Sweet & Savory Grilled Summeripe Stonefruit Kabobs
Wednesday, 28 May 2014
Sweet & Savory Grilled Summeripe Stonefruit Kabobs
2014-05-28 18:21:12
Serves 4
Sweet & Savory Grilled Summeripe Stonefruit Kabobs are a delicious and amazingly simple treat to grill up and serve for any occasion. What could be better than sweet, juicy Summeripe peaches and nectarines wrapped in savory prosciutto, grilled to perfection, then drizzled with reduced balsamic vinegar?
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Nutrition Facts
Serving Size
131g
Servings
4
Amount Per Serving
Calories 231
Calories from Fat 153
% Daily Value *
Total Fat 17g
26%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 24mg
8%
Sodium 683mg
28%
Total Carbohydrates 11g
4%
Dietary Fiber 1g
5%
Sugars 9g
Protein 8g
Vitamin A
5%
Vitamin C
7%
Calcium
1%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 Summeripe Yellow Peaches, sliced
- 1 Summeripe Yellow Nectarines, sliced
- 12 slices thinly sliced prosciutto, cut in half lengthwise*
- 1/3 cup dark balsamic vinegar (See Notes)
- 2 tablespoons olive oil
- 1 package wooden skewer sticks
Instructions
- Pre-heat grill to medium-high or 350 degrees
- While reducing the balsamic vinegar, slice 1 Summeripe Peach, 1 Summeripe Nectarine, and prosciutto
- Wrap 1 piece of prosciutto around 1 slice of fruit and skewer 3-4 prosciutto wrapped fruit slices onto the wooden skewers, 4-6 slices per skewer
- Brush a light layer of olive oil onto the prosciutto wrapped fruit slices
- Place skewers onto grill for 7-10 minutes or until black grill lines are visible
- Flip skewers over and repeat step 6
- Remove from heat and drizzle with reduced balsamic vinegar and enjoy!!
To reduce balsamic vinegar
- In a saucepan, cook balsamic vinegar over low heat for 20-25 minutes or until reduced to 2 tablespoons, stirring occasionally. Be careful not to let the balsamic over reduce and burn. Store reduced balsamic vinegar in a bottle or jar for up to 6 months.
- *Have enough prosciutto slices to wrap around each fruit slice. We had 12 slices for each piece of fruit, giving us a total of 24 fruit slices. We cut 12 full slices of prosciutto in half lengthwise, giving us 24 total strips of prosciutto.
- Serve with the Summeripe Peach Prohibition for the ultimate summertime BBQ appetizer!
Mountain View Fruit https://mvfruit.com/
- Published in Appetizers, Healthy, Recipes
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Grilled Summeripe Peaches
Monday, 19 May 2014
Grilled Summeripe Peaches
2014-05-19 18:22:54
Simple, elegant, delicious. This recipe is the golden standard for grilling delicious Summeripe Peaches!
