Fruit for breakfast

I love fruit, especially when I can get it outside of my door. We have a peach tree that we have to duck under when we walk from the carport to our kitchen door. It took root from a pit that Jim through on the ground several years ago. It grew so nicely that we didn’t dare to move it to a more convenient place. This is our third year to have peaches on it and although they’ve battled with the elements, they survived, holding the peaches in their green-leafed palms for us to pick as we go in and out of the house.

In the front of the house we have raspberry bushes, which benefited greatly from the big rains we had several weeks ago. I’ve been picking plump, ripe berries that never all make it into the house. It’s too easy to just pop them right into my mouth. The bushes are so unruly that if someone were to ask me why we let the weeds grow so tall in the front yard, it wouldn’t surprise me!

When time for breakfast arrives, I’m especially happy to have the peaches and raspberries. Besides mixing them with plain yogurt and a few nuts, I also cut them up to put on top of waffles or pancakes. It’s easy to make a simple syrup to serve with the fruit. Simply combine the fruit in a pan with equal parts water and sugar. Cook on medium to medium high until it begins to boil then turn it down to simmer until it thickens a bit. In the meantime, toast some pumpkin seeds or nuts to add crunch to the meal. We poured our syrup with peaches and raspberries over biscuits that Jim made. He declared it to be a delicious “Upside down cobbler.”

Don’t have fruit in your yard? No problem. Find your local orchard. It’s the season when, in many places, their fruit is abundant. Then you, too, can have fruit for breakfast.