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Brilliant Lemon Bars

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Brilliant Lemon Bars

  • Author: Uly Sanchez
  • Prep Time: 00:10
  • Cook Time: 00:40
  • Total Time: 3:40
  • Yield: 24 Bars 1x

Description

A classic lemon treat, the lemon curd filling is delectable and creamy perfectly pairing with the buttery shortbread crust. Easily will become the best lemon dessert for picnics, cookouts, and many events alike.


Scale

Ingredients

Shortbread Crust

– 1 cup : unsalted butter (melted)

– ½ cup : granulated sugar

– 2 teaspoons : vanilla extract

– ½ teaspoon : salt

– 2 cups : all-purpose flour

Lemon Filling

– 2 cups : granulated sugar

– 6 tablespoons : all-purpose flour

– 6 large eggs

– 1 cup : fresh lemon juice (about 4 lemons)

Optional

– Confectioners’ sugar for dusting


Instructions

Instructions

  1. Preheat the oven to 325°F (163°C). Line the bottom and sides of a 9×13 glass baking pan (do not use metal) with parchment paper, leaving an overhang on the sides to lift the finished bars out Set aside.
  2. Make the crust:Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be thick. Press firmly into prepared pan, making sure the layer of crust is nice and even. Bake for 20-22 minutes or until the edges are lightly browned. Remove from the oven. Using a fork, poke holes all over the top of the warm crust (not all the way through the crust
  3. Make the filling:Sift the sugar and flour together in a large bowl. Whisk in the eggs, then the lemon juice until completely combined.
  4. Pour filling over warm crust. Bake the bars for 22-26 minutes or until the center is relatively set and no longer jiggles. Remove bars from the oven and cool completely at room temperature. I usually cool them for about 2 hours at room temperature, then stick in the refrigerator for 1-2 more hours until chilled. Recommend serving chilled.
  5. Once cool, lift the parchment paper out of the pan using the overhang on the sides. Dust with confectioners’ sugar and cut into squares before serving. For neat squares, wipe the knife clean between each cut. Cover and store leftover lemon bars in the refrigerator for up to 1 week.

Notes

Freezing Instructions: Lemon bars can be frozen for up to 3-4 months. Cut the cooled bars (without confectioners’ sugar topping) into squares, then place onto a baking sheet. Freeze for 1 hour. Individually wrap each bar in aluminum foil or plastic wrap and place into a large bag or freezer container to freeze. Thaw in the refrigerator, then dust with confectioners’ sugar before serving.

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Cara Cara & Thyme Gin Cocktail

  • Author: Alexandra Thurlow
  • Prep Time: 00:05
  • Total Time: 00:05
  • Yield: 1 1x

Description

Celebrate citrus season with this bright Cara Cara inspired gin cocktail


Scale

Ingredients

1.5 oz Gin

2 oz Cara Cara juice

.5 oz Lime juice

.5 oz Orange liqueur

Thyme


Instructions

Combine all ingredients into a mixing glass with ice. Stir to combine. pour into a chilled cocktail glass and garnish with a fresh thyme sprig


Candy Cara Cara Sour

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Candy Cara Cara Sour

  • Author: Alexandra Thurlow
  • Prep Time: 00:20
  • Total Time: 00:20
  • Yield: 1 1x

Description

Upgrade your traditional whiskey sour with a little bit of fire and sweet Cara Caras


Scale

Ingredients

2 oz Whiskey

1 oz Cara Cara juice

.75 oz Lemon juice

.5 oz Honey syrup

1/2 egg white


Instructions

Cover one side of a thin cara cara slice with sugar and brûlée with a kitchen torch. 

In a cocktail shaker add whiskey, cara cara juice, lemon juice, honey syrup, and egg white with ice. Shake for 45 seconds. 

Double strain over ice into a rocks glass and garnish with candied cara cara slice.


Notes

Honey Syrup

1 cup honey

1 cup water

Combine honey and water into a pot and simmer until disolved. 

Lemon Crinkle Cookies

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Lemon Crinkle Cookies

  • Author: Uly Sanchez

Description

A lemon lover’s delight to the crinkle cookie with a delicious citrus twist. A treat that showcases the flavors of the lemon while also looking irresistible to eat.