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Total Time
15 min
Nutrition Facts
Serving Size
147g
Amount Per Serving
Calories 60
Calories from Fat 6
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 14g
5%
Dietary Fiber 2g
9%
Sugars 12g
Protein 1g
Vitamin A
10%
Vitamin C
16%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- Summeripe Yellow Peaches
- Olive Oil
Instructions
- Pre-heat grill to medium-high or 350 degrees
- Slice Summeripe peaches in half and remove pit
- Lightly brush or drizzle the cut surfaces with olive oil to prevent the Summeripe peaches from sticking to grill
- Place Summeripe peaches halves directly onto heat, flesh side down
- Grill until grill lines are visible and the Summeripe peaches are fork-tender, about 4-7 minutes
Notes
- Serve alongside ice cream for a great summer time dessert
Mountain View Fruit https://mvfruit.com/
- Published in Appetizers, Healthy, Recipes
Summeripe Nectarine and Prosciutto Flatbread
Monday, 19 May 2014
Summeripe Nectarine and Prosciutto Flatbread
2014-05-18 11:45:05
Serves 4
Bake in the oven or throw onto the grill, the Summeripe Nectarine and Prosciutto Flatbread Summeripe is the perfect appetizer for all of your summertime gatherings. Nectarine slices make this delicious and easy flatbread a savory yet sweet summertime treat!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Nutrition Facts
Serving Size
128g
Servings
4
Amount Per Serving
Calories 218
Calories from Fat 140
% Daily Value *
Total Fat 16g
24%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 22mg
7%
Sodium 630mg
26%
Total Carbohydrates 12g
4%
Dietary Fiber 1g
5%
Sugars 9g
Protein 7g
Vitamin A
7%
Vitamin C
6%
Calcium
5%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 Summeripe Yellow Nectarines, skinned, pitted, and thinly sliced (may substitute Summeripe Peaches)
- 3 ounces (8-10 slices) thinly sliced prosciutto, cut into strips
- 1/3 cup dark balsamic vinegar
- 4 tablespoons spreadable goat cheese
- 2 heaping handfuls of fresh basil, torn
- 2 tablespoons olive oil
- 1-8.8 ounce package of flatbread/2 per package
- Sea salt or Kosher salt to taste
Instructions
- In a saucepan, cook balsamic vinegar over low heat for 20-25 minutes or until reduced to 2 tablespoons, stirring occasionally. Be careful not to let the balsamic over reduce and burn
- Preheat oven to 450° F
- Heat 1 tablespoon olive oil into a skillet, lightly brown both sides of the flatbread
- Spread goat cheese onto one side of the flatbread
- Layer basil, prosciutto, and Summeripe Nectarines slices on the flatbread, adding salt to taste
- Bake in oven in for 10 minutes or until flatbread edges are brown and crisp
- Drizzle reduced balsamic vinegar onto the flatbreads and enjoy!
Notes
- Here at Summeripe we love to grill our Summeripe Nectarine & Prosciutto Flatbread! To grill the flatbread, heat grill to medium to medium-high and lightly brown both sides of the flatbread before adding the toppings. After toppings are added, grill the flatbread for 10-12 minutes or until edges are brown and crisp. Drizzle with reduced balsamic vinegar and enjoy!
Mountain View Fruit https://mvfruit.com/
- Published in Appetizers, Healthy, Recipes
Summeripe Plum-Herb Compote
Sunday, 15 September 2013
Summeripe Plum-Herb Compote
2013-09-15 16:20:16
Serves 8
Summeripe Plums and fragrant herbs blend together brilliantly to create this delicious & versatile compote to serve with grilled pork, chicken, or alongside the Angel Red Pomegranate-Glazed Lamb Chops. A combination of Summeripe plums and Summeripe plumcots can be used to add a unique and delicious twist to this delightful stone fruit inspired recipe.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Nutrition Facts
Serving Size
103g
Servings
8
Amount Per Serving
Calories 53
Calories from Fat 2
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 68mg
3%
Total Carbohydrates 13g
4%
Dietary Fiber 1g
5%
Sugars 10g
Protein 1g
Vitamin A
9%
Vitamin C
15%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1/2 - 2 pounds Summeripe plums (4 to 5 plums) chopped. May use a combination of Summeripe plums and Summeripe Plumcots
- 1/2 cup water
- 1/4 cup sherry cooking wine
- 2 tablespoons sugar
- 1 large garlic clove, pressed or minced
- 1 teaspoon dried savory
- 3/4 teaspoon coriander
- 1/2 teaspoon ground ancho chili powder
- 1/4 teaspoon ground fenugreek
- 1/4 cup packed cilantro, finely chopped
- 2 scallions, thinly sliced
- 2 tablespoons finely chopped flat leaf parsley
- Pinch of cinnamon
- Kosher salt and freshly ground pepper
Instructions
- In a medium saucepan, combine the plums with water and cooking sherry. Bring to boil. Simmer over moderate heat, stirring often, until the plums are falling apart, about 20 minutes.
- Add the sugar and garlic and cook, stirring, until the sugar is dissolved, about 2 minutes. Remove compote from the heat and let cool.
