Summeripe Fruit Salad

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Summeripe Fruit Salad

  • Author: The Kitchen at Summeripe
  • Prep Time: 15
  • Total Time: 15
  • Category: salads

Description

Talk about simple & healthy! This Summeripe fruit salad features all of your favorite stone fruits with a little berry twist.


Scale

Ingredients

  • 2 Summeripe peaches, sliced
  • 2 Summeripe nectarines, sliced
  • 2 Summeripe plums, sliced
  • 2 cups strawberries, hulled and sliced
  • 2 cups grapes
  • 1 ½ cup blueberries
  • 3 tablespoons lemon juice, about 1 lemon
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons honey or maple syrup
  • Handful of crushed candied pecans

Instructions

  1. In a large serving bowl, combine peaches, nectarines, plums, strawberries, grapes, and blueberries.
  2. In a small bowl, combine lemon juice, maple syrup, and balsamic vinegar.
  3. Drizzle dressing onto the fruit and gently toss to combine. Adjust dressing to taste if needed. Sprinkle candied pecans on top.
  4. Serve immediately or let chill in the refrigerator for later.

Notes

  • Serve as a side dish or add some whipped cream for a tasty dessert.

Keywords: salads

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Rascal Mandarin & Golden Beet Salad

  • Author: The Kitchen at Summeripe
  • Prep Time: 10
  • Total Time: 10

Scale

Ingredients

  • 6 Rascal Mandarins, cut in half the peeled with segments removed
  • 2 large green apples, sliced
  • 10 golden beats, peeled and sliced
  • slivered almonds to taste

Dressing

  • 1 bottle fat free zesty Italian dressing
  • 1 cup Rascal Mandarin juice, about 8 mandarins
  • 1 Tablespoon Brilliant Meyer lemon juice, about 1 lemon
  • 12 Tablespoons rice vinegar

Instructions

  1. Add ingredients into a serving bowl. Add dressing to taste.
  2. Keep left over dressing in refrigerator

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Brilliant Meyer Lemon & Quinoa Salad

  • Author: The Kitchen at Summeripe
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45

Description

Brilliant Meyer Lemons add a fresh twist to this healthy and hearty fall salad.


Scale

Ingredients

  • 1 cup quinoa, rinsed
  • 1 cup butternut squash (about 1/2 squash), cubed
  • 1 cup water
  • 1 cup chicken broth
  • 1/2 cup edamame beans
  • 1 or 2 Brilliant Meyer Lemons, juiced
  • and the zest of 1 Brilliant Meyer Lemon
  • 3 Tablespoons Brilliant Meyer Lemon Compound Butter
  • 1/4 teaspoon sugar
  • Olive oil
  • Pepper
  • Salt
  • Slivered almonds (optional)

Instructions

  1. Preheat oven to 400 degrees. Peel and cube butternut squash. Coat with olive oil, salt and pepper. Arrange coated squash evenly on baking sheet. Roast until squash is tender, about 30 minutes.
  2. While squash is roasting, combine quinoa, water, chicken broth, Brilliant Meyer Lemon juice, zest, 1/4 to 1/2 tsp. salt, edamame, and meyer lemon compound butter into a covered saucepan. Bring to a boil the turn down to a simmer.
  3. Simmer until water is gone and quinoa is fluffy.
  4. Finish with a squeeze of Brilliant Meyer Lemon juice to brighten up flavors.

Notes

  • Brilliant Meyer Lemon Compound Butter

Ingredients

  • 1 cup unsalted butter
  • 1 Tablespoon (about 1 Brilliant Meyer Lemon) Brilliant Meyer Lemon juice
  • 1 1/2 teaspoons Brilliant Meyer Lemon Zest

Directions

  • 1. Stir together softened butter, Brilliant Meyer Lemon juice, and zest.
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Summeripe Nectarine & Avocado Toast

  • Author: The Kitchen at Summeripe
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10
  • Yield: 2 1x

Description

Need a delicious, nutritious, and easy snack? Try the Summeripe Nectarine & Avocado Toast! Summeripe yellow nectarines, avocados & feta cheese toasted to crunchy perfection will satisfy all of your snack cravings.


