Berries seem to burst patriotically on our nation’s birthday. We’ve gathered a round of desserts that rely on the goodness of what’s in season at the farmers market: apricots, blackberries, blueberries, raspberries, cherries and more.
Stay cool on the Fourth; none of these will take long to make and most of them won’t even heat up the kitchen.
You’ll find the recipes after the jump, as well as Virginia Willis’s handy guide to packing a picnic. Check out the gallery of Fourth of July-friendly recipes in the gallery below.
Fresh Fruit Summer Parfait. An old-fashioned notion that never really goes out of style.
Apricot Crostata. The crust is forgiving; the lattice top is optional.
Balsamic Berry Parfait. A bit of the vinegar does nice things for mixed fruit with ricotta cheese.
Blackberries in Mascarpone Cream. No-cook, assembly takes minutes. Cassis liqueur is involved.
Blueberry Fritters With Honey Cream. Something unexpected for your guests; don’t be afraid to fry.
Cake Scrap Cherry Ice Cream. From The Process columnist David Hagedorn; this combines cake leftovers with a no-cook ice cream mixture.
Cherry Pit Ice Cream. Developed exclusively for Washington Post readers by Jeni Britton Bauer of Jeni’s Splendid Ice Creams in Columbus, Ohio. ’Nuff said!
Gooseberry and Currant Crumble. If tart’s what you l
ike, give this a try.
Grilled Spice-Rubbed Peaches. Cooks who say they can handle only burgers and dogs will have no trouble producing beautiful grilled fruit.
Plum, Yogurt and Tarragon Popsicles. Beautiful color, and kind of good for you.
Raspberry Whipped Cream Ice Box Cake. No-bake, easy assembly, impressive presentation, from cookbook author Elinor Klivans.
Raspberry Frangipane Cake. A perfect picnic cake, with easy-to-cut wedges.
Smoke-Roasted Raspberry Pear Crisp. Keep things cool indoors with a dessert on the grill.
Strawberry-Lime Granita. In about four hours’ freezer time, you’ll have a slushy treat. Add a shot of tequila for grownups.
Summer Couscous Pudding With Blueberries. Like tapioca, but better; from The Process columnist David Hagedorn.