Australian summer stonefruit production has risen by some 25 per cent over the past decade, with new varieties and curious hybrids like peacherines (peach-nectarine) and even pluerries (plum-cherry) leaving buyers spoiled for choice.
You’ll pay a premium for the first of the new-season’s fruit, but sometimes it’s just too tempting to resist. The staff at Fred McMahon Fruit & Veg (stall 12 at Adelaide Central Market) give the low-down on what’s in store, and we share some juicy peach recipes supplied by the market.
What stone fruit is available now at the Central Market?
Apricots, white and yellow peaches, white and yellow nectarines, cherries and mangoes.
Given that the season has only just begun, what can we expect to pay for some of the different varieties?
Peaches, around $9.99 a kilo; nectarines, $6.99-$7.99 a kilo; apricots, $13-$15 a kilo; good-sized mangoes, $4-5 each.
When is the peak time for stone fruit in South Australia?
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November to January.
What region/s does most of your stone fruit come from?
The Riverland – Renmark, Berri, Loxton.
A lot of the stone fruit being sold these days is not yet ripe – what tips do you have for selecting fruit?
Try not to purchase the fruit when it is too hard and green.
What is your favourite stonefruit and your favourite dish incorporating it?
Cherries – cherry sauce with roasted duck.
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Char-grilled peach, prosciutto, buffalo mozzarella & basil salad
Recipe supplied by Adelaide Central Market
Ingredients
4 yellow peaches, halved & de-stoned
1 tbs extra virgin olive oil
50g mixed salad leaves (eg rocket & watercress)
1/4 cup basil leaves, torn
1/4 cup mint leaves
100g prosciutto, thinly sliced
2 buffalo mozzarella balls, roughly torn
1/4 cup smoked almonds, roughly chopped
sea salt & freshly ground black pepper
Lemon and basil dressing
1/2 cup basil leaves, roughly chopped
1 tsp finely grated lemon zest
2 tbs lemon juice
1/4 cup extra virgin olive oil
sea salt & freshly ground black pepper
Method
Heat a barbecue or griddle pan to medium-high.
Slice each peach half into quarters, brush the cut sides with olive oil and season with black pepper. Place peach slices, in batches, onto pre-heated barbecue for 1–2 minutes each side, or until griddle marks appear. Remove from heat and allow to cool, repeating with remaining peach slices.
To make dressing, combine all the ingredients together in a small mixing bowl, whisking until well combined. Alternatively, place in a small food processor and blitz until smooth & well combined.
To serve: scatter mixed leaves, basil and mint over a large serving platter, top with the barbecued peach slices, prosciutto, mozzarella and smoked almonds, and season with salt and pepper. Drizzle over the basil and lemon dressing, and serve immediately.
Three ways with peaches
- Heat 50g each butter and brown sugar together in a frying pan, until it begins to caramelise. Place peach halves face-down & cook for 2–3 minutes on each side. Serve caramelised peaches with ice-cream, on french toast or on top of cooked puff pastry with whipped cream.
- Try pureeing peaches with mint and lime for a delicious twist for a mojito or a refreshing sorbet.
- Take a thawed sheet of ready-made shortcrust pastry. Brush centre with warm apricot jam, leaving 2cm border. Sprinkle over 2 tablespoons ground almonds, top with 2–3 sliced peaches and sprinkle 1 tablespoon brown sugar over the top. Fold the pastry edges up over the peaches to encase them. Bake in 200C oven for 25-30 minutes for a great freeform pie.
