Summeripe Peach-Nectarine-Pluot Crisp with Oatmeal Streusel
Serves 8
A delicious dessert using all of your favorite Summeripe Fruit... Peaches, Nectarines, and Pluots!
Print
Prep Time
20 min
Cook Time
55 min
Total Time
1 hr 15 min
Prep Time
20 min
Cook Time
55 min
Total Time
1 hr 15 min
419 calories
81 g
23 g
10 g
5 g
6 g
260 g
13 g
59 g
0 g
4 g
Nutrition Facts
Serving Size
260g
Servings
8
Amount Per Serving
Calories 419
Calories from Fat 87
% Daily Value *
Total Fat 10g
15%
Saturated Fat 6g
28%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 23mg
8%
Sodium 13mg
1%
Total Carbohydrates 81g
27%
Dietary Fiber 4g
18%
Sugars 59g
Protein 5g
Vitamin A
17%
Vitamin C
20%
Calcium
6%
Iron
8%
* 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
For the Filling
  1. 4 ripe Summeripe Peaches, pitted, cut into small wedges
  2. 4 ripe Summeripe Nectarines, pitted, cut into small wedges
  3. 4 ripe Summeripe Pluots, pitted, cut into small wedges
  4. 3/4 cup brown sugar
  5. 1/4 cup granulated sugar
  6. 2 tablespoons whole wheat flour
  7. 1/2 teaspoon cinnamon
  8. 1/2 teaspoon freshly grated nutmeg
For the Streusel
  1. 1 cup old-fashion rolled oats
  2. 1/2 cup whole wheat flour
  3. 1/3 cup all-purpose flour
  4. 2/3 cup brown sugar
  5. 1/2 teaspoon cinnamon
  6. 6 tablespoons cold butter
Directions
For the Filling
  1. 1. Preheat the oven to 350 degrees.
  2. 2. In a medium bowl mix sugars, flour, cinnamon and nutmeg. Stir until blended.
  3. 3. Place fruit wedges in a 9x13-inch glass baking dish. Fold sugar and flour mixture into the fruit until blended.
  4. 4. Cover with foil and bake for 15 minutes.
For the Streusel
  1. 1. In a bowl, combined oats, flours, sugar and cinnamon, stir until blended.
  2. 2. Work in the butter.
  3. 3. Press the streusel into clumps and sprinkle over the warm fruit.
  4. 4. Bake uncovered for 40 minutes until fruit is tender and topping is golden.
Notes
  1. The Summeripe Streusel can be made with all peaches or nectarines. You can substitute plums for the pluots. No need to skin the nectarines, pluots or peaches.
  2. For a lower calorie version, substitute granulated sugar for granulated Truvia & use whole-wheat flour in place of all-purpose flour.
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calories
419
fat
10g
protein
5g
carbs
81g
more
Mountain View Fruit https://www.mvfruit.com/
Summeripe Nectarine Glazed Walnuts
Serves 18
The Summeripe Nectarine Glazed Walnuts are the perfect sweet and crunchy treat to serve with cheese, sprinkle on ice cream & salads, or serve them as a sweet treat all on their own.
Print
Prep Time
10 min
Cook Time
16 min
Total Time
26 min
Prep Time
10 min
Cook Time
16 min
Total Time
26 min
165 calories
5 g
3 g
16 g
4 g
2 g
35 g
1 g
2 g
0 g
13 g
Nutrition Facts
Serving Size
35g
Servings
18
Amount Per Serving
Calories 165
Calories from Fat 133
% Daily Value *
Total Fat 16g
24%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 11g
Monounsaturated Fat 2g
Cholesterol 3mg
1%
Sodium 1mg
0%
Total Carbohydrates 5g
2%
Dietary Fiber 2g
8%
Sugars 2g
Protein 4g
Vitamin A
1%
Vitamin C
1%
Calcium
4%
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. 1 Summeripe Nectarine, skinned, quartered and pitted
  2. 4 cups of raw walnut pieces
  3. 2 tablespoons butter
  4. 3 tablespoons agave nectar or 4 tablespoons of honey
Instructions
  1. 1. Preheat oven to 400 degrees.
