Our Recipe Collection contains delicious recipes on methods of preparing our fruit that are both unique and exciting. Do you have a favorite recipe that uses peaches, plums, nectarines or pluots? Share it with us for a chance to win a summer’s supply of fruit!

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Mandarin Salsa with Shrimp Parmesan Tacos

  • Author: Lisa Huckabay from The Kitchen at Summeripe
  • Prep Time: 00:20
  • Total Time: 00:20
  • Yield: 12 1x

Scale

Ingredients

For the Mandarin Salsa:

68 Mandarins, cut segments into bite sized pieces

12 mangos, peeled and cut into bite size pieces

24 Serrano or Jalapeño peppers, finely chopped

1/2 red onion, finely chopped

34 TBSP Mandarin Salad Dressing Vinaigrette (see notes for recipe link)

For the Shrimp:

12 Pre-cooked shrimp

Sweet chili sauce

1 TBSP mandarin juice

For the Parmesan Tacos:

5 cups of shredded parmesan cheese


Instructions

For the Salsa:

Add all ingredients into a bowl and stir to combine.

For the Shrimp:

Marinate the shrimp in sweet chili mandarin sauce

For the Parmesan Tacos:
Heat a medium non stick frying pan over medium high heat

Add 1/4 cup parmesan cheese creating a flat circle.

Cook 1-2 minutes, then quickly and gently flip it over and cook for 20-30 seconds more

Remove from pan and carefully place it over a drinking glass or similar shape to mold it into a taco shell shape.

Assemble tacos by adding mandarin salsa to the taco and top it off with the marinated shrimp and cilantro. 


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Stuffed Endive Meyer Lemon Appetizer

  • Author: Lisa Huckabay from The Kitchen at Summeripe
  • Prep Time: 00:10
  • Total Time: 00:10
  • Yield: 20 1x

Description

One of our new favorite super simple yet wildly delicious Meyer lemon appetizers. Crispy endive leaves stuffed with Meyer lemon cottage cheese. 


Scale

Ingredients

1 container of cottage cheese, about 15 oz

1 Meyer lemon, juiced

Endives, separated into single leaves

1 TBSP dried Italian seasoning, adding more to taste

Handful of pistachios, lightly crushed


Instructions

Combine Meyer lemon juice, cottage cheese, and dried Italian seasoning.

Fill each endive leaf with about 1 Tablespoon of cottage cheese mixture. Top with crushed pistachios and enjoy!

 


Meyer Lemon Zucchini Rolls

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Meyer Lemon Zucchini Rolls

  • Author: Lisa Huckabay from The Kitchen at Mountain View
  • Prep Time: 00:10
  • Cook Time: 00:05
  • Total Time: 15 minutes
  • Yield: 12 1x

Description

You are only 4 ingredients away from enjoying this bright, cheesy, and savory citrus filled appetizer. 


Scale

Ingredients

34 zucchinis

1 Meyer lemon, juice and zest

1 large goat cheese log

Optional: Sun-dried tomato paste


Instructions

In a medium sized bowl, combine goat cheese, Meyer lemon juice, & Meyer lemon zest.

Slice zucchinis on a mandolin slicer. Lightly spray with olive oil and grill until tender. 

Spread Meyer lemon goat cheese mixture onto one side the the grilled zucchini and roll.

Top with Meyer lemon zest and sun-dried tomato paste 


Lemon Blueberry Ricotta Cake

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Lemon Blueberry Ricotta Cake

  • Author: The Kitchen at Mountain View
  • Prep Time: 00:20
  • Cook Time: 1:00
  • Total Time: 1 hour 20 minutes
  • Yield: 10 1x

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Ingredients

  • 1 ½ cups all-purpose flour
  • 2 TBSP Buttermilk
  • Zest of 2 Meyer Lemons
  • Juice of 1 large Meyer Lemon
  • 2 ½ teaspoons baking powder
  • 1 teaspoon salt
  • ¾ cup ( sticks) unsalted butter, softened
  • 1 ½ cups fresh whole-milk ricotta
  • 1 ½ cups granulated sugar
  • 3 large eggs (at room temperature)
  • ½ vanilla bean paste
  • 1 ½ teaspoon pure vanilla extract
  • Optional: Confectioner’s sugar for dusting

Instructions

Preheat oven to 350F degrees and position a rack in the center. Grease a 9-inch loaf pan with nonstick cooking spray or butter, dust it with flour, and tap to knock out the excess.

In a medium bowl, add flour, baking powder, and salt and set aside.

In an electric mixer fitted with the paddle attachment, cream together butter, buttermilk, lemon juice, lemon zest, ricotta, and sugar on medium speed until smooth and light, about 2 minutes.

Beat in eggs, one at a time, it may look curled at this point, don’t worry about it, it will adjust once you add the dry ingredients.

If using the vanilla bean – split it lengthwise and scrape out seeds with blunt side of a small knife, then beat them into batter along with vanilla extract.

On low speed*, beat in dry ingredients to combine them, scrape down sides of the bowl, and beat batter for 30 seconds on medium speed.

Pour batter into prepared pan and use a spatula to smooth the top. Give the pan a few gentle whacks on the counter to remove any air pockets.

