This Summeripe Peach & Onion Salad has all of the elements we love in a summer salad… Easy, colorful, and delicious!

Summeripe Peach & Onion Salad
Serves 4
This Summeripe Peach & Onion Salad has all of the elements we love in a summer salad... Easy, colorful, and delicious!
Print
Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
92 calories
14 g
0 g
4 g
1 g
0 g
169 g
41 g
11 g
0 g
3 g
Nutrition Facts
Serving Size
169g
Servings
4
Amount Per Serving
Calories 92
Calories from Fat 32
% Daily Value *
Total Fat 4g
6%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 41mg
2%
Total Carbohydrates 14g
5%
Dietary Fiber 2g
8%
Sugars 11g
Protein 1g
Vitamin A
7%
Vitamin C
17%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 Summeripe Yellow Peaches, sliced
  2. 2 Summeripe Plums or Plumcots, sliced
  3. 1 medium red onion
  4. 3 springs of fresh thyme (optional)
  5. About 1/2 cup apple cider vinegar
  6. 1 Tablespoon olive oil
  7. Salt to taste
Instructions
  1. Place the Summeripe Yellow Peaches, Plums, and red onion into a large serving dish
  2. Add vinegar and olive oil and mix together, making sure all fruit slices and onions are coated with vinegar/oil mix
  3. Sprinkle the fresh thyme and add salt to taste
beta
calories
92
fat
4g
protein
1g
carbs
14g
more
Mountain View Fruit Sales http://www.mvfruit.com/
Summeripe Nectarine Nectar Salad Dressing
Serves 8
Dress up your next salad with Peggy's original fruity, tangy, easy to make, and just plain delicious Summeripe Nectarine Nectar Salad Dressing
Print
Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
119 calories
6 g
0 g
10 g
1 g
1 g
80 g
149 g
4 g
0 g
8 g
Nutrition Facts
Serving Size
80g
Servings
8
Amount Per Serving
Calories 119
Calories from Fat 91
% Daily Value *
Total Fat 10g
16%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 149mg
6%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
4%
Sugars 4g
Protein 1g
Vitamin A
4%
Vitamin C
7%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 Summeripe Nectarines, skinned, quartered and pitted
  2. 2 tablespoons apple cider vinegar
  3. 2 tablespoons fresh lemon juice
  4. 2 tablespoons champagne vinegar
  5. 2 tablespoons sherry vinegar
  6. 2 tablespoons agave or honey
  7. 1/2 teaspoon salt
  8. 1/8 teaspoon cayenne pepper
  9. 6 tablespoons extra virgin olive oil
Instructions
  1. To make the Summeripe Nectarine Nectar place Summeripe Nectarines and apple cider vinegar into a blender and purée. Place a fine mesh strainer over a wide mouth jar or bowl. Pour puree mixture the mesh strainer to remove nectarine solids. To speed up the straining process, press mixture with the back of a large table spoon. Discard puree solids from the strainer, pour the nectarine nectar into the blender. Yields about 1/2 cup of nectar.
  2. Finish the dressing by adding lemon juice, champagne and sherry vinegar, agave (or honey), salt, and cayenne pepper to the Summeripe Nectarine nectar and blend.
  3. Add olive oil and blend until smooth.
  4. Pour over your favorite salad greens and store Summeripe Nectarine Nectar Salad Dressing in the refrigerator.
Notes
  1. Remove the skin for an extra smooth salad dressing or leave the skin on to create a thicker salad dressing consistency
Serving Suggestion
  1. Serve on our Grilled Peach & Arugula Salad with cumbled goat cheese, crispy pancetta, and nectarine glazes pecans for a healthy and Summeripe fruit-filled salad
beta
calories
119
fat
10g
protein
1g
carbs
6g
more
Mountain View Fruit Sales http://www.mvfruit.com/
Summeripe Nectarine and Ahi Tuna Poke
Serves 6
Crisp, Light, Healthy, and Delicious.... Our Summeripe Nectarine and Ahi Tuna Poke is an amazing recipe combining flavorful Summeripe Yellow Nectarines and Ahi Tuna
Print
Prep Time
35 min
Total Time
35 min
Prep Time
35 min
Total Time
35 min
