Chilean Fresh Fruit Association for the past couple of months developing recipes for their winter marketing campaign.
But, honestly, I was a big fan of Chilean fruit long before I ever began working with them.
Back in my Southern Living days (from 1999 to 2010), I recommended Chilean fresh peaches and nectarines every winter—the perfectly ripe fruit filled the gap for our favorite Southern summer fruits.
This easy, yet elegant, recipe is a riff on something you'll likely see on restaurant menus all over the South (in the summer)—but my version is simple enough to whip up for a quick weeknight supper. I use a mix of peaches and nectarines, but all peaches or all nectarines will work just fine. No worries.
I even turned David Lamb, my buddy and host of Daytime Alabama, onto the sweet-tart joy of this tasty salad. Check out the video:
Roasted Chilean Peach and Nectarine Salad (printer-friendly version)
Makes 6 servings
Prep: 20 min. Bake: 20 min.
4 Tbsp. unsalted butter
2 Tbsp. fresh lemon juice (from 1 lemon)
2 Tbsp. honey
3 peaches, peeled, halved, pitted
3 nectarines, peeled, halved, pitted
1/2 (6‐oz.) package fresh mozzarella, cut into 1/2‐inch cubes
2 cups arugula
2 Tbsp. extra virgin olive oil
1/4 tsp. salt
1/4 tsp. freshly ground pepper
6 prosciutto slices
1. Preheat oven to 400°F. Combine butter, lemon juice, and honey in a small bowl. Microwave on HIGH 90 seconds or until butter is melted.
2. Place peaches and nectarines in a baking dish; pour over butter mixture, tossing to coat. Arrange, cut sides down, in a single layer.
3. Bake at 400° for 15 minutes, brushing with juices after 10 minutes. (If the juices begin to burn, add a little water and cover the pan loosely with foil.) Remove from oven, and turn peaches cut sides up. Place a cube of mozzarella cheese in center of each peach and nectarine half. Return to oven, and bake 5 more minutes or until cheese begins to melt. Reserve juices.
4. Toss arugula with olive oil, salt, and pepper. Arrange arugula on a serving platter, and top with
prosciutto; top with peaches and nectarines. Drizzle peaches and nectarines with 1 to 2 tablespoons
reserved pan juices.
Nutrients per serving:
258 calories, 16 gms fat, 144 calories from fat, 7 gms saturated fat, 42 mg cholesterol, 572 mg sodium, 3gms dietary fiber, 9 gms protein
For more delish recipes, check out the Chilean Fresh Fruit Association recipe database—you're sure to find something you and your family will love.