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!

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Brilliant Meyer Lemon Duchess Potatoes

  • Author: The Kitchen at Summeripe
  • Prep Time: 45
  • Cook Time: 30
  • Total Time: 75

Scale

Ingredients

  • 3 pounds yellow or red potatoes
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 4 Tablespoons Brilliant Meyer Lemon compound butter
  • 1/3 cup cold whipping cream
  • 4 egg yolks
  • 1 Brilliant Meyer Lemon, roasted and juiced
  • juice of 1/2 Brilliant Meyer Lemon
  • 1 full head garlic, roasted
  • olive oil or lemon and garlic roasting
  • Optional: 1 cup of shredded cheddar cheese

Instructions

  1. Place garlic in a garlic roaster or wrap in aluminum foil with a pinch of salt and olive oil.
  2. Cut lemon in half, drizzle with olive oil, and place in a small baking dish, cut side down. Roast with garlic for 45 minutes or until garlic is soft.
  3. Peel and cut potatoes into chunks and simmer gently until fully cooked. Drain the water.
  4. Mash potatoes and add Brilliant Meyer Lemon compound butter, juice from roasted lemon, roasted garlic, salt and pepper. Mash until smooth.
  5. Whisk together egg yolks and whipping cream. Mix into potatoes. Turn into a greased baking dish and bake at 375 degrees for about 20 minutes or until top is golden brown. Add cheese to top if desired.

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.

Nutrition

  • Serving Size: 8
  • Calories: 252
  • Sugar: 2
  • Sodium: 253
  • Fat: 10
  • Saturated Fat: 6
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 33
  • Protein: 9
  • Cholesterol: 118
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Brilliant Meyer Lemon Rosemary Brined Turkey

  • Author: The Kitchen at Summeripe
  • Prep Time: 15
  • Cook Time: 180
  • Total Time: 195

Scale

Ingredients

  • 1 10-15 lb turkey

For the brine

  • 2 quarts spiced apple cider vinegar
  • 2 quarts unfiltered apple cider vinegar
  • 4 quarts water
  • 1 cup sugar
  • 1 cup kosher salt
  • 1/4 cup honey
  • 2 Brilliant Meyer Lemons, juiced
  • 2 sliced Brilliant Meyer Lemons
  • 4 bay leaves
  • 6 sprigs fresh rosemary

For roasting the turkey

  • 10 sage leaves
  • Pepper to taste
  • Brilliant Meyer Lemon compound butter

Instructions

  1. In a large container stir together apple cider vinegars, water, sugar, salt, lemon juice, and honey.
  2. Add lemon slices, bay leaves, rosemary and turkey.
  3. Fully submerge turkey and place container in refrigerator to soak for 18-36 hours
  4. To roast the turkey, preheat oven to 350 degrees. Take the turkey out of the brine and place it in a roasting pan. Save the lemon slices and herbs
  5. Rub turkey with meyer lemon compound butter on the inside and outside of the skin and cavity. Place sage leaves under skin.
  6. Stuff lemon slices and rosemary sprigs inside the cavity and tie the turkey’s legs together with kitchen twine.
  7. Roast turkey for 2.5-4 hours, basting every 30 minutes or so with the juices in the pan. Turkey is done when the thickest part of the thigh reads 180 degrees or the breast reads 170 degrees.

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

Instructions

  • Stir together softened butter, Brilliant Meyer Lemon juice, and zest.
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Brilliant Meyer Lemon Compound Butter

  • Author: The Kitchen at Summeripe
  • Prep Time: 5
  • Total Time: 5

Scale

Ingredients

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

Instructions

  1. Stir together softened butter, Brilliant Meyer Lemon juice, and zest.

Notes

  • Add on to the Brilliant Meyer Lemon base with thyme, rosemary, sage, or any other flavor you wish!
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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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Brilliant Meyer Lemon & Blueberry Donuts

  • Author: Lisa Huckabay, The Kitchen at Summeripe
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20
  • Yield: 18 1x

