Arguably the best part of the hot Summer months is the weekly trip to our local Farmer’s Market. Seeing familiar faces, interacting with growers, and picking up produce that was picked that morning, makes 90 degree weather almost bearable.
With such high temps this year, I’ve noticed that we are seeing a lot of fruits reach the market earlier than expected and in fantastic form. Last weekend, I had my eye on a basket full of stone fruit that I didn’t expect to even be edible before August! Much to my surprise, these beauties were plump, juicy and ripe for the picking.
There were peaches, plums, nectarines, apricots and my personal favorite, pluots. If you’ve never had the opportunity to eat a ripe pluot, you are missing out on a delicious hybrid fruit. A cross between an apricot and a plum, a pluot carries the best traits of each fruit and presents itself with just the right amount of tart and tang, but irresistibly sweet flesh.
I find that when you stumble upon truly fresh fruit, it should be left unadulterated. So this recipe keeps the fruit at the forefront and keeps your prep time at a minimum. Feel free to omit the mint syrup, it just adds an extra dimension to the dish. If you have fragrant fruit, they can stand alone on your table!
Summer Peach Salad
Yield: 6 servings
6-8 full size stone fruits (peaches, nectarines, plums, apricots, pluots, etc.)
1/4 c. boiling water
1 T. honey
1 bunch fresh mint
1. Fire up your grill to high heat. Be sure to clean the grates from any leftover grilling and oil the grates. You can also use a stove top grill pan or a non-stick skillet (you just won’t get those beautiful grill lines!).
2. Prep your fruit by slicing into thick wedges and removing the pits.
3. Grill each side of the fruit just long enough for grill marks to form, then set aside in a large bowl.
4. Combine your boiling water and honey, then stir to dissolve the honey completely.
5. Add the bunch of mint to the hot water and allow to steep for 5 minutes, or just long enough to release it’s flavor.
6. Remove the mint from the syrup and allow it to cool slightly.
7. Drizzle the mint syrup over the fruit and toss to coat.
8. Serve in a large bowl and garnish with mint sprigs (if desired).
1. The fruit in this recipe doesn’t even have to be grilled – if you are short on time, make the syrup ahead and store in the refrigerator. When you have some ripe fruit on hand, just slice it, toss with the cold syrup, and serve.
2. I am not a fan of leftovers, but these make a great yogurt topping the next day. Store some in the refrigerator, combine with some Paleo granola, and top your favorite yogurt.