I been experimenting with peach recipes lately. In my blog post I share favorite recipes like grilled peach and burrata salad, smoked peach BBQ ribs, peach ginger glazed pork skewers, spicy peach and avocado tartare, peach caprese flatbread, peach jalapeño chutney and peach infused vodka lemonade.

I hope you enjoy.

The 16 Best peach recipes

1. Grilled Peach and Burrata Salad

I made a grilled peach and burrata salad with halved ripe peaches, creamy burrata, and crisp arugula. Drizzled with olive oil, balsamic glaze, salt, pepper and basil its a simple, refreshing dish.

Ingredients

• 2 ripe peaches, halved and pitted
• 1 ball of burrata cheese
• 4 cups fresh arugula
• 2 tbsp olive oil
• 1 tbsp balsamic glaze
• Salt and pepper to taste
• Few fresh basil leaves (optional)

Instructions

1. Preheat your grill to medium high and brush the peach halves lightly with olive oil so they don’t stick.

2. Grill the peaches for about 3 minutes on each side till you see nice grill marks, then allow them to cool a bit.

3. Arrange the arugula on a plate, place the grilled peaches on top, and carefully tear the burrata over the salad.

4. Drizzle the dish with olive oil and balsamic glaze, season with salt and pepper, and add basil leaves if you want a little extra flavor, then serve immediately.

2. Smoked Peach BBQ Ribs

I made Smoked Peach BBQ Ribs with pork ribs slathered in peach puree, diced peaches, BBQ sauce, brown sugar and apple cider vinegar. They was smoked low and slow for a smoky, robust flavor.

Ingredients

• 2-3 pounds pork ribs
• 1 cup fresh peach puree
• 2 medium peaches, diced
• 1 cup BBQ sauce
• 2 tablespoons brown sugar
• 2 tablespoons apple cider vinegar
• Salt and pepper to taste

Instructions

1. Preheat your smoker to 225°F and rub the ribs with salt and pepper.

2. Mix the peach puree, diced peaches, BBQ sauce, brown sugar, and apple cider vinegar in a bowl then baste the ribs generously.

3. Smoke the ribs for about 4-5 hours, basting every hour, until they turn tender.

4. Once done, let the ribs rest for 10 minutes before serving so that the juices even out.

3. Peach Ginger Glazed Pork Skewers

I made these Peach Ginger Glazed Pork Skewers with pork tenderloin, peaches, ginger and garlic. The marinade with soy sauce, honey, salt and pepper give it an awesome twist on grilling pork.

Ingredients

• 1 lb pork tenderloin, cut into cubes
• 2 ripe peaches, pitted and chopped
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 2 tbsp honey
• Salt and pepper to taste

Instructions

1. Mix the chopped peaches, ginger, garlic, soy sauce, honey, salt and pepper in a bowl. Toss the pork cubes in the marinade and let them sit for at least 30 minutes.

2. Thread the pork and a few extra peach pieces onto skewers, making sure each has a bit of both.

3. Grill the skewers over medium heat, turning them every few minutes and basting with the extra glaze until the pork is cooked through, which should take 10-12 minutes.

4. Serve hot and enjoy, its a pretty cool twist on a classic dish.

4. Spicy Peach and Avocado Tartare

I made this spicy peach and avocado tartare by mixin diced peaches, avocado, red chili, lime juice, extra virgin olive oil, chopped cilantro and a pinch of salt and pepper to create a fresh dish.

Ingredients

• 2 ripe peaches, diced
• 1 large avocado, diced
• 1 red chili, finely chopped
• 1 lime, juiced
• 2 tbsp extra virgin olive oil
• A handful of fresh cilantro, chopped
• Salt and pepper to taste

Instructions

1. In a bowl, carefully mix the diced peaches and avocado with the red chili, lime juice, olive oil, salt and pepper.

2. Gently fold in the chopped cilantro, making sure not to mash the fruit.

3. Let the tartare sit for about 5 minutes so the flavors can blend a little bit.

4. Plate the tartare and serve immediately, enjoy it while its fresh and yummy.

5. Peach Caprese Flatbread

I made a Peach Caprese Flatbread using a flatbread crust, thinly sliced peaches, fresh mozzarella, halved cherry tomatoes and basil leaves finish with a drizzle of balsamic glaze.

Ingredients

• 1 flatbread crust
• 2 ripe peaches, thinly sliced
• 1 cup fresh mozzarella, sliced
• 1 cup cherry tomatoes, halved
• A handful of fresh basil leaves
• A drizzle of balsamic glaze

Instructions

1. Preheat your oven to 425°F and line a baking sheet with the flatbread.

2. Spread the mozzarella, peaches, tomatoes, and basil evenly over the flatbread, and dont forget to add a pinch of salt and pepper.

3. Drizzle a bit of olive oil all over then bake for about 10 minutes until the cheese starts to melt and the crust gets crispy.

4. Take it out of the oven, add the balsamic glaze over the top, and serve warm enjoy!

6. Peach Jalapeño Chutney

I made this peach jalapeño chutney by mixing 4 cups peaches, 2 chopped jalapeños, red onion, garlic, ginger, apple cider vinegar and brown sugar. Its a spicy and sweet kick to any meal.

