Summer is the time for stone fruit! All Stone fruit is highly seasonal and picked at their peak, often in a very small window of time. So, get if fresh while you can. Luckily, different varieties ripen at different times, so you’ll start to see stone fruit show up in stores and farmer’s markets in late spring, beginning with cherries and apricots. Then in midsummer, you’ll see peaches, nectarines and plums.
Stone fruit should be stored at room temperature, not in the fridge, as cold temperatures can damage the texture. Also, sitting for too long in one place on the counter can result in leakage or mold as gravity pulls sugar to the bottom of the fruit. So, try rotating your stone fruit once a day, or just purchase what you’ll use in a few days.
Peaches are generally known for their balance of tart acidity and sweetness and are either a deep golden yellow or creamy white. Yellow peaches tend to have higher acidity while white peaches are milder and slightly sweeter, but they’re generally not recommended for cooking as white peaches can get mushy and fall apart more easily.
Donut peaches are usually best for eating out of hand as they take more effort to prepare compared to traditional round peaches. Donut peaches are also typically sweeter and milder than round ones.
One of my favorite ways to include sweet summer peaches in a meal is to make this quinoa and arugula salad with fresh peaches. Of course, the quinoa can be included or not, but when you do add it, you can turn your salad into a meatless meal.
You’re gonna love it!
Prep Time: 35 Minutes
Serves: 8-10
Recipe Ingredients:
1 Medium red onion (sliced into 1/4 inch strips)
1/2 Cup apple cider vinegar
3 Tablespoons sugar
2 Large firm peaches, pitted and sliced (keep skin on)
8-10 Fresh strawberries, sliced
4 Cups fresh arugula
1 1/2 Cups Quinoa (couscous can be substituted)
4 Teaspoons salt
2 Lemons, cut into wedges
Salt and pepper to taste
4 Large radishes (thinly sliced)
3-4 Tablespoons olive oil
1/2 Cup fresh roughly chopped herbs (basil, cilantro, mint)
Recipe Steps:
Pickle the onions by bringing sliced onion, sugar and cider vinegar to a boil in a small saucepan, stirring until sugar dissolves.
Remove from heat and let sit for 15-20 minutes.
Drain liquid from onion, reserving liquid for tossing with salad.
Rinse, pat dry, cut peaches, strawberries, arugula, radishes, and herbs.
Bring rinsed quinoa and 4 cups water to a boil in a medium saucepan. Add salt and cover.
Reduce heat to to a simmer. Simmer for 8 minutes.
Drain water and return quinoa to pan and cover.
Let sit for 15 minutes, then fluff with fork.
Spread cooked quinoa out on a baking sheet to cool.
Place arugula, quinoa, onions, peaches, and radishes in a large salad bowl and toss with a drizzle of olive oil and pickled onion liquid.
Salt and pepper to taste.
Garnish with freshly chopped herbs and a spray of fresh lemon juice, or zest, or both.