When I learned that my favorite peach orchard would be closed until next summer as of this weekend, I knew I’d better take a drive and stock up on fresh peaches. Ham’s Orchard in Terrell, Texas offers up fresh picked peaches all summer long but alas peach season is almost over.
I’ve watched Ham’s go from being a shack on the side of the road offering bags of fresh picked peaches, to a full-fledged store selling peaches, condiments, ice cream, fudge, and fresh local veggies. People come from all around the area to lap fresh peach ice cream, chow down on a fresh cooked burgers out in the pavilion, drool over homemade fudge in a variety of flavors, and peruse the shelves stocked with chutney, jams, jellies, honey, and hot sauce. There is always a long line to check out on the weekend.
I’ve been saving this recipe for a few weeks now just waiting to have fresh peaches from Ham’s. It is delightfully delicious and should be served as dessert. Sporting colorful peaches, strawberries and blueberries and tossed with fresh picked basil and an orange-pineapple vinaigrette the fragrance and flavors will have you asking for seconds.
Summer Fruit with Orange-Pineapple Vinaigrette
adapted from Cooking Light
1 cup orange-pineapple juice
1 1/2 tbsp. sugar
1 1/2 tbsp. white wine vinegar
1 tbsp. extra-virgin olive oil
dash of salt
1 1/2 cups fresh blueberries
1 pound fresh strawberries, sliced
1 fresh peach cut into slim wedges
1/4 cup fresh basil and lemon basil leaves
Combine the first 3 ingredients in a small saucepan; bring to a boil. Cook until reduced to 1/2 cup. Add oil and salt to pan, stirring with a whisk. Let stand for 2 minutes.
Combine berries and peach in a large bowl. Add juice mixture, stirring gently. Sprinkle with fresh basil.