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!
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!
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.
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
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.