And yes . . . the most annoying thing of all is that it doesn't always ripen at home . . . going mealy and yucky and inedible instead of ripening properly. I get so angry when that happens because it is like pouring money down the drain, and so, I confess . . . if I want to eat a ripe peach or nectarine or plum . . . I will buy the ready to eat and already ripened ones. To me it has always been worth the price.
But what to do with those green fruits . . . or peaches. Well, not a problem any longer! This lovely salad takes perfect care of that issue! Oh my, how perfectly delicious it is!
I have added my tips for peeling and cutting. If you don't give this delicious salad a try, you are really going to be missing out on something really special!
*Green Peach Salad*Serves 4 - 6
2 TBS good quality extra virgin olive oil (I like the Greek, it has a great peppery flavour)2 TBS fresh mint leaves, cut crosswise chiffonade
Cut into wedges and drop into a bowl. Add the sugar and salt, giving it all a good swish to combine. Set aside to macerate for 10 to 15 minutes. At the end of that time, add the olive oil, mint and pepper. Toss together to coat and serve. This salad should be eaten on the day.
Just a note on technique, to cut leafy herbs such as mint or basil in what is called "Chiffonade," stack the leaves together, one on top of the other, larger ones on the bottom, roll up tightly like a cigar and then slice thinly crosswise with a very sharp knife. (You should never really chop soft delicate leafy herbs such as basil and mint because it ends up bruising them rather too much.)
We enjoyed this with grilled steaks and baked potatoes. Scrummo!