'Green' Peach Salad

A favorite of regulars at Crook's Corner in Chapel Hill, North Carolina, this peach salad is ideal for unripe fruit.

Southern Living Green Peach Salad on a platter to serve
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

  1. 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.

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