Your Source of Vitamin C

Peach, Plum and Nectarine Recipes


Warm weather is still here, and so is the season's delicious bounty of fresh stone fruit. Everyone knows that fruit is good for you, but did you know that peaches, plums and nectarines are good sources of vitamin C? Bite into a fresh California peach, plum or nectarine to get yours.

Vitamin C is essential for healthy teeth and gums, aids in the absorption of iron and helps maintain connective tissue health which is important for defending against infection. However, the good nutrition news doesn't stop there. In addition to vitamin C, peaches, plums and nectarines also contain potassium and fiber (see chart below).

Naturally sweet and juicy, California peaches, plums and nectarines are the perfect summertime food, from smart snacking to healthy recipes. For a scrumptious appetizer or satisfying lunch that packs a good-for-you plum punch, try Tarragon Turkey Lettuce Cups with Plums and Toasted Almonds. It's possible to add more nutrients to your favorite desserts, too. Nectarine Neufchatel Cheesecake is reduced fat, but full of flavor and rich in nectarine nutrients.

Don't forget that drinking your fruit counts, too. This simple Peach Pie Smoothie is a tasty twist on a classic that is a wholesome treat any time of day.

Tarragon Turkey Salad Lettuce Cups

with Plums and Toasted Almonds

Makes 4 servings. Prep time: 15 minutes

12 ounces extra thick, deli-sliced, low-sodium oven-roasted turkey breast, diced

2 fresh California plums, pitted and diced
1/2 cup thinly sliced celery
1/4 cup minced red onion
1/4 cup light mayonnaise
2 tablespoons fat-free plain yogurt
1 tablespoon white wine vinegar
1 tablespoon finely chopped fresh tarragon
Sea salt to taste
3 tablespoons sliced almonds, toasted
12 butter lettuce leaves

Stir together all ingredients except almonds and lettuce in medium bowl. Cover and refrigerate until ready to serve. Stir in almonds just before serving. Spoon about 1/4 cup mixture into each lettuce leaf.

Peach Pie Smoothie
Makes 2 servings. Prep time: 5 minutes

2 fresh California peaches, pitted and sliced
1 cup low-fat vanilla frozen yogurt
1/4 cup low-fat milk
2 teaspoons honey
1/2 teaspoon vanilla extract
1/8 teaspoon cinnamon
2 vanilla wafer cookies, crumbled

Puree all ingredients except cookies in a blender until smooth. Pour into 2 chilled glasses and top with cookie crumbles.

Nectarine Neufchatel Cheesecake

Makes 8 servings. Prep time: 20 minutes
Cook time: 35 minutes. Chill time: at least 3 hrs.

12 ounces Neufchatel cheese (1/3 less fat cream cheese), room temperature
1/3 cup fat-free plain or Greek yogurt
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 egg whites
1 egg
1 (6-ounce) ready-to-use natural graham cracker pie crust (with no trans fat)
1 tablespoon honey
1 tablespoon fresh lemon juice
2 fresh California nectarines, pitted and diced
2 teaspoons finely chopped fresh mint

Preheat oven to 325F. Beat cream cheese, yogurt, sugar and extracts with electric mixer until smooth. Add egg whites and eggs, beat just until smooth. Pour into crust and bake for 35 minutes or until center is nearly set. Cool on rack, then refrigerate 3 hours or until well chilled. Whisk together honey and lemon juice in a medium bowl. Add nectarines and mint and toss gently. Just before serving, top each slice with nectarine mixture.

For more recipes and nutritional information, visit www.eatcaliforniafruit.com.
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