344 calories
19 g
53 g
14 g
38 g
2 g
383 g
164 g
8 g
0 g
11 g
Nutrition Facts
Serving Size
383g
Servings
6
Amount Per Serving
Calories 344
Calories from Fat 116
% Daily Value *
Total Fat 14g
21%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 53mg
18%
Sodium 164mg
7%
Total Carbohydrates 19g
6%
Dietary Fiber 8g
33%
Sugars 8g
Protein 38g
Vitamin A
62%
Vitamin C
35%
Calcium
13%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
Summeripe Nectarine and Ahi Tuna Mixture
  1. 3 Summeripe Yellow Nectarines (or peaches), cubed and pitted
  2. 1.5 pounds fresh Ahi tuna, cubed
  3. 2 avocados, diced
  4. 4 green onions, thinly sliced
  5. 1 handful fresh cilantro, chopped
  6. 1 tablespoon black sesame seeds
  7. Coarse salt to taste
Marinade for Summeripe Nectarines & Ahi Tuna
  1. 4-5 tablespoons seasoned rice vinegar
  2. 3 tablespoons fresh lime juice
  3. 2 tablespoons toasted sesame seed oil
  4. 2 teaspoons grated fresh ginger (or minced ginger)
  5. 2 teaspoons lime zest
  6. 1 Serrano chili pepper, minced
  7. 1 teaspoon prepared wasabi paste
  8. Coarse salt to taste
Salad Greens
  1. 4 cups salad greens, mix of arugula and spring greens
  2. 2 tablespoons seasoned rice vinegar
  3. 1 tablespoons toasted sesame seed oil
  4. Coarse salt to taste
Directions
  1. To prepare the marinade, combine lime juice, rice vinegar, ginger, lime zest, Serrano chili pepper and salt into a medium bowl, stir together. Whisk in toasted sesame seed oil and salt. Cube Ahi tuna, add to marinade, stir gently. Set aside.
  2. In a large bowl, combine Summeripe nectarines, green onions, cilantro, and mix together. Add diced avocados, tuna, and the tuna dressing and stir to mix.
  3. For salad dressing, whisk together 2 tablespoons seasoned rice vinegar and sesame seed oil in a small bowl.
  4. Place salad greens into a large bowl and drizzle vinegar and oil mixture onto salad greens, toss to coat.
  5. Assemble salad by dividing salad greens onto 6 plates and top with nectarine and ahi tuna. Sprinkle black sesame seeds and season with coarse salt to taste.
beta
calories
344
fat
14g
protein
38g
carbs
19g
more
Mountain View Fruit Sales http://www.mvfruit.com/
Summeripe Peach and Grilled Corn Salad
Serves 10
Sweet Grilled Corn and Summeripe Peaches come together to make the perfect summertime salad. Enjoy this salad all on its own or add it on top of grilled chicken or fish.
Print
Prep Time
25 min
Total Time
25 min
Prep Time
25 min
Total Time
25 min
127 calories
17 g
0 g
7 g
3 g
1 g
175 g
28 g
8 g
0 g
5 g
Nutrition Facts
Serving Size
175g
Servings
10
Amount Per Serving
Calories 127
Calories from Fat 56
% Daily Value *
Total Fat 7g
10%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 28mg
1%
Total Carbohydrates 17g
6%
Dietary Fiber 5g
19%
Sugars 8g
Protein 3g
Vitamin A
13%
Vitamin C
28%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 Summeripe Yellow Peaches, diced
  2. 4 ears Yellow Corn, shucked
  3. 3 roma tomatoes, diced
  4. 3-4 green onions, thinly sliced
  5. 2 avocados, diced
  6. 1-2 serrano peppers, minced
  7. 2 Tablespoons fresh squeezed lemon juice
  8. 2 Tablespoons seasoned rice vinegar
  9. Salt & Pepper to taste
Instructions
  1. Grill corn on moderately high heat until char marks are visible on all sides, about 10-15 minutes
  2. Remove grilled corn kernels and place into a medium size bowl
  3. Add in Summeripe Peaches, green onions, serrano peppers, lemon juice, seasoned rice vinegar, and tomatoes into the bowl and stir
  4. Add in avocados and stir gently
  5. Add salt and pepper to taste and enjoy!
Serving Tip
  1. We love to eat the Summeripe Peach and Grilled Corn Salad by itself but it is also great on grilled chicken or fish
beta
calories
127
fat
7g
protein
3g
carbs
17g
more
Mountain View Fruit Sales http://www.mvfruit.com/

