Celebrating Donut Day in a Peachy Way
posted on June 6th, 2014 by John Savidan
It’s National Donut Day! But, we’re celebrating donuts in a very different way. For a very limited time, two weeks in fact, our produce departments are offering Galaxy Donut White Peaches from Summeripe. These aptly named donut peaches are flatly shaped and have an elliptical shape like our own Milky Way Galaxy. The Donut peaches have a distinguished sweet taste and have some of the highest brix of any piece of fruit we pack all year long. If you want to try these distinctive peaches, you had better act quickly, because they are in our stores for a very limited time.
In other stonefruit news, this week also marks one of the busiest production weeks of the year for Summeripe Yellow Peaches and Yellow Nectarines. The Earli Rich, Vista, and Rich Lady peaches are all in full swing. Each of these peaches have a dark crimson color that make them some of the most beautiful peaches packed all season. The Honey Nectarine series continues with the Honey Blaze and Honey Fire varieties. Both of these unbelievably sweet nectarines are available in-stores the next two weeks.
Here’s a great Sweet & Savory Grilled Summeripe Stonefruit Kabob recipe that is delicious and amazingly simple to grill up and serve for any occasion. What could be better than sweet, juicy Summeripe peaches and nectarines wrapped in savory prosciutto, grilled to perfection, then drizzled with reduced balsamic vinegar?
Sweet & Savory Grilled Summeripe Stonefruit Kabobs
Recipe by Alexandra Thurlow, Mountain View Fruit Sales
1 Summeripe Yellow Peaches, sliced
1 Summeripe Yellow Nectarines, sliced
12 slices thinly sliced prosciutto, cut in half lengthwise*
1/3 cup dark balsamic vinegar (See Notes)
2 tablespoons olive oil
1 package wooden skewer sticks
1. Pre-heat grill to medium-high or 350 degrees
2. While reducing the balsamic vinegar, slice 1 Summeripe Peach, 1 Summeripe Nectarine, and prosciutto
3. Wrap 1 piece of prosciutto around 1 slice of fruit and skewer 3-4 prosciutto wrapped fruit slices onto the wooden skewers, 4-6 slices per skewer
5. Brush a light layer of olive oil onto the prosciutto wrapped fruit slices
6. Place skewers onto grill for 7-10 minutes or until black grill lines are visible
7. Flip skewers over and repeat step 6
8. Remove from heat and drizzle with reduced balsamic vinegar and enjoy!!
To reduce balsamic vinegar:
In a saucepan, cook balsamic vinegar over low heat for 20-25 minutes or until reduced to 2 tablespoons, stirring occasionally. Be careful not to let the balsamic over reduce and burn. Store reduced balsamic vinegar in a bottle or jar for up to 6 months.
*Have enough prosciutto slices to wrap around each fruit slice. We had 12 slices for each piece of fruit, giving us a total of 24 fruit slices. We cut 12 full slices of prosciutto in half lengthwise, giving us 24 total strips of prosciutto.
Serve with the Summeripe Peach Prohibition for the ultimate summertime BBQ appetizer!