Should peaches be ripe to grill?

When you grill peaches, you don’t want them to be too ripe. If the peaches are too soft, they are more difficult to cut into wedges and will be more likely to fall apart. Also, very ripe peaches will have more natural sugars and tend to burn.

Does grilling peaches soften them?

Yes. Grilling peaches does soften them. And since you don’t want to grill stone fruit that’s too ripe, grilling will make them more tender and add flavor.

How long do grilled peaches last in the fridge?

Leftover grilled peaches will last 3 days in an airtight container in the refrigerator.

Can you grill peaches on the stovetop?

You can use a stovetop grill pan to cook peach wedges over medium-high heat. They will take about 2 minutes per side.

Grilled Peach Salad with Corn and Quinoa

Description

This grilled peach salad is a must-make for peak summer with grilled corn, tomatoes, quinoa, pecorino and arugula all tossed in white balsamic vinaigrette.

Ingredients

Scale

For salad
3 peaches, pitted and each cut into 6 wedges
2 ears corn, shucked
2 teaspoons olive oil
5 ounces baby arugula
1/2 cup cooked quinoa
1/2 cup quartered cherry tomatoes
1/4 cup shaved pecorino cheese
2 tablespoons minced chives
For vinaigrette
1 tablespoon white balsamic vinegar
3 tablespoons olive oil
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Instructions

Preheat a gas or charcoal grill on high heat. Oil the grates.
Rub the peaches and corn with 2 teaspoons olive oil.
Grill the peaches until they have grill marks, about 1-2 minutes per side. Also, grill the corn, turning occasionally until lightly charred, about 5-7 minutes.
Let the corn cool slightly before slicing off the kernels.
In a large bowl, combine the corn, arugula, quinoa, tomatoes, pecorino and chives.
For the vinaigrette, whisk together the vinegar, 3 tablespoons olive oil, mustard, salt and pepper in a small bowl.
Drizzle the dressing into the salad, tossing to combine.
Arrange the salad on a serving plate or in a bowl and top with grilled peaches.

Notes

Look for peaches that aren’t too ripe and are more firm than soft. Grilling will soften them and add flavor.

Instead of quinoa, you can also use cooked barley, farro or rice.

Leftovers will stay fresh up to 3 days in the refrigerator. Store the vinaigrette in a separate container. For the salad, stack the peach wedges to one side of the container and put the salad on the other side so they won’t crush the arugula. If you are planning to have leftovers, do not toss the entire salad in the vinaigrette when you first make it.

Nutrition

Serving Size:
Calories: 318
Sugar: 15.4 g
Sodium: 250.7 mg
Fat: 16.4 g
Carbohydrates: 39.8 g
Fiber: 5 g
Protein: 8 g
Cholesterol: 2.4 mg

Keywords: grilled peach salad