Scale

Ingredients

– 2 ½ cups : all-purpose flour

– 1 teaspoon : cornstarch

– 1 baking soda : baking soda

– ½ teaspoon : salt

– ¾ cup : unsalted butter (softened at room temperature)

– 1 cup : granulated sugar

– 1 large egg

– ¼ cup : fresh or bottled lemon juice

– 1 tablespoon : lemon zest (more or less a whole lemon worth)

– 1 teaspoon : vanilla extract

For Rolling

-1 cup : confectioners’ sugar


Instructions

  1. Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside
  2. In a large bowl using a hand mixer, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add egg, lemon juice, lemon zest, and vanilla extract and beat on high speed until combined, about 1 minute. Mixture will appear curdled and that is what you should expect. Scrape the sides and up the bottom of the bowl. Add in flour mixture and beat on low speed until fully combined. Dough will be thick, creamy, and sticky.
  3. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory to ease the dough when forming the cookies.
  4. Remove cookie dough from the refrigerator after it has chilled longer than 3 hours or more.
  5. Preheat oven to 350 °F (177°C). Line baking sheets with parchment paper. Set aside.
  6. Roll in sugar: Scoop and roll balls of dough, about 1 tablespoon of dough formed into a round ball. Roll them very generously in the confectioners’ sugar. If you wish to have the sugar appear visibly on the baked cookies, roll numerous time (2-3x) in sugar.
  7. Bake the cookies for 12-13 minutes or until the edges appear set and the center still look soft.
  8. Cool cookies for 5 minutes on the baking sheet and then transfer to a cooling rack to cool completely. (Cookies will slightly deflate as they cool)
  9. Cookies will stay fresh covered at room temperature for up to 1 week.

Honey Blood Orange

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Honey Blood Orange

  • Author: Alexandra Thurlow
  • Prep Time: 00:10
  • Total Time: 00:10
  • Yield: 1 1x

Scale

Ingredients

2 oz Gin

.75 oz blood orange juice

.75 oz lemon juice

1 oz honey syrup


Instructions

Shake all ingredients in a cocktail shaker filled with ice for about 15-20 seconds.

Strain into a coupe glass and enjoy!


Notes

Honey Syrup

1 cup honey

1 cup water

Combine honey and water into a pot and simmer until disolved. 

The Rascal

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The Rascal

  • Author: Alexandra Thurlow

Description

This drink is sure to be a favorite with the silky smooth texture from the egg whites, the punch of fresh citrus from the mandarins, and the sweetness of Amaretto.


Scale

Ingredients

1.5 oz fresh squeezed mandarin juice (about 2 mandarins)

2 oz gin (or vodka)

1 oz lemon juice

.50 oz Amaretto

1 Egg white


Instructions

Combine all ingredients and shake for 40 -60 seconds.

Fine strain into a glass over a large ice cube and garnish with mandarin segments


Cara Cara Margarita

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Cara Cara Margarita

  • Author: Alexandra Thurlow
  • Prep Time: 00:10
  • Total Time: 00:10
  • Yield: 1 1x

Scale

Ingredients

2 oz Tequila

2 oz Cara Cara juice

.75 oz orange liquor (or triple sec)

.50 oz lime juice

.50 oz agave syrup


Instructions

Combine all ingredients and shake with ice. 

Strain over a margarita glass with a Tajin rim and garnish with fresh or dehydrated citrus 


Rascal Mandarin Margarita

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Rascal Mandarin Margarita

  • Author: Alexandra Thurlow
  • Prep Time: 00:10
  • Total Time: 00:10
  • Yield: 1 1x

Description

Celebrate citrus season with a Mandarin Margarita with Lime infused simple syrup. 


Scale

Ingredients

1.5 oz tequila

1 oz triple sec

.75 oz lime juice

3 mandarins juiced

.25 oz lime syrup


Instructions

Shake everything with ice. 

Strain over ice into a margarita or rocks glass with a salt rim.


Notes

Lime Syrup

1 cup sugar

1/2 cup water

1 Tablespoon lime zest

1/2 cup fresh lime juice

Add sugar and water into a pot and simmer until sugar has dissolved. Remove from heat.

Add in lime zest and juice and let cool. 

Store in refrigerator.  

Brillant Grapefruit G&T

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Brillant Grapefruit G&T

  • Author: Alexandra Thurlow
  • Prep Time: 00:05
  • Total Time: 00:05
  • Yield: 1 1x

Description

Level up your G&T game to a Brilliant Grapefruit G&T with infused rosemary gin


Scale

Ingredients

1.5 oz rosemary infused Gin

2 oz fresh grapefruit juice

3 to 4 oz tonic water

grapefruit slice and rosemary sprig for garnish


Instructions

Combine gin and rosemary in a glass to infuse in a glass for 5 minutes

Combine grapefruit juice, gin, and tonic water over ice and stir 

Garnish with slice of grapefruit and rosemary sprig