Every Saturday at my local farmer’s market, I pick up boxes of blackberries, bags of just-picked peaches, and perfectly ripe organic blueberries that pop delicately in my mouth. If I close my eyes, I can actually taste the sunshine.

Most of the time I eat my fruit straight out of the refrigerator (after washing it of course), but on occasion I love to dress it up for dessert. Keeping it simple is my motto, so most of my fruit ends up in sorbet or ice cream, a quick cobbler, or even on the grill.

The biggest problem I find with most summer dessert recipes is too much sugar. Let the fruit speak for itself. Since it’s easier to ripen fruit on the vine or tree in warmer weather, the fruit doesn’t have to be picked too early. That translates to more naturally-occurring sugars, better tasting fruit, and higher antioxidant levels.

If you’re looking for ways to keep your summer bounty fresher longer, get your hands on a July/August copy of Cook’s Illustrated Magazine. In the center section they have great advice for keeping produce fresher longer.

Here are a couple recipes to make use of all that glorious summer fruit:

Grilled Peaches with Frozen Honey Custard
Nectarine and Raspberry Cobbler