Rescue Summer Flavor: Stone Fruit Vinaigrette Recipe
At ExtraFood, we believe that every ingredient has potential, even the ones that are a little too soft, a little too ripe, or a little forgotten in the fruit bowl.
Right now, stone fruit season is in full swing, and we’re seeing an abundance of peaches, nectarines, and plums at local markets and in backyard gardens. But when this sweet summer fruit ripens faster than we can eat it, it often ends up in the compost or trash. That’s where food rescue meets creativity.
This simple Stone Fruit Vinaigrette is a delicious way to prevent waste and give soft or bruised fruit a second life, transforming it into something new, nourishing, and full of flavor.
Perfect for: Peaches, nectarines, plums, apricots (or a combo!)
Use it on: Mixed greens, grain bowls, grilled veggies, or even as a marinade
Ingredients:
- 1 ripe stone fruit (pitted; peeled if desired)
- 2 tablespoons apple cider vinegar or white balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup (optional, depending on how sweet your fruit is)
- 1/4 cup olive oil
- Salt and pepper to taste
- Optional: a few fresh basil or thyme leaves
Instructions:
- Chop your fruit and add it to a blender or food processor.
- Add the vinegar, mustard, sweetener, salt, and pepper.
- Blend until smooth.
- With the blender running, slowly drizzle in the olive oil until the dressing emulsifies.
- Taste and adjust the seasoning or sweetness as needed. Add herbs for a fresh twist!
Storage tip: Keep in a sealed jar in the fridge for up to 5 days. Shake before using.
Why It Matters
Every time you find a way to use food that might otherwise be tossed, you’re helping to reduce food waste, and that matters. Whether it’s rescuing a box of surplus produce from a farmers market or turning a bruised peach into salad dressing, small actions like this create meaningful change.
Got extra fruit from your garden? Join our Share the Bounty program and donate your backyard harvest to help nourish neighbors in need.