Peach, Plum, Perfect

Even as the days start to cool, the warmth lingers, and so does the sweet, juicy magic of stone fruit. We’ve teamed up with the flavour experts at Juicy Delicious to bring you four recipes that showcase peaches, nectarines, and plums at their best. Think grilled nectarine flatbreads, harissa-marinated chicken with charred fruit, a vibrant peach and blueberry salad, and a refreshing stone fruit sangria.

Perfect for lazy late-summer lunches or early-autumn dinners, these recipes prove that stone fruit is far too good to save for dessert alone.

Grilled Nectarine, Prosciutto & Mozzarella Flatbread

Sweet, smoky, and a little indulgent – this flatbread proves that nectarines aren’t just for snacking. Grilled to caramelized perfection and paired with salty prosciutto and creamy mozzarella, it’s the ultimate late-summer-to-autumn treat.

Serves: 4 (2 large flatbreads)

Ingredients

Flat bread

• 2 cups plain flour
• 1 cup plain Greek yogurt
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 Tbsp olive or melted butter

Toppings

• 2-3 ripe nectarines, sliced into wedges
• 150 g fresh mozzarella, torn
• 6-8 slices prosciutto
• 1 cup wild rocket
• Olive oil
• Freshly cracked black pepper
• Lemon wedges, to serve

Method

For the flat bread:

1. In medium mixing bowl add all the ingredients together using a wooden spoon until well
   combined.
2. Transfer the dough to a floured surface and knead the dough for a few minutes until a
   soft dough forms.
3. Roll the dough and divide into two equal pieces.
   On a floured surface, roll each dough into a flat circle and set aside.

For the toppings:

1. Prepare the braai to medium heat with a clean grid.
2. Brush nectarine slices lightly with olive oil and grill cut-side down for 1–2 minutes until
   lightly caramelised. Remove and set aside.
3. Brush flatbreads lightly with olive oil and place on the braai.
4. Flip over. Scatter mozzarella over the flatbreads and move to indirect heat.
5. Close the lid if possible and allow cheese to soften (2–3 minutes).
6. Remove from heat and top with grilled nectarines and torn prosciutto.
7. Finish with rocket, black pepper and a squeeze of lemon before serving.

Harissa Yoghurt-Marinated Chicken with Charred Nectarines, Fennel & Tomato-Feta Salsa

Bold, bright, and packed with flavour, this dish balances spicy harissa-marinated chicken with the juicy sweetness of charred nectarines. Topped with a fresh fennel, tomato, and feta salsa and a drizzle of mint dressing, it’s a feast for the eyes, and the palate.

Serves: 6
Prep time: 20 minutes, plus marinating time
Cooking time: 40 minutes

Ingredients

• Chicken
• 2 Tbsp (30ml) harissa spice or paste
• ⅓ cup (80ml) full cream yoghurt
• 1 Tbsp lemon juice
• 800g chicken thighs
• 2 nectarines or peaches, quartered
• 1 fennel bulb, sliced
• 2 tomatoes, diced
• 100g feta, crumbed

Dressing

• 2 Tbsp full cream yoghurt
• 2 Tbsp mint
• 1 Tbsp olive oil
• 6 – 8 Soft corn tacos

Method

1. Combine the yoghurt, harissa, lemon juice, and salt, and mix until well combined.
2. Add chicken and coat with yoghurt marinade.
3. Allow to rest, covered for 30 minutes or up to overnight in the fridge.
4. Braai chicken on medium coals for 20 – 30 minutes, turning every 5 to 8 minutes.
5. If the chicken was refrigerated, bring it to room temperature before cooking.
6. Cut nectarines and fennel into quarters, char on the fire rotating every minute for about 4 minutes.
7. Dice nectarines once charred.
8. In a bowl combine tomatoes, feta, charred fennel and nectarines.

Dressing

1. To make dressing, add mint, olive oil, yoghurt into a food processor and blitz till smooth.
2. Add a teaspoon of feta brine to loosen the mixture up if needed.
3. Slice or shred chicken and serve in a warm taco with nectarine salsa and a drizzle of the mint dressing.

Curry-Marinated Grilled Peaches & Blueberry Salad

A salad that surprises and delights: plump, grilled peaches get a warming curry twist, paired with fresh blueberries for a tangy pop. Light, colourful, and perfect for a casual lunch or as a side for dinner alfresco.

Serves: 4 – 6
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 45 minutes – including chill time

Ingredients

• 4 peaches, cored and cut in eighth’s
• 60ml olive oil
• 1 teaspoon curry powder
• ½ teaspoon orange zest
• 125g blueberries
• 80g wild rocket
• 100g pecan nuts, lightly roasted
• 100g danish feta

Honey dressing

• 60ml honey
• 60ml olive oil
• 1 tablespoon balsamic vinegar
• 1 lemon, zest and juice
• 10g Italian parsley, finely chopped
• Salt and pepper, to taste

Method

Curry marinated peaches

1. In a mixing bowl, combine prepared peaches with curry powder, olive oil, orange zest and a pinch of salt. Combine well and refrigerate for 20 minutes.
2. Heat a griddle pan over high heat place, peaches on the pan and grill on each side until you have charred marks and set aside to cool. Reserve the curry marinade for the dressing.

Honey dressing

1. Combine the reserved curry marinade with, honey, olive oil, balsamic vinegar, lemon zest and juice, parsley and salt and pepper to taste and set aside.

Assemble

1. On a salad platter plate, lay rocket, grilled peaches, blueberries, pecan nuts and crumble feta cheese.
2. Drizzle dressing and gently toss salad just before serving and enjoy immediately.

Stone Fruit Sangria

Sip the season with this vibrant, fruit-forward sangria. Chunks of peach, nectarine, and plum mingle with crisp wine and a hint of citrus, making it the perfect drink to toast the lingering warmth of the day.

Serves: 4

Ingredients

• 2 peaches
• 1 nectarine
• 2 plums
• 750 ml dry white wine (Sauvignon Blanc)
• 70 ml peach brandy
• 30 ml honey
• Juice of 1 orange
• 500 ml chilled soda water or sparkling water
• Fresh mint for garnishing

Method

1. De-pip the fruit.
2. Slice the fruit into wedges or chunks.
3. Combine the chopped fruit, wine, brandy, honey and orange juice in a clear jug or bottle. Stir well, cover and refrigerate for at least 1 hour.
4. Before serving, add ice and top each glass with soda water or sparkling water.
5. Garnish with fresh mint.