In August and September, we are drowning in peaches around here. Our favorite pick-your-own farm, Rose Hill Farm (now TimTheFarmer’s farm) has amazing peaches in late summer/early fall and there’s NOTHING better than a fresh-off-the-tree, perfectly ripe peach. When they’re ripe coming off the tree, however, they don’t have a long shelf life, so we’re always scrambling to eat them up or put them up before they go bad. By the time October rolls around, our shelves are full of jams, sauces, and canned peaches and our freezer has gallon baggies of peach slices for smoothies.
Two summers ago there were no peaches up in these parts because of a late frost – so last summer, when they were plentiful, I may have gone a bit overboard with the picking. I’d exhausted our canning options, so I turned to another trick I use is to preserve the awesome flavors of late summer: making baby food. Just kidding. Sort of. I take the method moms use to make homemade baby food (pureeing and freezing in ice cube trays) and apply it to anything I can puree. We eat pesto year round (or until February when we run out) with this method. I pureed tons of peaches (everything but the pit, duh) in our NutriBullet, poured the puree into ice cube trays, and then stored in freezer baggies.
The peach puree is so good I could (and sometimes do) eat it with a spoon. There is nothing like the flavor of perfectly ripe peaches. Yum! One of our favorite recipes from this peach puree is Peach Vinaigrette. It is super quick and easy to make and immediately takes a salad from typical to AMAZING. It pairs really well with goat cheese, red peppers, red onions, or sliced almonds and seriously takes under 5 minutes to make.
Don’t worry if you don’t have peach puree on hand! Just grab some frozen peaches from the grocery store and put 8-10 in a bowl to defrost about 30 minutes before you’re ready to make your salad dressing. Then, puree them up and follow the directions below. Easy peasy.
This dressing is awesome in the dead of winter because it brings back the taste of summer. Enjoy!
I should throw a disclaimer in here. I realize fruit can be off limits in the hard core inner cirlce of the paleo community. We, however, love our fresh local fruits and are completely ok with eating them in limited quantities. I don’t want to live in a world without peaches, ok?
- 5 peach puree cubes* or 8 frozen peach slices or 1 fresh peach (pitted)
- 2 tbsp apple cider vinegar
- 2 tbsp water
- 2 tbsp extra virgin olive oil
- 1/2 tbsp raw honey
- 1/2 tsp salt
- Defrost peach puree.
- Combine all ingredients in blender, except the honey, and puree until smooth. Taste your dressing - if it needs a little extra sweetness, add a bit of honey in (and puree again) until it's just right.
- Store extra dressing in the fridge for up to a week.
- * I take the frozen peaches out when I start dinner - 30-40 minutes before I plan to make the dressing - to allow them to defrost. You could also microwave for 15 seconds at a time.