Grown on small family farms, California Cling Peaches are hand-picked at the peak of ripeness and packed just miles away from the orchard with 24 hours of harvest. This means flavor, vitamins and nutrients are all locked in – making for a better tasting and more nutritious peach!
California Cling Peaches make cooking and baking a breeze. All of the work is done for you! Perfectly ripened, California sun-kissed peaches have been washed, peeled, pitted, cut, cooked and preserved to be used when you need them. Think about how much time you can save the next time you want to whip up a homemade peach crumble! And the best part of canned peaches? Consistency. You always know you’ll get the best of the best when you open up a can of California Cling Peaches.
Be sure to visit the California Cling Peach Board at the Opening Reception and the Taste of Sacramento Culinary Fair to sample California Peach Caprese Salad (recipe below) and to enter to win an Anthropologie Kitchen Gift Basket ($100 value).
California Cling Peach Caprese Salad
Prep Time: 10 minutes
2 cans (15 oz. each) California Cling Peach Halves or Slices
8 oz. fresh mozzarella, sliced into 8 slices
8 to 16 large fresh basil leaves
1 tsp. olive oil
Sea salt and freshly cracked black pepper, to taste
1. Drain peaches.
2. Slice whole peaches, by placing peach halves cut-side-down on a cutting board. Place your hand gently on top of peach and cut across horizontally. Cut small peach halves into 2 slices, and large peach halves into 3 slices.
3. Arrange peach slices, mozzarella slices and basil leaves alternately on four individual salad plates.
4. Top each salad with a drizzle of olive oil and a light sprinkling of salt and pepper.