stone fruit slaw recipe
Tis the season to be overheated, sunburned, lounging at the beach, vacationing, and barbecuing. While my tolerance for intense humidity is very low, the summertime does offer many advantages. Although the 4th of July may have passed through, it’s never too late for a barbecue. And by that, I mean bbq salad ideas among other things. A lot of my neighbors tend to hold barbecues on a regular basis for no particular reason. Of all the barbeques I’ve attended in the past, I very seldom see fruit salad being served. When I was searching for bbq fruit salad ideas, a stone fruit slaw recipe lit up on my radar screen.
Stone fruit consists of peaches, nectarines, plums, and apricots. There can be more than one variety from each fruit on the one tree; each variety ripens at different times depending on the season. There are trees with varieties of fruit that are more suited for warm climates with other varieties for colder weather. Stone fruit tends to be at their peak during the summertime. That is what prompted me to make a stone fruit salad. Not only was I in need of something to balance out my intake of meat but a stone fruit salad seemed like a very refreshing idea to me. With a tangy orange ginger honey vinaigrette and chopped toasted almonds, this stone fruit slaw recipe offers some added elegance to the everyday fruit salad. While it nornally makes a nice light lunch or dinner appetizer on its own, you can top this slaw with sliced chicken breast to make it more substantial. You can even toss in some goat cheese if you like.
While this fruit salad may seem gourmet, it is not labor intensive in the slightest. Although the thought of grilling fruit did cross my mind but my laziness interfered with the execution of the idea. No need to fire up a grill to gussy up some fruit salad – just orange ginger honey vinaigrette (which takes seconds to make) tossed in with julienned stone fruit and you are all set. Plus it’s a great way to encourage kids to include more fruit in their diet. Add a few sprigs of fresh thyme or chopped fresh basil with a pinch of salt and chill for a bit before serving and you are ready to kick off your barbeque.
For this recipe, you will need:
- 1 1/2 lbs of assorted ston fruit julienned
- 2 scallions thinly sliced diagonally
- Juice from a small orange
- 1 tablespoon of grated peeled fresh ginger
- 2 tablespoons of honey
- 1 tablespoon of olive or vegetable oil
- 1/8 teaspoon of cayenne pepper
- 1/4 teaspoon of curry powder
- Toasted chopped almonds or peanuts (optional)
- Salt and pepper for taste
Place fruit in a salad bowl and scallions. Whisk orange juice, ginger, honey, oil, and spices in a small bowl till well combined. Toss in with fruit and lightly coat. Season with salt and pepper. Mix in nuts before serving if you like.
Yields 4-6 servings