Through the U.S. Department of Agriculture’s Foreign Agriculture Service (FAS), CCPB receives Market Access Program (MAP) funding to promote California cling peaches in international markets. Export market development efforts are concentrated on Canada and Mexico.

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  • 2 (15 oz) cans California Cling Peach halves, strained

  • 8 oz fresh mozzarella, sliced into 8 slices

  • 8-16 large, fresh basil leaves

For the Vinaigrette:

  • ¾ cup olive oil

  • Pinch of cayenne pepper

  • 2 Tbsp lemon juice

  • ¼ cup red wine vinegar

  • ½ tsp salt

  • Pinch of fresh cracked black pepper


  1. Arrange peach halves alternating with mozzarella slices and basil leaves alternately on 4 individual salad plates or a serving platter.

  2. In a small jar with a tight-fitting lid, shake all vinaigrette ingredients to blend well.

  3. Drizzle vinaigrette over salad just before serving.

  4. Serve chilled or at room temperature.

Make 4 servings