Cooking-ez.com

1,067 easy and fully explained recipes, with 12,954 photos and 77 videos

Peach and mint salad

Here is a very simple, fresh and delicious recipe; the flavour of mint goes very well with peaches.

265,763 24.1/5 for 9 ratings

Grade this recipe:

Last modified on: September 7^th 2012

For 6 people, you will need:

1 8 peaches
2 1 handful fresh mint leaves
3 200 ml Sugar syrup
4 1 lemon
5 1 pinch vitamin C (optional)
Total weight: 1,380 grams

Change those ingredients for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Start to finish
20 min.	20 min.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 1 min.

Roughly cut 1 handful fresh mint leaves with scissors into a cup.

Stage 2 - 1 min.

Pour on 4 tablespoons of sugar syrup and leave to stand (while preparing peaches) until the syrup takes on the flavour of the mint.

Stage 3 - 5 min.

Peel and to poach 8 peaches.

Stage 4

Over a bowl, take a peach in your hand and cut off small pieces with a knife, without going right to the stone.

We don't use immedieately around the stone as this flesh is less sweet.

Stage 5 - 10 min.

Do this with all the peaches.

Add juice of 1 lemon and mix well.

If peach salad is to be kept longer than one hour, add 1 pinch vitamin C to prevent browning.

Stage 6 - 2 min.

Pour mint syrup over peaches through a fine strainer to remove mint leaves which you can discaed.

Stage 7 - 1 min.

Add more sugar syrup until peaches pieces are well covered.

Cover with plastic film, and keep in the fride until serving.

Stage 8

You can serve in individual bowls, with a few mint leaves for decoration.

Remarks

The secret of this recipe is in the quality and flavouro f the peaches, take best flavoured you can find, different kinds if possible: yellow, white, vine, etc.

If you lke a stronger mint flavour, you can make an infusion. For this: put chopped mint leaves in a pan, with sugar syrup, over low heat and bring to the boil. When boiling, remove from heat, cover and leave to cool. Add to peaches through a strainer as in the classic recipe.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
910 Kcal or 3,810 Kj	1 gr	226 gr	0 gr
45 %	1 %	21 %	0 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
66 Kcal or 276 Kj	< 1 gr	16 gr	0 gr
3 %	<1 %	2 %	0 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
152 Kcal or 636 Kj	< 1 gr	38 gr	0 gr
8 %	<1 %	4 %	0 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 6 people : 6.98 €
Per person : 1.16 €

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)

	Sugar syrup: You can get more informations, or check-out other recipes which use it, for example: 4 pears salad with vanilla, Blackcurrant sorbet for Edith, Pear charlotte, Passion fruit jellies, Brioche slices with almond cream, ... All
	Peach: You can check-out other recipes which use it, like for example: Peach and blackcurrant coupe, Peach and green tea tart, How to poach peaches, Peach Melba, Peach and verbena feuilleté, ... All
	Fresh mint leaves: You can get more informations, or check-out other recipes which use it, for example: Strawberries in a thyme and lemon-flavoured red wine reduction, Tzatziki, Framboisier, Strawberry-mint sorbet, Chicken nems, ... All
	Lemon: You can get more informations, or check-out other recipes which use it, for example: Flognarde, Fish "à la Bordelaise", Quince paste, Pear compote , Mouna, ... All

Other recipes you may also like

Natural leaven

Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
210,694 284.1/5 for 31 ratings 7 days 15 min.

Confectioner's custard (Crème pâtissière, or French pastry cream)

Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
276,057 303.8/5 for 37 ratings 36 min.

Scandinavian cocktail

A very refreshing starter, containing prawns and smoked fish.
75,4435/5 for 1 ratings 54 min.

Pâté de campagne

Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
109,986 23.7/5 for 3 ratings 7 hours 54 min.

Muffin dough

This dough can be used to make this delicious and classic of the English cooking: muffins. It can be sweet, in different flavours, with fruit, but also savoury in other recipes.
91,5615/5 for 2 ratings 21 min.

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

Your 2 comments or questions on this recipe

For Sarah : this is a red kind of peaches call "vineyard peaches", they are pretty but not very tasty. If you can find small, very tasty and flavoured vineyard peaches from your grand-mother garden (or something), this will certainly be great.
Posted by jh september 15^th 2008 at 19:47 (n° 2)
It sound great, but what are those reds fruits in?
Posted by Sarah september 15^th 2008 at 19:40 (n° 1)

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your email with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.