest.  Set aside.

In a small bowl, whisk together sugar and cornstarch and mix it into the fruit mixture.

Pour the mixture into a greased pan and bake for 10 minutes.

Cobbler Topping:

• 1 1/2 cups all-purpose flour
• 1/2 cup cornmeal
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoons salt
• 1 1/2 sticks cold unsalted butter, cut into small cubes
• 1/2 cup hot water

While the fruit is in the oven, prepare the topping.  Blend flour, cornmeal, sugar, baking powder, and salt using a pastry blender.

Cut in cold butter cubes until the mixture resembles oatmeal.

Add hot water and blend just until combined.

Using a spoon, evenly drop blobs of the batter on top of the fruit.

Place the baking pan with the cobbler on a larger sheet pan covered with foil.  The sheet pan will catch any drips that may occur.  Bake in a 425° F. oven for 22-25 minutes or until the top is nice and brown. 

Serve warm with whipped cream or vanilla ice cream.

Fresh Strawberry Coconut Muffins

Makes 12 muffins

• 1 stick (4 ounces) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup shredded coconut, toasted
• 2 cups fresh strawberries, hulled, washed, dried, and chopped into 1/2 inch pieces
• Granulated sugar for sprinkling

Preheat oven to 375° F. Grease 12 muffin cups with nonstick cooking spray.  Set aside.  Place butter and sugar in the bowl of an electric mixer.  Using the paddle attachment on medium speed, cream the mixture until it is lighter in color.

On low speed, gradually add eggs, milk, and extracts.

In a mixing bowl, whisk together flour, baking powder, salt, and coconut.  Slowly add to the egg and butter mixture.

Remove the bowl from the electric mixer and gently mix in chopped strawberries using a rubber spatula.  Do not overmix.

Scoop batter evenly into the 12 greased muffin cups.  Sprinkle each muffin with some sugar.  Bake for 25-30 minutes or until a cake tester inserted in the middle of the muffins comes out clean.

About Chef Gail Sokol

Gail D. Sokol is an award-winning professional in the culinary arts industry with demonstrated success in baking and pastry arts, supervision and training, and classical cuisine. Chef Sokol brings her expertise and unique teaching style to the serious home baker and professional in her book, About Professional Baking for which she was a Finalist for the International Association of Culinary Professionals Cookbook Awards for 2007. In addition, she has been featured on many weekly radio and television programs. Chef Sokol is currently an instructor of baking at Schenectady County Community College (SCCC) in Schenectady, New York. She is also creator and director of the Children's Baking Camp at SCCC 's Continuing Education Division.