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!

Speedy Apricot Sauce

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Speedy Apricot Sauce

  • Author: Alexandra Thurlow
  • Prep Time: 00:10
  • Total Time: 00:10
  • Yield: 2 cups 1x

Description

This speedy apricot sauce is the perfect dipping sauce and glaze for chicken or pork. 


Scale

Ingredients

4 Apricots, pit removed and quartered
1 serrano chili, stem and seeds removed, coarsely chopped
1/4 cup seasoned rice vinegar
1/4 cup agave nectar or honey
2 tablespoons soy sauce
1 teaspoon ground ginger
1 teaspoon salt

Instructions

Place all ingredients into a blender and blend until smooth. 


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Sweet & Savory Apricot Glaze

  • Author: Alexandra Thurlow
  • Prep Time: 00:20
  • Cook Time: 00:40
  • Total Time: 1 hour

Description

This apricot glaze is the perfect balance of sweet and savory with just the right amount of heat. Use on chicken or pork during the last few minutes of grilling and dont forget to save some for dipping! 


Scale

Ingredients

6 Apricots, pit removed and quartered
2 dried pasilla chiles, stemmed and seeded
1/3 cup boiling water
1/2 cup fresh Mandarin or orange juice
1 lemon, zest finely
1/2 cup fresh lemon juice
3/4 cup apple cider vinegar
1/4 cup honey
1/2 cup brown sugar
1/4 cup fresh ginger, peeled and chopped
1 serrano chili, coarsely chopped
1 teaspoon ground coriander
Salt

Instructions

In a glass measuring cup, cover the pasilla chilies with the boiling waster. Cover and let stand until softened, about 15 minutes.
 
In a medium sauce pan, combine the mandarin juice, lemon zest, lemon juice, cider vinegar, honey, brown sugar, ginger, serrano chili and coriander. Add the pasilla chili and their soaking water liquid and bring to a boil. Boil over medium heat until reduced by half, 15 – 20 minutes. Transfer the sauce to a blender and puree. Return puree to the sauce pan and simmer over moderate heat until reduced to 1 1/2 cups, 15 to 20 minutes. Season with salt.

Peach Banana Bread

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Peach Banana Bread

  • Author: The Kitchen at Summeripe
  • Prep Time: 00:15
  • Cook Time: 00:25
  • Total Time: 40 minutes
  • Yield: 18 1x
  • Category: Breakfast
  • Method: Baking

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Ingredients

2 very rip yellow peaches, peeled and finely diced

2 very ripe bananas, peeled

2 Tbsp fresh lemon juice (About 1 lemon)

1/2 cup brown sugar

1/2 cup butter

1 1/2 cup whole wheat flour

1/2 cup wheat germ

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

Optional:

1 cup walnuts, chopped


Instructions

  1. Preheat oven to 375 degrees.
  2. Mash bananas and peaches and mix them with the lemon juice.
  3. Cream butter and sugar together and add the banana peach mixture, stirring well.
  4. In a separate bowl stir together the dry ingredients. Add to the banana peach mixture and stir in nuts if desired.
  5. The dough will be very stiff. Turn into 4 small loaf pans and bake for 20-25 minutes. Or turn into 1 large loaf pan and bake for 30-45 minutes.
  6. To test for doneness, insert a knife into the load; if it comes out clean, the bread is done. 

Keywords: peach banana baking bread breakfast dessert

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Apricot Chocolate Chip Cookies

  • Author: The Kitchen at Mountain View
  • Prep Time: 00:15
  • Cook Time: 00:12
  • Total Time: 27 minutes
  • Yield: 48 1x
  • Category: Dessert
  • Method: Baking

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Ingredients

1 cup or 6- 8 Apricots, peeled, pit removed, finely diced
1/2 cup butter at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/4 teaspoon vanilla
1 cup flour
1 cup wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips
1 cup chopped walnuts

Instructions

  1. In a large bowl mix butter, granulated sugar, brown sugar and vanilla until creamy. Add egg and stir into the mixture.
  2. In a separate bowl add both flours, baking soda and salt and mix. Add to the the creamy mixture and stir together.
  3. Stir in apricots, chocolate chips and walnuts.
  4. Drop onto ungreased baking sheet by rounded tablespoons.
  5. Bake for 12 minutes 

