Here’s what to do with this season’s stone fruit

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Here’s what to do with this season’s stone fruit

You’ll never look at a peach the same way again.


Sumac pork belly with Flavourburst plums


Preheat the oven to 220°C. Score the fat of 1 x 2.5 kg free-range pork belly in a crisscross pattern. Crush 1 T ground coriander, 1 T sumac, 3 T fresh thyme leaves, ½ head garlic and the zest of 1 orange with 4 T olive oil. Rub into the fat. Sprinkle generously with sea salt and roast for 25 minutes, or until the fat is crispy. Reduce the heat to 180°C and cook for a further 1½ hours, or until cooked through. In the last 30 minutes of cooking time, add 8 halved or whole Flavourburst plums. Serve with the pork belly, cauliflower mash or slaw and toasted pita breads. Serves 8.

Roast Flavourburst stone fruit tray jam


Preheat the oven to 180°C. Arrange 12 plums, 6 yellow nectarines, 4 white nectarines, all quartered, in a baking tray. Sprinkle with 150 g organic brown sugar (or a mixture of coconut sugar and brown sugar) and the juice and peel of ½ lemon. Roast for 45 minutes to 1 hour, or until soft. Drizzle with 4 T honey, then place under the grill until caramelised – keep an eye on them so they don’t burn. Allow to cool, then transfer into a sterilised jar. This jam is deliciously sticky and chunky, perfect for the top of a pavlova or on a vanilla sponge. Makes 2 jars.

Flavourburst nectarine Caprese toast


Halve 1 x multiseed rustica loaf lengthways, spread generously with butter and grill until toasted. Slice 3–4 Flavourburst white nectarines and toss with the juice of ½ lemon. Tear a ball of fior di latte mozzarella over the toasted bread and top with the nectarines, 50 g finely chopped and fried spicy chorizo, a drizzle of olive oil and fresh basil leaves. Season to taste and serve immediately. Serves 4.

Flavourburst nectarine-and-tomato gazpacho

Blend 8 chopped Flavourburst yellow nectarines, 15 Woolworths exotic tomatoes, 1 cup tomato juice, ½ seeded red chilli, the juice of 1 lime and ½ large peeled and chopped cucumber until smooth. Season with sea salt and pepper to taste and 2 T olive oil. Divide the soup between 4–6 bowls and serve chilled topped with a mixture of 6 sliced exotic tomatoes, 2 chopped green chillies, 3 chopped Flavourburst yellow nectarines, 2 sliced spring onions, a handful of coriander and a drizzle of olive oil. Serves 4 to 6.

Flavourburst plum and nectarine Melba


Peel and chop 2 x 900 g punnets Flavourburst white nectarines. Place in a small saucepan with 2 cups water, 4 T honey and the juice of 2 lemons. Bring to the boil. Reduce the heat and simmer for 20 minutes. Blend until smooth and freeze. Make a raspberry coulis by blending 200 g frozen raspberries with the juice of 1 lemon and 55 g caster sugar until smooth, then set aside. Gently simmer 6 Flavourburst plums in 2 cups berry juice with 100 g sugar and 2 cinnamon sticks until the skins begin to gently peel back and the fruit is tender but still firm, about 10 minutes. Serve sliced with scoops of white nectarine sorbet and raspberry coulis. Serves 6

The Flavourburst range of stone fruit is available exclusively at Woolies. Juicy and flavour-packed, the fruit is nurtured in fertile soil, sun-ripened for sweetness and picked at precisely the right moment. Store in the fridge to eat as a snack, pop into a lunchbox, add to salads or serve with a variety of cheeses.

Learn more about Today With Woolies here.

TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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