Summer evenings call for Summeripe Peach Caprese Skewers. Summeripe Yellow Peaches, cherry tomatoes, fresh mozzarella, fresh basil, and reduced balsamic vinegar threaded onto a skewer is the ultimate quick and delicious appetizer.
2 Summeripe Yellow Peaches, sliced into equal sized slices
24 fresh basil leaves
12 cherry tomatoes, sliced in half
12 fresh mozzarella rounds or slices (about 12 oz)
Drizzle of Reduced Balsamic Vinegar
Pierce one cherry tomato half onto each skewers and lay out on a plate
Push Summeripe Yellow Peach slice on top of the cherry tomato half
Add a basil leaf after the Summeripe Yellow Peach slice then add the fresh mozzarella round (or slice)
Add another basil leaf on top of the mozzarella then add a Summeripe Yellow Peach slice and finish with the second half of the cherry tomato
Lay the Summeripe Peach Caprese skewers in a row onto a platter
Drizzle all of the skewers with reduced balsamic vinegar and enjoy!
To Reduce Balsamic Vinegar
1 cup dark balsamic vinegar*
1. In a saucepan, cook balsamic vinegar over low heat for 20-25 minutes or until reduced to about half (1/2 cup), stirring occasionally. Be careful not to let the balsamic over reduce and burn.
*This may make more balsamic vinegar than is needed for the Summeripe Peach Caprese skewers, feel free to add reduced balsamic vinegar to taste and store the rest of the balsamic reduction in a jar in the refrigerator for up to 6 months
Our Summeripe Grilled Plum Pizza is quick, easy, and savory way to enjoy delicious Summeripe plums or pluots!
2 Summeripe Plumcots or Plums, pitted & cut into thin wedges. May add or substitute with nectarines and/or peaches.
1 thin pizza crust or flatbread
3–4 tablespoons Pesto Sauce (we love to use kale based pesto sauce but traditional pesto is great as well)
1 small yellow onion, sliced into thin rings
1/2 cup sun-dried tomatoes in extra virgin olive oil, diced
1 1/2 ounces prosciutto, cut or torn into 1 inch pieces
2–3 ounces of fresh mozzarella cheese, cut into thin pieces
2 ounces parmigiano-reggiano cheese, grated
3 tablespoons olive oil
Preheat grill to medium high heat.
Heat 2 tablespoons of the olive oil in a cast iron skillet on the gas grill or stove top, sauté the onions until brown and caramelized. Remove skillet from the heat and toss the diced sun-dried tomatoes into skillet and toss with the onions. Set aside.
Spread 1 tablespoon of olive oil on the pizza crust. Place directly onto the hot grill until lightly brown and warm on both sides of pizza crust, a couple of minutes.
Remove pizza crust to a work surface and spread pesto sauce on one side of the crust. Top mozzarella cheese, sautéed onion and sun-dried tomato mixture, prosciutto, parmigiano-reggiano cheese and plumcot wedges evenly onto the crust.
Place pizza crust back onto hot grill until warm and cheese is melted, 5-10 minutes. Let cool. Slice, serve, & enjoy!
Put a peachy twist on the classic Pico de Gallo with our Summeripe “Peacho” de Gallo recipe! This fresh uncooked salsa will bring a peachy sweet and spicy kick to pretty much anything whether its served as a topping for grilled fish, chicken, pork, beef or simply with crispy tortilla chips.
Ingredients for “Peacho” de Gallo
3 Summeripe peaches, diced
3 roma tomatoes, diced
3 green onions, thinly sliced
2 serrano chili peppers, minced, may substitute jalapeño, Fresno or Anaheim chili pepper
2 fresh limes, juiced
2 large garlic cloves, minced (optional)
1 cup yellow onion, finely diced
1 handful cilantro, minced
salt to taste
Combine diced Summeripe peaches, diced tomatoes, yellow onion, green onions, serrano chili peppers, cilantro, and garlic into a medium sized bowl. Gently stir ingredients.
Add in lime juice and salt to taste and gently stir ingredients.
Serve immediately with tortilla chips, grilled fish, chicken, pork, or beef and enjoy!
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.
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?
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
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!
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!
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
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!
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!