One of the fruits I look forward to most during the summer are fresh peaches. There’s just something about taking a bite of a fresh, juicy peach in season. The fragrance of a fresh in-season peach is intoxicating. White peaches are a favorite of mine, and although they’re hard to find, I always try to buy at least a few when I spot them.
Last summer, I tried steaming peaches as a dessert and loved the velvety texture they assumed after some gentle steaming.
I’ve also topped my kids’ pancakes with fresh peaches.
And, I’ve made Iced Tea with fresh peaches, mint, and citrus fruits.
Recently, I posted this picture of White Peach Quinoa Salad on Facebook after I threw this together for a quick lunch one day. This is simply leftover Mango, Avocado and Black Bean Quinoa Salad tossed with fresh white peaches. The addition of fragrant, juicy white peaches was so good that I made another batch of quinoa salad just to enjoy with the rest of my stash of white peaches.
In fact, I just snagged a whole box of white peaches this past weekend from a Korean market and can’t wait to make this again.
Just this past week, I was vacationing with my family down in Florida and found some beautiful yellow peaches and made this Peach Kiwi Salsa and Gluten-Free Peach Crisp one night.
As you can see, I love peaches! They remind me of the beautiful sunsets we were so fortunate to witness each night during our vacation.
The Peach Blackberry Arugula Salad I’m featuring today has all the elements I love about summer salads with fresh fruit – it’s savory, sweet, tart, crunchy, and juicy. I love taking advantage of all the fresh fruits and vegetables that are in season during the warmer months as I know the season will be over before I know it.
This week on Food Network’s Summer Fest, a group of talented bloggers are featuring farm fresh recipes using Peaches that are in season. Each week, recipes using farm fresh produce will be featured on the Food Network website along with recipes by a group of fabulous food bloggers.
Be sure to check out the following recipes from all my friends participating in this week’s Summer Fest!
Jeanette’s Healthy Living: Peach Blackberry Arugula Salad
Cooking With Elise: Streusel Topped Peach Muffins With Peach Butter
Heather Christo Cooks: Peach Coconut Pancakes
Ingredients, Inc: Easy Peach Pie
From My Corner of Saratoga: Grilled Peaches With Caramel-Ginger Sauce and Pound Cake
Dishin & Dishes: Peach Lacquered Chicken Salad
Big Girls Small Kitchen: Easy Peach Limeade
Napa Farmhouse 1885: Fresh Peach and Coconut Cake
Daily*Dishin: Caramelized Grilled Peaches
Delicious Lean: Smokey Peach Chipotle Grilled Chicken
Thursday Night Dinner: Peach Shortbread
Sweet Life Bake: Jicama Tortilla Salad With Peach Dressing
I Am Baker: Cilantro Peach Salsa
Zaika Zabardast: Donut Peach Quesadilla
And Love It Too: Peachy Coconut Streusel Muffins
Daydreamer Desserts: White Peach Margaritas
Cooking Channel: 4 Savory Uses for Peaches
Healthy Eats: What to do With Overripe Peaches
FN Dish: Peaches Move to the Big Kids’ Table
- 4 large handfuls of baby arugula
- 2 peaches, pitted, cut into slices
- 1 cup of blackberries
- ¼ cup crumbled goat cheese
- 3 tablespoons walnut pieces, toasted
- 3 tablespoons Orange Muscat Champagne Vinegar
- 3 tablespoons extra virgin olive oil
- A sprinkling of sea salt and freshly ground pepper
- Arrange arugula, peaches, and blackberries on four salad plates. Sprinkle with goat cheese and walnuts.
- Whisk together Vinaigrette ingredients. Drizzle on top of salad just before serving.