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81cf675b e6a6 45b8 bd70 f73bc8e9d78e  2016 07 26 23 06 41
AntoniaJames
AntoniaJames

Am I a zealot promoting the universal appreciation of “green” (unripe) peaches and nectarines, served as a savory side? Yes. I am! I just posted to the current Food52 contest a second extrapolation of the Genius Green Peach Salad recipe from Crook’s Corner in Chapel Hill - this, a salad with blueberries and a sharp mustard and basil dressing.

Cut 2 or 3 medium unripe white or yellow nectarines - or peaches - into 1/2” slices and then cut the slices crosswise. Sprinkle with salt and let sit for 20 minutes.

Whisk together white wine vinegar, Dijon mustard and olive oil; chop a small handful of basil and a few mint leaves. Toss everything together with a couple handfuls of blueberries, grind on pepper and adjust salt to taste. ;o)

Actual recipe linked below (but really, you don’t need it).

Lazyretirementgirl
Lazyretirementgirl
AJ, I have a peach tree with fruit still looking pretty green -- just a faint blush. Too soon for this salad?
AntoniaJames
AntoniaJames
I’ve used stone fruit that was hard as a rock, and also fruit that was firm but on its way to becoming ripe. As long as it’s a bit tart, it will work great. I hope you try this. ;o)