Our Recipe Collection contains delicious recipes on methods of preparing our fruit that are both unique and exciting. Do you have a favorite recipe that uses peaches, plums, nectarines or pluots? Share it with us for a chance to win a summer’s supply of fruit!

Brilliant Sidecar

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Brilliant Sidecar

  • Prep Time: 5
  • Total Time: 5

Description

Brilliant Meyer Lemons add a hint of sweet citrus to this classic flask cocktail


Scale

Ingredients

  • 2 parts Brandy
  • 1 part Brilliant Meyer Lemon Juice
  • 1 Part Triple Sec

Instructions

  1. Combine ingredients into a cocktail shaker filled with ice, shake vigorously. Pour into a flask or double shot glass and garnish with Brilliant Meyer Lemon peel

Notes

  • Lemon juice is great for cleaning out flasks! Pour fresh squeezed lemon juice into flask, shake for 30 seconds, then dump the juice. Rinse out with water and allow to dry upside down with the cap open

Nutrition

  • Serving Size: 1
  • Calories: 432
  • Sugar: 19
  • Sodium: 7
  • Fat: 0
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 25
  • Protein: 1
  • Cholesterol: 0
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Mandarin Pistachio Goat Cheese Truffles

  • Prep Time: 15
  • Total Time: 15
  • Yield: 14 1x

Description

Mandarin Pistachio Goat Cheese Truffles: these festive citrus filled cheese balls only take 15 minutes and are packed full of creamy mandarin flavored goat cheese, sweet dried cranberries, and crunchy pistachios.


Scale

Ingredients

  • 10 oz goat cheese
  • 6 oz cream cheese
  • 2 Tablespoons Mandarin juice or Meyer Lemon juice
  • 3 Tablespoons honey
  • 3/4 cup pistachio nuts, chopped
  • 3/4 cup honey roasted (or regular) pecans, chopped
  • 1/2 cup dried cranberries
  • 1/2 cup dried cherries
  • 1/2 cup minced italian flat leaf parsley

Instructions

  1. In a large bowl, beat goat cheese, cream cheese, mandarin juice, and honey until light and fluffy. Add in half of the pecans & pistachios, stir to combine.
  2. Line countertop with parchment paper. Mix together remaining pecans, pistachios, dried cherries, dried cranberries, and parsley. Place mixture in the center of parchment paper.
  3. Scoop out a round of cheese mixture with a large cookie scooper and toss in nut mixture until coated. Repeat with until all truffles are coated.
  4. Refrigerate until ready to serve. Can be made 3 days before if stored in an airtight container.

Back to School Lunch Boxes


It’s Back to School time again and for your family that means busy days with hectic schedules. Clothes shopping, picking up school supplies, meet the teacher night, sports sign-ups and that anxious feeling of the first day of school.

No matter what your child’s age good nutrition will help them navigate these hurdles head-on. That’s why we at Summeripe believe so strongly in Bentology. What’s that you might ask…we know…it sounds like a class but it’s actually a fun, smart way to get your kids to eat healthy portioned nutritious foods that help balance their every day. Here are four really simple ideas that are fun to make and provide all the fruit, vegetables, and proteins your student will need to achieve.

Hummus & Quesadillas 

  • Summeripe Peaches & Nectarines, cubed 
  • Strawberries, stems removed & quartered  
  • Cucumbers
  • Baby Carrots 
  • Hummus, we use 2 oz portion cups with a lid to keep things tidy
  • Pretzel Crisps 
  • Quesadilla, whole wheat tortilla with cheese, cut into four slices

Turkey Sandwich Rounds

  • Summeripe Peaches & Nectarines, cubed
  • Blueberries
  • Baby Carrots
  • Celery 
  • Turkey Sandwiches
    • Turkey lunchmeat
    • Mayonnaise
    • Baby Spinach
    • Cheese
    • Whole wheat bread
    • Make round sandwiches by cutting around a wide mouth cup or glass   
  • Hardboiled egg, peeled & cut in half