  2. 2. Spread walnut pieces onto a cookie sheet. Roast for 10 minutes.
  3. 3. Remove from oven and let roasted walnut pieces cool on the cookie sheet.
  4. 4. In a blender, puree the Summeripe Nectarine pieces to make nectarine pulp.
  5. 5. In a small bowl add agave nectar and 4 tablespoons of the pureed Summeripe Nectarine pulp, stir until blended.
  6. 6. In a skillet over medium high heat, melt butter, being careful not to burn.
  7. 7. Add sweeten Summeripe Nectarine mixture to the hot skillet, stir until blended. Continue to stir until thicken, 1-2 minutes.
  8. 8. Add roasted walnuts to the skillet, stir until coated.
  9. 9. Remove from heat and spread glazed walnuts back onto cookie sheet.
  10. 10. Roast the glazed walnuts at 400 degrees for 6 minutes.
  11. 11. Let cool. Store in refrigerator.
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calories
165
fat
16g
protein
4g
carbs
5g
more
Mountain View Fruit https://www.mvfruit.com/
Grilled Steaks with Summeripe Nectarine Chimichurri
Serves 8
Grilled Steaks with Summeripe Nectarine Chimichurri is a delicious and fruity take on the classic Argentinian sauce.The beauty of the Summeripe Nectarine Chimichurri is that it’s great with just about any cut of beef. It’s simple, yet incredibly flavorful and really nutritious! Perfect for any summer supper!
Print
Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
70 calories
6 g
0 g
5 g
1 g
1 g
61 g
26 g
3 g
0 g
5 g
Nutrition Facts
Serving Size
61g
Servings
8
Amount Per Serving
Calories 70
Calories from Fat 47
% Daily Value *
Total Fat 5g
8%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 26mg
1%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
5%
Sugars 3g
Protein 1g
Vitamin A
13%
Vitamin C
16%
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.
For the Nectarine Chimichurri
  1. 2 Summeripe Nectarines, finely diced & pitted
  2. 3 garlic cloves, quartered
  3. 1 serrano chili pepper, quartered
  4. 1/2 cup packed flat leaf parsley
  5. 1/2 cup packed cilantro
  6. 2 tablespoons sun dried julienne cut tomatoes
  7. 1-2 radishes, quartered
  8. 3 tablespoons sherry vinegar (or red wine vinegar)
  9. 3 scallions, white & light green parts, finely chopped
  10. 3 tablespoons extra virgin olive oil
  11. Red chili pepper flakes to taste
  12. Freshly ground black pepper to taste
  13. Kosher salt to taste
For the Steaks
  1. 4 beef steaks, cut of your choice
  2. McCormick Montreal Steak for seasoning
Directions
For the Nectarine Chimichurri
  1. In a food processor, pulse garlic, serrano chili pepper, parsley, cilantro, sun dried tomatoes, radish and sherry vinegar until finely chopped, being careful not to create a paste.
  2. Place ingredients into medium size bowl.
  3. Add the chopped scallions, red chili pepper flakes, salt, black pepper and olive oil to the mixture and stir.
  4. Gently add diced nectarines and stir just until mixed.
For the Steaks
  1. Let steaks sit at room temperature for 30 minutes.
  2. Prepare a hot fire in your grill or preheat grill to 500 degrees.
  3. Using tongs, place steaks onto the hot grill.
  4. Sear the steaks on one side for about 3 minutes, then turn, sear the other side and allow to cook to the preferred taste.
