It's officially summer—time to dispense with the turnip greens of sadness and jump into the fresh fruit ball pit of joy. Markets are bursting with ripe, luscious fruit: perfection plucked from a branch or vine, ready for unadulterated enjoyment. But that doesn't mean you need to eat your fruit plain. Sure, summer eating is a time for minimalist preparations with fantastic ingredients, but that's no reason to lock up the spice cabinet for the season.
When used right, small amounts of carefully considered spices can heighten, compliment, and add complexity to the flavors of fruit. Many spices, after all, are dried fruits in one form or another. Go slowly and add a bit at time to prevent overwhelming the fruit's natural flavor.
About the author: Max Falkowitz is a proud native of Queens, New York. He'll do just about anything for a good cup of tea and enjoys long walks down the aisles of Chinese groceries. You can follow his ramblings on Twitter.