Plum Caprese Salad

Plum Caprese Salad
Serves 8
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
53 calories
5 g
0 g
3 g
0 g
0 g
41 g
2 g
5 g
0 g
2 g
Nutrition Facts
Serving Size
41g
Servings
8
Amount Per Serving
Calories 53
Calories from Fat 31
% Daily Value *
Total Fat 3g
5%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 2mg
0%
Total Carbohydrates 5g
2%
Dietary Fiber 0g
1%
Sugars 5g
Protein 0g
Vitamin A
2%
Vitamin C
3%
Calcium
0%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Pomegranate Drizzle
  1. 1/2 cup pomegranate juice
  2. 2 tablespoons white balsamic vinegar
  3. 1/2 tablespoon sugar
Caprese Salad
  1. 2 black Summeripe® plums, pitted and thinly sliced
  2. 1 to 8 ounce ball fresh mozarella, thinly sliced
  3. 2 tablespoons extra-virgin olive oil
  4. 2 tablespoons snipped fresh basil
  5. 1 teaspoon grated lemon zest
Instructions
  1. Place pomegranate juice in a saucepan and simmer over medium heat for about 10 minutes until reduced to 2 tablespoons.
  2. Stir in vinegar and sugar; cover and chill until ready to use.
  3. To prepare salad, arrange plum slices alternately with mozzarella on a platter.
  4. Drizzle with chilled pomegranate mixture and olive oil; sprinkle with basil and lemon zest. Serve as a salad or as an appetizer with grilled baguette slices.
beta
calories
53
fat
3g
protein
0g
carbs
5g
more
Mountain View Fruit Sales http://www.mvfruit.com/

Plum and Quinoa Salad

Plum and Quinoa Salad
Serves 6
Print
Prep Time
5 min
Cook Time
15 min
Total Time
2 hr
Prep Time
5 min
Cook Time
15 min
Total Time
2 hr
336 calories
31 g
0 g
21 g
7 g
2 g
204 g
105 g
7 g
0 g
18 g
Nutrition Facts
Serving Size
204g
Servings
6
Amount Per Serving
Calories 336
Calories from Fat 185
% Daily Value *
Total Fat 21g
33%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 8g
Cholesterol 0mg
0%
Sodium 105mg
4%
Total Carbohydrates 31g
10%
Dietary Fiber 4g
14%
Sugars 7g
Protein 7g
Vitamin A
3%
Vitamin C
24%
Calcium
3%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/4 cup quinoa
  2. 2 1/2 cup water
  3. 2 large Summeripe® plums, pitted and diced
  4. 1/2 cup chopped, toasted walnuts
  5. 1/4 cup each: chopped red and yellow bell pepper
  6. 1/4 cup sliced green onions
  7. 3 tablespoons each: flaxseed oil and extra-virgin olive oil
  8. 1/4 cup white wine vinegar
  9. 1 1/2 tablespoons honey
  10. 1/4 teaspoon salt
Instructions
  1. Rinse quinoa and drain well. Add to boiling water; reduce heat and simmer, covered, for 12 minutes.
  2. Remove from heat and let stand for 5 minutes. Fluff with a fork and let chill for about 30 minutes.
  3. Stir together quinoa, plums, walnuts, peppers and onions in a medium bowl.
  4. Whisk together remaining ingredients in a small bowl and pour over salad; toss well to coat all ingredients with dressing. Cover and chill for 1 hour.
beta
calories
336
fat
21g
protein
7g
carbs
31g
more
Mountain View Fruit Sales http://www.mvfruit.com/

