Perfectly ripe in the middle of summer, you can aptly be in a bathing suit while getting drenched with the sweet, sticky dribbles of eating virtually any stone fruit (poorly named for their pit instead of the juicy part). While eating a plump peach or nectarine in its purest form is scrumptiously rewarding as it bursts in your mouth; like a Reeses cup, there’s no wrong way to eat a peach.

Blend in a smoothie with mango and banana, bake them into a crumble, or craft a spicy peach or apricot chutney. You could also build a home in the really big ones like James and the Giant Peach, or perhaps try our favorite way, slice and grill for a sensational treat. The butter and charcoal grill flavor with the tenderness and sweetness of the warm sunset gold flesh is one that you will be amazed that you have lived this long without trying.

Wondering what to do once you’ve grilled these delightful fruits? During this afternoon’s tasting with Chef Cynthia and Chef Brian, complete with belly laughs and stories of summer peach nostalgia, we crafted this sunny Wild Arugula, Grilled Stone Fruits, & Goat Cheese Salad. It truly is a favorite among Taste and Company staff and clients.

Here’s our recipe:

Wild Greens, Grilled Stone Fruits, and Goat Cheese Salad

Special Tools
Grill
Basting Brush

Ingredients
Stone fruits such as peaches, nectarines, plums, apricots
Melted Butter
Arugula or Mixed Greens
Crumbled Goat Cheese
Crushed Pecans or Pistachios (optional)
Balsamic Vinaigrette

Instructions

1.     Slice your peaches, nectarines, and/or plums and spread with melted butter (note: if you use oil instead it won’t cling onto the flesh quite is well.)

2.     Place on a hot grill for 5 minutes just to get the grill lines going and a bit of that smoky taste.

3.     Move them to a metal pan on the cooler part of the grill and cover with tinfoil for 15 minutes or until soft and tender.

4.     Optionally, remove the skins once they are tender. It will be easy to do at this point.

5.     For the salad portion: In a bowl, add your greens (arugula is a great choice here), goat cheese sprinkles, light salt and pepper, and stone fruits. Garnish with crushed pistachios and balsamic vinaigrette.

Bon Appetit!

Add this salad to your Taste and Company custom catering order for your event when you reach out to us. Also, feel free to leave a comment if you think they should be called “juicy fruits” rather than “stone fruits.”