Fabulous Stone Fruits
Summer is the season for sweet, juicy stone fruits! Swing by the co-op to pick up your favorite kind—and there are many: peaches, nectarines, apricots, plums, pluots, mangos or cherries! Enjoy them out of hand or try them in our delicious recipes. Click here for stone fruit recipe ideas including Stone Fruit Slaw.
It’s little wonder we use the word "peachy" to describe something being just right. Click on the photo to read about this delicious fruit.
Seared Salmon
with Stone Fruit Salsa
By Co+op
Total Time: 20 minutes
Servings: 4
We all love tomato salsa, but it’s always fun to mix it up and make fruit salsa. When sweet, juicy nectarines, peaches, plums and cherries are in season, they make a vibrant, colorful salsa for topping a filet of salmon. This is a quick and flavorful way to serve salmon, and it’s sure to become a favorite.
Ingredients
4 4-ounce salmon fillets, skin on
3 cups chopped stone fruit (2 nectarines, 4 plums, mix in cherries, etc.)
1 tablespoon fresh lime juice
1/2 teaspoon salt
2 medium jalapeños, seeded and chopped
1 large scallion, chopped
1/4 cup cilantro, coarsely chopped
Salt and pepper
1 tablespoon cooking oil
Salsa (optional)
Preparation
Unwrap the salmon and place on paper towels and pat dry. Let sit at room temperature for 10 minutes.
Place the fruit in a measuring cup. Once you have three cups, add the lime juice, salt, jalapeños, scallion and cilantro and toss to mix.
Place a large skillet over medium-high heat. Sprinkle the lime juice over the salmon and rub it around to coat, then sprinkle with salt and pepper. Drizzle oil in the hot pan and swirl to coat, then place the fish fillets in the pan, skin side up. Press lightly with a spatula to make sure the salmon is in contact with the pan.
Cook for two to three minutes for thin fillets, four minutes for one-inch-thicker ones. Slide a thin metal spatula under the fish and flip, then cook for two minutes longer. Insert the tip of a paring knife in a filet to check for doneness. The middle should be a little rosy but cooked through.
Serve each fillet with about ¾ cup of salsa over the top.
Serving Suggestion
Serve with rice pilaf and a green salad or keep it simple with just with chips and guacamole.
Nutritional Information
270 calories, 12 g. fat, 65 mg. cholesterol, 360 mg. sodium, 7 g. carbohydrate, 1 g. fiber, 31 g. protein
Balsamic Peach Salad
By: Co+op
Total Time: 15 minutes
Servings: 4
Sweet meets savory in this simple salad that lets peaches shine.
Ingredients
4 ounces mixed salad greens
4 medium peaches
8 ounces fresh mozzarella, small balls
1/2 cup fresh basil, torn
1/4 cup balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1 clove garlic, pressed
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup olive oil
Preparation
Wash and dry the greens, and place in a large serving bowl. Slice the unpeeled peaches a half-inch thick and place on top of the greens. Scatter the mozzarella over the top.
In a small bowl or jar, combine the balsamic vinegar, honey, Dijon mustard, garlic, salt and pepper and mix well. Add the olive oil and whisk or shake to mix. Pour the dressing over the salad and toss to mix. Serve immediately.
Serving Suggestion
Add a loaf of crusty French bread for an easy salad supper. The fruit-forward flavors also make this a great fresh side for grilled meats.
Nutritional Information
350 calories, 24 g. fat, 30 mg. cholesterol, 320 mg. sodium, 19 g. carbohydrate, 2 g. fiber, 17 g. protein
Grilled Pluots
By: Co+op
Total Time: 25 minutes
Servings: 4
Grilled pluots topped with a dollop of vanilla ice cream and a sprinkle of granola make a simple and delicious dessert.
Ingredients
4 pluots
2 teaspoons water
1/8 teaspoon cinnamon
2 tablespoons orange marmalade
1 cup vanilla ice cream
1/4 cup cinnamon-flavored granola (optional)
Preparation
Preheat grill to high.
Slice the pluots in half, lengthwise, then twist to open and remove the pit. Set aside.
In a small bowl whisk together the water, cinnamon and marmalade until well blended, then brush the mixture onto each pluot half. Place the pluots, flesh side down, on the hot grill and cook for 3 to 4 minutes, brushing occasionally with more marmalade. Turn the pluots skin side down, brush the flesh with marmalade and grill 2 more minutes until tender and caramelized. Remove from the heat, place the grilled pluots on a dessert plate, top with ice cream and sprinkle with granola.
Serving Suggestion
You may want to grill extra fruit, since chopped pluots mixed with yogurt and a drizzle of marmalade are a delicious breakfast treat. Or dice them into a summer fruit salsa, with sweet onions and fresh chilies, and serve with chicken or flaky white fish.
Nutritional Information
136 calories, 4 g. fat, 15 mg. cholesterol, 57 mg. sodium, 20 g. carbohydrate, 1 g. fiber, 2 g. protein