This Internet-Favorite Preserves Brand Also Makes Lower-Sugar Fruit Spreads—Here Are 4 Ways To Use Them for Summer Magic, From Iced Lattes to Homemade Pizza

Yes, chef.

Front seat, windows down, snacking on cherries. Juicy rivers running down your chin. Trips to the strawberry field (possibly with messy toddlers in tow). Nothing says summer quite like fresh fruit.

So what better way to take on your flow of backyard potlucks and impromptu happy hours than with a fresh batch of fruit-forward recipes? Registered dietitian Amy Shapiro, MS, RD, keeps her fruit drawer stocked all season for quintessential summer taste *and* overall health benefits. “Fruit provides essential nutrients such as vitamin C, potassium, and fiber,” she says, “and the fiber in fruit slows the absorption of sugar, which helps regulate blood sugar levels.”

Alongside the just-picked freshness you find at farmer’s markets, fruit spreads are a great way to ensure you have an ample supply of sweetness in your kitchen, all summer long. “Using fruit-sweetened spreads… is an easy way to manage and measure the sugar you are adding to your meals,” Shapiro says. “It is one of my favorite ways to add a touch of sweetness… since it also contains vitamins, minerals, and possibly fiber from the fruit itself.”

Adding fruit to your summer diet is simple—and you can get way more creative than trays of watermelon slices. This season, we’re whipping up all kinds of unexpected dishes with Bonne Maman’s fresh collection of Fruit Spreads (yes, in the iconic jar you know and love). From strawberry to apricot, each jar serves up authentic, homemade taste with more fruit and less sugar than regular Bonne Maman Preserves.

Bookmark these inventive recipes (breakfast bowls! lattes! flatbreads!), slip on an apron, and follow Shapiro’s advice for your most delicious season ever. “Take the time to eat slowly and mindfully, cook more, indulge in fresh foods, and enjoy this time with your friends and family,” she says. Now serving: more fruit, less sugar, and lots more summer magic.

Breakfast Bowl with Tahini Apricot Sauce

Serves 1

Ingredients
For the breakfast bowl:
2 cups chopped greens, raw or cooked
1 cup chopped or sliced vegetables, raw or cooked
1–2 eggs (cooked any style) or 4-6 ounces of preferred protein
1/4 cup cooked quinoa
1/4 avocado, sliced
3 Tbsp Tahini Apricot Fruit Spread Sauce, divided (recipe below)
1 Tbsp roasted and salted pepita seeds
1/16 tsp fine sea salt
2 to 3 cranks of freshly ground pepper
1. Place the greens and vegetables on the bottom of a large bowl or plate and season with the fine sea salt and freshly ground pepper. Mix with 2 Tbsp of the Tahini Apricot Fruit Spread Sauce.

2. Layer the eggs (or preferred protein), sliced avocado, and quinoa on top of the greens and veggies.

3. Garnish with pepita seeds and drizzle with the additional 1 Tbsp of Tahini Apricot Fruit Spread Sauce.

For the Tahini Apricot Fruit Spread Sauce:
Makes about 1 cup
1/4 cup Bonne Maman Apricot Fruit Spread
1/4 cup fresh lemon juice
1/4 cup smooth liquid tahini
1/4 cup filtered water
2 Tbsp extra-virgin olive oil
2 tsp apple cider vinegar
1 Tbsp white miso
1 tsp Dijon mustard
1/4 tsp ground garlic
1/16 tsp fine sea salt
2 to 3 cranks of freshly ground pepper

1. Place all ingredients in a blender or food processor until incorporated and smooth, about 30 seconds.

2. Store in the refrigerator for up to one week.

Notes
Want to enjoy the Tahini Apricot Fruit Spread Sauce beyond breakfast? Double the batch and drizzle it on any protein—grilled fish, chicken, smoked salmon, or roasted chickpeas—or use it as a veggie dip or salad dressing on greens like baby spinach, kale, or arugula.

Goat Cheese Flatbread with Red Fruits Caramelized Jam

Ingredients
For the flatbread:
1 naan flatbread
1 tsp olive oil, divided
1/4 cup Bonne Maman Red Fruits Fruit Spread caramelized jam (recipe below)
2 ounces crumbled goat cheese
1/2 cup greens of choice (see note)
3 basil leaves, torn
1/16 tsp salt
2 to 3 cranks of freshly ground pepper

1. Preheat the oven to 400°F.

2. Brush the flatbread with 1/2 tsp olive oil and bake for five minutes on a pizza stone or parchment-lined rimmed baking sheet. Remove from the oven and place on a cutting board.

