06. August 2012
It’s late summer and that means prime time for peaches! And this season’s crop is well…peachy keen!
I recently picked up a bagful of the summertime staple at Boney’s Bayside Market in Coronado. After ripening a couple of days, my perfect peaches were so sweet and juicy; I had to eat one over the sink! And it was worth every indelicate slurp!
As we head into the “dog days” of summer, peaches are a sweet way to beat the heat. They’re 87 percent water and contain potassium, an electrolyte that helps keep you hydrated. They’re fat-free, low in calories and loaded with anti-oxidant vitamins and minerals.
But you need to be a peach and treat these delicate summer stone fruits with care. They bruise and spoil easily, so avoid putting them in a fruit bowl. Instead, let peaches ripen in a paper bag on the counter until fragrant and slightly soft to the touch.
Don’t chill them before they’re ripe – this gives the fruit an unpleasant, mealy texture. And you may want to go for white peach varieties. They contain less acid and have a sweeter flavor than yellow peaches.
And you don’t have to eat ‘em alone. I have three perfectly peachy recipes to share with you. I promise they’re super easy and dee-LISH!
PEACHY CHICKEN SALAD
3 boneless, skinless chicken breast halves
2 large peaches, peeled and chopped
½ cup shredded carrots
1 cup shredded cabbage (Napa, red, green or substitute broccoli slaw)
4 large Bibb lettuce leaves
2 tablespoons crumbled goat cheese (I prefer feta!)
2 tablespoons chopped walnuts, toasted
(I found this wonderful recipe on Web MD and it includes a number of ingredients for a homemade dressing to accompany it. But to keep things simple in the kitchen, I use Girard’s Champagne bottled dressing – available at all major grocery stores. You know I’m no “foodie!”)
RUSTIC GINGERED PEACH TART
Heat oven to 400 degrees F
Combine 4 medium peeled, pitted and sliced peaches; ¼ cup sugar and ¼ tsp. ground ginger in a medium skillet. Cook over medium-high heat, stirring gently until sugar dissolves…about 3 minutes. Let cool slightly.
Place a store-bought 9-inch piecrust on baking sheet coated with cooking spray. Mound peaches in center. Fold edges up and over filling, leaving center exposed.
Sprinkle with 1 Tbsp sugar and bake until golden brown, about 30 minutes.
CHILLED PEACH SHOOTERS
These are SO refreshing!
Combine ¼ cup honey, 3 Tbsp. fresh lemon juice, 12 ice cubes and 3 medium, peeled, pitted and sliced peaches in blender. Puree until smooth.
Pour into 8 shot glasses and garnish each with a peach slice.
A real show stopper!!
Contact Carol by emailing her at Carol@palomarhealth.org.