Stone fruits are one of spring’s best treats!
Stone fruit season runs from late spring through mid to late summer and into early autumn.
Fresh stone fruits are a great healthy snack. If you're looking for some inspiration on how to use them in other ways, Juicy Delicious and celebrity chef Zola Nene have partnered to share with us some of our favourite recipes featuring stone fruits.
Plum smoothie bowl
Makes: 2
Ingredients
3 plums, chopped
1 peach or nectarine, chopped
¼ cup plain yoghurt
1 tsp vanilla
Honey to taste
2 tbsps mixed seeds
1 cup crushed ice
½ cup peach juice
Method
Combine ingredients in a blender, blend until smooth, then transfer into serving bowls. Top with sliced plums and seeds to serve.
Spicy peach chicken wings
Ingredients
1 tsp olive oil
1 onion
1 tbsps chopped ginger
1 tsp dried chilli flakes
1 tsp chopped thyme
4 cling peaches, diced
1 cup water
3 tbsps sriracha sauce
2 tbsps honey
16 chicken wings
2 tbsps chicken spice
2 tsp olive oil
Method
Heat oil in a saucepan, add onions, ginger, chilli flakes, thyme, and sauté until onions soften.
Add peaches and water, cover with a lid and leave to simmer for 20 minutes or until peaches are soft.
Blend until smooth (I use an immersion blender).
To the blended sauce, add sriracha and honey, then simmer until reduced by half.
Preheat the oven to 180c (the wings can also be cooked in the air fryer).
Place the chicken wings into a roasting tray, season with chicken spice, drizzle with olive oil, then roast or air fry for 20 minutes.
Drizzle wings with half of the sauce, toss well and continue to roast or air fry for another 30 minutes or until the wings are sticky and browned.
Nectarine stuffed pork
Serves: 4
Ingredients
1 nectarine, finely chopped
¼ cup breadcrumbs
1 garlic clove, chopped
1 tbsp chopped fresh thyme
1 tsp paprika
¼ cup finely chopped spinach
50g butter, melted
Salt and pepper
400g pork fillet
Butchers twine
2 tbsp olive oil
1 cup water
Method
Stuffing
In a bowl, combine the chopped nectarine, breadcrumbs, garlic, thyme, paprika, spinach, and butter, and season with salt and pepper to taste.
Clean the pork fillet by removing any excess fat and sinew.
Make a lengthwise slit in the pork, then cut along that slit to butterfly and open the fillet to flatten it on both sides.
Using a meat mallet, flatten the pork more to even it out.
Season the pork with salt and pepper, then place the stuffing onto the surface of the flattened pork, and roll (from one short end to the other) to encase the filling.
Use butcher’s twine to secure the roll.
Season the outside with salt and pepper.
Heat olive oil in a pan, then brown the pork on all sides until golden.
Add water to the pan, cover with a lid then simmer for 10 minutes, or until the pork is cooked through. Remove from the pan, cover with foil and leave to rest for 10 minutes before slicing and serving.