From snoek basted with apricot jam, boerewors rolls topped with peach chutney and ribs smothered in sticky plum sauce, South Africans know how well stone fruit goes with our favourite pastime – a braai! All through the summer months there’s a steady supply of locally grown peaches, nectarines and plums. While they are juicy and delicious as whole fruit enjoyed at any time of day, there’s so much more we can do with this versatile fruit to elevate our entertaining and family meals.
Wilechia van der Westhuizen from Juicy Delicious says, “There’s nothing more South African, and more unifying in our country, than lighting up the fire and gathering friends and family for a summer braai. We are so fortunate to also have access to farm-fresh peaches, nectarines and plums throughout the summer months. Of course, they are delicious in desserts from ice-creams to crumbles and cobblers. But stone fruit also pairs wonderfully in savoury dishes, from salads and roasts to curries and braais.”
Before the summer ends, try out this braai recipe created by MasterChef winner, Shawn Godfrey aka The Roasted Dad.
Beetroot, apple & plum salad with a creamy blue cheese, toasted walnut and an orange and balsamic dressing
This delicious salad recipe pairs well with ostrich or lamb, the rich earth notes and the sweet and tangy apple will bring about a delight to a dinner table.
Ingredients
- 80g watercress
- 6 plums, halved, de-pipped
- 500g beetroot cooked, peeled and quartered
- 2 large Granny Smith apples thinly sliced and cut into matchsticks (Quick tip, place the apple sticks into water with a 1 cup to 1 tsp of lemon solution to stop it from browning)
- 1 cup walnuts
- 100g crumbled creamy blue cheese
For the Dressing
- ½ cup balsamic vinegar
- 1 Tbsp honey
- tsp Dijon mustard
- 2 tsp fresh garlic
- Salt and freshly ground black pepper to taste
- 12 Tbsp of olive oil
Method
- Mix the dressing ingredients into a blender and whizz on high for 1 minute until creamy and fully blended.
- Set aside in a vacuum container in the fridge and chill for at least an hour.
- Spray a griddle pan with non-stick oil and heat up to high.
- Grill / char the plums, making sure to not overcook. The aim is to create griddle lines and char the one side of the plum for flavour but not cook through.
- Set aside in the fridge to cool.
- Toast the walnuts on a medium heat.
- Assemble your salad starting with the watercress, apple and beetroot with finally placing the grilled plums as the showcase on top.
- Add your crumbled blue cheese and the walnuts.
- Mix the salad dressing ingredients together and dress the salad with your balsamic dressing just before serving.
For more inspiration and recipes, follow @juicydelicioussa on Instagram or visit www.juicydelicious.co.za