Scale

Ingredients

  • 1 Summeripe yellow nectarine, sliced into 1012 slices
  • 2 slices plain bread (we like sourdough)
  • 1 very ripe avocado
  • 1/2 lime
  • 12 tablespoons crumbled feta cheese
  • Handful of baby arugula
  • Salt & Pepper (to taste)
  • Olive oil

Instructions

  1. Scoop out avocado into a bowl, add in lime juice, salt & pepper. Roughly mash the avocados with a fork.
  2. Split avocado mixture onto the two bread slices, add nectarine slices and crumbled feta.
  3. Place onto a baking sheet to toast in the oven or on the grill (medium high heat) until the bread is toasted and cheese is slightly soft.
  4. Remove from oven/grill and top with a drizzle of olive oil, salt, and baby arugula.

Keywords: appetizers

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Summeripe Creamy Peach Popsicles

  • Author: The Kitchen at Summeripe
  • Prep Time: 10
  • Cook Time: 480
  • Total Time: 490
  • Yield: 4 1x

Description

Cool down this summer with these sweet and creamy peach popsicles


Scale

Ingredients

  • 45 Summeripe yellow peaches, sliced
  • 1 cup vanilla greek yogurt
  • 2 Tbsp Honey

Instructions

  1. Combine peach slices, yogurt, and honey into a blender and blend until smooth
  2. Pour into popsicle molds
  3. Freeze for 6-8 hours
  4. Enjoy!

 

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Summeripe Peach & Onion Salad

  • Author: Peggy Thurlow
  • Prep Time: 10
  • Total Time: 10
  • Category: salads
  • Method: fresh

Description

This Summeripe Peach & Onion Salad has all of the elements we love in a summer salad… Easy, colorful, and delicious!


Scale

Ingredients

  • 2 Summeripe Yellow Peaches, sliced
  • 2 Summeripe Plums or Plumcots, sliced
  • 1 medium red onion
  • 3 springs of fresh thyme (optional)
  • About 1/2 cup apple cider vinegar
  • 1 Tablespoon olive oil
  • Salt to taste

Instructions

  1. Place the Summeripe Yellow Peaches, Plums, and red onion into a large serving dish
  2. Add vinegar and olive oil and mix together, making sure all fruit slices and onions are coated with vinegar/oil mix
  3. Sprinkle the fresh thyme and add salt to taste

Keywords: salad

Summeripe Peach Parfait

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Summeripe Peach Parfait

  • Author: Alexandra Thurlow
  • Prep Time: 5
  • Total Time: 5

Description

Who knew that a tasty & healthy breakfast could be this easy? Our Summeripe Peach Parfait only needs three ingredients to make your mornings a bit brighter: Summeripe Peaches, Summeripe Peach Granola, & Yogurt


Scale

Ingredients

  • 1 or 2 Summeripe Yellow Peaches, diced
  • 1/2 cup Summeripe Peach Granola (or your favorite granola)
  • 1/2 cup Non-Fat Greek Yogurt (or your favorite yogurt)

Instructions

  1. Place about 1/4 cup of yogurt on the bottom of a glass
  2. Add a layer of diced Summeripe Peaches onto the yogurt then add 1/4 cup of granola (placing the Summeripe Peaches on the yogurt before the granola will help the granola from getting soggy)
  3. Add another layer of yogurt on top of the Summeripe Peaches and granola
  4. Top with more Summeripe Peaches and granola
  5. Enjoy!

Keywords: breakfast

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Summeripe Gluten-Free Vegan Peach-Walnut Muffins

  • Author: Peggy Thurlow
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 60
  • Category: breakfast
  • Method: baking
  • Cuisine: Vegan
  • Diet: Gluten Free

Description

These peachy, simple, gluten-free, & vegan muffins are moist with irresistibly crispy edges.


