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 & 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.


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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

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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!

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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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“Easy as Pie” Peach Pie

  • Author: The Kitchen at Summeripe
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 80

Description

Summeripe’s most simple recipe ever! Never has it been so simple to bake a homemade peach (or other stonefruit) pie to share with family and friends. Only 6 simple ingredients is all it takes to create this delicious “Easy as Pie” Peach Pie. Little effort, HUGE reward!


Scale

Ingredients

  • 58 yellow peaches, peel and slice
  • 1 package frozen pie crust
  • 1 egg, whisked (optional)
  • 2/3 cup brown sugar
  • 1/3 cup flour
  • 2 Tbsp salted butter
  • 2 or 3 pinches cinnamon

Instructions

  1. Pre-heat oven to 375 degrees.
  2. Thaw pie crust according to pie crust instructions.
  3. Place sliced peaches into large bowl, add in brown sugar, flour, and cinnamon.
  4. Stir until peach slices are coated.
  5. Fill bottom pie crust with coated peaches.
  6. Cut butter into 4-6 slices, place on top of coated peaches.
  7. Place upper pie crust on top according to package instructions.
  8. Brush upper pie crust with a small amount of the whisked egg (optional).
  9. Bake pie at 375 degrees for 1 hour.
  10. Enjoy!

Notes

  • Helpful Hints: Use enough sliced peaches to fill the bottom pie crust above the tin.