Cucumber Caterpillar & Turkey

  • Summeripe Peaches & Nectarines, sliced
  • Pretzel crisps
  • Cheese
  • Turkey lunchmeat, rolled 
  • Baby cucumber, sliced into bite size pieces
  • Candy eye cupcake decoration for caterpillar 

Turkey Pinwheels

  • Summeripe Peaches & Nectarines, cubed
  • Banana, sliced into bite size pieces
  • Baby cucumber, sliced into bite size pieces
  • Cherry tomatoes, sliced in half
  • Hardboiled egg, peeled & sliced in half
  • Turkey Pinwheels
    • Garden herb or whole wheat tortilla
    • Cream cheese or mayonnaise
    • Cheese
    • Turkey lunchmeat
    • Baby Spinach
    • Lay tortilla flat and spread an even layer of cream cheese or mayo. Layer turkey, spinach, and cheese leaving the last 1/3 with just cream cheese or mayo. Starting with the end with all ingredients, roll tightly. Slice into pinwheels! To make super clean cuts, refrigerate pinwheels for 2 or 4 hours then slice. 

 

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Gluten Free Summeripe Peach Muffins

  • Author: The Kitchen at Summeripe
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40
  • Yield: 12 1x

Description

These healthy gluten free peach muffins are the perfect grab and go breakfast for those busy back to school mornings


Scale

Ingredients

  • 2 cups (about 3-4) yellow peaches (and/or nectarines), peeled & diced.
  • 1 cup oat flour
  • 1 cup almond flour
  • 1/4 cup flaxseed flour
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 3 eggs
  • 1/2 cup maple syrup
  • 1/4 cup butter

Topping

  • 1/2 cup quick oats
  • 1/2 cup finely chopped walnuts
  • 2 Tbsp maple sugar
  • 1/2 tsp cinnamon
  • 1 1/2 Tbsp melted butter
  • Toasted coconut shavings (optional)

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, whisk together oat flour, almond flour, flaxseed flour, baking soda, baking powder, and salt.
  3. Add in eggs, maple syrup, and butter. Mix until cohesive batter forms.
  4. Fold in diced peaches.
  5. To make the topping, add walnuts, maple sugar, cinnamon, coconut flakes, and salt into a small bowl. Toss to combine.
  6. Stir in butter and mix with hands until a crumble mixture forms.
  7. Line a muffin tin with 12 muffin liners and fill each 3/4 full.
  8. Sprinkle topping evenly on each
  9. Bake for 25 minutes or until golden brown and a toothpick inserted into the center comes out clean.

Notes

  • Muffins can be kept frozen for about 1 month! Simply reheat in microwave for 30 seconds.

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Almost-Instant Plumcot Sherbet

  • Author: The Kitchen at Summeripe
  • Prep Time: 15
  • Cook Time: 120
  • Total Time: 135

Description

Our Almost-Instant Plumcot Sherbet is incredibly delicious and shockingly simple. All you need are four ingredients, a blender and a freezer!


Scale

Ingredients

  • 1 1/2 pounds Summeripe Plumcots, peeled and sliced
  • 1/2 cup sweetened condensed milk
  • 1/2 teaspoon vanilla extract
  • Kosher salt

Instructions

  1. In a blender or food processor, combine plumcot slices, sweetened condensed milk, vanilla, and a generous pinch of salt.
  2. Puree until smooth, scraping down any chunks on the side of the blender.
  3. While fruit is blending, cover a metal baking pan with wax paper.
  4. Transfer puree to the baking pan and freeze until firm.

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10 Minute Peach & Spring Mix Salad

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

Description

All you need is 5 minutes and a handful of ingredients to make this tasty and super healthy summer salad


Scale

Ingredients

Salad

  • 5 Summeripe Yellow Peaches or Nectarines, sliced
  • 1 large package or 16 oz baby spring mix
  • 1 1/2 cups blueberries
  • 1 package or 4 oz of crumbled goat cheese
  • Handful pecans

Dressing

  • 3/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 tsp honey
  • salt
  • pepper

Instructions

For the dressing

  1. Combine olive oil and balsamic vinegar into a jar or a container with a good sealing lid. Add in salt, pepper, and honey. Shake vigorously.
  2. Adjust ingredients according to taste.

