The summer season is revving up at the speed of burning briquettes with an embarrassing number of flavors to please a variety of tastes and palates. Unlike the minimalist flavors of fall (pumpkin spice), winter (nutmeg and peppermint), and spring (jasmine and lavender), summer’s bustin’ out all over with zippy, saucy, spicy, sizzling, citrusy, and sweet sensations. Here’s a tasty checklist of 31 flavors (move over, Baskin-Robbins) so you can get the best out of this flavor-diverse season.
1. The sassy Meyer lemon, a citron/ mandarin hybrid with a floral zest and aromatic juice gently puckers up for summer sips (mint, hibiscus, or strawberry lemonades), marinades, dressings, and drizzles for green salads, taboulis, grilled seafood and chicken, and refreshing sorbets.
2. The world’s most popular fruit, mango bursts with tropical flavors blended in sticky rice, a chutney, smoothie, or golden gazpacho marrying the flavors of mangoes, yellow heirloom tomatoes, and orange juice.
3. Scoop out seeds of a papaya and stuff the hollows of this pink-fleshed, Mexican native with a wild salmon or mixed seafood salad.
4. Indulgent toasted coconut makes you feel like you’re vacationing in the Caribbean with sweet, nutty nuances amping up mahi mahi kebobs, rice paper summer rolls, vegetable curries, and fruit parfaits.
5. Roasted marshmallow gives s’mores galore, a garnish for summer cocktails, sundaes, and strawberry shortcakes, or a mix-in for a nostalgic ambrosia salad.
6. Aromatic peaches and nectarines, whether fragrant, yellow-fleshed, or low acid, white-fleshed varieties pair with goat cheese and prosciutto, or shine in compotes, salsas (recipe below), strudels, risottos, stir-fries, or halved and grilled with a honey ginger drizzle and topped with a dollop of vanilla bean gelato.
7. Get out of the pits with cherries, whether sweet varieties (Bing, Tulare, Rainier, and Royal Ann) or lip-puckering tart ones (Nanking and Evans) both divine chilled and crisp as a juicy munch.
8. It’s a plum season from diminutive purple Damsons to maroon-skinned, red-fleshed Satsumas–a California fave. They’re all charming in rustic tarts, cobblers, and salads, or enjoyed crispy, crunchy raw in hand.
9. Matchmaking in the stone fruit world has produced Pluots (dominant plum traits with hints of apricot), and Apriums (dominant apricot traits with hints of plum) for a refreshing change-up.
10.The ruby-fleshed Blood Orange adds a pop of color and delightful tang to savories, sweets, and sips from Margaritas to Garibaldis. Cheers!
11. Spunky and refreshing, the lime’s peel or zest, juice, pulp, and even the leaves amp up a wide range of drinks, dishes, and condiments.
12. Master chefs respect the juice from the bumpy, lumpy Japanese Yuzi citrus with delicate floral notes for toothsome creations of all manners.
13. The cool cucumber, a water-packed gourd beats the heat with a chilled yoghurt soup, a soba noodle and Persian cuke salad, a sushi roll, or a tumbler of sparkling water infused with the fruity slices.
14. Summer is defined by super-hydrating watermelons, whether classic pink- or golden-fleshed, most refreshing in a minty agua fresca, or an attention-grabbing popsicle encapsulating fresh basil leaves.
15. Sweet, sour, hot, and spicy pickled cucumbers, cauliflower florets, beets, carrots, persimmons, okras, and green tomatoes add a pop of color, crunch, and probiotic oomph to sandwiches, burgers, and other grilled offerings.
16. Barbecue sauces outpace other condiments this season, whether Kansas City-style (sticky, sweet, smoky), mayo-based Alabama white sauce, golden Carolina mustard sauce, tomato-centric Memphis, or bold and brown Texas-style.
17. Smoked paprika adds a sweet, mesquite zip and splash of color to potato and pasta salads, rubs, and roasted vegetables, along with a meaty nuance to vegetarian dishes.
18. Walk the plank with natural, aromatic hardwood slabs like mild alder and cedar to enliven delicate fish, seafood, and vegan fare; maple, apple, and pecan planks to complement more robust chicken and pork; while mighty oak and hickory to add a mesquite smokiness to beef and gamey meats.
19. Seasonal goat feta pairs well with fresh summer herbs like. . .
20. basil, cilantro, rosemary, mint, oregano, and dill.
21. Rub-a-dub-dub with dry spice blends from around the globe to add a mouthwatering crust to your protein of choice. For a Mediterranean twist try herbes de Provence, combining rosemary, lavender, fennel seeds, thyme, tarragon, mint, and basil.
22. Latin America heats up with all-purpose adobo mixing garlic, oregano, chilies, and ancho peppers.
23. Let’s get smokin’ with an all-American Kansas City rub of paprika, brown sugar, cayenne, onion and garlic powders, black pepper, and kosher salt.
24. A Moroccan blend shakes things up with chile powder, cinnamon, caraway seeds, and other warm spices.
25. Fragrant and tangy Middle Eastern za’atar blends thyme, sesame seeds, and sumac.
26. Egyptian dukkah with toasted hazelnuts, sesame seeds, coriander, cumin, cayenne, and fennel dials-up hummus and other vegan dishes.
27. Divine Argentinean chimichurri dipping sauce bursts with fresh flavors of summer, especially, cilantro, mint, and Meyer lemon juice.
28. Leeks and chives add a zip to burgers, dips, chilled soups, and salads without the one-two punch of the garden variety onion.
29. Mustard perks up slaws, marinades, burgers, and brats whether Dijon, spicy brown, honey, horseradish, Creole, or traditional yellow.
30. Ketchup should not be slathered on hot dogs unless you’re younger than 12.
31. A little charcoal flavor emblematic of summer fare, particularly those lovely grill marks are fine, but burnt offerings should be discarded.
Here’s a zippy, seasonal salsa to help celebrate the 31 flavors of summer!
Summer Stone Fruit Salsa2 red or black plums, pitted, diced1 nectarine, pitted, diced1 peach, pitted, diced3 apricots or Apriums, pitted, diced½-cup red onion, diced1 small jalapeno pepper, stemmed, seeded, diced¼-cup chopped fresh cilantro1 Meyer lemon, zested, juiced2-tablespoons minced mint leaves3-tablespoons avocado oilSea salt, cracked black pepperCombine ingredients in large mixing bowl. Season with salt and pepper. Refrigerate. Transfer to serving bowl. Serve with chips, or as a relish with your favorite grilled summer protein.
