4 cups salad greens, mix of arugula and spring greens
2 tablespoons seasoned rice vinegar
1 tablespoons toasted sesame seed oil
Coarse salt to taste
To prepare the marinade, combine lime juice, rice vinegar, ginger, lime zest, Serrano chili pepper and salt into a medium bowl, stir together. Whisk in toasted sesame seed oil and salt. Cube Ahi tuna, add to marinade, stir gently. Set aside.
In a large bowl, combine Summeripe nectarines, green onions, cilantro, and mix together. Add diced avocados, tuna, and the tuna dressing and stir to mix.
For salad dressing, whisk together 2 tablespoons seasoned rice vinegar and sesame seed oil in a small bowl.
Place salad greens into a large bowl and drizzle vinegar and oil mixture onto salad greens, toss to coat.
Assemble salad by dividing salad greens onto 6 plates and top with nectarine and ahi tuna. Sprinkle black sesame seeds and season with coarse salt to taste.
It’s almost 5 p.m. You’re expecting company. And you’re faced with a decision that could make or break your evening: Wine or cocktails? Our Summeripe Peach & Nectarine Sangria is the perfect solution! You get the best of both drinks in one pitcher with Summeripe Yellow Peaches & Nectarines, white wine, & Summeripe peach-infused vodka.
2 very ripe Summeripe Yellow Peaches, sliced
2 very ripe Summeripe Yellow Nectarines, sliced
1 1/2 bottles of dry white wine, we suggest using a Fumé Blanc or a Sauvignon Blanc
1/4 cup raw cane sugar
6 oz of Summeripe Peach infused vodka, may substitute peach schnapps or any peach flavored vodka)
Add in Summeripe Yellow Peach slices and Summeripe Yellow Nectarine slices into the bottom a pitcher or jar
Cut lemon in half and juice one half of the lemon into the pitcher. Thinly slice the remaining half of the lemon for garnishing
Add raw cane sugar, white wine, and Summeripe Peach Infused Vodka into the pitcher.
Let the pitcher chill for at least 2 hours, we like to chill our sangria overnight.
Serve chilled and garnish with a slice of a Summeripe Peach, Nectarine and lemon. Don’t forget to enjoy responsibly!
To make Summeripe Peach Infused Vodka
Slice a very ripe Summeripe Peach into a jar, add in 1 cup of vodka. Keep vodka and peaches covered in the refrigerator for 2-3 days.
4 Summeripe Peaches, peeled and cut into 1/2-inch-thick wedges
4 Summeripe Nectarines, peeled and cut into 1/2-inch-thick wedges
3 tablespoons brown sugar
1/2 cup all-purpose flour
1/4 cup raw cane sugar
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
4 tablespoons cold unsalted butter, cut into small pieces
1 large egg yolk
1/4 teaspoon pure vanilla extract
1 tablespoon fresh lemon juice
1 pint vanilla ice cream, for serving
Preheat the broiler on high and position a rack about 6 inches from the heat.
In a large bowl, toss the Summeripe Peaches & Nectarines with the brown sugar and scrape them onto a rimmed baking sheet.
Broil the Summeripe Peaches & Nectarines for about 15 minutes, flipping them halfway through, until caramelized and juicy. Let the Summeripe Peaches & Nectarines cool slightly. Lower the oven temperature to 375°.
In a large bowl, combine the flour, raw cane sugar, baking soda and salt. Add the butter and, with your fingers, rub it into the mixture evenly. Stir in the egg yolk and vanilla. Refrigerate the crumb topping.
In a separate bowl, toss the cooled Summeripe Peaches & Nectarines with the lemon juice; divide among six 8-ounce ramekins.
Sprinkle with the crumb topping and bake until the topping is golden and the fruit is bubbling, about 20 minutes. Let cool for 5 minutes, then serve with the vanilla ice cream