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    Home » Recipes » Appetizers » Grilled Peaches

    Grilled Peaches

    Published: Jul 12, 2015 · Modified: Aug 1, 2022 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    5 from 3 votes

    Disclaimer: This post may contain affiliate links.

    A stack of grilled peaches and mozzarella on a plate

    Grilled Peaches combined with tequila, honey and sriracha make a sweet and savory side that just screams SUMMER! Layered with fresh mozzarella for a refreshing salad that will be the star of your next cookout.

    Slice some fresh peaches and be prepared for a salad that will blow you away!

    A stack of grilled peach slices with mozzarella on a plate,

    Peaches are super sweet right now, even the ones you find in the grocery.  Our farmers market is overflowing with peaches and they’re available at all the roadside stands on the way to Pinehurst, that means it’s time to make grilled peaches and mozzarella. 

    My grandparents lived in the San Joaquin valley in California. When we would visit we were always canning peaches to bring home. We have different peaches here than in California. They are smaller and juicier, but just as sweet. (Here are some tips for how to pick a ripe peach) I love them all and incorporate them in everything I can.  

    The last couple of weeks I’ve been working on the best way to grill peaches. It can be a little tricky because they’re so juicy. This summer salad uses slices of peaches and the rest that of the peach. The pieces that are too small to grill are used for the spicy peach sauce that goes over the final dish.

    Grilled peaches and mozzarella slices layered on a platter.

    Why you’ll love it

    • Peaches are good in sweet and savory dishes.
    • You don’t waste any part of the peach.
    • This is a perfect light, summery salad!
    • If you’re already grilling, these are easy to throw on before you grill your meat.
    • The sauce is flavored with tequila 🍹
    • When stacked, it’s a showstopper, but it’s just as delicious layered on a platter.

    What you’ll need

    Ingredients for grilled peaches and mozzarella.
    • Peaches – this recipe calls for 6-8 fresh peaches. You’ll cut them into ¼ inch rounds, cutting inward from the sides until you reach the pit. Reserve 1 cup of peach pieces left over after cutting the rounds to use in the sauce. You don’t peel the peaches for this recipe.
    • Fresh mozzarella cheese – you can buy this pre-sliced. But if they don’t have it, just buy a mozzarella log and slice it thin.
    • Limes – fresh limes work best so you have both the zest and fresh juice.
    • Lime zest – if you don’t have a zester, you can use a cheese grater. You don’t want to skip this step because the zest adds a lot of flavor, try not to get any of the white part which can be bitter.
    • Green onions – first cut off the roots of the onions. You can slice the onions up to the middle of the green stalk.
    • Cilantro – you can chop the cilantro with a knife or use kitchen shears.
    • Tequila – if you don’t drink tequila on the regular, you can purchase a miniature bottle to prepare this recipe.
    • Pantry staples – olive oil, sriracha, salt, honey.

    Pro Tip: When zesting the lime, try to just zest the green part, if you go into the white of the lime it will be bitter.

    A black bowl full of peaches.

    How to grill peaches

    Step 1: First, you’ll make peach rounds by cutting from top to bottom working toward the pit. I could only get two small slices per side using small Carolina peaches. In this recipe you can use all the non-pretty parts of the peach in the sauce.

    Step 2: Puree the extra pieces of the peach with a little onion, lime, honey, tequila, oil and sriracha.

    Step 3: Slather the slices with the sauce. Now place them on the grill or on a grill pan on the stove.

    Sliced peaches on a grill.

    Step 4: Once you have nice grill marks and the sauce is slightly caramelized on the peach slices, stack them with thin slices of fresh mozzarella and drizzle with the remaining sauce.

    A top down look at a stack of grilled peaches.

    You can make individual stacks or layer the peaches and mozzarella slices on a platter.

    Slices of mozzarella and grilled peaches with sauce poured over them.

    This is so light and refreshing with just a little kick from the sriracha.  I could eat this every night for dinner during peak peach season.

