Tag Archives: peaches

Watermelon-Peach Salsa

Watermelon Peach Salsa@NancyCreative.com

I enjoy trying different fruity salsa flavors in the summer months. So far I’ve made Peach Cucumber Salsa, Mango-Jalapeno Salsa,  Zesty Watermelon Salsa, Blueberry Salsa, and Savory Strawberry Salsa. I recently found a new one to try at MyRecipes.com. This summery salsa combines watermelon, peaches, basil, and chives, flavored with some lime juice and hot pepper jelly. The pepper jelly makes this quite spicy, so if you don’t like spicy, you could try substituting a peach jelly or jam. The original recipe says to serve the salsa in cups over baby heirloom tomatoes, kind of like a fruit salad, but you can also serve it in a bowl with tortilla chips for more of a snack–just omit the tomato portion of the recipe. Or you can mix the tomatoes right in with the rest of the salsa ingredients. I like it both ways–with or without the tomatoes–so you may want to try both ways, too.

WATERMELON-PEACH SALSA by NancyC, slightly adapted from MyRecipes.comMakes 6 servingsFor the salsa:

  • 1/2 cup hot pepper or red pepper jelly (if you don’t like spicy, use a peach jelly or jam)
  • 1/4 cup lime juice, fresh or bottled
  • Optional: 1 Tablespoon lime zest
  • 2 cups seeded and diced watermelon
  • 1 1/2 cups peeled and diced fresh peaches (I used a combination of yellow and white peaches)
  • 1/3 cup chopped fresh basil
  • 1/3 cup chopped fresh chives
  • Fresh basil sprigs, for garnish

For the tomatoes:

  • 3 cups cherry, grape, or baby heirloom tomatoes, halved
  • Salt and pepper, to taste

In a large bowl, whisk together pepper jelly, lime juice, and lime zest (if using); stir in watermelon, peaches, basil, and chives. Season halved tomatoes with salt and pepper to taste, then spoon into cups. Top tomatoes with the salsa mixture and garnish with basil sprigs. Note: if you serve the salsa with tortilla chips, you can omit the tomatoes and serve the salsa in a bowl (you can also mix in the tomatoes with the rest of the salsa ingredients and serve in a bowl that way, too).

Fruit salsa is great for summer snacks! Have you made any fruit salsa this summer?

Linked to Fiesta Friday, Inspire Me Monday, Show and Share, Inspiration Thursday, Full Plate Thursday, Let’s Get Real Friday.

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Blackberry Peach Smoothie

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It’s been so hot the last few days, a smoothie sounded like the perfect thing to make! I like this recipe because it also has a peach in it–blackberries and peaches are such great summer fruits, so what a great idea to use them together in a smoothie! I found this recipe at Clean and Scentsible. If you don’t have blackberries, you can use blueberries or raspberries. Use your berries frozen–it makes the smoothie thicker, not to mention really cool and refreshing!

BLACKBERRY PEACH SMOOTHIE by NancyC, adapted from Clean and Scentsible

Makes 16 ounces–enough for 2 small smoothies or 1 large smoothie

  • 1 cup frozen blackberries (or substitute blueberries or raspberries)
  • 1 peach, sliced (and pit removed–you can peel the peach if you want–I left the skin on; or, you can use canned peaches)
  • 1 cup vanilla Greek yogurt
  • 1/2 Tablespoon flaxseed or wheat germ
  • 2 to 3 ice cubes
  • 1/2 Tablespoon honey (optional)

Add all ingredients to your blender and blend until smooth and creamy.

This really tastes great on a hot summer day! What kinds of cooling summer beverages have you been making?

Peach Streusel Muffins

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Peaches are one of my favorite fruits! I always look forward to peach season, and this year I realized that I had never, ever made peach muffins. So I started looking for a recipe to try. I found one at  A Few Short Cuts, which I modified a little. I used canola oil instead of vegetable oil, unbleached flour instead of white flour, and used less butter in the streusel mixture because I wanted the muffins to rise a bit more. I brought them to work and my co-workers really liked them. There isn’t a super-strong peach flavor in these muffins, but no one seemed to mind that. They loved the moist texture and streusel topping. I personally felt there could have been a few more chopped peaches in each muffin, so I recommend increasing the amount of chopped peaches in the recipe from 2 cups to 2 1/2 cups–that’s what I’ll be trying next time I make these. But everything else about these tasty muffins were great! Make sure you don’t over-bake these so they won’t be dry.

PEACH STREUSEL MUFFINS by NancyC, adapted from A Few Short Cuts

Makes about 20 to 21 muffins

BATTER INGREDIENTS:

  • 1  1/4 cups canola oil
  • 3 eggs, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 2 cups granulated sugar
  • 3 cups unbleached flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2  to 2 1/2 cups finely chopped fresh peaches, peeled or unpeeled (or you can use drained canned peaches)
  • Pecan Streusel Topping (see recipe below)

Preheat oven to 375 degrees F. Line muffin pans with 20 to 21 cupcake liners; set aside.

In large bowl, mix the canola oil, eggs, vanilla, and sugar until well blended. In medium bowl, mix the flour, cinnamon, baking soda, and salt.

Add the flour mixture to the oil mixture and mix until all ingredients are blended together (but don’t overmix). The batter will be very thick! Fold in the peaches, stirring to distribute evenly in batter (the juicy chopped peaches will help thin out your batter a little).

Spoon batter into your prepared muffins cups, filling cups about 3/4 full, and top each muffin with about 1 Tablespoon (I used slightly less than 1 Tablespoon) of the Pecan Streusel Topping (see recipe below).

Bake at 375 degrees F for 20 to 25 minutes, or until a toothpick inserted in center of muffin comes out clean (I baked mine for about 22 minutes). Let muffins cool in pan about 10 minutes, then cool completely on a wire rack.

PECAN STREUSEL TOPPING:

  • 2/3 cup brown sugar, well-packed
  • 2/3 cup unbleached flour
  • 1 teaspoon cinnamon
  • 3 Tablespoons cold butter, cut into small pieces
  • 2/3 cup chopped pecans

In medium bowl, blend together the brown sugar, flour, and cinnamon. Add in the cold butter, cutting into flour mixture with a fork until mixture is crumbly. Add in chopped pecans and blend all ingredients together. NOTE: You’ll have about 3/4 cup of streusel left over; you can save it to use on something else or, if you don’t want so much leftover streusel, you can try reducing the amounts of the ingredients to: 1/2 cup packed brown sugar, 1/2 cup unbleached flour, 3/4 teaspoon cinnamon, 2 Tablespoons butter, 1/2 cup chopped pecans. That should give you just enough. I haven’t tried those smaller amounts myself yet, but they should be pretty consistent with the larger amounts.

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Are you a peach fan, too? What’s your favorite peach dessert?