Bake cake for 15 minutes, and then turn the pan 180 degrees to ensure even browning. Lower the temperature to 325F degrees and continue baking until the cake springs back lightly when touched, the sides have begun to pull away from the pan, and a cake tester inserted in the center of the cake comes out clean, about 45 minutes more. (NOTE: sometimes the cakes take up to 60 min of cooking – specially if the ricotta was very wet and not drained before adding to the batter)

Allow cake to cool in pan on a wire rack for 15 minutes, then carefully invert it onto the rack to cool completely.

Dust cake lightly with confectioners’ sugar before serving it; the flavor is best on the next day. Any leftover cake may be wrapped in plastic and kept at room temperature for up to 3 days.


Rascal Mandarin Salad Dressing

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Rascal Mandarin Salad Dressing

  • Author: The Kitchen at Mountain View

Scale

Ingredients

1/4 cup Rascal Mandarin juice

1/2 cup Italian Dressing

2 TBSP White Balsamic Vinegar

1 TBSP Honey

Heaping Tablespoon Dijon Mustard


Instructions

Combine all ingredients

Store in the refrigerator 


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Summeripe Nectarine and Ahi Tuna Poke

  • Author: Peggy Thurlow
  • Prep Time: 35
  • Total Time: 35

Description

Crisp, Light, Healthy, and Delicious…. Our Summeripe Nectarine and Ahi Tuna Poke is an amazing recipe combining flavorful Summeripe Yellow Nectarines and Ahi Tuna


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Ingredients

Ingredients

Summeripe Nectarine and Ahi Tuna Mixture

  • 3 Summeripe Yellow Nectarines (or peaches), cubed and pitted
  • 1.5 pounds fresh Ahi tuna, cubed
  • 2 avocados, diced
  • 4 green onions, thinly sliced
  • 1 handful fresh cilantro, chopped
  • 1 tablespoon black sesame seeds
  • Coarse salt to taste

Marinade for Summeripe Nectarines & Ahi Tuna

  • 45 tablespoons seasoned rice vinegar
  • 3 tablespoons fresh lime juice
  • 2 tablespoons toasted sesame seed oil
  • 2 teaspoons grated fresh ginger (or minced ginger)
  • 2 teaspoons lime zest
  • 1 Serrano chili pepper, minced
  • 1 teaspoon prepared wasabi paste
  • Coarse salt to taste

Salad Greens

  • 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

Instructions

Directions

  1. 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.
  2. 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.
  3. For salad dressing, whisk together 2 tablespoons seasoned rice vinegar and sesame seed oil in a small bowl.
  4. Place salad greens into a large bowl and drizzle vinegar and oil mixture onto salad greens, toss to coat.
  5. 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.

Estate Vineyard Summer Salad

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Estate Vineyard Summer Salad

  • Author: Alexandra Thurlow
  • Prep Time: 00:10
  • Total Time: 00:10

Scale

Ingredients

1 yellow peach, sliced & pitted

1 yellow nectarine, sliced & pitted

1 cup red grapes

1 cup green grapes

1 cup black grapes

1 cup blueberries

2 Tablespoons fresh lemon juice

2 Tablespoons balsamic vinegar

2 Tablespoons honey or agave nectar

Handful of crushed candied pecans


Instructions

  1. In a large serving bowl, combine peaches, nectarines, grapes, and blueberries.
  2. In a small bowl, combine lemon juice, honey, and balsamic vinegar.
  3. Drizzle dressing onto the fruit and gently toss to combine. Adjust dressing to taste if needed. Sprinkle candied pecans on top.
  4. Serve immediately or let chill in the refrigerator for later.

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Peach Street Salsa – Salsa de Durazno

  • Author: Alexandra Thurlow
  • Prep Time: 00:15
  • Cook Time: 00:30
  • Total Time: 45 minutes
  • Yield: 8 cups 1x
  • Category: appetizers

Scale

Ingredients

4 yellow peaches, pitted and sliced

2 roma tomatoes, halved

5 garlic cloves

4 árbol chilis, seeded and chopped

4 guajillo chilis, seeded and chopped

1 ancho chili, seeded and chopped

Salt to taste


Instructions

Add peaches, tomatoes, garlic, and chilis to a large pot.

Roast on medium high heat until fragrant, about 3-5 minutes.

Add just enough water to almost cover the ingredients.

Bring water to a boil then reduce to low, simmer for 20 minutes.

Blend boiled ingredients until a chunky consistency, adding cooking water if needed.

Season to taste with salt.


Notes

Store in refrigerator for 4-6 days. Store in freezer for 4-6 months.

Keywords: salsa tacos peach spicy

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Restaurant Style Peach Salsa

  • Author: Alexandra Thurlow
  • Prep Time: 00:15
  • Cook Time: 00:30
  • Total Time: 45 minutes
  • Yield: about 45cups 1x
  • Category: appetizers

Scale

Ingredients

3 yellow peaches, sliced and pitted

2 roma tomatoes, cut into halves

1 white onion, cut into quarters

3 árbol chilis, seeded and chopped

1 fresh jalapeño, seeded and chopped

3 garlic cloves

Salt to taste


Instructions

Add peaches, tomatoes, onion, árbol chilis, jalapeño, and garlic into a large pot. 

Roast on medium high heat until fragrant, about 3-5 minutes.

Add just enough water to almost cover the ingredients.

Bring water to a boil then reduce to low, simmer for 20 minutes.

Blend boiled ingredients until a chunky consistency, adding cooking water if needed.

Season to taste with salt.

  


Notes

Store in refrigerator for 4-6 days. Store in freezer for 4-6 months.

Keywords: peach salsa