  5. Serve the Summeripe nectarine chimichurri over or alongside grilled steaks.
Notes
  1. Dont let a drop of the Summeripe Nectarine Chimichurri sauce go to waste! Use the sauce on grilled chicken or fish.
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calories
70
fat
5g
protein
1g
carbs
6g
more
Mountain View Fruit https://www.mvfruit.com/

Summeripe Peach Salsa

Summeripe Peach Salsa
Serves 8
The basic ingredients to my Summeripe Peach Salsa... I adjust the chili peppers, sherry vinegar, lemon and lime juice as I go... Enjoy, Peggy Thurlow
Print
Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
156 calories
15 g
0 g
11 g
2 g
2 g
199 g
28 g
8 g
0 g
8 g
Nutrition Facts
Serving Size
199g
Servings
8
Amount Per Serving
Calories 156
Calories from Fat 95
% Daily Value *
Total Fat 11g
17%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 28mg
1%
Total Carbohydrates 15g
5%
Dietary Fiber 6g
24%
Sugars 8g
Protein 2g
Vitamin A
16%
Vitamin C
33%
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. 4 Summeripe peaches, diced and pitted
  2. 3 roma tomatoes, diced
  3. 1-2 serrano chili peppers, minced
  4. 3 green Onions, chopped
  5. 2-3 Avocados, diced
  6. Hand full of fresh cilantro, chopped
  7. 1 Tablespoon extra virgin olive oil
  8. 1 Tablespoon sherry vinegar
  9. 1 Tablespoon lemon juice
  10. 1 Tablespoon lime juice
  11. Kosher salt to taste
Instructions
  1. Combine Summeripe Peaches, tomatoes, Serrano chilies, green onions, and cilantro into a large bowl. Gently stir the ingredients.
  2. Add avocados to the bowl.
  3. In a separate small bowl, whisk together olive oil, vinegar, lemon, and lime juice.
  4. Pour over the peach and avocado mixture and stir gently to blend. Add salt to taste.
  5. Serve with tortilla chips or over grilled boneless chicken breast for a quick and easy Summeripe meal.
Notes
  1. A combination of Summeripe Peaches and Nectarines can be used. No need to skin the nectarines.
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calories
156
fat
11g
protein
2g
carbs
15g
more
Mountain View Fruit https://www.mvfruit.com/
Spicy Summeripe Nectarine - Tequila Glaze
Serves 8
This Spicy Summeripe Nectarine-Tequila glaze with a kick of spicy Serrano chili peppers is perfect for grilled chicken breasts, chicken skewers, & shrimp!
Print
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
113 calories
14 g
8 g
3 g
1 g
2 g
131 g
3 g
9 g
0 g
1 g
Nutrition Facts
Serving Size
131g
Servings
8
Amount Per Serving
Calories 113
Calories from Fat 28
% Daily Value *
Total Fat 3g
5%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 8mg
3%
Sodium 3mg
0%
Total Carbohydrates 14g
5%
Dietary Fiber 3g
14%
Sugars 9g
Protein 1g
Vitamin A
8%
Vitamin C
29%
Calcium
6%
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. 4 Summeripe Nectarines, skinned, coarsely chopped and pitted
  2. 2 tablespoons butter
  3. 1 tablespoon lime zest
  4. 1 tablespoon lemon zest
  5. 4 Serrano chili peppers, 3 thinly sliced, 1 minced
  6. 1/2 cup tequila
  7. 1/4 cup agave nectar or 1/2 cup honey
  8. 2 tablespoons chopped cilantro
  9. Juice of 1 lemon
  10. Juice of 1 lime
  11. 1 lime cut into wedges
Instructions
  1. Melt butter in a large sauce pan.
  2. Add nectarines, lime zest, lemon zest, lemon juice, lime juice and 3 thinly sliced Serrano chilies. Sauté about 10 minutes or until soft.