Ingredients

• 4 cups chopped fresh peaches (about 4 large ones)
• 2 finely chopped jalapeños (remove seeds if you want less heat)
• 1/2 cup apple cider vinegar
• 1/2 cup brown sugar
• 1/4 cup finely diced red onion
• 1 clove garlic, minced
• 1 tsp grated ginger

Instructions

1. In a large pot, mix all the ingredients together and stir real good.

2. Bring the mixture to a simmer over medium heat and let it cook for about 25 minutes while stirring often so it doesnt stick.

3. When the chutney has thickened up nicely, remove it from the heat and let it cool a bit.

4. Once cooled, put the chutney in clean jars and store in the fridge, its ready to serve with your meal.

7. Peach and Basil Gazpacho

I whipped up a peach and basil gazpacho with fresh peaches, diced cucumber, red bell pepper and red onion; basil, extra virgin olive oil and lemon juice gives it a cool, summery vibe.

Ingredients

• 3 fresh peaches, pitted and chopped
• 1 cucumber, peeled and diced
• 1 red bell pepper, seeded and chopped
• 1/2 small red onion, roughly chopped
• A handful of fresh basil leaves, roughly torn
• 2 tablespoons extra virgin olive oil
• Juice of 1 lemon, salt and pepper to taste

Instructions

1. Put the peaches, cucumber, red bell pepper, red onion and basil leaves in a blender and blend until its mostly smooth but still has some texture.

2. Stir in the olive oil and lemon juice then add salt and pepper to taste.

3. Chill the gazpacho in the fridge for at least one hour so the flavors can really come together.

4. Give it a good stir before serving and enjoy this refreshing, twist on a classic gazpacho.

8. Charred Peach and Blueberry Salsa

I whipped up a charred peach and blueberry salsa using grilled peach halves, fresh blueberries, red onion, diced jalapeno, lime juice and cilantro. Salt tie the flavors together for a vibrant, refreshing condiment.

Ingredients

• 2 ripe peaches, halved and pitted
• 1 cup fresh blueberries
• 1 small red onion, finely chopped
• 1 jalapeno, seeded and diced
• Juice of 1 lime
• 2 tbsp chopped fresh cilantro
• Salt to taste

Instructions

1. Preheat the grill to medium high heat and coat the grates lightly with oil; then place the peach halves cut side down and grill until you get nice char marks, about 4 minutes.

2. Let the peaches cool a bit and chop them into bite size pieces. Dont rush this step coz the warmth helps blend the flavors.

3. In a bowl, mix together the chopped peaches, blueberries, red onion, jalapeno, cilantro and lime juice then season with salt to taste.

4. Chill the salsa for at least 30 mins so that all the flavours really get to know each other before serving with chips or over your favorite grilled meat.

9. Peach Infused Vodka Lemonade

I made a Peach Infused Vodka Lemonade using 3 to 4 ripe peaches, 2 cups vodka, 1 cup freshly squeezed lemon juice, 3 cups water and 1/2 cup sugar. Its refreshing when served over ice.

Ingredients

• 3 to 4 ripe peaches, chopped
• 2 cups vodka
• 1 cup freshly squeezed lemon juice
• 3 cups water
• 1/2 cup granulated sugar
• Ice cubes

Instructions

1. Put the chopped peaches into a jar and add the vodka. Cover it up and let it sit in the fridge for 2 or 3 days so it gets nice and infuse.

2. After the infusion time, strain out the peach bits from the vodka.

3. In a large pitcher, combine the peach infused vodka, lemon juice, water and sugar. Stir it real well until the sugar dissolves.

4. Serve the lemonade over plenty of ice and enjoy, add a peach slice if you want a twist.

10. Peach and Mint Quinoa Salad

I make a peach and mint quinoa salad using quinoa, ripe peaches, fresh mint, lemon juice and olive oil, with salt and pepper. It comes out refreshing and easy to whip up.

Ingredients

• 1 cup quinoa, rinsed
• 2 ripe peaches, diced
• 1/4 cup fresh mint leaves, chopped
• Juice of 1 lemon
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Rinse your quinoa well and cook it in 2 cups of water until it’s tender but not mushy, then let it cool a bit.

2. Dice the peaches and chop the mint leaves then mix these with the cooled quinoa.

3. Drizzle in the lemon juice and olive oil, then add salt and pepper to taste and stir it up real good.

4. Let the salad chill in the fridge for about 20 minutes so the flavours can blend together better.

11. Peach Fennel Sorbet

I whipped up 11. Peach Fennel Sorbet with ripe peaches, thin sliced fennel, lemon juice, sugar-water, and salt plus optional fennel seeds; it turned out as a smooth, icy treat that caught me off guard.

Ingredients

• 4 ripe peaches, peeled and pitted
• 1 fennel bulb, thinly sliced (reserve some fronds for garnish)
• 1/2 cup sugar
• 1/2 cup water
• Juice of 1 lemon
• A pinch of salt
• Optional: 1 tsp fennel seeds

Instructions

1. In a small pan, combine the sugar and water and bring it to a boil until the sugar is completely dissolved then let it cool.

