Written by Brandy Centolanza
—
Find them in season
There are two types of peaches: white and yellow. The fruit, grown throughout Virginia, is typically harvested from mid-May to mid-August.
Nutritional notes
Peaches are low in calories and rich in fiber, potassium, fluoride, iron and vitamin A. “Peaches are also a good source of vitamin C, which is important for immune responses and wound healing,” says Kathryn McAdoo, a registered dietician and clinical nutrition manager for Riverside Regional Medical Center’s nutrition services.
How to choose
“You can tell if a peach is ripe by gently squeezing it between your thumb and middle finger,” says McAdoo. “If the flesh moves, it’s ready to be eaten in the next day or two. If it’s firm, just plan on leaving it on the counter for the next few days and it will soon be ready. Peaches keep best when held at room temperature.”
How to prepare
“White peaches lack some of the acid that yellow peaches contain and may taste sweeter,” says McAdoo. “You can find peaches raw, frozen, dried and canned. I am particularly fond of peaches in desserts.” Peaches are great in fruit salads, fruit cocktails, jellies, tarts and pies.
Did you know?
Since it contains vitamins A and C, peaches, which are native to China, are considered a good moisturizer for the skin and are often used in cosmetics.
- 1 tbsp. Extra virgin olive oil
- 2 c. peach preserves
- 1 peach, diced
- 2 garlic cloves, finely minced
- 1 tbsp. yellow onion, minced
- ½ jalapeno, seeded and diced
- ½ tsp. dark chili powder
- ½ tsp. cumin
- 1 tbsp. fresh cilantro, chopped
- 1 tbsp. Dijon mustard
- 1 tbsp. lime juice
- Salt and pepper to taste
- In a small saucepan over medium-low heat, warm olive oil, then add peach, onion, garlic and jalapeno and stir. Add chili powder and cumin and
- sauté for three to four minutes, then whisk in remaining ingredients, except for peach preserves. Allow two to three minutes for ingredients to come together, then add peach preserves. Simmer for another five minutes, stirring to incorporate and remove from heat. Serve glaze with chicken, seafood, pork tenderloin or vegetables.
- 4 c. plain Greek yogurt
- 2 tbsp. honey or agave nectar
- 1 vanilla bean, split
- 4 sprigs mint, plus more for garnishing
- 4 peaches, peeled, seeded and halved
- 1 qt. water for poaching
- Bring water to a boil, then reduce heat and add peaches, mint and vanilla bean. Turn off heat and simmer peaches for 30 minutes. Combine yogurt and honey in a bowl and transfer to freezer. Remove peaches from poaching liquid and transfer to a separate bowl, discarding vanilla bean. Chill both peach bowl and yogurt bowl for two hours. Peaches should be icy and yogurt thicker, but not entirely frozen. Combine peaches and yogurt in a food processor and puree, then return to freezer until it reaches the desired consistency. Garnish with additional mint leaves.