  3. Mix in tequila and agave nectar.
  4. Simmer glaze mixture uncovered for about 15 minutes.
  5. Puree mixture in a blender.
  6. Pour nectarine puree into a medium size bowl.
  7. Stir in cilantro and remaining minced Serrano chili pepper into the nectarine puree mixture.
  8. Refrigerate in a covered container.
Notes
  1. Serving Suggestion: Brush the Spicy Summeripe Nectarine-Tequila Glaze onto grilled chicken and/or shrimp during the last 2-3 minutes of cooking. Serve with lime wedges, grilled nectarines, and fresh cilantro.
beta
calories
113
fat
3g
protein
1g
carbs
14g
more
Mountain View Fruit https://www.mvfruit.com/
Sweet Summeripe White Peach Dessert Sauce
Serves 12
The Sweet Summeripe White Peach Sauce is the perfect dessert topping for ice cream, gelato, cake, or any other sweet treat!
Print
Total Time
35 min
Total Time
35 min
59 calories
10 g
3 g
1 g
0 g
1 g
71 g
2 g
9 g
0 g
0 g
Nutrition Facts
Serving Size
71g
Servings
12
Amount Per Serving
Calories 59
Calories from Fat 9
% Daily Value *
Total Fat 1g
2%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 3mg
1%
Sodium 2mg
0%
Total Carbohydrates 10g
3%
Dietary Fiber 1g
3%
Sugars 9g
Protein 0g
Vitamin A
4%
Vitamin C
6%
Calcium
1%
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.
Ingredients
  1. 4 Summeripe White Flesh Peaches, skinned, quartered, and pitted
  2. ¾ cup ruby port wine
  3. ¼ cup brown sugar
  4. 1 tablespoon butter
  5. 1 teaspoon vanilla
  6. Pinch of cinnamon
Instructions
  1. Puree peaches in a blender.
  2. Strain the puree mixture through a fine sieve into a bowl, pressing to produce 1 cup of fresh white peach nectar. Set the remaining white peach puree aside.
  3. Place 1 cup of the fresh white peach nectar, 1 tablespoon white peach puree and ruby port wine into a medium sauce pan.
  4. Cook over medium heat for 5 minutes. Stirring occasionally.
  5. Add brown sugar stirring until dissolved.
  6. Reduce heat to low and simmer for about 20 minutes or when the sauce is thick enough to coat the back of a spoon, stirring  occasionally.
  7. Add butter and stir until better has melted.
  8. Remove from heat and add vanilla and cinnamon.
  9. Serve over your favorite dessert and enjoy!
Notes
  1. Serving Tip: Drizzle the Sweet Summeripe White Peach Sauce over your favorite ice cream or gelato and serve with Summeripe Grilled Peaches and Nectarine Glazed Walnuts!
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calories
59
fat
1g
protein
0g
carbs
10g
more
Mountain View Fruit https://www.mvfruit.com/
Wasabi Crusted-Salmon with Savory Summeripe Nectarine Salsa
Serves 6
This savory Summeripe Nectarine and ginger salsa, with hints of sweet agave nectar and spicy Serrano chili peppers, is the perfect savory-sweet complement to rich wasabi-crusted salmon fillets.
Print
Prep Time
35 min
Cook Time
15 min
Total Time
50 min
Prep Time
35 min
Cook Time
15 min
Total Time
50 min
416 calories
41 g
71 g
13 g
33 g
2 g
300 g
186 g
8 g
0 g
8 g
Nutrition Facts
Serving Size
300g
Servings
6
Amount Per Serving
Calories 416
Calories from Fat 114
% Daily Value *
Total Fat 13g
20%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 4g
Cholesterol 71mg
24%
Sodium 186mg
8%
Total Carbohydrates 41g
14%
Dietary Fiber 3g
14%
Sugars 8g
Protein 33g
Vitamin A
14%
Vitamin C
31%
Calcium
7%
Iron
9%
* 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
For the Summeripe Nectarine-Ginger Salsa
  1. 4 Summeripe Nectarines, pitted and diced
  2. 6 scallions, white and light green parts, chopped
  3. 2 red radishes, minced
  4. 4 teaspoons grated fresh ginger
  5. 4 tablespoons fresh lemon juice
  6. 4 tablespoon rice vinegar
  7. 1 tablespoon agave syrup
  8. 1/2 teaspoon prepared wasabi paste
  9. 1/2 Serrano chili pepper, minced, optional
  10. Salt to taste
For the Salmon
  1. 4 6-ounce skinless salmon fillets
  2. 1/2-cup wasabi coated green peas
  3. 2 tablespoons sesame oil
Serve with
  1. 4 servings sushi rice, prepare according to package
  2. 2 tablespoons grated lemon zest
Preparation
For the Summeripe Nectarine-Ginger Salsa
  1. Whisk the wasabi paste, agave syrup, rice vinegar, lemon juice, grated ginger, and Serrano chili pepper together in a separate bowl, set aside
