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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 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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Summeripe Nectarine Relish for Grilled Burgers

  • Author: Peggy Thurlow
  • Total Time: 15

Description

BBQ season is upon us! Use our Summeripe Nectarine Relish for a tangy & sweet topping for grilled hamburgers at your next backyard BBQ!


Scale

Ingredients

  • 2 Summeripe Nectarines, diced
  • 2 medium yellow onions, sliced crosswise 1/2 inch thick
  • 1 medium dill pickle, diced
  • 1/4 cup apple cider vinegar
  • 1/4 cup Dijon mustard, may substitute classic yellow mustard
  • 1/4 cup mayonnaise
  • 1 Serrano chili pepper, minced
  • 2 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. Light a grill to moderate high heat.
  2. Brush the onions with olive oil and season with salt and pepper. Grill over moderate high heat, turning once, until lightly charred and softened, about 5 minutes.
  3. Transfer to a work surface and let cool, then cut into 1/2 inch pieces.
  4. Combine all ingredients into a medium size bowl and mix until all ingredients are evenly coated. Season with salt and pepper to taste.
  5. Top a grilled burger with the Summeripe Nectarine Relish and enjoy!

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Summeripe Peach Steak Sauce

  • Author: Peggy Thurlow
  • Total Time: 10
  • Yield: 2 1x

Description

Our Summeripe Peach Steak Sauce is sure to be your new favorite steak sauce. The Summeripe Peach juices give this sauce a sweet & unique flavor that will have everyone coming back for more! We love to freeze the Summeripe Peach Steak Sauce to satisfy our Summeripe fruit cravings during the winter!


Scale

Ingredients

  • 2 Yellow Summeripe Peaches, skinned and sliced over a blender or food processor bowl to capture all of the juice
  • 1 Yellow Onion
  • 34 cloves of Garlic, pressed
  • 1/4 cup Raisins
  • 1/4 cup Sun Dried Tomatoes
  • 1/4 cup Red Wine Vinegar
  • 1/4 cup Apple Cider Vinegar
  • 1 Tablespoons Balsamic Vinegar
  • 2 Heaping Tablespoons of Tomato Paste
  • 2 Tablespoons Molasses
  • 2 Tablespoons Worcestershire Sauce
  • 2 Teaspoons Kosher Salt
  • 1/41/2 Teaspoon Fresh Cracked Pepper
  • 1/8 teaspoon Cayenne Pepper

Instructions

  1. Combined all ingredients into a blender or food processor until smooth. If sauce is to thick add more red wine vinegar or apple cider vinegar.

Notes

  • Yields about 2.5 cups of sauce
  • Serve along side grilled steaks or on top of grilled hamburgers
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Summeripe Crispy Fruit Cups

  • Author: Peggy Thurlow
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 50
  • Yield: 12 1x

Description

Our Summeripe fruit crisp is the ultimate sweet treat!Use any combination of Summeripe peaches, nectarine, plum, and/or plumcots to make this simple and delicious fruit-filled dessert.


Scale

Ingredients

For the Summeripe Fruit Filling

  • 3 Summeripe Peaches, sliced and pitted (optional to remove skin)
  • 3 Summeripe Nectarines, sliced and pitted
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 Tablespoons cornstarch
  • 1 1/2 Tablespoons fresh lemon juice
  • 1 Tablespoon butter
  • 1 teaspoon cinnamon
  • Dash of nutmeg

For the Crispy Cups

  • 24 sheets phyllo dough, thawed
  • Vegetable cooking spray
  • 2 tablespoons confectioner’s (or powdered) sugar

Instructions

  1. Pre-heat the oven to 375 degrees
  2. In a large sauce pan, combine Summeripe peaches and nectarines, sugars, lemon juice, cornstarch, butter. Cook over medium heat, stirring occasionally for 15-20 minutes or until softens. Stir in cinnamon and nutmeg, set aside
  3. Coat 12 cups of a muffin pan with cooking spray
  4. Lightly coat 2 phyllo sheets with cooking spray and fold each into a 4-inch square. Press one square into the bottom of a muffin cup and spray again, top with the other square. Repeat with the remaining phyllo to form 12 cups. Bake phyllo until golden and crisp, 18 to 20 minutes.
  5. To serve, divide the Summeripe Fruit Filling filling among phyllo cups and dust with confectioner’s sugar
  6. Enjoy!

