Bring On Summer With These Recipes!

July 2017 Web Exclusive

With summer in full swing, it's the perfect time to take advantage of the season's fresh foods and whip up some memorable meals onboard. Here are some classics shared by to try out next time you're on the houseboat, and don't forget to check out more on our Pinterest page!

Perfect Summer Fruit Salad

Recipe by Nicole Graham Holley


2/3 cup fresh orange juice

1/3 cup fresh lemon juice

1/3 cup brown sugar (packed)

1/2 teaspoon grated orange zest

1/2 teaspoon grated lemon zest

1 teaspoon vanilla extract

2 cups fresh pineapple (cubed)

2 cups strawberries (hulled/sliced)

3 kiwi fruit (peeled/sliced)

3 bananas (sliced)

2 oranges (peeled/sectioned)

1 cup seedless grapes

2 cups blueberries


In a saucepan over medium-high heat, bring the orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil before turning the heat to medium-low. Simmer until slightly thickened (about 5 minutes), remove from heat, and mix in the vanilla extract. Set the sauce aside to cool.

Layer the fruit in a large, clear bowl in the following order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the sauce on top, cover, and refrigerate for 3 to 4 hours before digging in.

Zippy Summer Shrimp

Recipe by REBECCAK


1/3 cup extra-virgin olive oil

3 cloves garlic (sliced)

1 teaspoon red pepper flakes

2 teaspoons paprika

2 pounds shell-on deveined jumbo shrimp

1/4 cup lemon juice

2 tablespoons fresh basil (chopped)

1/2 teaspoon salt

1/4 teaspoon black pepper


In a large skillet over high heat, add the oil and cook the garlic, stirring, until it's translucent. Mix the red pepper flakes and paprika into the oil, then add the shrimp and toss to coat. Add the lemon juice and cook until the shrimp are bright pink on the outside and the meat inside is opaque (1 to 2 minutes more). Turn the heat to medium-low, add the basil, and toss lightly. Season with salt and pepper and serve.

Hot Fudge Ice Cream Bar Dessert

Recipe by JONAR


1 (16 oz.) can chocolate syrup

3/4 cup peanut butter

19 ice cream sandwiches

1 (12 oz.) container frozen whipped topping

1 cup salted peanuts


Pour the chocolate syrup into a bowl and microwave until hot (about 2 minutes on high), pausing every 30 seconds so it won't boil. Stir peanut butter into the hot chocolate until smooth and allow the mixture to cool to room temperature. Layer the bottom of a 9-by-13-inch dish with ice cream sandwiches and spread half the thawed whipped topping on top. Next, spread half the chocolate mixture and lastly sprinkle half the peanuts on top. Repeat the layers and then freeze until firm (at least 1 hour). Cut into squares for serving.

Top photo credited to RainbowJewels, middle photo credited to Dianne, last photo credited to MomTo6

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