whee!

Blackberry Peach Mint Fruit Salad

July 23, 2012 - Written by Diana

Blackberry Peach Mint Fruit Salad

I think some seasonal fruits and vegetables become ripe at the same time for a reason… like they tastes so great together. Or maybe they taste so well together because they ripen at the same time.  Peaches and blackberries are the perfect combination.  This fruit salad can be a side or a dessert, either way it’s sweet, fruity and delicious.  The mint takes it up a notch and white wine is the perfect finishing touch.  Four ingredients for the perfect salad and while you peel and chop the peaches and chop the mint, most of the work is quick and easy and it can be made ahead and chilled while you work on something else. I served this at the (birthday) dinner party for the kids (college age kids) this weekend.  It was wiped out – gone.  I also made it for dinner tonight as a side for our main pasta dish.

Blackberry Peach Mint Fruit Salad
 
Prep time
Total time
 
Great summer salad using peaches blackberry and mint with a splash of white wine over top.
Author:
Recipe type: Fruit Salad
Serves: 8
Ingredients
  • 5 peaches
  • 1 pint blackberries
  • 1 handful of mint
  • ½ cup of white wine
Instructions
  1. Rinse and peel peaches and slice thin - but not super thin.
  2. Rinse and drain blueberries.
  3. Pull mint leaves off the stem and mince.
  4. Toss the peaches, blackberries and mint together.
  5. Splash white wine over top.
  6. Cover and refrigerate until ready to serve.
  7. Easy Peasy.
Notes
Really best when peaches and blackberries are in season and can be found at the farm market. You can substitute white grape juice, or if you can find it, peach juice for the wine.

 

Peach Crisp – It Is In Season

January 17, 2010 - Written by Diana

We were invited to dinner at a friends house, and I thought I would bring dessert.  It was after work, but I had a secret weapon in my freezer.  Peaches that I bought at a farm market during the peak of their ripeness, and stored in my freezer.  I defrosted the peaches and made a crisp that was fantastic tasting.  Leftovers went for breakfast this morning, yum.

Can you use regular canned peaches?  Yes, but they’re a lot softer than the ones I made.  They also have frozen peaches in the freezer section of the grocery store.  Mine were presweetened when I packed them into the freezer bags so if you are using fresh you will need to sweeten them a little.  You can take them out of the freezer and place them in the refrigerator the night before, or use the microwave to defrost the peaches.

My recipe is basically defrost peaches and place them into a lightly greased casserole dish or cobbler dish, top with crisp topping and bake until the top is the right consistency.  The topping on mine came out like a gooey cookie topping consistency.  I used almond meal and hazelnuts to add a little more flavor in the topping, along with the oats.  Fast, easy and delicious – perfect for a work night gathering.

GEDSC DIGITAL CAMERA           Crisp topping

Preheat oven to 350 degrees. Combine all the ingredients, and sprinkle evenly over the top of the peaches. Bake about 45 minutes until bubbling and like a gooey cookie topping.