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Kickin’ it with Kenny: The Dog Days of Summer: It’s Stone Fruit Season

Kickin’ it with Kenny: The Dog Days of Summer: It’s Stone Fruit Season
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The following recipes were developed by Heinen’s chef and shared live on Kickin’ it with Kenny.

Honey & Basil Peach Fruit Salad

Makes 6 Servings


  • 4 large ripe yellow peaches, sliced
  • 1 cup blackberries
  • 3/4 cup blueberries
  • Pomegranate arils
  • 6 large basil leaves, cut into ribbons
  • 1-2 tsp. Heinen’s honey
  • 1/2 lime, juiced


  1. Add peaches, blackberries, blueberries, pomegranate arils and basil leaves to a large bowl.
  2. Drizzle honey and lime juice.
  3. Toss with tongs and serve.
Honey Basil Peach Fruit Salad

Grilled Stone Fruit Salad

Makes 8 Servings


  • 2 firm ripe peaches, pitted and halved
  • 2 firm ripe plums, pitted and halved
  • 2 firm ripe apricots, pitted and halved
  • 2 Tbsp. Heinen’s butter, melted
  • 6 oz. container Heinen’s baby arugula
  • 4 oz. Heinen’s crumbled feta cheese (in the Dairy Department)
  • 1/4 cup oven-roasted sliced almonds
  • Two Brothers raspberry blush vinaigrette


  1. Preheat the grill.
  2. Brush the cut side of each peach, plum and apricot with melted butter.
  3. Place the fruit cut-side-down on the grill over medium heat. Close the grill and cook 2-3 minutes, or until grill marks form. Turn the fruit 90° and cook for 2-3 more minutes to make perpendicular grill marks.
  4. Transfer the fruit to cutting board. Allow to cool for 5 minutes, or until cool enough to handle. Cut fruit into wedges.
  5. Add the arugula to large bowl and toss with vinaigrette to coat. Transfer the coated arugula to a serving platter. Top with grilled fruit, cheese and almonds.
  6. Serve with additional vinaigrette.
Grilled Stone Fruit Salad

Cinnamon & Stone Fruit Clafoutis

Makes 8-12 Servings


  • 1 1/2 lbs. stone fruit (plums, cherries, peaches, nectarines and apricots)
  • 5 Heinen’s large cage-free eggs
  • 1 cup granulated sugar
  • 1/2 tsp. Heinen’s ground cinnamon
  • 1/2 tsp. fine salt
  • 1 cup all-purpose flour
  • 2 cups Heinen’s whole milk
  • 3 tbsp. Heinen’s unsalted butter, melted, plus more for coating the baking dish
  • 1 tsp. vanilla extract
  • Powdered sugar, for dusting


  1. Arrange a rack in the middle of the oven and preheat to 350°F. Generously coat a 9×13-inch baking dish with butter.
  2. Halve the fruit and remove and discard the pits. Cut into 1/2-inch to 3/4-inch-thick slices. Arrange the sliced fruit in a single layer in the prepared baking dish
  3. Combine the eggs, sugar, cinnamon and salt in a large bowl. Whisk until the sugar is dissolved and the mixture is smooth.
  4. Add the flour and whisk until just smooth.
  5. Add the milk, 3 Tbsp. butter and vanilla and whisk until just combined. Pour this mixture over the fruit in the prepared baking dish. Pouring is slowly is key to prevent the fruit from floating.
  6. Bake for about 50 minutes, or until set, puffed and lightly golden-brown around the edges.
  7. Place the baking dish on a wire rack and let cool for 15 minutes (the clafoutis will deflate).
  8. Cut into squares, dust with powdered sugar and serve warm.
Cinnamon & Stone Fruit Clafoutis
Kickin’ it with Kenny: The Dog Days of Summer: It’s Stone Fruit Season

Kickin’ it with Kenny: The Dog Days of Summer: It’s Stone Fruit Season


By Heinen's

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