When in season, little compares to the simplicity of a big bowl of ripe plums, cherries, peaches, nectarines or berries. For just a bit more effort, Martha Rose Schulman offers a simple and delicious suggestion for Strawberries with Orange Juice and Mint. Fruit sorbets are another tasty choice. If you want to make your own sorbet, The Vegetarian Resource Group has posted some great fruit sorbet recipes here.
If you’re having guests or have more time to spare, a flourless chocolate espresso cake with raspberry sauce could be an elegant solution to what to serve for dessert.
Vegan desserts are a bit more of a challenge since no eggs, dairy or honey should be used. Additionally, some vegans don’t eat sugar. All-fruit deserts are a great suggestion. Michelle Urvater has a show named Cooking Monday to Friday on the Food Network. This is one of her recipes:
Exotic Fruit Salad
2 tablespoons confectioner's sugar, plus extra for dusting
1 to 2 tablespoons lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon ground Chinese 5 spice powder
2 ripe mangoes, papayas or 1 ripe pineapple, peeled and cut into 1/2-inch dice
1/2 pint raspberries
4 to 6 kiwis, peeled and cut into thin rounds
2 ripe bananas, peeled and cut into thin rounds
Mint leaves (Optional garnish)
Whisk sugar, lemon juice, vanilla and Chinese 5-spice powder; adjust flavors to your taste. Add mangoes and raspberries and toss together.
