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California peaches, plums and nectarines are plentiful right
now. While the season is at its height is a great time to
think about setting some of the taste of summer aside for later. Freezing
fresh California peaches, plums, and nectarines is a great way to enjoy
their juicy sweetness through the winter.
On your next grocery trip, consider
adding these items to your shopping list for recipes that
will appear in Freshipes after the season ends.
November: 2 cups chopped
California plums (about 1 ¼ to 1 ½ lb.)
December: 1 cup
peeled, chopped California peaches (about ¾ to 1 lb.)
January:
1 cup peeled, chopped California peaches (about ¾ to 1 lb.)
February:
1 cup plums, any variety, pitted and sliced (about ¾ to 1 lb.)
To
freeze fresh California peaches, plums, and nectarines, wash the fruit
in cool running water, then cut into the size pieces desired. Place in
a bowl, sprinkle with a small amount of lemon juice to prevent browning,
and stir. Then toss the fruit with a small amount of sugar. Allow the
fruit to sit until it releases syrup, about 15 minutes. Place in freezer
container, label, and freeze.
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Summer
Fruit Juicy Pops and Summer Sangria
When
the sun’s been blazing all day, there’s
nothing like a cold treat. If you’re a kid (or
a kid at heart) what better than a sweet, naturally
colorful frozen fruit pop? For the grownups, try out
this refreshing Summer Sangria. |
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Fruit
Juicy Pops Ingredients |
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5 |
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fresh California plums |
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3 |
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fresh California nectarines |
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1/2 |
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cup undiluted frozen orange juice
concentrate |
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4 |
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tablespoons sugar, divided |
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1/2 |
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cup undiluted frozen 100% juice
berry concentrate |
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Fruit
Juicy Pops Preparation
Slice
and pit nectarines and plums. Combine nectarines
with orange juice and 2 tablespoons sugar in a blender
or food processor; process until smooth. Turn into
bowl and place in freezer until slushy.
Combine
plums with berry juice and remaining 2 tablespoons
sugar in a blender or food processor; process until
smooth.
Remove
nectarine slush from freezer and spoon into 12 pop
molds or small paper cups. Gently pour plum slush
over nectarine layer. Add pop sticks and freeze until
firm. To unmold, run warm water around outside of
mold to loosen pop.
Makes 12 Servings
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Summer
Sangria Ingredients |
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| 1 |
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fresh California peach (yellow or
Summerwhite®) |
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| 1 |
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fresh California nectarine |
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1 |
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fresh California plum |
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| 1 |
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cup raspberries |
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1 |
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bottle Sauvignon Blanc or Pinot Gris,
chilled |
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Summer
Sangria Preparation
Rinse
fruit; remove pits from the peach, nectarine and plum
and slice thinly. Place all fruit, including the raspberries,
into the bottom of a large pitcher and pour chilled
wine over the fruit. When serving, use a spoon to place
a small amount of fruit into each glass. May be made
ahead; keep covered and chilled in the refrigerator.
Makes 4 Servings |
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Great
new ways to cool off during the hot summer months using
California peaches, plums and nectarines!
During
the summer, a great way to boost your produce consumption
and cool off is to add sliced fruit to drinks like lemonade,
iced tea, and sparkling water. Here are more suggestions.
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Freeze puréed
fruit in ice cube trays and serve with lemon-lime
soda or lemonade |
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Add fresh peaches
or nectarines to fruit punch or juice |
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Blend fresh plums
with vanilla yogurt for a tasty smoothie |
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Use fresh fruit
in sangrias, daiquiris and margaritas
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