Nectarine Melba Salad

Nectarine Melba Salad
Serves 6
Print
Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
123 calories
9 g
0 g
10 g
1 g
1 g
99 g
103 g
5 g
0 g
9 g
Nutrition Facts
Serving Size
99g
Servings
6
Amount Per Serving
Calories 123
Calories from Fat 87
% Daily Value *
Total Fat 10g
15%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 103mg
4%
Total Carbohydrates 9g
3%
Dietary Fiber 3g
11%
Sugars 5g
Protein 1g
Vitamin A
6%
Vitamin C
17%
Calcium
2%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 (5-oz.) bag mixed greens salad
  2. 2 green onions, sliced
  3. 1 Summeripe® nectarine, pitted and sliced
  4. 1/4 cup toasted, chopped pecans
  5. 1 cup fresh raspberries
Nectarine Vinaigrette
  1. 1/3 cup pureed or finely mashed Summeripe® nectarine (1 small nectarine)
  2. 3 tablespoons extra-virgin olive oil
  3. 2 tablespoons fresh lemon juice
  4. 1/3 tablespoon honey
  5. 1/4 teaspoon salt
  6. Freshly ground pepper to taste
Instructions
  1. Place the mixed greens, onions, nectarine slices and pecans in a large salad bowl.
  2. Whisk together the dressing ingredients and drizzle over the salad; toss well to coat.
  3. Top with raspberries and toss very lightly.
beta
calories
123
fat
10g
protein
1g
carbs
9g
more
Mountain View Fruit Sales http://www.mvfruit.com/