Scale

Ingredients

Batter

  • 2 Meyer Lemons
  • -1 tsp Meyer Lemon zest (about 1 lemon)
  • -1 tsp Meyer Lemon juice
  • 1 1/2 cups + 1 Tbsp. all-purpose, divided
  • 1 cup low fat vanilla Greek yogurt
  • 1 cup sugar
  • 1 1/2 cups blueberries (fresh or previously frozen)
  • 2 eggs
  • 2 egg whites
  • 2 Tbsp. coconut oil
  • 2 tsp. baking powder
  • 1/2 tsp fine sea salt
  • 1/2 tsp pure vanilla extract

Glaze

  • 1 cup powdered sugar
  • 2 to 3 Tbsp. Meyer Lemon Juice, about 2 lemons

Instructions

  1. Preheat oven to 350 degrees
  2. Coat donut pan with cooking spray
  3. In a small bowl, mix dry ingredients together and set aside
  4. In a large bowl, mix remaining ingredients together, expect for blueberries
  5. In a separate small bowl, coat blueberries with 1 Tbsp flour. This will keep the berries from sinking to the bottom of your donut pan.
  6. Gently mix blueberries into your batter and put the batter into a ziplock bag. Cut off one corner of the bag just big enough to allow a blueberry to slip through and pipe your batter into your donut pan. Fill to about 2/3 full.
  7. Bake about 10-15 minutes. Check every two minutes after the first 10 minutes. Donuts are done when they spring back to the touch and not brown.
  8. Let cool for 2 to 3 minutes.
  9. Turn donuts out of the pan and onto a cooling rack.
  10. Make glaze by mixing powered sugar and lemon juice in a bowl. The glaze should be thick but not runny. Add more sugar or lemon juice to adjust consistency.
  11. Glaze donuts by dipping top half into glaze.
  12. Enjoy!

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Rascal Mandarin & Meyer Lemon Jello Shooters

  • Author: Lisa Huckabay
  • Prep Time: 10
  • Cook Time: 180
  • Total Time: 190
  • Yield: 30 1x

Description

Who doesn’t love jello shots? Add a new layer of fun with flavored vodka and fresh squeezed mandarin and Meyer lemon juice. Take these jello shots over the top by using mandarin and Meyer lemon peels as the shooter cups.


Scale

Ingredients

Mandarin-Vanilla Jello Shots

  • 1 3oz. box orange jello mix
  • 1 cup boiling water
  • 1/2 cup (about 6 mandarins) fresh squeezed mandarin juice
  • 1/2 cup vanilla vodka
  • Mini straws
  • Mini solo cups or frozen mandarin peel cups (see notes)

Meyer Lemon Jello Shot Ingredients

  • 1 3oz. box of lemon jello mix
  • 1 cup boiling water
  • 1/2 cup (about 3 lemons) Meyer lemon juice
  • 1/2 cup lemon vodka
  • 1 or 2 Tbsp. sugar (optional)
  • Mini straws
  • Mini solo cups or frozen Meyer lemon peel cups (see notes)

Instructions

Mandarin-Vanilla Jello Shots

  1. 1. Stir jello mix into boiling water until dissolved.
  2. 2. Allow the mixture come to room temperature then add in mandarin juice and vodka.
  3. 3. Add in sugar to your own taste preference.
  4. 4. Pour into mini red solo cups or into mandarin peel halves, place straws into cups.
  5. 5. Let cool in refrigerator for 3 hours or overnight.

Meyer Lemon Jello Shots

  1. 1. Stir jello mix into boiling water until dissolved.
  2. 2. Allow the mixture come to room temperature then add in Meyer lemon juice and vodka.
  3. 3. Add in sugar to your own taste preference.
  4. 4. Pour into mini red solo cups or into Meyer lemon peel halves, place straws into cups.
  5. 5. Let cool in refrigerator for 3 hours or overnight.

Notes

Frozen Meyer Lemon & Mandarin Peel “Cups”

  • 6-8 Meyer lemons
  • 6-8 mandarins
  • 1. Cut Meyer lemons and mandarins in half
  • 2. Remove segments with a grapefruit knife or fingers
  • 3. Place peel “cups” on a baking sheet and place in the freezer for 1-2 hours

Apricot Crumble Pie

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Apricot Crumble Pie

  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 60

Scale

Ingredients

Apricot Filling

  • 4 cups cut-up apricots
  • 1 cup granulated sugar
  • 4 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1 9in. unbaked pastry shell

Topping

  • 1/2 cup granulated sugar
  • 2/3 cup sifted all-purpose flour
  • 1/3 cup butter or margarine

Instructions

  1. Mix filling ingredients together and spread in a 9-in. unbaked pastry shell.
  2. Mix topping ingredients together gently, creating a crumble texture. Sprinkle topping evenly over fruit.
  3. Bake at 425 degrees for 10 minutes, reduce heat to 350 degrees for 35 minutes.

