Easy // 20 mins // Yields 1 Generous Pint

This easy fruity sauce is ambidextrous, accentuating both savory & sweet dishes.  It cooks up in no time & if there is any left, it’ll last in the fridge for a couple of weeks.  Share your creations on Hungry Harvest social media. 


Harvest Ingredients
2 White Peaches, peeled
2 Yellow Peaches, peeled
1 Yellow Mango, peeled
1 Lemon, juice & zest
Apricots, Blueberries, Pear, Kiwi
Corn, Asparagus

Other Ingredients
1/2 Cup Water, to rinse blender
1/3 Cup Honey
(Optional) 1 Pinch Salt
(Optional) 1 Tsp Orange Blossom or Rose Water

Step 1: Peel the peaches & mango.  Cut around the mango pit & put the fruit into the blender jar with the lemon juice & peel.

Step 2: Cut around the peach pits, just like coring an apple.  Then use your pairing knife to cut away as much flesh as you can.  Blend on high until nicely smooth.

Step 3: Transfer to a saucepan, set over med high heat.  Use the water to rinse out the jar.  Add that and the honey to the sauce, along with a pinch of salt.  Cook for 10 to 12 mins, until nicely bubbly.  Add optional rose or orange blossom water.  Honey & lemon combine with the fresh fruit flavors to create a sweet & tangy sauce.

Fun Fact: Served 3 ways on my buffet:  As a dessert with fresh fruit & vanilla ice cream, brushed on cooked corncobs with grated Mexican white cheese & smoked paprika, and over blanched asparagus with toasted almonds & EVOO drizzle.  This makes a great BBQ & wing sauce too.