Summer is winding down, and besides hanging on to the memories, one other thing we want to preserve from the summertime is all of the delicious fruits and vegetables. So #SundaySupper has a great selection of recipes to help you save the summer harvest with different techniques like canning, freezing, pickling and more. Since the end of summer also means it’s time to think about sending the kiddos back to school, I made a sweet and healthy lunchbox snack by pureeing, swirling and slowly drying my favorite summer fruit combo to making Blueberry Peach Fruit Roll-Ups.
Blueberry Peach Fruit Roll-Ups
I’ve said it before and I’ll say it again, you can all talk smack about New Jersey, but there are so many things to love about my home state, including the fruits and veggies. Maybe it’s just what I am used to, but seriously, the produce was amazing. OK, there’s certain things that probably are better from other places or that don’t grow in New Jersey at all – Florida oranges, California avocados, Idaho potatoes, even Vermont maple syrup. But I’m telling you, New Jersey is second to none for a few things.
I’ve basically spent the entire summer in a state of corn-on-the-cob-induced depression. It’s a thing, people. Maryland is just not the place for corn. Even the locals don’t have an appreciation for those lovely golden kernels, and the sweet, white, tender ones are nonexistent. I asked in a Facebook group where I could go on a Saturday afternoon to pick up some fresh corn and the only response I got was to head to Harris Teeter. Now to be fair, Harris Teeter does have a sign that their corn is from farms within 20 miles of the store, but for all I know, it was picked days ago. I want to head to a farm stand and have the guy who picked it tell me that it was picked that morning. I did find a local stand, and it was okay once you added a little butter and salt, but I have not yet found an ear to pass my “no butter, no salt, still amazing” test.
The kids and I went to a farm the other day to pick up some produce, and the woman said it’s been a bad year for tomatoes. I’m not sure New Jersey ever has a bad year for tomatoes. Heck, last year we got some plants from Home Depot, threw them in pots in our backyard, and not only did we basically have a tomato plant jungle that could have provided sauce for a local pizza place for months (and don’t get me started on the pizza in Maryland), but they were good. Like, pick them off the plant and pop them in your mouth good.
And then there’s my favorite Jersey fruits – peaches and blueberries. Sweet, juicy, abundant and CHEAP! I could get six pints of those plump berries for the price I pay for one around here. And these are from Michigan. Now Michigan does produce a fine blueberry, but there’s always something to be said for fruit that is from just a few miles away. Same goes for the peaches. I’m not going to turn down a Georgia peach, but again, plucking one off of the tree and taking a bite, well, there’s nothing like it.
Next summer I’m going to have to make a summertime road trip to my home state to pick up a ton of fruit to eat and freeze and maybe even learn to can, as well as to make these…
Homemade fruit leather is nothing new, but I thought I’d have a little fun by swirling together two different kinds of fruit purees. And of course I went with my favorite fruit combo, blueberries and peaches, to make Blueberry Peach Fruit Roll-Ups. Not only do they taste perfect together, but the different colors just look so cool all swirled around. In some parts they stay separate, in other spots they mix a little, and if you aren’t as much of a crazy perfectionist as I am, you can get the kids in there to help you out making fun patterns and designs. Then they will love chewing on these healthy sweet treats! I can’t wait to try making some more to pop into the Bug’s lunchbox this school year!
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And make sure you check out all of today’s #SundaySupper recipes at the bottom of this post. You’ll find ideas for infusing, preserving, freezing, canning and more so that you can enjoy the fruits and veggies of summer all year long.
What are your favorite local fruits and veggies?
- 1½ cups chopped peaches, peeled if desired (not necessary if you are using a high-powered blender)
- ½ lb (1½ cups) blueberries
- honey, maple syrup or agave, if needed
- Preheat your oven to 170°F and line a baking pan with a silicone baking mat.
- Place the peaches into a blender or food processor and puree until smooth. Add 1-2 teaspoons honey, maple syrup or agave, if needed, depending on how sweet your fruit is. Drizzle the puree into a random pattern onto the prepared baking baking pan.
- Repeat with the blueberries, filling in where the peach puree didn't cover.
- Using a small spatula, spread the fruit puree to the edges of the baking pan and swirl around.
- Place in the oven for 6-8 hours, or until completely dry. This will vary depending on the thickness of the layer on your pan.
- Cool and peel from the baking sheet. Cut into strips. The edges may be a little more dried out, so remove those if necessary, They don't roll well, but my kids were still happy to snack on them.
Enjoy this Blueberry Peach Fruit Roll-Ups recipe!
I kinda have a thing for peaches and blueberries…
- Peach & Blueberry “Green” Overnight Oats
- Blueberry, Peaches and Cream Green Smoothie
- Blueberry & Grilled Peach Quinoa Parfaits
And here are the rest of today’s #SundaySupper recipes for Saving Summer’s Harvest…
- Blackberry Chia Seed Jam from Books n’ Cooks
- Cherry Lemon Jam from Food Lust People Love
- Chocolate Blackberry Preserves from The Redhead Baker
- Gilded Bluebarb Jam from What Smells So Good?
- Hamburger Dill Chips from A Day in the Life on the Farm
- Homemade Spiced Peach Jam from Cosmopolitan Cornbread
- Pickled Black Radish from A Kitchen Hoor’s Adventures
- Piri Piri Hot Sauce from Curious Cuisiniere
- Rhubarb Vanilla Jam from Hezzi-D’s Books and Cooks
- Southwestern Salsa from The Freshman Cook
- Strawberry Balsamic Syrup from Cindy’s Recipes and Writings
- Watermelon Butter from Palatable Pastime
- Blueberry Peach Fruit Roll-Ups from Cupcakes & Kale Chips
- Dried Pineapple from Take A Bite Out of Boca
- Fermented Spicy Daikon Spears + A Cocktail from Culinary Adventures with Camilla
- Blackberry Freezer Jam from Rhubarb and Honey
- How to Freeze Blueberries from Pies and Plots
- Peach Crisp from That Skinny Chick Can Bake
- Roast Tomato Soup with Basil-Butter Croutons from Caroline’s Cooking
- Summer Veggies from Momma’s Meals
- Raspberry Vinegar from Magnolia Days
- Bread & Butter Pickles from Adventures in All Things Food
- Homemade Bread and Butter Pickles from Life Tastes Good
- Mustard Pickles from Jane’s Adventures in Dinner
- Pickled Cherries with Five Spices from Nosh My Way
- Simple Pickled Red Cabbage from Simply Healthy Family
Preserving in oil or butter