- Meanwhile, in a small skillet, combine the savory, coriander, anchor chili powder, ground fenugreek and cinnamon. Toast the spices over moderate heat, shaking the pan, until fragrant, about 1 minute.
- Stir the spices into the compote and season with salt and pepper. Scrape the compote into a bowl and fold in the cilantro, scallions and parsley.
Mountain View Fruit https://mvfruit.com/
- Published in Appetizers, Entrées, Peggy's Originals, Recipes, Sauces & Salad Dressings
Summeripe Plum-Plumcot-Nectarine Chutney
Thursday, 15 August 2013
Summeripe Plum-Plumcot-Nectarine Chutney
2013-08-15 22:10:03
Serves 8
Spread Summeripe Plum-Pluot-Nectarine Chutney on grilled pork or chicken or use it to update your favorite arugula salad for the perfect stone fruit culinary creation!
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Nutrition Facts
Serving Size
47g
Servings
8
Amount Per Serving
Calories 31
Calories from Fat 1
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 172mg
7%
Total Carbohydrates 7g
2%
Dietary Fiber 2g
7%
Sugars 5g
Protein 0g
Vitamin A
2%
Vitamin C
3%
Calcium
5%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 Summeripe Nectarine
- 1 Summeripe Plum
- 1 Summeripe Plumcot
- 2 Tablespoons shallots, minced
- 4 Tablespoons agave nectar
- 2 Fresh sage leaves, minced
- 2 Tablespoons sherry vinegar
- 2 Tablespoons sherry cooking wine
- 1/2 Teaspoon Amchoor powder
- 1/2 Teaspoon kosher salt
Instructions
- Peel the skin from the nectarine, plum and plumcot.
- Cut the fruit in small chunks and discard the skin and pits.
- Combine the fruit chunks with the remaining ingredients in a saucepan.
- Bring to a boil then reduce the heat and cook uncovered, stirring occasionally, until the chutney is thick and glossy, about 20 minutes.
- Remove from the heat. Spoon the chutney into a jar.
- Refrigerate
Mountain View Fruit https://mvfruit.com/
- Published in Appetizers, Peggy's Originals, Recipes, Sauces & Salad Dressings
Summeripe Nectarine Glazed Walnuts
Tuesday, 23 July 2013
Summeripe Nectarine Glazed Walnuts
2013-07-23 20:50:16
Serves 18
The Summeripe Nectarine Glazed Walnuts are the perfect sweet and crunchy treat to serve with cheese, sprinkle on ice cream & salads, or serve them as a sweet treat all on their own.
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Prep Time
10 min
Cook Time
16 min
Total Time
26 min
Nutrition Facts
Serving Size
35g
Servings
18
Amount Per Serving
Calories 165
Calories from Fat 133
% Daily Value *
Total Fat 16g
24%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 11g
Monounsaturated Fat 2g
Cholesterol 3mg
1%
Sodium 1mg
0%
Total Carbohydrates 5g
2%
Dietary Fiber 2g
8%
Sugars 2g
Protein 4g
Vitamin A
1%
Vitamin C
1%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 Summeripe Nectarine, skinned, quartered and pitted
- 4 cups of raw walnut pieces
- 2 tablespoons butter
- 3 tablespoons agave nectar or 4 tablespoons of honey
Instructions
- 1. Preheat oven to 400 degrees.
- 2. Spread walnut pieces onto a cookie sheet. Roast for 10 minutes.
- 3. Remove from oven and let roasted walnut pieces cool on the cookie sheet.
- 4. In a blender, puree the Summeripe Nectarine pieces to make nectarine pulp.
- 5. In a small bowl add agave nectar and 4 tablespoons of the pureed Summeripe Nectarine pulp, stir until blended.
- 6. In a skillet over medium high heat, melt butter, being careful not to burn.
- 7. Add sweeten Summeripe Nectarine mixture to the hot skillet, stir until blended. Continue to stir until thicken, 1-2 minutes.
