Refreshing & Sweet Stone Fruit Recipes
The time is right to take advantage of all of your favorite stone fruits available at Market Basket! Let's sweeten up your tastebuds with these refreshing summer recipes.
Nectarine, Melon, and Blackberry Salad
Super simple and refreshing, it's the perfect snack or side dish!
Serves 4
Ingredients:
- 3 white or yellow nectarines, pitted and thinly sliced
- 1 small cantaloupe, peeled and seeded, cut into cubes
- 1 Tbsp fresh lemon juice
- 1 cup blackberries
- 2 Tbsp fresh mint leaves
Instructions:
- In a bowl, combine the nectarine slices, and melon cubes.
- Add the lemon juice and gently mix the fruits with a large spoon.
- Add all but 4 or 5 of the berries and all but 1 tsp of the mint, and again mix gently.
- Garnish with the remaining berries and mint to serve!
Grilled Peach, Arugula, and Goat Cheese Salad
Serves 4
Ingredients:
- 1/2 cup Market Basket balsamic vinegar
- 2 peaches
- 2 tbsp firmly packed light brown sugar
- 2 cups arugula leaves, stemmed
- Salt and freshly ground pepper
- 4 oz fresh goat cheese, crumbled
Instructions:
- In a small, heavy saucepan, bring the 1/2 cup vinegar to a boil over medium-high heat. Reduce the heat to a simmer and cook the vinegar down until it is thick enough to coat the back of a spoon. Let cool.
- Cut the peaches in half lengthwise; remove and discard the pits. Cut each half into 6 wedges. Place the wedges in a shallow dish, sprinkle with brown sugar, and drizzle with the 2 tbsp vinegar.
- Prepare a charcoal or gas grill for direct heat cooking over medium-high heat. Oil the grill rack or a grill basket. Grill the peaches, turning once, until grill marks appear, about 1 minute per side.
- In a large bowl, combine the arugula, and the oil and toss to coat. Season with salt and pepper to taste.
Stone Fruit Salad with Hazelnuts and Blue Cheese
Sophisticated yet yummy, end-of-summer salad to hit all of your taste buds!
Serves 6
Ingredients:
- 1/2 cup Market Basket hazelnuts
- 2 Tbsp rice vinegar
- 1 tsp Market Basket honey
- Salt and freshly ground pepper
- 1/2 cup Market Basket extra-virgin olive oil
- 6 cups baby arugula leaves
- 2 small plums, halved and pitted, cut into slices
- 2 small apricots, halved and pitted, cut into slices
- 1 firm peach, halved and pitted, cut into slices
- 1/4 cup crumbled blue cheese
Instructions:
- In a dry frying pan, toast the hazelnuts over medium-low heat, stirring, until starting to brown, about 5 minutes. Wrap the hazelnuts in a towel and rub to remove the skins. Pour onto a plate to cool, then chop coarsely and set aside.
- In a small bowl, whisk together the vinegar, honey, and a pinch of salt and pepper. Add the olive oil in a thin stream, whisking constantly until the vinaigrette is smooth.
- In a large bowl, gently toss together the arugula, plums, apricots, peach and hazelnuts. Add half of the vinaigrette and toss gently, adding more as needed to lightly coat the arugula. Sprinkle with the cheese and serve!
Grilled Peach Dessert
Easy grilled peach recipe to finish off summer! Top the sweet, juicy peaches with vanilla ice cream and walnuts or granola!
Ingredients:
- 4 ripe peaches, halved and pitted
- Market Basket extra virgin olive oil, for brushing
- 1/2 cup Market Basket walnuts, toasted and crushed
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- Market Basket vanilla ice cream
Instructions:
- Preheat a grill or grill a pan to medium heat.
- Brush the cut side of the peaches with a little olive oil and grill cut-side down for 3 minutes, until char marks form.
- In a small bowl, combine the walnuts, cinnamon, and salt.
- Remove the peaches from the grill and serve with vanilla ice cream (vanilla yogurt also can be an option for a lighter fare) and sprinkle with the walnut mixture.
Ready to make these delicious recipes? Check out the stone fruits available at Market Basket today!