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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For the Salad:

  • 1 lb raw, large prawns, shelled, deveined and rinsed

  • 4 cups leafy salad green mix, such as spinach, kale, and arugula

  • 1 (15 oz) can California Cling Peaches slices, strained

  • 1 cup cooked brown rice

  • 1 cup canned black beans, strained and rinsed

  • ⅓ cup red onion, sliced thin

  • ⅓ cup cucumber slices

  • Mint sprigs to garnish

For the Dressing:

  • 1 lime, zest and juice

  • 2 Tbsp rice wine vinegar

  • 1 Tbsp fresh mint, chopped

  • ⅓ cup olive oil

  • 1 tsp sriracha

  • Pinch of salt and pepper


  1. In a jar with a tight fitting lid, blend all dressing ingredients by shaking well. Set aside.

  2. In a large bowl toss prawns with a tablespoon of dressing to coat. Sprinkle with salt and pepper.

  3. Cook prawns over a preheated grill or cast iron skillet until just barely cooked through, 3-5 minutes. Set aside.

  4. In two large salad bowls or a serving platter layer in the remaining salad ingredients. End with peaches and grilled prawns on top.

  5. Drizzle with dressing and fresh mint.

Makes 2 large servings