When I made my Coconut Wild Boar Burgers, I was searching for the perfect accompaniment. Peaches were calling to me because they’re in season and juicy and pair really well with pork, so I created this Paleo peach chutney to put on top almost like a relish. Chutney, traditional to Indian cuisine, is a condiment that combines fruit, vinegar, sugar and spices. Being Paleo, I left out the sugar and instead of using oil, I stirred in ghee for a rich buttery flavor.
Putting vinegar, onion and garlic in with fruit may sound weird but it gives just the right counterbalance to the fruit’s sweetness.
Prep time: 10 min Cook time: 10-15 min Makes: ~2 cups
In a small saucepan over medium heat, combine the ghee, and minced onion. Cook until the onion is translucent, a few minutes.
Add the peaches, mango, garlic, orange juice, apple cider vinegar, ginger, red pepper flakes and orange zest. (I zested the orange, then cut it open and used the juice from inside. Hint: use a microplane grater to zest the orange and grate down the garlic and ginger, saving time.)
3. Turn heat to low and continue to simmer until the fruit is softened but not overly mushy.
4. Spoon over pork burgers or chops, chicken or even salmon.
Happy Independence Day! Summer is in full swing, and you’re sure to find an abundance of red, white and blue-themed recipes to put on your table. This fruit-based salsa is festive and easy to throw together for a holiday BBQ or party. Even though fruit is the star, it’s balanced out by a bit of heat from the jalapeño, acidity from the tomato and lime, and freshness from the mint. This would also be fantastic with some cubed avocado, served over grilled chicken or salmon. Eat up!
Prep time: 10-15 min Cook time: 0 min Makes: ~3 cups
Ingredients for Fourth of July Salsa
1 cup strawberries, chopped
1/2 cup blueberries, sliced in half
1 ripe white peach, peeled and chopped
1/2 a tomato, seeded and chopped
1/2 a jalapeño pepper, seeded and minced (or leave seeds in for more heat)
1 Tablespoon thinly sliced mint leaves
2 Tablespoons lime juice (about 2 limes)
Salt and pepper to taste
Directions for Fourth of July Salsa
Chop all the fruit. Mince the jalapeño pepper. Stack the mint leaves on top of each other and roll lengthwise. Slice thinly.
Combined all ingredients in a medium-sized bowl and toss well. Season with salt and pepper to taste.
For best results, let the ingredients hang out and get friendly for at least an hour before serving.
Do you remember the sound of the ice cream truck cruising around the neighborhood in summer when you were a kid? If you were like me, you conveniently didn’t hear your mom call for dinner, but you could hear that magical music from a mile away. Growing up, my siblings and I loved “rocket pops” – I looked it up and they’re officially called “Red, White and Blue Turbo Rockets” – a patriotic combination sugar and artificial food coloring in red (cherry), white (lemon) and blue (blue raspberry).
While these Paleo versions have a bit of sweetness from the fruit and coconut water, they’re nothing like the sugar on a stick popsicles sold in stores. I added fruit to each layer and kicked up the flavors with citrus zest. You’ve got raspberry lime (red), coconut white peach (white) and lemon blueberry (blue). Perfect for a hot summer day! Don’t like raspberries? Use strawberries or cherries instead. You can also puree the fruit instead of slicing it.
Be creative and use your own fruit combinations or flavors. Let me know in the comments below what you tried!
[Note: I don’t consider these a Paleo-ified dessert because it’s essentially fruit and coconut water with no extra added sugar, but if you think you’d crack out on them, take that into consideration.]
1 white peach, peeled and chopped [hint: squeeze lemon juice on them to prevent browning]
1-1/2 cups full-fat coconut milk
Blue Layer (Lemon Blueberry)
2 cups coconut water*
3 Tablespoons lemon juice
1 Tablespoon lemon zest
1 cup blueberries, halved
12 dixie cups (3 oz. size)
24 plastic straws or 24 popsicle sticks
Directions for Paleo Rocket Popsicles
Place 12 dixie cups on a sheet tray or in a muffin tin (I used a mini muffin tray). Clear a space in the freezer that the tray will fit in.
Mix the different coconut waters (coconut water + lime juice + lime zest and coconut water + lemon juice + lemon zest) in separate containers.
3. Build your red layer first. Equally divide the quartered berries into the cups (about 2 raspberries per cup). Add about 2 Tablespoons of the lime coconut water to each cup. Freeze until solid.
4. Build the white layer next. Equally divide the chopped white peach into the cups. Add about 2 Tablespoons of coconut milk to each cup. *IMPORTANT: Only partially freeze this layer then stick the straws or popsicle sticks in! Return to the freezer until solid.
5. Build the blue layer last. Equally divide the halved blueberries into the cups. Add about 2 Tablespoons of lemon coconut water to each cup. Freeze until solid. Peel the paper cups away and trim the straws down to size. I like the double straw or double stick method because it makes them easier to hold.
Try to eat it before it melts!
*You’ll have a bit of extra coconut water left over…drink up and enjoy.