For the Salad

  1. Combine all ingredients into a large bowl and toss to combine.
  2. Pour some of the dressing in a circle along the inside edge of the bowl to help ensure an even coating. Toss to combine. Adding more dressing to taste.

Notes

  • The vinaigrette will keep on the counter for several weeks. Oil & vinegar will separate, just shake to combine!

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Summeripe White Stone Fruit Salad

  • Author: The Kitchen at Summeripe
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20

Scale

Ingredients

  • 5 Summeripe White Peaches and/or Nectarines, cut into bite size chunks
  • 12 fresh strawberries, stems removed & quartered
  • 1 cup blueberries
  • 1 1/22 Tbsp honey
  • 1 Tbsp fresh lemon juice
  • 6 mint leaves, thinly sliced
  • Handful or crushed candied pecans or walnuts

Instructions

  1. Toss the Summeripe white peaches/nectarines and strawberries together in a large bowl with the honey and lemon juice.
  2. Let sit for 10 minutes so the fruit has chance to macerate.
  3. Before serving, add mint and candied nuts, tossing gently to combine.

Notes

  • Don’t worry if the salad is too tart or too sweet. Simply add more honey or sprinkle with sugar to sweeten. If too sweet, add more lemon juice.

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Summeripe Nectarine, Basil & Feta Salad

  • Author: Alexandra Thurlow
  • Prep Time: 15
  • Total Time: 15
  • Category: salads
  • Method: fresh
  • Diet: Gluten Free

Description

Summeripe Nectarines, fresh basil, tomatoes, & feta come together to make a savory & delicious summer salad.


Scale

Ingredients

  • 5 Summeripe Yellow Nectarines, diced into bite sized pieces
  • 1 cup crumbled feta cheese
  • 1 1/2 cups cherry tomatoes, sliced in half
  • Heaping handful of fresh basil leaves, thinly sliced
  • 1 1/2 Tbsp. extra virgin olive oil
  • salt & pepper to taste

Instructions

  1. Combine Summeripe yellow nectarines, cherry tomatoes, basil, & olive oil into a large bowl. Season with salt & pepper. Toss to combine.
  2. Add in feta and gently toss to combine all ingredients. Adding more salt, pepper, or olive oil if desired.

Keywords: salads

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The BLTPA Salad (Bacon, Lettuce, Tomato, PEACH, & Avocado Salad)

  • Author: Alexandra Thurlow
  • Prep Time: 10
  • Total Time: 10

Description

Sure, BLT’s are nice but have you ever had a BLTPA? This Bacon, Lettuce, Tomato, PEACH, & Avocado salad combines everything you love into one big healthy bowl of goodness.


Scale

Ingredients

For the vinaigrette

  • 3 tbsp freshly squeezed lemon juice
  • 2 tbsp olive oil
  • 11/22 tsp honey
  • pinch of salt & pepper

For the salad

  • 23 handfuls of spinach or chopped romaine
  • 34 Summeripe yellow peaches, sliced or diced
  • 1 cup cherry tomatoes, sliced in half
  • 1 avocado, diced

Instructions

  1. In a small bowl, whisk together all of the ingredients for the vinaigrette.
  2. Pour over the assembled salad ingredients, toss and season to taste with salt and pepper.
  3. Serve immediately and enjoy!

Notes

  • 4 servings as a appetizer
  • 2 servings as a dinner salad

Keywords: salad

Summer Fruit Salad

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Summer Fruit Salad

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

Description

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


Scale

Ingredients

  • 2 yellow peaches, sliced
  • 2 yellow nectarines, sliced
  • 2 plums, sliced
  • 2 cups strawberries, hulled and sliced
  • 3 cups Estate Vineyards grapes (green, red, and/or black 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