- 8. Add roasted walnuts to the skillet, stir until coated.
- 9. Remove from heat and spread glazed walnuts back onto cookie sheet.
- 10. Roast the glazed walnuts at 400 degrees for 6 minutes.
- 11. Let cool. Store in refrigerator.
Mountain View Fruit https://mvfruit.com/
- Published in Appetizers, Desserts, Peggy's Originals, Recipes, Snacks
Summeripe Peach Salsa
Friday, 19 July 2013
Summeripe Peach Salsa
2013-07-19 12:08:53
Serves 8
The basic ingredients to my Summeripe Peach Salsa... I adjust the chili peppers, sherry vinegar, lemon and lime juice as I go... Enjoy, Peggy Thurlow
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Prep Time
20 min
Total Time
20 min
Nutrition Facts
Serving Size
199g
Servings
8
Amount Per Serving
Calories 156
Calories from Fat 95
% Daily Value *
Total Fat 11g
17%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 28mg
1%
Total Carbohydrates 15g
5%
Dietary Fiber 6g
24%
Sugars 8g
Protein 2g
Vitamin A
16%
Vitamin C
33%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 4 Summeripe peaches, diced and pitted
- 3 roma tomatoes, diced
- 1-2 serrano chili peppers, minced
- 3 green Onions, chopped
- 2-3 Avocados, diced
- Hand full of fresh cilantro, chopped
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon sherry vinegar
- 1 Tablespoon lemon juice
- 1 Tablespoon lime juice
- Kosher salt to taste
Instructions
- Combine Summeripe Peaches, tomatoes, Serrano chilies, green onions, and cilantro into a large bowl. Gently stir the ingredients.
- Add avocados to the bowl.
- In a separate small bowl, whisk together olive oil, vinegar, lemon, and lime juice.
- Pour over the peach and avocado mixture and stir gently to blend. Add salt to taste.
- Serve with tortilla chips or over grilled boneless chicken breast for a quick and easy Summeripe meal.
Notes
- A combination of Summeripe Peaches and Nectarines can be used. No need to skin the nectarines.
Mountain View Fruit https://mvfruit.com/
- Published in Appetizers, Healthy, Peggy's Originals, Recipes, Snacks
Spicy Summeripe Nectarine-Tequila Glaze
Wednesday, 17 July 2013
Spicy Summeripe Nectarine - Tequila Glaze
2013-07-17 22:52:54
Serves 8
This Spicy Summeripe Nectarine-Tequila glaze with a kick of spicy Serrano chili peppers is perfect for grilled chicken breasts, chicken skewers, & shrimp!
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Nutrition Facts
Serving Size
131g
Servings
8
Amount Per Serving
Calories 113
Calories from Fat 28
% Daily Value *
Total Fat 3g
5%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 8mg
3%
Sodium 3mg
0%
Total Carbohydrates 14g
5%
Dietary Fiber 3g
14%
Sugars 9g
Protein 1g
Vitamin A
8%
Vitamin C
29%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 4 Summeripe Nectarines, skinned, coarsely chopped and pitted
- 2 tablespoons butter
- 1 tablespoon lime zest
- 1 tablespoon lemon zest
- 4 Serrano chili peppers, 3 thinly sliced, 1 minced
- 1/2 cup tequila
- 1/4 cup agave nectar or 1/2 cup honey
- 2 tablespoons chopped cilantro
- Juice of 1 lemon
- Juice of 1 lime
- 1 lime cut into wedges
Instructions
- Melt butter in a large sauce pan.
- Add nectarines, lime zest, lemon zest, lemon juice, lime juice and 3 thinly sliced Serrano chilies. Sauté about 10 minutes or until soft.
- Mix in tequila and agave nectar.
- Simmer glaze mixture uncovered for about 15 minutes.
- Puree mixture in a blender.
- Pour nectarine puree into a medium size bowl.
- Stir in cilantro and remaining minced Serrano chili pepper into the nectarine puree mixture.
- Refrigerate in a covered container.