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Summeripe Plum Slaw & Grilled Turkey Burgers

  • Author: Peggy Thurlow
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30
  • Yield: 4 1x

Description

Make one or both variations of the Summeripe Plum Slaw to serve on top of turkey burgers for your next backyard BBQ or family dinner. Nothing taste more like summer time than burgers & delicious Summeripe Plums!


Scale

Ingredients

Ingredients

Two variations of the Summeripe Plum Slaw

Summeripe Plum Slaw with Mustard Dressing

  • 2 Summeripe Plums, diced
  • 2 cups cabbage, chopped
  • 1/2 cup cucumber, diced
  • 3 green onions, thinly sliced
  • 2 radishes, diced
  • 1 to 2 Serrano chili pepper, minced
  • 1/3 cup Dijon mustard
  • 3 Tablespoon mayonnaise
  • 2 Tablespoon apple cider vinegar
  • Salt and pepper to taste

Summeripe Plum Vinaigrette Slaw

  • 2 Summeripe Plums, diced
  • 2 cups cabbage, chopped
  • 3 green onions, thinly sliced
  • 2 radishes, diced
  • 1/2 cucumber, diced
  • 1/2 cup rice vinegar
  • 1/2 fresh lemon, juiced
  • Zest of 1/2 lemon
  • Salt

For the Grilled Turkey Burgers

  • 1.5 pounds ground turkey, 90% lean range (small percentage of fat will keep the burger moist & flavorful after grilling)
  • 4 buns
  • 4 green onions, sliced thinly
  • 12 serrano chili pepper, minced (optional)
  • 1 cup purple cabbage, finely chopped
  • 12 tablespoons of olive oil or canola oil
  • Kosher salt and fresh cracked pepper

Instructions

Directions

  1.  

For the Summeripe Plum Slaw with Mustard Dressing

  1. Combine dry ingredients (Summeripe Plums, cabbage, cucumber, green onions, radishes, & optional Serrano chili peppers) into a medium sized bowl
  2. In a smaller bowl whisk together Dijon mustard, mayonnaise, apple cider vinegar, salt and pepper
  3. Combine the mustard mixture and dry ingredients together and stir until dry ingredients are evenly coated

For the Summeripe Plum Vinaigrette Slaw

  1. Combine dry ingredients (Summeripe Plums, cabbage, cucumber, green onions, & radishes into a medium sized bowl
  2. In a smaller bowl whisk together rice vinegar, lemon juice, lemon zest, and salt
  3. Combine the vinaigrette and dry ingredients together and stir until dry ingredients are evenly coated

For the Grilled Turkey Burgers

  1. In a large bowl combine the turkey meat, green onions, serrano chili peppers and cabbage.
  2. Work ingredients together with your hands or a spoon.
  3. Form 4 patties, brush both sides with olive oil and season with salt and cracked pepper to taste.
  4. Cook for 4-5 minutes each side on medium-high heat to lightly char the outside and cook the inside through without drying the meat out.
  5. Set the buns on the grill for 30 seconds or until lightly charred.
  6. Top the burger with the Summeripe plum slaw of your choice or cut the bun and burger in halve and try both plum slaws!! We also like to serve the Summeripe Plum Slaw as a delicious side salad.

Notes

  • Any variety of Summeripe Plum or Plumcots will be great in either one of the slaws. We used Black Splendor plums in our photographs. For you Plum & Plumcots aficionados… Use Flavorelle Plumcots for an amazing citrus inspired flavor & aroma.

 

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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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Summeripe Peach BBQ Sauce

  • Author: Peggy Thurlow
  • Prep Time: 15
  • Total Time: 15
  • Yield: 2 1x

Description

This savory yet peachy sweet BBQ sauce is the perfect basting sauce for your favorite grilled chicken. The sweet Summeripe peaches combined with chili pepper infused olive oil give this BBQ sauce a delicious kick of spice!