    FAQ and tips

    What is the best month for buying peaches?

    With so many varieties of peaches, you’re able to get peaches throughout most of the year in the US. However, the peak season is from May through late September.

    Are peaches good for you?

    Good news! Peaches are packed with nutrients to add to your daily diet. Not only are they low in calories, but they also have fiber and vitamins A & C.

    Do you need to wash peaches?

    Yes, you should wash your peaches. Because of their thin skin, you should wash them to remove any pesticides.

    Can peaches be left out?

    If you purchase peaches that are not ripe, let them sit out on the counter and they will ripen right up. Once they’re ripe, you can slow the ripening process by refrigerating them so you don’t miss enjoying a sweet peach. If you want to ripen peaches, try these tips.

    More peach recipes to enjoy

    • A bowl of peach coleslaw without mayo in a bowl with wooden spoons.
      Spicy Peach Coleslaw without Mayonnaise
    • Baked peaches and pork chops on a sheet pan.
      Pork Chops with Peaches
    • Baked chicken taquitos on a platter.
      Baked Taquitos with Peaches
    • A fork on a plate with a slice of blueberry and peach cake
      Peach Cake Recipe with Blueberries

    Perfect appetizers to share

    • Puff pastry with caramelized onions on a wooden tray.
      Puff Pastry Appetizers – with Caramelized Onions
    • A slice of a tomato tart on parchment paper.
      Heirloom Tomato Tart
    • A white tray of pinwheels filled with spinach and sun dried tomatoes.
      Pinwheel Recipe with Puff Pastry
    • A burger topped with cheese and bacon jam.
      Bacon Jam Recipe With Peaches

    If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

    Grilled peach slices stacked with mozzarella with a peach puree over the top.

    Grilled Peaches

    Author: Barbara Curry
    Grilled Peaches combined with tequila, honey and sriracha make a sweet and savory side that just screams SUMMER! Layered with fresh mozzarella for a refreshing salad that will be the star of your next cookout.
    5 from 3 votes
    Print Pin
    PREP: 20 minutes
    COOK: 3 minutes
    Servings: 8

    Ingredients
     

    • 6-8 fresh peaches
    • 3 green onions sliced
    • ¼ cup cilantro chopped
    • 3 tablespoons honey
    • 1 teaspoon salt
    • ½ teaspoon lime zest
    • 2 limes juiced
    • 1 ½ tablespoons tequila
    • 1 ½ tablespoons sriracha
    • ⅓ cup olive oil
    • 1 lb fresh mozzarella cheese sliced thin
    Prevent your screen from going dark

    Instructions
     

    • Cut peaches into ¼ inch rounds, cutting inward from the sides until you reach the pit. Reserve 1 cup of peach pieces left over after cutting the rounds. You will need about 4 peach slices per serving.
    • In a food processor add 1 cup of chopped peaches, green onions, chopped cilantro, honey, salt, lime zest. lime juice from 2 limes and tequila. Process until smooth but with some small chunks. Add oil and pulse for 3-4 times until combined. Set aside.
    • Spray the grill or grill pan with cooking spray. Brush peach rounds with the dressing and grill over medium high heat, 350º to 400º, about 3 minutes per side until there are grill marks.
    • Layer peaches and cheese slices alternately and drizzle sauce over the top. There is enough dressing for 6 to 8 stacks of peaches.
    • Peach dressing can be refrigerated for a few days.
    Barbara’s Tips + Notes
    • Try to use peaches that are a little firm, if they are too ripe, they will fall apart on the grill.
    • Leave the peelings on the peaches, it helps them keep their shape.
    • You can either stack or layer the peaches and mozzarella.
    • If Tequila’s not your thing, you can leave it out.

    Nutrition

    Calories: 324kcal | Carbohydrates: 19g | Protein: 14g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 711mg | Potassium: 257mg | Fiber: 2g | Sugar: 17g | Vitamin A: 784IU | Vitamin C: 9mg | Calcium: 293mg | Iron: 1mg
    Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

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    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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