Notes
- Serving Suggestion: Brush the Spicy Summeripe Nectarine-Tequila Glaze onto grilled chicken and/or shrimp during the last 2-3 minutes of cooking. Serve with lime wedges, grilled nectarines, and fresh cilantro.
Mountain View Fruit https://mvfruit.com/
- Published in Appetizers, Entrées, Peggy's Originals, Recipes, Sauces & Salad Dressings
Summeripe Peach Bruschetta
Monday, 01 July 2013
Summeripe Peach Bruschetta
2013-07-01 12:58:29
Serves 12
Delicious Summeripe Peaches, goat cheese, crispy shallots and sage leaves drizzled with a sweet balsamic vinegar reduction sauce create the ultimate summer time bruschetta. Use Summeripe Peach Bruschetta as an appetizer, first course, or even as a delicious snack!
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr 30 min
Nutrition Facts
Serving Size
115g
Servings
12
Amount Per Serving
Calories 216
Calories from Fat 71
% Daily Value *
Total Fat 8g
12%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 4mg
1%
Sodium 241mg
10%
Total Carbohydrates 28g
9%
Dietary Fiber 1g
5%
Sugars 9g
Protein 6g
Vitamin A
4%
Vitamin C
3%
Calcium
6%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 Summeripe Peaches, pitted and diced
- 17 oz. balsamic vinegar
- 5 shallots, thinly sliced
- 4 tablespoons olive oil
- 12 fresh sage leaves
- 4 oz. package goat cheese
- 12 - 1/4 inch slices of baguette, lightly toasted
Instructions
- In a small saucepan, reduce balsamic vinegar over low heat until reduced to 1/2 cup, about 45 minutes. Set aside.
- Store remaining vinegar reduction in an airtight container.
- Heat 3 tablespoons olive oil in a skillet over medium-high heat. Add shallots and sauté until crisp. Place crisp shallots in a small bowl and set aside.
- Place whole sage leaves in the skillet and cook over medium-high heat until crisp. Remove gently to a plate.
Assemble Summeripe Peach Bruschetta
- Spread goat cheese on toasted baguette slices.
- Top with crisp shallots and diced peaches.
- Drizzle with balsamic reduction and place a whole crisp sage leaf on top.
Notes
- Summeripe Nectarines can be used to make a delicious Summeripe Nectarine Bruschetta.
Mountain View Fruit https://mvfruit.com/
- Published in Appetizers, Peggy's Originals, Recipes, Snacks
Savory Summer Fruit Tartlets
Monday, 01 July 2013
Savory Summer Fruit Tartlets
2013-07-01 12:54:52
Yields 36
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Nutrition Facts
Serving Size
12g
Yields
36
Amount Per Serving
Calories 20
Calories from Fat 12
% Daily Value *
Total Fat 1g
2%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 5mg
2%
Sodium 42mg
2%
Total Carbohydrates 1g
0%
Dietary Fiber 0g
0%
Sugars 1g
Protein 1g
Vitamin A
1%
Vitamin C
1%
Calcium
1%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 sheet frozen puff pastry (1/2 of a 17.3 oz. package)
- 1/3 pound wedge Brie cheese
- 2 small Summeripe® peaches or nectarines or 2 large plums (or any mixture), diced
- 2-3 thin strips prosciutto, diced
- 1 tablespoon chopped fresh thyme
Instructions
- Preheat oven to 400°F.
- Thaw pastry according to package directions and roll into a 14-inch square on a lightly floured board.
- Cut into 36 equal squares. Press each into the bottom of a mini-muffin cup.
- Trim away outer edge (rounded edge) of Brie and cut into small pieces (1-inch cubes).
- Place equal amounts in the bottom of pastry lined cups.
- Place several pieces of fruit in each cup on top of cheese; top with prosciutto.
- Bake for 12 to 15 minutes or until puffed and golden brown.
- Remove from oven and sprinkle with chopped thyme. Serve warm.
Mountain View Fruit https://mvfruit.com/
- Published in Appetizers, Recipes, Snacks