Leave the peaches and berries in the fridge for twenty minutes and they grow glossy under a honeyed dressing, where a spoonful of Estoublon’s Raspberry Vinegar, tangy with a sweet, lingering finish, sharpens every bite of summer fruit.
Serves 4 · 15 min + 20 min chilling
Ingredients
- 3 ripe peaches, sliced
- 1 cup (125 g) raspberries
- 1 cup (150 g) blueberries
- 1 tbsp Raspberry Vinegar (Estoublon)
- 1 tbsp honey
- Torn basil or mint leaves
Method
- Slice 3 ripe peaches and combine them in a bowl with 1 cup (125 g) raspberries and 1 cup (150 g) blueberries.
- Stir 1 tbsp of the raspberry vinegar with 1 tbsp honey until smooth.
- Pour over the fruit, toss gently and chill for 20 minutes.
- Serve scattered with torn basil or mint leaves.
The star of this recipe: Raspberry Vinegar, by Estoublon.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
