doughnut peach

It’s summer somewhere. That would be in Australia. It’s not summer here. That would be in Colorado. Because most people prefer summer, here’s a recipe for the season.

What’s that you say? You must know about these peaches? Oh good: Also known as Doughnut, Belly Up, Paraguayo, UFO and Hat peaches. These gems are originally from China, have white flesh, are less acidic than other peaches and have a hint of almond in the flavor. Plus, they come into season earlier than other peaches. If they’re rock hard when you buy them, just seal in a paper bag with a banana or an apple to ripen for 1-2 days.



3 Saturn peaches, washed, pitted and sliced thinly
2 tsp. fresh lemon juice
1 C. ripe cherry tomatoes (yellow or red will do), washed and sliced in half
1/4 C. red onion, thinly sliced
3 slices uncured prosciutto (ripped into ribbons) or bacon (cook the bacon super crisp)
1/2 C. almonds or walnuts, toasted
Goat cheese crumbles (if you’re not a strict Paleo diet person)
4 Tbsp. apple cider vinegar
2 Tbsp. extra virgin olive oil
Salt and pepper to taste.


Toast nuts in a dry skillet over medium heat for 2-3 minutes. Remove from pan and set aside. Don’t burn ’em, they’ll taste like crap!

Cook your bacon until crisped (if you’re using). Crumble or chop roughly and set aside.

Place peaches, lemon juice, tomatoes and onion in a large wide bowl and toss.

Add all remaining ingredients and toss well. Serve immediately.


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