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How to Freeze Summeripe Stone Fruit

  • Author: The Kitchen at Summeripe
  • Prep Time: 15
  • Cook Time: 1440
  • Total Time: 1455
  • Yield: 4 1x

Description

Freezing Summeripe Stone Fruit using this step by step guide will make it easy to enjoy delicious Summeripe peaches and nectarines all year long. With a little preparation Summeripe peaches & nectarines freeze really well and then can be tossed into smoothies, desserts, and other stone fruit recipes at a later date. Frozen Summeripe peaches are also great plain — set aside a batch to munch on when you have a sweet craving.


Scale

Ingredients

  • 4 Summeripe Peaches or Nectarines (4 Summeripe Peaches fit nicely onto a standard sized baking sheet but you can freeze as many Summeripe Peaches & Nectarines as you wish!)

Instructions

  1. 1. Cut wax or parchment paper to cover your baking sheet. Using wax or parchment paper will help to keep the frozen fruit from sticking to the baking sheet.
  2. 2. Slice the fruit, try to slice the fruit into similar sized slices to ensure the fruit will freeze equally. We like to leave the skin on the fruit but you may also remove the skin if you wish
  3. 3. Carefully place the fruit slices onto the wax paper lined baking sheet. Do not let the fruit touch each other, this will help to avoid large clumps of frozen fruit.
  4. 4. Place the fruit slices & baking sheet into the freezer and allow to freeze for about 24 hours or until fruit slices are completely frozen
  5. 5. Once completely frozen, remove fruit for freezer and place into a large freezer bag and thoroughly seal the bag.
  6. 6. Store the bag of frozen fruit in the freezer and enjoy Summeripe Stone Fruit all year long!

Notes

  • Frozen Summeripe Peaches is also the secret ingredient in our Summeripe Peach Smoothie! Don’t water down your smoothies with ice cubes, use frozen peaches to make creamy, thick, and nutritious smoothies all year long.

Nutrition

  • Trans Fat: 0
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Summeripe Nectarine Nectar Salad Dressing

  • Author: Peggy Thurlow
  • Prep Time: 10
  • Total Time: 10
  • Yield: 1 1x

Description

Dress up your next salad with Peggy’s original fruity, tangy, easy to make, and just plain delicious Summeripe Nectarine Nectar Salad Dressing


Scale

Ingredients

  • 3 Summeripe Nectarines, skinned, quartered and pitted
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons champagne vinegar
  • 2 tablespoons sherry vinegar
  • 2 tablespoons agave or honey
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 6 tablespoons extra virgin olive oil

Instructions

  1. To make the Summeripe Nectarine Nectar place Summeripe Nectarines and apple cider vinegar into a blender and purée. Place a fine mesh strainer over a wide mouth jar or bowl. Pour puree mixture the mesh strainer to remove nectarine solids. To speed up the straining process, press mixture with the back of a large table spoon. Discard puree solids from the strainer, pour the nectarine nectar into the blender. Yields about 1/2 cup of nectar.
  2. Finish the dressing by adding lemon juice, champagne and sherry vinegar, agave (or honey), salt, and cayenne pepper to the Summeripe Nectarine nectar and blend.
  3. Add olive oil and blend until smooth.
  4. Pour over your favorite salad greens and store Summeripe Nectarine Nectar Salad Dressing in the refrigerator.

Notes

Notes

  • Remove the skin for an extra smooth salad dressing or leave the skin on to create a thicker salad dressing consistency

Serving Suggestion

  • Serve on our Grilled Peach & Arugula Salad with cumbled goat cheese, crispy pancetta, and nectarine glazes pecans for a healthy and Summeripe fruit-filled salad
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Summeripe Nectarine and Ahi Tuna Poke

  • Author: Peggy Thurlow
  • Prep Time: 35
  • Total Time: 35

Description

Crisp, Light, Healthy, and Delicious…. Our Summeripe Nectarine and Ahi Tuna Poke is an amazing recipe combining flavorful Summeripe Yellow Nectarines and Ahi Tuna


Scale

Ingredients

Ingredients

Summeripe Nectarine and Ahi Tuna Mixture

  • 3 Summeripe Yellow Nectarines (or peaches), cubed and pitted
  • 1.5 pounds fresh Ahi tuna, cubed
  • 2 avocados, diced
  • 4 green onions, thinly sliced
  • 1 handful fresh cilantro, chopped
  • 1 tablespoon black sesame seeds
  • Coarse salt to taste