Scale

Ingredients

  • 3/4 cup mashed Summeripe Yellow Peaches, about 2 very ripe peaches
  • 1/4 cup Summeripe Yellow Peach puree, about 2 very ripe peaches
  • 3/4 cup all-purpose gluten-free flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cornstarch
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon kosher salt
  • 1/2 cup light brown sugar
  • 2 1/2 tablespoons canola oil
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon light agave nectar
  • 3/4 cup chopped walnuts (3 ounces)

Instructions

  1. Preheat the oven to 350°. Line 10 muffin cups with paper liners.
  2. In a small bowl, whisk the flour with the baking soda, baking powder, corn starch, cinnamon and salt.
  3. To make the peach puree, skin and slice 2 peaches then place in a blender. Blend until smooth.
  4. In a medium bowl, whisk the mashed peaches and peach puree with the brown sugar, oil, vanilla and agave.
  5. Stir in the dry ingredients just until incorporated, then stir in half of the walnuts.
  6. Spoon the batter into the muffin cups, filling each one three-quarters full. Top with the remaining walnuts.
  7. Bake for 30 to 35 minutes, until the muffins are golden and a toothpick tester inserted in the center comes out clean. Transfer the muffins to a rack to cool slightly before serving.

Notes

  • The muffins can be stored at room temperature for 2 days or freeze the muffins to enjoy all year long.

Keywords: breakfast gluten free vegan

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Summeripe Peach-Infused Water

  • Author: Alexandra Thurlow
  • Prep Time: 5
  • Total Time: 5

Description

How do we stay hydrated during these hot California summer days? Easy! Water + Peaches + Fresh Mint Leaves= A Perfectly Peachy Hydration Station


Scale

Ingredients

  • 1 Summeripe Yellow Peach, sliced
  • Small handful of fresh mint leaves
  • 2 cups filtered water or sparkling water

Instructions

  1. Place ingredients in a large mason jar or jug and drink immediately or let sit in the fridge for one to two hours to soak in additional flavor.


Nutrition

  • Serving Size: 1
  • Calories: 59
  • Sugar: 13
  • Sodium: 0
  • Fat: 0
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 14
  • Protein: 1
  • Cholesterol: 0
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Summeripe Peach Quinoa Flax Seed Granola

  • Author: Peggy Thurlow
  • Prep Time: 10
  • Cook Time: 75
  • Total Time: 85
  • Yield: 4 1x

Description

This Summeripe Peach-Quinoa-Flax Seed Granola is a delicious and healthy topping for yogurt with sliced fresh peaches. It’s also a great healthy snack to eat right out of the jar!


Scale

Ingredients

Ingredients

  • 1/2 cup Summeripe peach puree, approx. 2 Summeripe peaches, skin removed, sliced & pitted
  • 1/4 cup honey or agave nectar
  • 2 tablespoons coconut oil
  • 1 cup old fashion oats (not quick cooking)
  • 1/2 cup quinoa, rinsed and drained
  • 1/2 cup pumpkin seeds
  • 1/2 cup sliced almonds
  • 1/4 cup flax seeds
  • 1/4 cup brown sugar
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • Pinch ground ginger

Instructions

Directions

  1. Preheat oven to 300 degrees.
  2. Place peach slices into a blender and puree until smooth. (Tip-Slicing peaches over the blender will help capture all the peach juice)
  3. In a small bowl combine peach puree, honey or agave nectar and coconut oil, whisk until blended. Set aside.
  4. In a medium bowl combine and mix all dry ingredients.
  5. Add the peach puree mixture to the dry ingredients and toss to coat.
  6. Line a 11×16 baking sheet with parchment paper, evenly spread granola mixture onto parchment paper. Bake for 45 minutes or until golden brown. Remove from oven and let cool for 30 minutes.
  7. Once cooled, break crisp granola into bite size pieces, store in an air tight container/jar.

Notes

  • Yields 4 cups of Summeripe Peach Quinoa Flax Seed Granola