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“Fresh Fruit Week” – Day 1

perfect peach

I have a peach tree in my backyard and boy do I love it! So much so, that I’ll be using the ripe juicy peaches and other fresh summer fruits in every recipe for the rest of the week. I really have no choice. The season is fast and furious and it’s a “use it or lose it” situation.


The peach tree I have now is a sweet little dwarf tree.

PKL peach picking

But back when we bought the house in 1999, I planted a full-size peach tree, and was that ever a mistake!

Peggy picks peaches

By May 2003, the tree got so big and produced so much fruit that I could not keep up.

PALK peaches

The previous three photos were taken at a “Peach Pickin’ Dinner” where I begged my friends to come over and help me pick and eat peaches. We picked enough peaches to cover the entire kitchen island, and those were just the ones that were ripe that night!

2003 island of peaches

By 2005, the tree could not keep up either.

to the ground 2005

It produced so many peaches that the limbs broke under the weight of the fruit.

sad tree 2005

A couple of years later, we remodeled the entire backyard, so the damaged and the sad big peach tree was out and the dwarf peach was in.

2016 dwarf

The dwarf is in the same place and it must be the perfect local for such a tree because it produces like crazy too.

cutting board peaches

Thankfully, not a kitchen island full of peaches, but a cutting board full every few days of the short season. Much more manageable!

blackened salmon with summer fruit salsa

Blacked Salmon with Summer Fruit Salsa

Fruit Salsa

  • 1 red or white onion, peeled and diced
  • 2 red, orange, and/or yellow bell peppers; cored, seeded, and diced
  • 2 ripe peaches, pitted and diced
  • 2 ripe mangoes, flesh diced
  • 1 cup strawberries, hulled and diced
  • 1 cup diced grape tomatoes
  • Zest and juice of 2 limes
  • 2 ripe avocados, pitted and flesh diced
  • 1/2 teaspoon salt


  • 3-pound salmon fillet
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 garlic cloves, peeled and crushed
  • 1½ teaspoons sweet paprika
  • 1/2 teaspoon each; onion salt, oregano, ground cumin, chili powder, salt, and freshly ground black pepper
  • 1/4 teaspoon each; thyme and cayenne


Salsa: In a large bowl, combine all the salsa ingredients, except avocado and salt; cover and refrigerate.

fruit salsa

Just before serving, stir in the avocado and salt.

foil on grill
Salmon: Place a large piece of foil on grill grates and preheat the grill to medium-high.

cut off tail end

Cut off the tail-end and any thin sides from the salmon fillet and reserve for another use.

7 pieces

Cut the remaining salmon fillet evenly into six or seven 5-ounce to 6-ounce pieces.

butter oil

Place the butter and olive oil in a bowl and melt in the microwave.


Add the garlic and all the spices to the bowl.

brush on

Brush the mixture onto both sides of the salmon pieces.

salmon on grill

Place the salmon on the foil and close the grill lid. Cook for 3 to 4 minutes on the first side, depending on how thick the fillets are.

grilled salmon

Carefully turn the fish over and reduce the heat to medium.

blackened salmon

Close the grill lid and finish cooking for another 3 minutes or so, depending on the thickness of the fish. Salmon should be barely opaque and will start to flake along the center of the fillet when done.

blackened salmon with summer fruit salsa

Serve hot off the grill with the salsa spooned over the top or on the side. (We enjoyed a beautiful Caprese salad on the side featuring heirloom tomatoes that were generously and thoughtfully given to us by Larry & Sheila Trauscht, who are clients of Dave’s.)

Serves 6 to 8

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1 Tram Mai { 05.31.16 at 9:33 AM }

Wow!!! I can’t believe how massive your peach tree was!!! You’ve now inspired me to get a dwarf peach tree for our new house! 🙂

2 Anne { 05.31.16 at 2:18 PM }

Love the throw back pics! Such good memories, thank you for sharing, and reminding me of this delicious recipe!

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