Summer is here, and so are fresh stone fruits from Markon! Create refreshing menu offerings or limited-time specials using apricots, cherries, peaches, plums and nectarines to bring summer freshness to your menu.
Here are seven ways to mix up your summer menu with stone fruits:
- Use in fresh fruit salads for vibrant color and flavor.
- Create flavorful salsas and chutneys using diced stone fruits.
- Grill or roast stone fruits to enhance their natural sweetness and serve as a side dish or on a charcuterie board.
- Infuse pureed or muddled stone fruits into cocktails, mocktails, lemonade or iced tea.
- Create stone fruit cobblers, crisps, tarts and pies served with ice cream.
- Experiment with stone fruit glazes or sauces to add complexity to savory dishes like grilled chicken, pork or fish.
- Incorporate diced or sliced stone fruits into appetizers like bruschetta, flatbreads and cheese plates.
Be sure to highlight your seasonal stone fruit specials on your menu. Showcasing menu variations will keep your guests interested and excited. Ask your Shamrock Foodservice Warehouse associate about our fresh Markon stone fruit options.
OPTIONAL recipe:
Tomato Peach Salad
Ingredients:
- 1/2 -2 cups baby heirloom tomatoes, halved if large
- 2-3 peaches, sliced into wedges
- 1 cup pitted fresh cherries
- 8 ounces burrata cheese, at room temperature
- 1/4 cup toasted pumpkin seeds (or other nut/seed)
Instructions:
- In a large bowl, toss the tomatoes, peaches, and cherries with 1/3 of the dressing. Let sit for 15 minutes at room temperature or up to 4 hours in the fridge.
- Break the burrata balls around the salad. Drizzle with the remaining vinaigrette and top with pumpkin seeds and additional fresh herbs. Serve with grilled or toasted bread.
- Toss with balsamic vinaigrette.