Marinade for Summeripe Nectarines & Ahi Tuna

  • 45 tablespoons seasoned rice vinegar
  • 3 tablespoons fresh lime juice
  • 2 tablespoons toasted sesame seed oil
  • 2 teaspoons grated fresh ginger (or minced ginger)
  • 2 teaspoons lime zest
  • 1 Serrano chili pepper, minced
  • 1 teaspoon prepared wasabi paste
  • Coarse salt to taste

Salad Greens

  • 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

Instructions

Directions

  1. 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.
  2. 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.
  3. For salad dressing, whisk together 2 tablespoons seasoned rice vinegar and sesame seed oil in a small bowl.
  4. Place salad greens into a large bowl and drizzle vinegar and oil mixture onto salad greens, toss to coat.
  5. 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.
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Summeripe Peach and Grilled Corn Salad

  • Author: Peggy Thurlow
  • Prep Time: 25
  • Total Time: 25

Description

Sweet Grilled Corn and Summeripe Peaches come together to make the perfect summertime salad. Enjoy this salad all on its own or add it on top of grilled chicken or fish.


Scale

Ingredients

  • 3 Summeripe Yellow Peaches, diced
  • 4 ears Yellow Corn, shucked
  • 3 roma tomatoes, diced
  • 34 green onions, thinly sliced
  • 2 avocados, diced
  • 12 serrano peppers, minced
  • 2 Tablespoons fresh squeezed lemon juice
  • 2 Tablespoons seasoned rice vinegar
  • Salt & Pepper to taste

Instructions

  1. Grill corn on moderately high heat until char marks are visible on all sides, about 10-15 minutes
  2. Remove grilled corn kernels and place into a medium size bowl
  3. Add in Summeripe Peaches, green onions, serrano peppers, lemon juice, seasoned rice vinegar, and tomatoes into the bowl and stir
  4. Add in avocados and stir gently
  5. Add salt and pepper to taste and enjoy!

Notes

Serving Tip

  • We love to eat the Summeripe Peach and Grilled Corn Salad by itself but it is also great on grilled chicken or fish
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Sweet & Savory Grilled Summeripe Stonefruit Kabobs

  • Author: Alexandra Thurlow
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15
  • Yield: 4 1x

Description

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?


Scale

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

  1. Pre-heat grill to medium-high or 350 degrees
  2. While reducing the balsamic vinegar, slice 1 Summeripe Peach, 1 Summeripe Nectarine, and prosciutto
  3. 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
  4. Brush a light layer of olive oil onto the prosciutto wrapped fruit slices
  5. Place skewers onto grill for 7-10 minutes or until black grill lines are visible
  6. Flip skewers over and repeat step 6
  7. Remove from heat and drizzle with reduced balsamic vinegar and enjoy!!

Notes

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!

 

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Summeripe Peach Smoothie

  • Author: Peggy Thurlow
  • Cook Time: 5
  • Total Time: 5

Description

The Summeripe Peach Smoothie is perfect for the whole family. It is a refreshing and energizing breakfast for on-the-go adults and a healthy, sweet snack for the kids.


Scale

Ingredients

  • 2 Summeripe Peaches, sliced & frozen
  • 1 Banana, frozen
  • 1 cup Pomegranate Juice (may substitute Apple or Orange juice)
  • 1/2 cup Plain Greek Yogurt
  • Dollop of Honey (optional)

Instructions

  1. Combine plain greek yogurt, frozen Summeripe Peaches, frozen banana, pomegranate juice, and honey (optional) into a blender (1 cup of crushed ice may be used in lieu of frozen fruit. Note that the texture will not be as smooth)
  2. Blend until smooth
  3. Serve immediately and enjoy!

Notes

  • Here at Summeripe, we love using frozen fruit to make our smoothies smooth & creamy. To freeze Summeripe Peaches, slice peaches (as many as you wish to freeze) onto a baking sheet lined with wax or parchment paper. Be careful to place peaches apart from each other, if the peaches are touching they will stick together and will be difficult to break apart. Place sheet into freezer and freeze for 8-12 hours. Store leftover peaches in plastic freezer bags in the freezer. May be stored in the freezer for 2-3 months.