3. Using a spoon, spread the Red Fruits Fruit Spread caramelized jam onto the flatbread in an even layer, from the center to the inner edge of the crust.

4. Top naan with goat cheese and place back in the oven for five to seven minutes to warm the goat cheese and crisp the bread.

5. Remove flatbread from the oven. Arrange the greens and fresh basil on top. Garnish with a drizzle of 1/2 tsp olive oil and finish with salt and pepper.

For the Red Fruits Fruit Spread Caramelized Jam:
1 Tbsp olive oil
1 medium onion sliced, about 1 1/2 cups
1/16 tsp salt
2 to 3 cranks of freshly ground pepper
1 Tbsp apple cider vinegar
1/4 cup water
1/4 cup Bonne Maman Red Fruits Fruit Spread

1. Add the olive oil, onion, salt, and pepper to a sauté pan and cook on medium-low heat for 10 to 15 minutes, stirring often until golden.

2. Stir in the apple cider vinegar and water and cook for five minutes more or until the onion has softened and the liquid is absorbed.

3. Stir in the Red Fruits Fruit Spread and cook for one more minute.

4. Use the jam immediately or cool to room temperature and store in the fridge for up to one week.

Notes
For toppings, any greens will do: arugula, baby spinach, baby kale, or chopped radicchio. For a different flavor, replace basil with dill or flat-leaf parsley and goat cheese with feta.

Iced Cherry Beet Latte

Serves 1

Ingredients
1 tsp beetroot powder
2 ginger root tea bags
1 cup boiling water
2 Tbsp Bonne Maman Cherry Fruit Spread
1/2 cup plant-based milk of choice
1/2 cup ice, garnish
1 cherry, garnish

1. Add the beetroot powder, ginger tea bags, and boiling water to a large glass jar or heat-proof container and stir. Cover with a small plate or saucer and steep for five minutes.

2. Remove the tea bags and add the Cherry Fruit Spread.

3. Pour the tea mixture over ice, add milk, and garnish with a cherry. Serve with a spoon to eat the cherry chunks.

Notes
Elevate this bev with homemade ice cubes. Simply make an extra batch of the tea mixture (minus the milk, ice, and extra cherry) and add it to an ice cube tray. Freeze for four hours minimum and store in an airtight container for up to one month.

Vegan Strawberry Icebox Cake

Serves 6 to 8

Ingredients
1 1/2 cups finely ground graham cracker crumbs
1/4 cup coconut oil, melted
1 Tbsp maple syrup
1 tsp vanilla extract
1/16 tsp fine sea salt
1 qt. vegan vanilla ice cream
1 jar, plus 1 cup Bonne Maman Strawberry Fruit Spread, divided
9 oz. dairy-free whipped cream
1 qt. strawberries, sliced, garnish

1. Line an 8×8-inch pan with parchment paper to overhang.

2. Add the graham cracker crumbs, melted coconut oil, maple syrup, vanilla extract, and sea salt to the food processor and process on high for about two minutes until it becomes a wet, sand-like texture.

3. Press the graham cracker mixture gently into the pan in an even layer for a crumbly texture. Freeze for 15 minutes. Meanwhile, let the quart of ice cream melt for 15 minutes.

4. In a large bowl, fold 1 cup of Strawberry Fruit Spread into the ice cream, and then spread the layer evenly on the frozen crust.

5. Add the entire jar of Strawberry Fruit Spread on top of the ice cream layer and freeze the layer for 30 minutes. Meanwhile, defrost the container of dairy-free whipped topping, occasionally mixing.

6. Spread the layer of dairy-free whipped topping evenly on top of the jam layer. Cover and freeze overnight.

7. Pull out the cake five minutes before serving. Carefully place the entire cake, with the parchment paper, onto a cutting board. Run your knife under hot water between slices for cleaner cuts. Garnish each slice with fresh strawberry slices.

Notes
Short on time? For a simpler version of this recipe, top a scoop of vanilla ice cream with a heaping spoon of Strawberry Jam. If you have the ingredients, add crushed graham crackers, a dollop of dairy-free whipped cream, and sliced strawberries.

Recipe development: Carla Contreras 
Photography: Tim Gibson for Well+Good