Scale

Ingredients

  • 2 very ripe Summeripe Peaches, skinned and sliced
  • 1/4 c Sun Dried Tomato Ketchup
  • 5 Garlic Cloves, pressed or minced
  • 2 tablespoons Apple Cider Vinegar
  • 2 tablespoons Molasses
  • 2 tablespoon Honey
  • 2 teaspoons Kosher Salt
  • 1 teaspoon Cracked Pepper
  • Dash of crushed Red Peppers
  • Splash of Baklouti Green Chili Pepper Infused Olive Oil (may substitute one small minced Serrano chili pepper and one tablespoon olive oil)

Instructions

  1. Slice Summeripe Peaches over blender to capture all of the peach juice
  2. Place all ingredients into a blender.
  3. Blend until smooth.

Notes

  • Baste Peach BBQ sauce onto chicken seasoned with salt and pepper during the final stages of grilling. Place cooked chicken onto a platter and brush with remaining Summeripe Peach BBQ sauce Enjoy!!

Summeripe Plum-Herb Compote

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Summeripe Plum-Herb Compote

  • Author: Peggy Thurlow
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35

Description

Summeripe Plums and fragrant herbs blend together brilliantly to create this delicious & versatile compote to serve with grilled pork, chicken, or alongside the Angel Red Pomegranate-Glazed Lamb Chops. A combination of Summeripe plums and Summeripe plumcots can be used to add a unique and delicious twist to this delightful stone fruit inspired recipe.


Scale

Ingredients

  • 1/22 pounds Summeripe plums (4 to 5 plums) chopped. May use a combination of Summeripe plums and Summeripe Plumcots
  • 1/2 cup water
  • 1/4 cup sherry cooking wine
  • 2 tablespoons sugar
  • 1 large garlic clove, pressed or minced
  • 1 teaspoon dried savory
  • 3/4 teaspoon coriander
  • 1/2 teaspoon ground ancho chili powder
  • 1/4 teaspoon ground fenugreek
  • 1/4 cup packed cilantro, finely chopped
  • 2 scallions, thinly sliced
  • 2 tablespoons finely chopped flat leaf parsley
  • Pinch of cinnamon
  • Kosher salt and freshly ground pepper

Instructions

  1. In a medium saucepan, combine the plums with water and cooking sherry. Bring to boil. Simmer over moderate heat, stirring often, until the plums are falling apart, about 20 minutes.
  2. Add the sugar and garlic and cook, stirring, until the sugar is dissolved, about 2 minutes. Remove compote from the heat and let cool.
  3. Meanwhile, in a small skillet, combine the savory, coriander, anchor chili powder, ground fenugreek and cinnamon. Toast the spices over moderate heat, shaking the pan, until fragrant, about 1 minute.
  4. Stir the spices into the compote and season with salt and pepper. Scrape the compote into a bowl and fold in the cilantro, scallions and parsley.


Nutrition

  • Serving Size: 8
  • Calories: 53
  • Sugar: 10
  • Sodium: 68
  • Fat: 0
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 13
  • Protein: 1
  • Cholesterol: 0
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Summeripe Plum-Plumcot-Nectarine Chutney

  • Author: Peggy Thurlow for Summeripe
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35
  • Yield: 1 1x

Description

Spread Summeripe Plum-Pluot-Nectarine Chutney on grilled pork or chicken or use it to update your favorite arugula salad for the perfect stone fruit culinary creation!


Scale

Ingredients

  • 1 Summeripe Nectarine
  • 1 Summeripe Plum
  • 1 Summeripe Plumcot
  • 2 Tablespoons shallots, minced
  • 4 Tablespoons agave nectar
  • 2 Fresh sage leaves, minced
  • 2 Tablespoons sherry vinegar
  • 2 Tablespoons sherry cooking wine
  • 1/2 Teaspoon Amchoor powder
  • 1/2 Teaspoon kosher salt

Instructions

  1. Peel the skin from the nectarine, plum and plumcot.
  2. Cut the fruit in small chunks and discard the skin and pits.
  3. Combine the fruit chunks with the remaining ingredients in a saucepan.
  4. Bring to a boil then reduce the heat and cook uncovered, stirring occasionally, until the chutney is thick and glossy, about 20 minutes.
  5. Remove from the heat. Spoon the chutney into a jar.
  6. Refrigerate


Nutrition

  • Serving Size: 8
  • Calories: 31
  • Sugar: 5
  • Sodium: 172
  • Fat: 0
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 7
  • Protein: 0
  • Cholesterol: 0