Margarita Fruit Salad

Margarita Fruit Salad
Serves 1
Print
Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
592 calories
135 g
0 g
3 g
9 g
0 g
1114 g
172 g
107 g
0 g
2 g
Nutrition Facts
Serving Size
1114g
Servings
1
Amount Per Serving
Calories 592
Calories from Fat 23
% Daily Value *
Total Fat 3g
4%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 172mg
7%
Total Carbohydrates 135g
45%
Dietary Fiber 16g
63%
Sugars 107g
Protein 9g
Vitamin A
86%
Vitamin C
147%
Calcium
14%
Iron
34%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/3 cup freshly squeezed lime juice
  2. 2 tablespoons honey
  3. 1 ounce tequila (optional)
  4. Pinch of kosher salt
  5. 1/4 cup fresh mint, chopped
  6. 2 fresh Summeripe® peaches
  7. 2 fresh Summeripe® nectarines
  8. 2 fresh Summeripe® plums
  9. 1 cup watermelon, balled or cubed
  10. Pinch of cayenne pepper
  11. Lime wedges
  12. Mint sprigs
Instructions
  1. For the dressing, combine the lime juice and honey in a small bowl and whisk until the honey dissolves.
  2. Add a pinch of kosher salt, to taste. And chopped mint; set aside while cutting the fruit.
  3. For the salad, rinse fruit and remove the pits; cut into thin wedges or one-inch chunks. Combine all fruit in a large bowl; por dressing over the fruit, stirring gently to distribute.
  4. Sprinkle on cayenne pepper and adjust to taste. Serve with a lime wedge and a mint sprig.
beta
calories
592
fat
3g
protein
9g
carbs
135g
more
Mountain View Fruit Sales http://www.mvfruit.com/
Mache, Goat Cheese, Tomato and Plum Salad
Serves 4
Print
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
1557 calories
56 g
7 g
150 g
7 g
15 g
767 g
104 g
47 g
0 g
132 g
Nutrition Facts
Serving Size
767g
Servings
4
Amount Per Serving
Calories 1557
Calories from Fat 1326
% Daily Value *
Total Fat 150g
231%
Saturated Fat 15g
75%
Trans Fat 0g
Polyunsaturated Fat 35g
Monounsaturated Fat 97g
Cholesterol 7mg
2%
Sodium 104mg
4%
Total Carbohydrates 56g
19%
Dietary Fiber 8g
31%
Sugars 47g
Protein 7g
Vitamin A
106%
Vitamin C
112%
Calcium
13%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 ounces Mache
  2. 4 tablespoons soft goat cheese, crumbled
  3. 8 cherry tomatoes, cut in half
  4. 2 Summeripe® plums, sliced thin
  5. 8 tablespoons baked plum vinagrette
Baked Plum Vinaigrette
  1. 2 pounds Summeripe® plums
  2. 2 tablespoons honey
  3. 3 tablespoons olive oil
  4. 3 tablespoons lemon juice
  5. 1 tablespoon fresh thyme
  6. 1 teaspoon fresh cracked pepper
  7. 1 teaspoon Dijon mustard
  8. 2 teaspoons honey
  9. 1/4 cup red wine vinegar
  10. 1/4 cup cider vinegar
  11. Dash of cinnamon
  12. 2 cups canola oil
  13. 1/2 cup olive oil
  14. Salt and pepper to taste
Instructions
  1. Baked Plum Vinaigrette: Toss plums in honey, oil, lemon juice, thyme and pepper. Bake in oven at 350°F until brown and soft, stirring occassionally. Remove from oven and let sit until cool enough to handle. Slice in half and remove pits.
  2. Transfer to food processor and puree. Add dijon, honey, vinegar and cinnamon. Slowly drizzle in oil while porcessing. Add salt and pepper to taste. (Note: make vinaigrette a day in advance and keep in refrigerator. Keeps for 2 weeks).
  3. Salad: Divide mache among plates. Arrange tomatoes around mache. Top with goat cheese.
  4. Drizzle vinaigrette over and finish with freshly cracked black pepper.
beta
calories
1557
fat
150g
protein
7g
carbs
56g
more
Mountain View Fruit Sales http://www.mvfruit.com/
Grilled Summeripe Peach and Arugula Salad with Nectarine Dressing
Serves 6
Print
Total Time
30 min
Total Time
30 min
235 calories
22 g
0 g
14 g
1 g
2 g
169 g
198 g
20 g
0 g
12 g
Nutrition Facts
Serving Size
169g
Servings
6
Amount Per Serving
Calories 235
Calories from Fat 122
% Daily Value *
Total Fat 14g
21%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 198mg
8%
Total Carbohydrates 22g
7%
Dietary Fiber 2g
8%
Sugars 20g
Protein 1g
Vitamin A
8%
Vitamin C
13%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Grilled Peaches
  1. 3 Summeripe peaches, pitted and halved
  2. 2 tablespoons sugar, ultra fine
  3. 1 tablespoon olive oil
  4. Brandy, just enough to coat the bottom of a cookie sheet
Nectarine Dressing
  1. 2 Summeripe nectarines, pitted and quartered.
  2. 3 tablespoons champagne vinegar
  3. 3 tablespoons sherry vinegar
  4. 2 tablespoons honey or blue agave
  5. 1/2 teaspoon salt
  6. 1/8 teaspoon cayenne pepper
  7. 5 tablespoons extra virgin olive oil
Grilled Peaches
  1. Pour brandy onto a cookie sheet.
  2. Add ultra fine sugar and stir until mixed.
  3. Place peach half face down into the brandy mixture and macerate for 30 minutes or longer.
  4. Brush flesh of each peach half with olive oil and grill for 2-5 minutes or until black grill marks appear. Set aside. Discard brandy mixture
Nectarine Dressing
  1. Place first 6 ingredients into blender or food processor and puree. Add olive oil and blend until smooth.
  2. Makes 1.5 cups. More than six servings.
  3. Store in refrigerator.
Pecans
  1. Preheat oven to 425 degrees. Place pecans onto a small oven proof pan and bake for 5 minutes or until lightly toasted. Set aside to cool.
Assemble Salad
  1. In a large bowl add arugula, dried cranberries or raisins, pecans, crumbled pancetta.
  2. Toss desired amount of dressing onto salad. Season to taste.
  3. Divide salad onto six individual plates. Sprinkle goat cheese on top and place a grilled peach half on each plate.
beta
calories
235
fat
14g
protein
1g
carbs
22g
more
Mountain View Fruit Sales http://www.mvfruit.com/