Apricot Pie

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Apricot Pie

  • Prep Time: 15
  • Cook Time: 50
  • Total Time: 65

Description

A classic apricot pie, just like the one grandma used to make!


Scale

Ingredients

  • 6 cups apricots, cut into bite size pieces
  • 1 1/2 cups sugar
  • 1/4 cup flour
  • 2 tablespoon butter
  • Dash of cinnamon & nutmeg
  • Pastry for double crust pie (12 inch)

Instructions

  1. Chill butter in refrigerator.
  2. Mix apricots, sugar, flour, cinnamon, & nutmeg into a large bowl.
  3. Roll out prepared pastry to fit into a large pie plate. Add in apricot filling mixture.
  4. Cut chilled butter into small pieces, dot butter pieces on top of apricot mixture.
  5. Top with pie crust, trimming any extra crust.
  6. Bake at 350 degrees for 50 minutes or until golden brown


Nutrition

  • Serving Size: 107155

Summeripe Peach Jerk Sausage

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Summeripe Peach Jerk Sausage

  • Author: David Staggs
  • Prep Time: 30
  • Cook Time: 25
  • Total Time: 60
  • Yield: 10 1x

Description

This sweet & spicy sausage brings an island flavor to your table! Whether you’re an experienced sausage maker or have never done it before, this simple recipe calls for just a few ingredients, but will leaving a lasting memory with it’s distinct flavor. Give it a shot, step up your grilling game and don’t be a jerk!


Scale

Ingredients

  • 4 pounds Pork Shoulder cubed
  • 2 medium sized Summeripe Peaches
  • 1 tablespoon Salt
  • 5 tablespoons Caribbean Jerk Seasoning
  • 1012 feet of hog casing
  • 1 cup water

Instructions

  1. Thoroughly rinse hog casing in water to remove salt. Make sure to run water though the casing and let it soak, this will make sliding the casing onto the stuffer nozzle easier. Set aside.
  2. Remove skin from Summeripe Peach and finely dice or use a food processor.
  3. Grind cubed pork shoulder using a medium holed grind plate.
  4. Combine the ground pork, peach, salt, Caribbean Jerk seasoning and water. You can combine by hand or use a mixer with a paddle attachment for about 1 minute then refrigerate. Don’t overwork or the fat will begin to break down but the meat should be a little tacky and want to stick to itself.
  5. At this point I like to cook a small patty to test seasoning and see if anything needs to be added.
  6. Slide hog casing onto the stuffer nozzle.
  7. Push the ground meat until it reaches the tip of the nozzle then tie off the casing. This helps reduce the amount of air bubbles.
  8. Continue pushing through the meat keeping a thumb and forefinger lightly on the casing to control the plumpness of the sausage. Do not overfill or the casing will break when you twist into links.
  9. Twist sausage into 5-6 inch links.

Notes

  • Cook pork thoroughly, to 180 degrees F. Alternatively, cook low and slow in smoker for best results.
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Summeripe Sweet Peach Toastie

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

Description

The Summeripe Sweet Peach Toastie takes a sweet spin on the classic toastie with Summeripe yellow peaches, feta cheese, a drizzle of honey and slivered almonds.


Scale

Ingredients

  • 1 Summeripe yellow peach, sliced
  • 2 slices whole wheat or multigrain bread
  • 2 Tablespoons crumbled feta cheese
  • 1 Tablespoon slivered almonds
  • drizzle of honey

Instructions

  1. Divide and sprinkle feta cheese onto bread
  2. Place the nectarine slices on top of feta cheese, sprinkle with slivered almonds and finish with a drizzle of honey
  3. Place toasties onto a baking sheet and grill on medium-high heat for a couple of minutes or until cheese starts to soften and bread is toasted
  4. Remove from grill and enjoy!