Hi there! Are you ready for more fruit and more colors??
As much as we anxiously wait for the summer over here, now that it is here (I mean, at least calendar-wise..), I feel like I need to enjoy every culinary aspect of it, as long as it lasts.
I am not a big fruit eater throughout the year. Especially during fall and winter, I am clueless – with the exception of oranges and pomegranates. Plane bananas, apples and pears don’t get me too excited. So right now, we probably have the biggest selection of fruit, don’t we?
I start off the day with a tasty and even more VERY filling smoothie, packed with lots of fruit, overnight oats, peanut or almond butter and oat or almond milk. It seems to be the only breakfast to keep me full and happy for at least four hours! Especially during the week when I’m at work.
Besides these yummy smoothies, this is the time to try out also different fruity recipes! You agree?
Last year I posted this recipe, with grilled peaches and ricotta, which is more a dessert kinda recipe. The one that I am sharing with you today can be served as a salad, even more on a hot summer day!
I particularly love the way the flavors bond. The sweetness of the peaches, tossed with honey and the light saltiness of the buffalo mozzarella, sprinkled with mint leaves and olive oil that add an extra pinch of freshness. And last but not least the crunchiness that comes with the chopped pistachios!
You know, when I made this I was thinking that as much as all these ingredients represent the flavors of the Mediterranean, I have never seen anyone in my family put something like this together. My grandma in Sicily was the only one who went as far as mixing olive oil with oranges and turned them into a salad. People in the south can be quite traditional. They tend to stick to the dishes that they know and don’t really experiment much. Nothing wrong with that. Actually, that must be the reason why they are so exceptionally good at making what they are used to!
Nevertheless, I enjoy the family recipes as well as experimenting and combining ‘new’ flavors. Which can turn into a challenging mission at times, when I make something ‘new’ back home..trying to get them as excited as I am :)
Hope I could inspire you to try this out! ;)
- 2 peaches
- 1-2 buffalo mozzarella
- fresh mint sprig, chopped
- chopped pistachios, fresh or toasted
- 1-2 tbsp extra-virgin olive oil
- In a small bowl mix the chopped mint with the olive oil. Set aside.
- Cut the peaches into thick slices and place on a hot grill (or pan).
- Turn after a few minutes. Remove from the grill after both sides are evenly grilled.
- Combine the peach slices with the chopped buffalo mozzarella on a plate.
- Sprinkle with honey, mint-olive oil and pistachios.