  2. Mix the Summeripe nectarines, scallions, and radishes in a medium bowl
  3. Add the wasabi paste mixture to the Summeripe nectarines, scallions, and radishes and toss gently.
For the Salmon
  1. Pre-heat grill to medium hot
  2. Grind wasabi peas in a food processor or blender until granular, place into a shallow dish
  3. Lightly brush salmon with sesame oil. Spread wasabi pea mixture on one side of each salmon.
  4. Place salmon with the wasabi mixture face-up on the grill and cook for 5-7 minutes.
  5. Turn salmon over and cook for another 3-5 minutes, cooking until the wasabi mixture is lightly charred.
  6. Turn salmon over again and cook until the salmon flakes easily with a fork.
  7. Assemble dish by dividing steamed rice onto four individual plates, sprinkle lemon zest on the rice, top with grilled salmon and spoon nectarine salsa on top.
  8. Serve immediately with steamed rice and place the remaining nectarine salsa at the table.
beta
calories
416
fat
13g
protein
33g
carbs
41g
more
Mountain View Fruit https://www.mvfruit.com/
Asian Grilled Steak Strips with Summeripe Nectarine Ginger Salsa
Serves 6
Delicious steak strips with a healthy and flavorful Asian inspired Summeripe nectarine and ginger salsa.
Print
Prep Time
2 hr
Cook Time
20 min
Total Time
2 hr 20 min
Prep Time
2 hr
Cook Time
20 min
Total Time
2 hr 20 min
388 calories
24 g
116 g
9 g
53 g
3 g
383 g
3727 g
14 g
0 g
4 g
Nutrition Facts
Serving Size
383g
Servings
6
Amount Per Serving
Calories 388
Calories from Fat 78
% Daily Value *
Total Fat 9g
13%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 116mg
39%
Sodium 3727mg
155%
Total Carbohydrates 24g
8%
Dietary Fiber 4g
15%
Sugars 14g
Protein 53g
Vitamin A
9%
Vitamin C
24%
Calcium
11%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Steak
  1. 4 8 ounce New York Steaks, sliced into 1/4 inch strips
  2. 4 garlic cloves, chopped
  3. 1 yellow onion, chopped
  4. 2 tablespoons fresh ginger, chopped
  5. 1 cup Tamari soy sauce
  6. 1/2 cup teriyaki marinating sauce
  7. 2 tablespoons water
  8. 1 tablespoon agave nectar or honey
  9. 2 teaspoons dried mustard
For the Summeripe Nectarine Ginger Salsa
  1. 4 Summeripe nectarines, diced and pitted
  2. 6 green onions, white and light green parts, thinly sliced
  3. 2 tablespoons fresh ginger, about two inch, grated
  4. 2 red radishes, minced
  5. 2 tablespoons seasoned rice vinegar
  6. Juice of 1/2 fresh lemon
  7. 2 teaspoon agave nectar or honey
  8. 1 teaspoon lemon grass paste
  9. 1 teaspoon sesame seed oil
  10. Salt to taste
For the Steak
  1. Place the steak strips, garlic, onion and fresh ginger into a shallow dish.
  2. Whisk the soy sauce, teriyaki sauce, water, agave nectar and dried mustard together in a bowl and pour on top of the steak strips.
