Stone Fruit Program at LCC Fall 2012

Stone Fruit Program at LCC Fall 2012

One of the goals of HCEF programming is providing students with new tastes and culinary experiences.  Kingsburg Orchards (Calif.) and Armstrong Produce  presented an HCEF Stone Fruit program for 65 Leeward Community College students and their instructors.


Chef San Shoppell, chef-owner of Destination Chef, demonstrated fresh and flavorful recipes using pluots and local produce.  Chef San, a recent honors graduate of the Kapi’olani Community College’s Culinary Institute of the Pacific with both Culinary and Pastry Arts Degrees, led the 2009 ACF Student Team to the National Championship.


Bill Slattery, a Kingsburg Orchards produce veteran, provided background on the stone fruits produced in the San Joaquim Valley by five generations of family farmers.  For more information and recipes visit Kingsburg Orchards. 


The students participated in tastings of pluots, plums, apple pears, and peaches.


Grilled Stone Fruit and Tomato Salad

Chef San Shoppell, CC and CPC

Yield: 4

Start to Finish Time: 20 minutes




4 Pluots – cut into wedges (about 1 ½ cups)

1 pint Cherry Tomatoes  – cut in half

1 medium Sweet Onion – thinly sliced

1 cup Purslane Leaves

16 Fresh Mint Leaves – chiffinade

½ cup Feta Cheese crumbles

2-3 Tablespoons Apple Cider Vinaigrette (recipe noted below)

Salt – to taste

Fresh Ground Black Pepper – to taste




  1. Heat the grill or a heavy frying pan, griddle or skillet to very hot.
  2. Place the wedges of fruit on the hot grill or pan, turn to grill each side.
  3. Remove from heat to cool on a plate. Cut the wedges into bite size pieces.
  4. Reserving some of the mint for garnish.  In a medium bowl gently toss all the ingredients with the vinaigrette.
  5. Season to taste with salt and pepper.
  6. Best to be served immediately.

(Note: Purslane can be replaced with arugla.)


Apple Cider Vinaigrette

Yield: ¼ cup

Start to Finish: 5 minutes




2 Tablespoons Apple Cider Vinegar (1 oz)

7 Tablespoons Extra Virgin Olive Oil (3.5 oz)

1 teaspoon Agave Syrup (or honey)

Salt and White Pepper To Taste



  1. Whisk olive oil into vinegar
  2. Add agave syrup
  3. Season with salt and pepper

Short cut: shake all ingredients in a tightly covered jar


Here is what the students had to say about the program:

Yes, I liked learning about where our food comes from


I had a chance to taste new foods, the program inspired me 


Yes, I learned about stonefruit and farm fresh fruits and their importance in the culinary world.


I learned about stone fruit varieties 

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