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“.

Green peaches – white and yellow

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.

Oxo peeler

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)

1. Toss the peaches with the sugar and salt.
2. 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.
3. Fold in the pepper, oil and mint just before serving.

This would be a wonderful side dish with BBQ.

Green Peach Salad with Mint