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End-of-Summer Recipes Starring Blueberries and Citrus {Indy Style}

By Lori Taylor

Aug 14, 2018, Updated May 28, 2021

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Today on Indy Style, Lori Taylor was joined by Sharon Robb, Chief Culinary Officer for North Bay Produce, a Produce Mom brand partner, to demonstrate delicious end-of-summer recipes starring blueberries and citrus fruits. Sharon is not only a blueberry expert, she is one of the best home cooks we know. We were thrilled to learn some of her favorite summertime recipes!

Corn and Blueberry Salad

This salad screams summertime! It is a creation of Sharon’s and we are so thankful she shared it with us because it’s now one of our favorites. You can put your own spin on this salad by adding seasonal fruits and veggies you find at your farmer’s market or in the produce department at your local grocery store.

Ingredients

For the salad:

• 1 pint blueberries
• 6 ears fresh corn
• 1/2 cup green onion
• 1 cup roasted red pepper
• 1 cup chopped cucumber
• 1/2 cup chopped cilantro

For the dressing:

• 1/4 cup olive oil
• 1 tbsp Dijon mustard
• Juice of 1/2 lime
• 3 tbsp limeade concentrate
• 1 tbsp honey
• Dash of cayenne
• Salt and pepper to taste

Directions

1. Cook corn per your favorite way. Add char by use of grill or gas flame if desired (adds depth and dimension to flavor and presentation). 
2. Cut off cob and place in a large bowl.
3. Add additional ingredients and mix.
4. Prepare the dressing by placing all ingredients into a Mason jar or container with tight-fitting lid and shake vigorously until combined. Pour over mixture and toss to combine. Let rest in the fridge for 1/2 hour or overnight for flavors to develop.

Baked Yogurt with Blueberry Compote

This is another delicious recipe created by Sharon. Sharon has great taste, so when she told us she was addicted to this recipe we knew we had to give it a try too. We can happily say it’s as good as she described!

Ingredients

For the yogurt:

• 1 cup Greek yogurt
• 1 cup heavy cream
• 1 cup sweetened condensed milk
• 1 tbsp vanilla

For the blueberry compote

• 4 cups blueberries
• 1/4 cup water
• 1 tbsp cornstarch
• Lemon zest from one lemon
• Juice from 1 lemon
• 1/2 cup sugar
• 1 tbsp ghee (optional)

Directions

1. To make the yogurt, whisk all ingredients together until smooth. Pour into glass ramekins or small glass oven-safe dishes.  Place dishes on baking sheet and fill sheet halfway up with hot water. Bake at 250 degrees for 15 – 20 minutes until the custard is jiggly but not wet. Chill for at least 2 hours to fully set.
2. To make the compote, whisk all ingredients except blueberries together until smooth. Add 2 cups blueberries and cook on medium heat until the mix starts to thicken. Crush some of the berries to render juice as it is heating up. After about 5 minutes add remaining blueberries and stir to combine. Let cook stirring occasionally until sauce is thickened and berries are cooked through. Take off heat and add ghee stirring to combine. Ghee gives added depth of flavor and a nice glossy finish. Use immediately on pancakes or waffles or chill and use to top desserts and yogurt.

Candied Oranges

Citrus is in-season in the southern hemisphere and is readily available in the produce department at your local grocery store. Bright citrus flavors are so refreshing on hot summer days!

This recipe works double duty. In addition to candied oranges, it aso produces an incredible orange syrup. We love serving both over top of angel food cake. For an extra special treat, add some of the blueberry compote from the recipe above.

Ingredients

• 1 navel oranges
• 1 1/2 cups water
• 1 cup granulated sugar

Directions

1. Thoroughly wash the orange to get rid of any waxy residue. Slice off and discard the ends, and slice the rest of the fruit into 1/4′ slices.
2. In a wide pot, heat and stir water and sugar until the sugar dissolves. Avoid stirring after this point to prevent crystallization. Bring to a gentle boil and add the orange slices in a single layer. After 15 minutes, lower the heat to medium-low. Flip over the slices and continue cooking on low for another 15-20 minutes, until the peel becomes translucent and the syrup has thickened. Place a wire rack on top of a lined baking sheet, and transfer the candied slices on top to cool. Reserve orange syrup for other uses.

Thanks again to Sharon Robb of North Bay Produce for joining The Produce Moms on Indy Style today! Be on the lookout for Sharon’s upcoming cookbook. It will be available for free download on the North Bay website in December.

What are your favorite end-of-summer recipes? Share in the comments below.