Keywords: Apricot Chocolate cookies fruit baking

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Peach Lemon Poppy Seed Bread

  • Author: The Kitchen at Mountain View
  • Prep Time: 00:15
  • Cook Time: 00:45
  • Total Time: 1 hour
  • Category: breakfast
  • Method: baking

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Ingredients

1 cup coarsely blended Summeripe peaches. About 2 or 4 peaches peeled, pit removed and quartered
1/2 cup butter – room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup plain Greek yogurt
1 egg – slight beaten
2 Tablespoons lemon zest
1 Tablespoon fresh lemon juice
1 1/2 cup flour
1 1/2 cup wheat flour
2 Tablespoons poppy seeds
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Instructions

  1. Preheat oven 375 degrees
  2. Place peach slices into a food processor or blender, blend until slightly chunky or if desired until smooth puree. Measure out 1 full cup of mixture and set aside.
  3. In a large bowl, mix butter, granulated sugar and brown sugar until creamy. Add egg, yogurt, peach puree, lemon zest and lemon juice and mix together.
  4. In a separate medium size bowl mix the flours, baking powder, baking soda and salt.
  5. Add dry ingredients to the peach mixture and stir only until the dry ingredients is mix – don’t over mix.
  6. Turn into a greased loaf pan and bake 30 to 45 minutes. To test for doneness, insert a toothpick or knife into the loaf; if it comes out clean, the bread is done.

Notes

Makes 1 loaf or 4 small loafs. (Bake 20 – 25 minutes for small loaf)

Keywords: peach lemon bread

Citrus Garlic Pepper

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Mandarin Garlic Pepper

  • Cook Time: 300
  • Total Time: 300

Description

Hate throwing away mandarin and lemon peels? Try making your own citrus infused garlic pepper!


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Ingredients

  • 2 TBSP dehydrated mandarin or meyer lemon rind powder
  • 10 TBSP garlic pepper
  • 2 TBSP onion powder
  • 1 TBSP pink Himalayan sea salt
  • 1 TBSP white powder
  • 1 TBSP garlic salt

Instructions

  1. Combine ingredients in a bowl and stir to thoroughly combine.

Notes

To dehydrate Mandarin and Meyer Lemon peels

  • 10 Meyer lemons or 10-15 mandarin peels
  • Peeler
  • Dehydrator
  • Peel off the skin of the Meyer lemons or mandarins. Place the peels on the dehydrator rack and dry at 95 degrees for several hours. Peels are done with they snap and do not bend. Place dried peels in a blender or coffee grinder and grind into a powder.

Mandarin Glazed Salmon

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Mandarin Glazed Braided Salmon with Edamame Mandarin Salad

  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 60

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Ingredients

For salmon & glaze

  • 45 lbs Salmon, full skinless top lion cut
  • ¼ cup sweet chili sauce
  • ½ cup teriyaki sauce
  • 2 mandarins, juiced
  • Mandarin garlic pepper or lemon garlic pepper

Edamame & Mandarin Salad

  • 1012 mandarins, segmented
  • 1 cup shelled edamame, cooked
  • Mandarin Honey Vinaigrette dressing

Instructions

  1. In a bowl, combine sweet chili sauce, teriyaki sauce, and the juice of two mandarins.
  2. Preheat oven to 400 degrees and line a cookie sheet with foil.
  3. Cut salmon filets into 4 equal portions, 12-16 inches long and 1-1 ½ inches wide. Take two filets and braid into a half circle and place on foil lined baking sheet. Repeat with the other two strips to make full salmon circle.
  4. Season salmon with Mandarin Garlic Pepper and brush on sweet mandarin glaze.
  5. Bake at 400 degrees for 30 minutes or until salmon is done. Glaze salmon again after 15 minutes.
  6. For the salad, combine mandarin segments, edamame, and mandarin honey vinaigrette. Toss lightly to coat evenly.

Notes

To make Mandarin Garlic Pepper

  • 2 TBSP dehydrated mandarin rind powder
  • 10 TBSP garlic pepper
  • 2 TBSP onion powder
  • 1 TBSP pink Himalayan sea salt
  • 1 TBSP white powder
  • 1 TBSP garlic salt
  • Combine ingredients in a bowl and stir to thoroughly combine.