  3. Toss mixture to coat the steaks strips and cover.
  4. Marinate the steak for several hours or overnight in a refrigerator, the last hour at room temperature.
  5. Preheat the grill to 500 degrees or grill pan over high heat.
  6. Place the steak strips on the grill.
  7. Sear steak strips about 2-3 minutes per side, or until cooked to taste.
For the Summeripe Nectarine Ginger Salsa
  1. Place the Summeripe nectarines, green onions, ginger and radishes in a bowl.
  2. In a separate bowl whisk together rice vinegar, lemon juice, agave nectar, lemon grass paste and sesame seed oil.
  3. Pour over nectarine mixture and toss gently.
  4. Add salt to taste.
  5. Serve the Nectarine Ginger Salsa on top of the steak strips and enjoy!
Notes
  1. A grill pan on a stove is another great and easy way to cook the steak strips.
beta
calories
388
fat
9g
protein
53g
carbs
24g
more
Mountain View Fruit https://www.mvfruit.com/
Grilled Peaches with Ice Cream
Print
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
1177 calories
181 g
174 g
46 g
22 g
27 g
1299 g
317 g
160 g
0 g
15 g
Nutrition Facts
Serving Size
1299g
Amount Per Serving
Calories 1177
Calories from Fat 411
% Daily Value *
Total Fat 46g
71%
Saturated Fat 27g
135%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 174mg
58%
Sodium 317mg
13%
Total Carbohydrates 181g
60%
Dietary Fiber 18g
71%
Sugars 160g
Protein 22g
Vitamin A
92%
Vitamin C
103%
Calcium
59%
Iron
16%
* 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. 6 Summeripe® peaches; pitted and halved
  2. 1 teaspoon ground cinnamon
  3. 3 cups vanilla ice cream
Instructions
  1. Sprinkle cut side of each peach half with cinnamon. Place peaches on a baking sheet and spray each with nonstick spray.
  2. Prepare charcoal or gas grill for cooking (375°F). Spray a vegetable grilling rack or basket with nonstick spray. Arrange peaches cut-side down on rack or basket. Grill peaches for 3 minutes on each side.
  3. Place 2 peach halves on a plate and top it with 1/2 cup of ice cream.
beta
calories
1177
fat
46g
protein
22g
carbs
181g
more
Mountain View Fruit https://www.mvfruit.com/

Fruit Sorbet

Fruit Sorbet
Serves 1
Print
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
1541 calories
389 g
0 g
3 g
8 g
0 g
1251 g
72 g
373 g
0 g
2 g
Nutrition Facts
Serving Size
1251g
Servings
1
Amount Per Serving
Calories 1541
Calories from Fat 25
% Daily Value *
Total Fat 3g
5%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 72mg
3%
Total Carbohydrates 389g
130%
Dietary Fiber 13g
51%
Sugars 373g
Protein 8g
Vitamin A
50%
Vitamin C
95%
Calcium
10%
Iron
25%
* 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. 5 cups fresh Summeripe® peaches, plums or nectarines, diced**
  2. 1 cup frozen fruit juice concentrate
  3. 1 cup sugar
Instructions
  1. Combine diced fruit and fruit concentrate in a blender or food processor. Whirl until smooth.
  2. Add sugar; whirl. Stir in other ingredients directed in the selected variation (below).
  3. Freeze in ice cream maker, following machine instructions. To make sorbet extra smooth, allow sorbet to stand out of the freezer for at least 30 minutes before serving.
Variations
  1. Use peaches and undiluted forzen berry concentrate.
  2. Use nectarines and orange OR mango-orange juice, plus 4 teaspoons of chopped candied ginger.
  3. Use plums and cranberry OR cranberry-raspberry juice concentrate plus an additional 1/4 cup sugar.
beta
calories
1541
fat
3g
protein
8g
carbs
389g
more
Mountain View Fruit https://www.mvfruit.com/