I love to cook with canned peaches at this time of year. Winter is breaking and the fresh spring air begs for recipes full of fruit and promises of warm weather. Unfortunately, we're still a few months away from fresh fruit being readily available at the grocery store. That's why canned California cling peaches
are my go to for recipes like this Basil and Peach Bocconcini Salad* at any time of year. Not only are they delicious they also have 1-1/2 times more antioxidants and their Vitamin C levels are 3-1/2 times higher than fresh. Best of all, canned California cling peaches are affordable (all 12 months of the year!) and retain their flavour, colour, and firmness when used in salads, entrees, and desserts.
This Basil and Peach Bocconcini Salad is quickly becoming a favourite of mine—perfect for an easy side dish
or doubled for a crowd-pleasing addition to any potluck.
Simply mix your peach juice, vinegar, oil, fennel seeds, chili flakes (if using), and salt in a large bowl.
Add in your peaches
and bocconcini, mix until combined, then cover and allow to marinate in the refrigerator.
When ready to use, add spinach and basil, mix, sprinkle with walnuts, and serve.
1 (14 oz/398 mL) can sliced peaches in fruit juice from concentrate, drained except for 2 Tbsp. juice
1/4 cup white wine vinegar
2 tbsp. olive oil
2 tsp fennel seeds
2 tsp chili flakes (optional)
Salt to taste
20 mini bocconcini balls
4 to 6 cups baby spinach
1/2 cup fresh basil, torn into pieces
1/4 cup walnuts (optional)
In large bowl, mix reserved peach juice, vinegar, oil, fennel seeds, chili flakes (if using) and salt.
Add peaches and bocconcini and stir until combined. Cover, refrigerate and marinate until ready to use (up to 12 hours/overnight).
When ready to use, add spinach and basil. Toss until combined.
Sprinkle with walnuts (if using) and serve.