3 South African Stone Fruit Recipes for a Winter Health Boost

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Feeling under the weather? Bolster your health this winter with these South African stone fruit recipes, developed by celebrity chef Reuben Riffel. Rich in essential vitamins, these recipes celebrate the fruity flavours of South African peaches, plums and nectarines while helping to support your overall wellbeing during the colder months.

Available in UK stores from November until May, South African stone fruit is in season when other European varieties are not. Adding these vitamin-rich sunshine fruits to your diet can provide an essential health boost in the cold winter months and into spring!

3 South African Stone Fruit Recipes To Try

Add the fruity flavours – and beneficial vitamins! – of South African stone fruits to your diet this winter with these tasty sweet and savoury recipes.

Grilled South African peach, tomato, Labneh with crisp flatbread

Serves 6

Ingredients

• ½ red onion, thinly sliced
• 1 tbsp lemon juice
• 1 tsp sumac
• 3 South African peaches, halved, stones removed, cut into wedges
• Olive oil for drizzling
• 5 ripe salad tomatoes, cut into wedges
• 30g mint leaves
• 20g basil leaves
• 1 flatbread
• 200g Labneh – or thick strained Greek Yoghurt
• Dukkah to serve
• Salt and Pepper, for seasoning

Hazelnut honey dressing

• 50g hazelnuts (toasted lightly in a pan, place onto a dry cloth and rub them to remove skins, then crush)
• 60ml extra virgin olive oil
• 1 tbsp lemon juice
• 2 tsp honey
• ½ garlic clove, finely grated

Method

1. Heat a grill pan to high heat.
2. Place the red onion, lemon juice and sumac into a large bowl, toss gently and season to taste.
3. Drizzle the peach wedges with oil and add them to the pan cut side down and grill, turning once, until charred. Add to the red onion mixture along with the tomatoes and herbs.
4. Drizzle the flatbread with olive oil and add to grill pan, turning occasionally, until crisp. Cool and break into bite sized pieces then add to the mixture.
5. For the honey dressing, whisk ingredients in a bowl and season to taste.
6. Spread the strained Greek yoghurt onto serving plates, top with the peach salad, sprinkle with dukkah and serve.

Baked South African nectarines stuffed with coconut and white chocolate

Serves 6

Ingredients

• 6 South African nectarines
• 50g white chocolate, finely chopped
• 50g amaretti biscuits, chopped finely
• 25g shredded coconut, or desiccated coconut
• 30g unsalted butter, softened
• 1 egg yolk, lightly beaten
• To serve, thick cream or crème fraiche

Method

1. Preheat oven to 180 degrees Celsius
2. Cut the nectarines in half and remove stones. Using small sharp knife, cut away centres to make a shallow cavity approximately 3 cm across, then finely chop the cut away centres and reserve.
3. Combine the white chocolate, amaretti biscuits, coconut and reserved nectarine flesh in a bowl, then stir in the softened butter and egg yolk and combine well.
4. Place nectarines cut side up, in a roasting pan and divide coconut mixture among cavities, mounding it slightly.
5. Bake in the oven for 25 minutes or until nectarines are soft and filling is light golden.
6. Serve the stuffed nectarines, hot or warm, with a dollop of thick cream or crème fraiche.

South African Plum, burrata and watercress salad with toasted barley

Serves 6

Ingredients

• 1 tbsp olive oil
• 200g pearl barley
• 6 South African plums, cut into wedges
• 2 small fennel bulbs, thinly shaved or sliced, reserve the fronds
• 350g watercress, sprigs
• 1 shallot, thinly sliced
• 2 burrata balls ( 2x100g)

Basil vinaigrette

• 125 ml extra virgin olive oil
• 2 tbsp white balsamic vinegar
• 1 garlic clove, finely grated
• 1 tsp fennel seeds, crushed
• Finely grated zest of 1 lemon, plus 1 tbsp lemon juice
• 10g basil leaves – Reserve some small pretty basil leaves for serving
• 1 green chilli, deseeded, chopped

Method

1. Heat oil in a medium saucepan over medium high heat. Add barley and cook, stirring, until golden and toasted.
2. Add 2 litres water and bring to simmer, reduce heat to medium and simmer until tender. Drain, then rinse and drain well. Transfer to a bowl and chill until ready to serve.
3. For basil vinaigrette, whisk oil, vinegar, garlic, fennel seeds, chilli, lemon zest and juice, and 1 tablespoon finely chopped reserved fennel fronds, in a jug and season to taste.
4. Transfer half the dressing to the bowl with barley, toss to coat and season to taste. Add the basil to the remaining dressing and blend until smooth.
5. Scatter barley over serving plates, top with plum wedges, shaved fennel, watercress, shallot and burrata.
6. Sprinkle over the reserved basil leaves and drizzle with basil vinaigrette and extra virgin olive oil to serve.

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