In the journalism profession, one of the most important skills to have is the ability to meet strict deadlines. Articles have to be written in a short time frame and have to be sent off for editing by a particular date, if not it delays the entire production of the magazine, and ultimately, its release date. I’ve always been a champion when it comes to meeting deadlines, but sadly, last week was not one of those glorious weeks. I haven’t posted a recipe in a week; the first time ever since I launched this little blog that I like to call my passion. I promise, though, that I have a perfect excuse for the delay.
And… here it is!
I was away in Sardenia on a press trip and didn’t have a minute to write about all the delicious things that have been cooking in the Savormania kitchen lately. I was busy from morning until nighttime exploring the island and watching the RC44 regatta, a sailing competition bringing together some of the world’s most renowned sailors and amateur owner drivers who race onboard high-performance yachts in beautiful locations. Words cannot explain how unreal Sardinia is. Turquoise waters, sandy beaches, green hills, rocky coastlines and incredible food are what await you in this stunning piece of paradise located in the Mediterranean sea.
Besides following the regatta, I also got to indulge in the island’s delicious cuisine, comprising lots of meat and cheese as well as vegetables, including some of the most delicious cherry tomatoes I’ve ever tasted. One of the highlights were the seadas we got to enjoy at the end of each dinner, which are typical Sardinian pastries filled with cheese and generously soaked in honey. I also had my fare share of grilled vegetables served with some of the best burrata I’ve ever had. Let me tell you that I not only came back home full of great memories and a tan, but as well with lots of inspiration for new Savormania recipes to come.
This summer peach berry salad is not the result of my trip to Sardinia, but is nevertheless what I put together this weekend when I was longing for sunshine. The weather in Geneva has been quite good for Swiss standards — sunny for several days straight with only a few clouds passing by here and there. The warm summer days bring about some of my favorite fruits, including strawberries and peaches bursting with flavor. I wanted to find a way to showcase peaches on the blog, so I decided to make a fruit salad out of them. Fruit salads are my favorite thing to do when I have so many fruits in the kitchen. I loved combining all sorts of flavors to create the most unique combinations, as seen in this red berry fruit salad with passion fruit dressing.
This fruit salad is so easy to throw together for a summer barbecue or even for breakfast. You’ll need a couple of peaches (preferably of saturn variety), strawberries, raspberries, a lemon, a bit of sugar, and some mint leaves, but feel free to add or subtract any berries according to your liking. Saturn peaches are truly the best to include given their taste that is much stronger than any other peach variety. They may not look like much, but their white flesh is less acid and much sweeter than rounder peach varieties. Combined with the sweet-and-sourness of raspberries and strawberries, the peaches provide enough flavor to make this the perfect snack to enjoy as you’re watching the sun set this summer.
- 4 peaches, preferably saturn variety, thinly sliced
- 250g strawberries, sliced in half
- 250g raspberries
- 1 lemon, juiced
- 1 tablespoon granulated sugar
- 2 tablespoons sliced mint leaves
- Combine the peaches, strawberries and raspberries in a large bowl.
- Combine the lemon juice and granulated sugar in a small bowl. Pour over the fruits. Add the mint and mix to combine. Refrigerate for up to 6 hours before serving.
How did your summer peach berry salad come out? Share photos of your recipe on Instagram with the hashtag #savormania