Peaches - luscious, sweetly aromatic and delicious - are arguably the perfect fruit. It’s little wonder we use the word "peachy" to describe something being just right. Look for peaches that are mildly fragrant and bright. They should be evenly colored, with no hint of green; if they're picked too soon they won't be as sweet and may not ripen nicely. The fruit should give a bit to your touch but not be too soft. Avoid fruit with soft/bruised spots.
To ripen peaches that are hard, place them in a brown paper bag for a few days. Refrigeration can make peaches mealy, but if your peaches are approaching the too-soft stage, you can refrigerate them for a day or two.
Try these two recipes this peach season - perfect for summer, too.
Peach Frozen Yogurt
- 3 1/2 cups coarsely chopped frozen peaches, (about 16 ounces)
- 1/2 cup sugar, preferably superfine
- 1/2 cup nonfat plain yogurt
- 1 tablespoon lemon juice
Combine peaches and sugar in a food processor; pulse until coarsely chopped. Combine yogurt and lemon juice in a measuring cup; with the machine on, gradually pour the mixture through the feed tube. Process until smooth and creamy, scraping down the sides once or twice. Serve immediately.
Tips & Notes Superfine sugar dissolves instantly, preventing a grainy texture in cold desserts and beverages. Look for it in the baking section, but if you can’t find it, simply process regular granulated sugar in a food processor or a clean coffee grinder until ground very fine.
Peach and Strawberry Bruschetta
- 2 fresh peaches
- 1/2 pint fresh strawberries
- 1 tablespoon honey
- 1/2 teaspoon smoked sea salt
- 1/4 cup chopped fresh chives
- 1 teaspoon chopped fresh thyme
- 1 teaspoon sherry vinegar
- 2 tablespoons olive oil, divided
- 6 ounces chevre
- 1 whole wheat baguette, sliced
Preheat the oven to 375ºF. Peel the peaches by bringing a pot of water to boil. Cut a small “X” into the pointed end of each peach, and submerge in boiling water for approximately 30 seconds. Remove the peaches from the boiling water with a strainer or tongs, and drop into a bowl of ice water. The skin will slip off, or at least, be fairly easy to peel. Halve, pit and dice the peaches and stem and dice the strawberries. Stir in the honey, sea salt, chives, thyme, sherry vinegar and 1 tablespoon of the olive oil; set aside. Brush the baguette slices lightly with the rest of the olive oil, and place in a single layer on a baking sheet in the oven to toast for 15 or 20 minutes, turning once halfway through. Spread the warm baguette slices with chevre and top with the fruit mixture.