Food

Southern Palate: What’s in Season at Kiawah River + Mouthwatering Grilled Peach Recipe

There’s something about summertime at Kiawah River that feels effortless. Sunshine peeks through the oak trees, front porches fill with neighbors and local farms overflow with fresh, seasonal produce. This time of year, the star of the show is the peach – juicy, fragrant and perfectly ripe. Peaches reach their peak from late spring through summer, making them a must-have for every warm-weather recipe.

At Kiawah River, embracing the season means turning to nature and letting the freshest ingredients speak for themselves. One of our favorite ways to enjoy peaches is with a grilled peach salad that’s equal parts refined and relaxed, just like life along the river. This seasonal favorite comes courtesy of Holly Roberts at Garden & Gun.

Whether you’re gathering around the table with neighbors or looking for an easy weeknight dish, this recipe brings together bold flavors and textures in a way that feels elevated but is easy to make. It’s a dish that celebrates everything we love about summer in the Lowcountry.

Ingredients
(Yield: 6-8 SERVINGS)
8 ripe peaches
1 lemon
1 bunch basil
1 pinch red pepper flakes
8 shishito peppers
1 cup goat cheese
2-4 tbsp. heavy cream
½ cup Pecan Granola (recipe follows)
¼ lb. Tasso ham, sliced thin

PECAN GRANOLA
(Yield: ABOUT 4 CUPS)
1 cup oats
1 cup sunflower seeds
½ cup sesame seeds
2 cups pecan pieces
1 tbsp. chili powder
1 tsp. paprika
1/8 tsp. cayenne
1½ tsp. kosher salt
1 egg white
⅓ cup canola oil
2 tbsp. sorghum syrup or honey

Preparation
Cut peaches into wedges. Zest lemon and juice, reserve juice for later. Thinly slice basil leaves. Slice shishito peppers lengthwise in half and set aside for grilling.

In a large mixing bowl, toss peach wedges, lemon zest, pepper flakes, and one pinch of basil (saving the rest for garnishing). Set aside to marinate.

Using a food processor, blend the goat cheese with heavy cream, 1 tbsp. at a time, until smooth, resembling the texture of thick heavy cream.

Season marinated peaches and peppers with salt and pepper. Place onto a lightly oiled grilling surface. Grill on one side about 1-2 minutes without turning, until lightly charred.

On a large platter or individual plates, neatly scatter grilled peaches and peppers. Add small spoonfuls of goat cheese.

Sprinkle entire plate with Pecan Granola. Place slices of Tasso ham evenly and garnish with reserved basil and a few drops of reserved lemon juice.

For the granola:
Preheat oven to 350° F. Using a food processor, grind oats, sunflower seeds, and sesame seeds into a powder and place into a mixing bowl. Pulse pecans until finely minced. Add to mixing bowl. Add chili powder, paprika, cayenne, and salt to nut-oat mixture and stir to combine.

In a separate bowl, beat egg white until frothy. Stir in oil and sorghum. Gently coat nut mixture with egg white mixture and spread into even layer on baking sheet.

Bake for 20-25 minutes until golden—stir mixture halfway through to redistribute. Allow to cool to room temperature and store in airtight container (good for about one month).