2. Put the peaches, sliced fennel, lemon juice, cooled syrup, salt, and fennel seeds (if using) in a blender and puree until its smooth.

3. Pour the mixture into a shallow container and put it in the freezer. Stir it every 30 minutes for about 3 hours to help break up the ice crystals.

4. Once the sorbet reaches a nice soft consistency, scoop it into bowls and top it with reserved fennel fronds. Enjoy!

12. Peach and Cardamom Rice Pudding

I made this Peach and Cardamom Rice Pudding using Arborio rice, whole milk, diced peaches, granulated sugar, cardamom and heavy cream. The pudding comes out creamier then expected and has a simple smooth texture.

Ingredients

• 1 cup Arborio rice
• 2 cups whole milk
• 1 cup diced fresh peaches (or drained canned peaches)
• 1/2 cup granulated sugar
• 1/4 teaspoon ground cardamom
• 1/4 cup heavy cream

Instructions

1. In a large pot, mix the rice, milk, and sugar. Heat over medium heat and stir constantly so it dont stick to the bottom.

2. When the rice is nearly tender, add in the peaches and cardamom. Let it simmer a few more minutes until the pudding thickens up.

3. Remove from the heat then stir in the heavy cream. Allow it to cool for about 10 minutes before serving.

13. Peach Brown Butter Tart

I whipped up a Peach Brown Butter Tart using 2-3 ripe peaches, unsalted butter browned to perfection, almond flour, eggs, granulated sugar and heavy cream. Its a simple, unique experiment that may impress anyone.

Ingredients

• 2-3 ripe peaches, pitted and sliced
• 1 sheet tart pastry (homemade or store-bought)
• 1/2 cup unsalted butter (to brown)
• 1/2 cup granulated sugar
• 2 large eggs
• 1/3 cup almond flour
• 2 tbsp heavy cream

Instructions

1. Preheat your oven to 375°F. Roll out your tart pastry into a pan and arrange the peach slices evenly on the bottom while drizzling a little sugar and lemon juice if you have it for extra zing.

2. In a small pan, melt the butter over medium heat and let it cook till it turns nutty and brown (watch it carefully cuz it can burn quick).

3. In a bowl, whisk together the browned butter, eggs, almond flour, sugar and heavy cream until its all combined. Make sure you dont overmix.

4. Pour the mixture over the peaches and bake for about 25-30 minutes until the filling is set and the top turns a light golden color. Enjoy your tart warm or at room temp!

14. Peach Miso Glazed Tempeh

I whipped up peach miso glazed tempeh using sliced tempeh, peach jam, white miso paste, soy sauce, rice vinegar, garlic, and ginger. It’s a simple dish that mix sweet and savory flavors and cooks quick.

Ingredients

• 1 block of tempeh, sliced about 1/4 inch thick
• 1/2 cup peach jam
• 2 tbsp white miso paste
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated ginger

Instructions

1. In a bowl mix together peach jam, miso paste, soy sauce, rice vinegar, garlic and ginger. Its important that the mixture is smooth even if a few lumps remain.

2. Place your tempeh slices in the bowl and let them marinate for around 15 minutes so they really soak up the flavours.

3. Heat a nonstick skillet over medium heat and cook the tempeh for about 3 to 4 minutes on each side until its nicely browned.

4. Serve the glazed tempeh warm and drizzle any leftover glaze on top if you like extra flavor. Enjoy!

15. Peach Rosemary Vinaigrette

I whipped up a peach rosemary vinaigrette using ripe peaches, fresh rosemary, extra virgin olive oil, apple cider vinegar and honey. It mix sweet fruit with herby notes, finished with salt and pepper.

Ingredients

• 2 ripe peaches, pitted and chopped
• 1 tablespoon fresh rosemary, finely chopped
• 3 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Instructions

1. Blend the chopped peaches, rosemary, olive oil, vinegar, and honey in a blender. If you want it a bit chunky, just pulse a few times.

2. Taste the dressing and add salt and pepper while adjusting the honey or vinegar if it tastes too sour.

3. Let the vinaigrette chill in the fridge for about 30 minutes so the flavors can mix together real good.

16. Cherry Peach Kombucha

I brewed 16. Cherry Peach Kombucha with 2 cups fresh peach puree, 1 cup pitted cherries, 4 cups plain kombucha, 1/2 cup sugar, 1-2 slices ginger, and 1 tbsp lime juice.

It’s simple and fun.

Ingredients

• 2 cups fresh peach puree
• 1 cup pitted cherries
• 4 cups plain kombucha
• 1/2 cup sugar or honey
• 1-2 slices fresh ginger root
• 1 tbsp fresh lime juice

Instructions

1. Mix the peach puree, cherries, ginger, and lime juice in a clean glass container.

2. Pour in the kombucha and stir in the sugar until its fully dissolved.

3. Cover the jar with a cloth and leave it at room temp for 3 to 4 days, checking in occasionally.

4. Once it’s done fermenting, pop it in the fridge and enjoy the flavor.