Nutrition

  • Serving Size: 2
  • Calories: 248
  • Sugar: 47
  • Sodium: 40
  • Fat: 3
  • Saturated Fat: 1
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 56
  • Protein: 4
  • Cholesterol: 8
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Grilled Summeripe Peaches

  • Author: The Kitchen at Summeripe
  • Prep Time: 00:05
  • Cook Time: 00:05
  • Total Time: 10 minutes

Description

Simple, elegant, delicious. This recipe is the golden standard for grilling delicious Summeripe Peaches!


Ingredients

  • Summeripe Yellow Peaches
  • Olive Oil

Instructions

  1. Pre-heat grill to medium-high or 350 degrees
  2. Slice Summeripe peaches in half and remove pit
  3. Lightly brush or drizzle the cut surfaces with olive oil to prevent the Summeripe peaches from sticking to grill
  4. Place Summeripe peaches halves directly onto heat, flesh side down
  5. 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
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Summeripe Nectarine and Prosciutto Flatbread

  • Author: Alexandra Thurlow, The Kitchen at Summeripe
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20
  • Yield: 2 1x

Description

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!


Scale

Ingredients

  • 2 Summeripe Yellow Nectarines, skinned, pitted, and thinly sliced (may substitute Summeripe Peaches)
  • 3 ounces (810 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
  • 18.8 ounce package of flatbread/2 per package
  • Sea salt or Kosher salt to taste

Instructions

  1. 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
  2. Preheat oven to 450° F
  3. Heat 1 tablespoon olive oil into a skillet, lightly brown both sides of the flatbread
  4. Spread goat cheese onto one side of the flatbread
  5. Layer basil, prosciutto, and Summeripe Nectarines slices on the flatbread, adding salt to taste
  6. Bake in oven in for 10 minutes or until flatbread edges are brown and crisp
  7. 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!

Summeripe Grilled Chicken

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Summeripe Grilled Chicken

  • Author: Peggy Thurlow
  • Prep Time: 270
  • Cook Time: 15
  • Total Time: 285

Description

A savory yet sweet Summeripe Peach paste is used to make the perfect accent to juicy grilled chicken breasts or chicken skewers. Fire up the grill and try this tasty recipe!


Scale

Ingredients

Ingredients

Chicken

  • 4 chicken breast, boneless, skinless
  • Slice breast into thin halves, creating 8 thin breast halves
  • *For chicken skewers, cut chicken breast into even 1/2 inch strips

Summeripe Peach Paste

  • 4 green onions cut into two inch pieces
  • 1 jalapeño pepper, coarsely chopped
  • 5 garlic cloves
  • 2 tablespoons or about two inches of fresh ginger, coarsely chopped
  • One handful of fresh cilantro leaves
  • 2 tablespoons blue agave syrup or honey
  • 4 tablespoons fresh lime juice
  • 1 tablespoon amchoor powder (option to substitute with allspice)
  • 1 teaspoon fresh thyme, leaves only
  • 1 teaspoon salt
  • 1 teaspoon fresh ground black pepper
  • 2 Summeripe peaches, peeled, pitted and quartered

Instructions

Directions

  1.  

For the Summeripe Peach Paste

  1. Put the first eleven ingredients into a food processor
  2. Process until finely chopped scraping ingredients from the side of the processor if needed
  3. Add Summeripe Peaches and process until the Summeripe Peaches are the size of small peas

For the Chicken

  1. Place chicken into a large storage bag and add 3/4 of the Summeripe Peach Paste. Reserve the remaining paste for basting
  2. Marinate the chicken in the Summeripe Peach Paste for 4 to 8 hours
  3. Preheat grill to medium-high
  4. Grill the chicken until meat is firm with good grill marks, 3-6 minutes per side, depending on the thickness of the chicken breast
  5. *If making skewers, thread the chicken strips onto the skewers, loosely for even cooking
  6. Baste the remaining paste onto the chicken breasts the last 1-2 minutes of cooking

Notes

  • Great Tip: Add thinly sliced Grilled Summeripe Chicken and sliced Summeripe Peaches to make any salad into a healthy & protein packed summer time meal.

Nutrition

  • Serving Size: 8
  • Calories: 280
  • Sugar: 4
  • Sodium: 412
  • Fat: 6
  • Saturated Fat: 2
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 8
  • Protein: 46
  • Cholesterol: 126