YMCA Summer 2021-2022 Healthy Living Magazine - Page 5

Selection and storage tips
Selection tips :
} when picking stone fruit , choose ones that give slightly under pressure when pressed ;
} choose stone fruit that have a sweet fragrance and minimal bruising .
Storage tips :
} store your stone fruit at room temperature until it reaches desired ripeness ;
} to fasten the ripening process , you can place unripe stone fruit in a brown paper bag with a banana or apple ; } once ripe , store stone fruit in the fridge ; } when you ’ re ready to eat , remove fruit from the fridge for an hour – you ’ ll get the best flavour and eating experience at room temperature !
Health benefits of Aussie summer stone fruit :
} Nectarines and peaches : Boasting potassium , vitamin C and fibre , both fruits can help keep your muscles powering , your digestive health on point and your immune system in tip-top shape .

YOU ’ LL GET THE BEST FLAVOUR AND EATING EXPERIENCE AT ROOM TEMPERATURE !

} Apricots : These are the lowest glycaemic index ( GI ) of the bunch ( meaning less of a blood sugar spike ) and just two of these delicious little fruits provide a source of niacin for a healthy nervous system and brain power .
} Plums : The humble plum is a source of vitamin A which is important for glowing skin and reproductive health .
So now that you know all about Aussie summer stone fruit , here is my caramelised peach crumble cups recipe for you to try !

CARAMELISED PEACH CRUMBLE CUPS

Serves : 4
INGREDIENTS
Crumble topping } 2 cups rolled oats ( or quinoa flakes for a gluten free option ) } 1 cup almond meal } 2 tsp cinnamon } 4 tbsp honey } 4 tbsp olive oil spread ( melted )
Caramelised peaches } 1 tsp olive oil spread } 1 tsp brown sugar } ¼ cup water } 1 tsp vanilla extract } 4 ripe Australian peaches ( stones removed and sliced into 8ths ) } ½ tsp cinnamon
To serve } 2 cups natural / Greek / coconut yoghurt } Fresh mint sprigs
METHOD
1 . Pre-heat oven to 180C .
2 . For the crumble , combine rolled oats / quinoa flakes , almond meal and cinnamon in a mixing bowl .
3 . In a separate bowl , combine honey and olive spread , then add to dry mixture . 4 . Spread mixture on a lined baking tray and bake for 20 minutes or until golden brown .
5 . For the peaches , melt olive spread in a skillet on medium heat and mix in sugar . Pour in water and vanilla , and mix .
6 . Add peaches and sprinkle with cinnamon . Cook over medium heat for four to six minutes or until peaches have begun to soften .
7 . To serve , divide each mixture into fours and layer yoghurt , peaches and crumble in four cups . Top with mint leaves , serve and enjoy .
YMCA HEALTHY LIVING MAGAZINE 5