It’s almost June and summer is knocking at my door. The first peaches are in the market but they haven’t reached their peak for eating out of hand. Here is a way to use them while still green, a peak at the abundance to come. You can make this a few hours ahead although I wouldn’t leave it any longer.
I think this same technique would also work for apricots, plums, and nectarines.
The tip comes from Food 52, “The Genius Recipes“.
I used a mixture of white and yellow peaches and peeled them and sliced as if I was making a pie. Speaking of peeling, there is a nifty peeler for soft vegetables and fruits. You can even peel tomatoes with it. Oxo makes it and the blades are serrated. I highly recommend it.
Green Peach Salad
- 3-4 unripe peaches, peeled and sliced into about 1/2 inch segments (easiest to peel, then slice into wedges before pitting)
- 2 tablespoons to 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons of fruity olive oil, use your most robust
- 2 tablespoons thinly sliced fresh mint leaves (basil would also be good)
- Toss the peaches with the sugar and salt.
- Let them sit for at least 10 minutes, or within a few hours. Refrigerate if longer than 10 minutes. The riper the peaches, the sooner you should eat the salad as they will soften.
- Fold in the pepper, oil and mint just before serving.
This would be a wonderful side dish with BBQ.