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Harvest has begun here in California peach, plum and nectarine
country, and if you haven’t seen the fruit in your area yet, you
will soon! As the season begins, here’s a quick refresher course
on how to get the most out of your peaches, plums and nectarines.
When
selecting peaches and nectarines, look for an even background
color (golden yellow for yellow peaches, creamy yellow for
white peaches) with no green around the stem and a fragrant
aroma. The red blush on peaches and nectarines is beautiful,
but it isn’t an indicator
of ripeness.
When
selecting plums, look for those that feel springy to the
touch and have a fragrant plum aroma. Plums can be many different
colors when ripe and ready to eat, so don’t rely on color alone.
If
the peaches, plums and nectarines you buy are more firm than
you prefer, ripen them at room temperature in a fruit bowl
or paper bag for a day or two. Don’t refrigerate
firm fruit – refrigerator temperatures will stop the fruit from
ripening. Once the fruit has reached your preferred ripeness,
refrigerate until ready to use. |
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Grilled
Nectarine Salad with Butter Letuce, Bacon & Pistachios
A
little bit on the lighter side, this still-substantial
salad makes a great entrée all on its own. Sweet
butter lettuce and grilled nectarines match up with
grilled chicken, bacon and pistachios. |
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Ingredients |
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Spicy Nectarine Dressing |
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| 1 |
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large California nectarine, peeled
and pitted |
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3 |
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tablespoons extra virgin olive oil |
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3 |
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tablespoons sherry or champagne
vinegar |
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2 |
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tablespoons honey |
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1/2 |
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teaspoon salt |
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1/2 |
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teaspoon cayenne pepper |
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Salad |
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| 2 |
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large firm, but ripe, California
nectarines, pitted |
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| 4 |
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boneless skinless chicken breasts,
flattened slightly |
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Salt and pepper to taste |
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| 8 |
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cups washed and torn butter lettuce,
lightly packed |
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| 1/3 |
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cup shelled pistachios |
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| 6 |
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strips crisp-cooked bacon, crumbled |
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| 2 |
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green onions, sliced |
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Preparation
Combine
all dressing ingredients in a blender or food processor
and puree until smooth. Cover and chill until ready
to serve. Cut each nectarine into 8 slices. Place
on a well oiled grill over medium-high heat and cook
for a few minutes on each side to lightly char. Season
chicken with salt and pepper; place on grill and
cook for about 5 minutes on each side or until cooked
through. Let cool.* Place lettuce in a large salad
bowl. Cut chicken into bite-size strips and add to
bowl with pistachios, bacon, green onions and dressing;
toss well. Add grilled nectarines and toss again
lightly.
Prep
time: 15 minutes
Cook time: about 15 minutes
Chill time: 1 hour
Makes
6 servings.
*
Dressing, chicken and fruit may be made ahead and
chilled for up to 1 day at this point.
Note:
For a spicier flavor, sprinkle chicken lightly with cayenne
pepper before grilling.
Nutritional
analysis per serving: Calories: 340, Fat: 19g, Saturated
Fat: 4g, Trans Fat: 0g, Cholesterol: 60mg, Sodium: 440mg,
Carbohydrates: 19g, Fiber: 3g, Sugars: 13g, Protein:
24g, Vitamin A: 20%, Vitamin C: 20%, Calcium: 4%, Iron:
10% |
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Whether
you call it barbecuing or grilling, outdoor cooking is
a delicious part of summer, and the sweet flavors of
California peaches, plums and nectarines are a delicious
a part of it.
This
summer, you’ll be hearing a
lot about the great flavors of grilling from Freshipes.
We’ve got terrific recipes to share, and more fun
on the way!
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