Food and Recipes Fruits Peach 'Green' Peach Salad Be the first to rate & review! A favorite of regulars at Crook's Corner in Chapel Hill, North Carolina, this peach salad is ideal for unripe fruit. By Bill Smith Bill Smith Bill Smith was the head chef of Crook's Corner restaurant in Chapel Hill, North Carolina, for 25 years until he retired in 2019. He has written for Southern Living, Our State magazine, Garden and Gun, Southern Cultures, and Gravy magazines; has been included in The Carolina Table, Cornbread Nation, 27 Views of Chapel Hill, and Edible North Carolina anthologies. He has two cookbooks: Seasoned in the South, Recipes from Crook's Corner and from Home (Algonquin Press 2005), and Crabs and Oysters (UNC Press 2015). Southern Living's editorial guidelines Published on July 23, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Victor Protasio, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell Active Time: 10 mins Total Time: 50 mins Servings: 6 Sometimes you end up coming home with some unripe peaches despite your best efforts, especially if you buy a whole bushel of them. This simple recipe solves that problem and will have you searching through the bin for the firmest ones you can find. “Green” Peach Salad was a favorite of our regulars at Crook’s Corner in Chapel Hill, North Carolina, where I was head chef for 25 years. Every summer, I’d get bushels of peaches from my farmer friend Walter Atwater, and there would always be some unripe ones. Necessity is the mother of invention. This recipe solves that problem and may actually make you prefer the green ones. Ingredients 2 1/2 lb. unripe peaches (about 5 medium peaches), unpeeled and thinly sliced (about 6 cups) 1/4 cup granulated sugar 1/2 tsp. kosher salt 2 Tbsp. extra-virgin olive oil 2 Tbsp. thinly sliced fresh mint 1/2 tsp. black pepper Directions Toss together peaches, sugar, and salt in a large bowl until evenly combined. Let stand at room temperature for 10 minutes. Fold in oil, mint, and pepper. Refrigerate, covered, until peaches are marinated, at least 30 minutes or up to 3 hours. Serve. Rate It Print