To dehydrate Mandarin peels

  • 10 Meyer lemons
  • Peeler
  • Dehydrator
  • Peel off the skin of the mandarin.. Place the peels on the dehydrator rack and dry at 95 degrees for several hours. Peels are done with they snap and do not bend. Place dried peels in a blender or coffee grinder and grind into a powder.

Mandarin Bundt Cake

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Mandarin Bundt Cake

  • Total Time: 30

Description

Want to take your bundt cake from ordinary to extraordinary? Easy! Just add in some Rascal Mandarin juice and a little bit of zest.


Scale

Ingredients

  • 1012 mandarins
  • 1 box Golden Butter cake mix
  • Eggs
  • Butter
  • ½ cup powered sugar
  • Powdered sugar for dusting

Instructions

  1. Prepare cake batter according to instructions but substitute mandarin juice for the water. Add the zest of 2 mandarins to the cake batter.
  2. Bake according to instructions.
  3. Make mandarin glaze by adding the juice of 1 mandarin to 1/2 cup powdered sugar, stir to combine.
  4. Dust the bundt cake with powdered sugar and finish with a drizzle of mandarin glaze.

Nutrition

  • Serving Size: 12

Citrus Ceviche

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Citrus Ceviche

  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45

Description

Rascal Mandarins add a bright citrus twist to this classic shrimp ceviche appetizer.


Scale

Ingredients

  • 1 lb. shrimp, shelled and deveined
  • 16 mandarins
  • 2 Meyer lemons
  • 2 limes
  • 1 lemon
  • 2 cucumbers, peeled and finely diced
  • 1 or 2 jalapeños, finely diced
  • 1 red onion, finely diced
  • ¼ bunch cilantro (or more to taste), coarsely chopped
  • Pink Himalayan sea salt
  • White pepper

Instructions

  1. Quickly and gently poach the shrimp in salted water.
  2. Cut the shrimp into bite size pieces.
  3. Juice the Meyer lemons, lemon, lime, and 1 cup of mandarin juice and add to shrimp and marinate for 15-30 minutes. Make sure that the shrimp is fully submerged in the citrus juice.
  4. Add the diced fresh ingredients to the shrimp and citrus juice. Stir gently to combine.
  5. Add salt and pepper to taste.
  6. Cut the avocados in half and remove the pits.
  7. Spoon ceviche onto avocado halves.


Nutrition

  • Saturated Fat: 0
  • Trans Fat: 0

Keywords: citrus healthy

Mandarin & Jicama Salad

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Mandarin & Jicama Salad

  • Author: American Institute for Cancer Research
  • Prep Time: 15
  • Total Time: 15

Description

The cool, refreshing taste of this salad comes rom fresh mandarins and jicama, a root vegetable now widely available. Mandarins are famous for their vitamin C content and they also contain too many cancer fighting phytochemcials to name. Jicama adds additional vitamin C and lots of fiber. The white flesh of this crunchy, mild flavored vegetable tempers the acidity of the mandarins, provides a nice color contrast, and adds texture.


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Ingredients

  • 1 medium jicama (about 3/4 lb), peeled and cut into 1 1/2 inch matchsticks
  • 2 medium carrots, peeled coarsely, grated or julienned
  • 3 Rascal mandarins, peeled and segmented
  • 1/2 Tbsp extra-virgin olive oil
  • 2 Tbsp fresh squeezed Rascal Mandarin juice
  • 2 Tbsp honey
  • 1 Tbsp freshly squeezed lime juice or to taste
  • Salt
  • 8 fresh mint leaves, thinly slivered

Instructions

  1. In a medium bowl, combine the jicama, carrots, and mandarin segments.
  2. In a small bowl, combine the olive oil, orange juice, honey, and lime juice and add salt to taste.
  3. Whisk the dressing and pout over the jicama mixture.
  4. Toss to coat.
  5. Refrigerate the salad for 2 to 3 hours.
  6. Top with mint leaves before serving

Notes

  • Did you know? Like other oranges, mandarin oranges are excellent sources of vitamin C, although not as high in this valuable nutrient as navel oranges, even comparing equal portions. However, mandarins provide greater amounts of two antioxidant phytochemicals: beta-carotene and beta-cryptoxanthing.

Nutrition

  • Serving Size: 8
  • Calories: 63
  • Sugar: 7
  • Sodium: 34
  • Fat: 1
  • Saturated Fat: 0
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 14
  • Protein: 1
  • Cholesterol: 0