I’m not sure if the phrase “the nectar of the gods” refers to peaches, but if it doesn’t, it should. There is just something about a sweet, juicy peach dripping everywhere that screams, “summer.” Note to self: get more peaches!
-The peach tree is native to China
-Peaches are divided into two groups: clingstones and freestones, based on whether the flesh clings to the stone pit or not
-Georgia is known as the Peach State, but peaches are also grown in California and South Carolina, as well as British Columbia, Australia, as well as Italy, Spain and Greece
-Peaches are in season from late May to August. Choose fruit that smells ready to eat and is slightly soft to the touch.
-Store ripe peaches in the fridge; under-ripe fruit can be placed in a brown paper bag to ripen for a couple days.
-The chill of the fridge lessens the peach’s sweet flavor, so bring it to room temp before eating.
-Peaches are an excellent source of Vitamins A and C, as well as potassium
-One peach has 2 grams of fiber, most of it in the skin
-Peach cobblers galore! Try this coconut one, or this blueberry one, or this one with sugared almonds
-Peaches in drinks!
-Try a unique quesadilla
Peach and Red-Onion Relish with Grilled Pork Chops
This is one of the first recipes I made for my husband after we moved into our first apartment. I still remember soaking the onions, and the sweet-tart taste the relish had. Peaches are such a great pairing with pork–try this as a kebab, too!
- 1/4 small red onion, very thinly sliced
- 2 ripe peaches (4 1/2 ounces each), quartered and very thinly sliced
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon cayenne pepper
- Coarse salt and ground pepper
- 4 bone-in pork chops (10 to 12 ounces each)
- In a small bowl of ice water, soak onion for 10 minutes; drain, blot dry, and return to bowl. Add peaches, honey, lemon juice, and cayenne; season with salt and pepper. Let stand 15 minutes. If storing, cover and refrigerate up to 1 day.
- Heat grill to medium-high; lightly oil grates. Season pork chops with salt and pepper. Grill, turning once, until cooked through, 10 to 12 minutes. Top with peach relish and serve.
Holly R. Layer received a B. A. in Journalism from Penn State and served four years in the U. S. Air Force before deciding to go back to school to become a Registered Dietician. She loves running, reading, fine stationery, colorful kitchen gadgets and ALL things food-related. An avid cook and baker, you can find her in the kitchen most days whipping up something yummy. Too bad her husband, Andrew (an East Aurora native) is the pickiest man alive! You can find her at www.thefrozenpineapple.com.