1,504 easy and fully explained recipes, with +66K photos and 78 videos

Peach and mint salad

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

316 K 2× 3.7/5 (22 reviews)

20 min.

Easy

7.00 €

18 people

5 Ingredients

Last modified on: September 7^th 2012

For this recipe: I want to make it (393×) I made it (398×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 18 people, you will need:

1 24 peaches
2 3 handfuls fresh mint leaves
3 600 ml sugar syrup
4 3 lemons
5 3 pinches vitamin C (optional)
Total weight: 4,140 grams

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 20 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 1 min.

Roughly cut 3 handfuls 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 24 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 3 lemons and mix well.

If peach salad is to be kept longer than one hour, add 3 pinches 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.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	3 RDI=2 %	6,380 RDI=600 %	0	25,530 RDI=1,280 %	106,880 RDI: 1,280 %
Per 100 g	0	150 RDI=20 %	0	620 RDI=30 %	2,580 RDI: 30 %
Per person	0	350 RDI=30 %	0	1,420 RDI=70 %	5,940 RDI: 70 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

How much will it cost?

For 18 people : 20.95 €
Per person : 1.20 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Other recipes you may also like

Scrambled eggs with butter-fried bread and fresh spinach

Fresh spinach, butter-fried bread and scrambled eggs: simply delicious.
March 18^th 2013297 K3.8 2 hours

Lime (or lemon) curd

Lime curd is a delicious conserve and variation on the traditional lemon curd, made with limes, eggs and butter. It's the perfect filling for either large or small tarts.
July 10^th 2011166 K5 55 min.

Franche-Comté sticks

Thin baguettes made with Morteau sausage and cancoillotte cheese. The cancoillotte is added in the form of crumbled metton curds (normally melted in milk to make the creamy cancoillotte). Sliced thinly, these sticks make an ideal aperitif snack for sharing with friends.
October 24^th 2017116 K4 5 hours 30 min.

Beetroot and cream cheese verrines

Diced beetroot, marinated in lemon juice and walnut oil, between layers of cream cheese with herbs.
May 29^th 2013115 K5 2 hours 50 min.

Two-stage beef chuck

This recipe cooks beef chuck (or braising steak) in two stages: first, slow-cooked in red wine "in the bag", then fried and served with potato purée and a red-wine sauce.
April 27^th 2017112 K4.3 3 hours 60 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 2 comments already posted 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.