OK – let’s make a deal. You pretend that the last 12 months or so of radio silence didn’t happen and I promise to be a bit more attentive. Sound good? Now that we have that bit of business out of the way, let’s talk about fruit.
Walking into the produce section at this time of year is almost too much to bear….in a good way. All those ripe and beautiful berries and luscious stone fruits just waiting to be taken home. My problem is indecisiveness. I truly can’t chose between the many offerings summer brings. The inevitable result is a fridge full of fruit that even the most ambitious of eaters just can’t get through.
So, yesterday I was contemplating two orphaned peaches who’s best days were clearly behind them. I could have made a crisp but I really didn’t want to turn on the oven on such a beautiful day. I was also committed to bringing a salad to a picnic planned for that evening. Out came the food processor….
Peach & Ginger Salad Dressing
- 3 very ripe peaches, peeled
- 1/2 tsp grated ginger
- 1 Tbsp honey
- 1 Tbsp rice wine vinegar
- 1/2 cup neutral oil (wouldn’t recommend olive here – vegetable or grape seed will do nicely)
- small pinch of salt
1) Blitz everything except the oil in the food processor or blender until you have a puree.
2) On low, drizzle in your oil until emulsified. Taste and adjust accordingly. Depending on the sweetness of your fruit, you may want to fiddle with the amount of vinegar or honey.