A Sweet Taste Of Sunshine

Peaches are the food of kings and royalty.
They are extra sweet, filled with juice that
runs with each bite, and are versatile. They
lend themselves to any meal and are a snack
time treat. Eating them fresh and cold is just
about the finest indulgence when hot winds blow
and the temperature rises.

There are two kinds: namely, clingstone,
which are fantastic canned, or freestone,
where the pit just slips out with little effort.
Fresh peaches should smell “fresh”. Don’t
buy those that are hard or greenish. They
won’t ripen and will probably decay before
they are fit to eat. They were picked green
for shipping purposes and to maintain shelf
life, but were not given the chance to mature
on the tree to ripen with heavenly juices and
soft moist flesh.

Peaches discolor quickly so if using in salads
or on top of dessert dishes, sprinkle with lemon
juice to avoid darkening. If you wish to skin a peach,
start at the stem end and separate a bit of skin from
the flesh with a small knife, such as a paring knife.
Pull the skin off in strips.

For a gourmet fresh salad, layer sliced peaches,
fresh mozzarella cheese slices and fresh basil
leaves. Season with sea salt and just a tad of olive
oil over the top. Perfect, light, and just plain good.

Peaches also work well in salsas. For chicken or
fish items, use peaches, cucumbers, red or green
bell peppers, red onions, and just picked diced zucchini.
Mix lime juice, olive oil and a tiny pinch of sea salt
for a dressing. Garnish with halved cherry
tomatoes and cilantro. Serve in individual dishes
or right over grilled chicken pieces or fresh grilled
fish. The colors are bright, the flavor is zesty, and
the extra touch makes any meal a feast.

Peaches can be sliced, panfried with a tiny bit of
butter, just enough to glaze a bit. Sprinkle with
brown sugar, not too much, as the peaches are
already sweet, and a quick dash of vanilla. When
the mixture is warm, place over vanilla ice cream
in cups or bowls. The warm peach mixture melts
right into the creamy ice cream for a treat that young
and old will find irresistible.

Peaches can even be a main part of any kabob you
may be planning for your menu. Whether it is steak
bits, large shrimp, or even pork medallions, added
right along with green/red bell peppers and onion
wedges - they are unbelievably the best addition to
any BBQ. A quick marinade would be honey, a bit
of mustard, minced garlic and thyme brushed on
just before grilling. A neat idea is to use a wooden
spoon and tie with twine some thyme, marjoram
leaves, or even cilantro or parsley and brush your
kabobs. This is the freshest way to get extra flavor
with a “flick” of a wooden spoon. Neat, quick, and
well, fancy if the guests are watching you do your
BBQ magic.

Peaches are best fresh, of course, but during the
winter months, canned work well. Use your peaches
in cereals, hot or cold, diced and mixed in plain
or vanilla yogurt, and well, the possibilities are endless
and just whatever your imagination can think of. They
are sweet and good for you, and the memory of
summer-time peaches will keep you waiting for the
summer season when cold winter winds blow.
Something to think about.
©Arleen M. Kaptur
August, 2007

Arleen M. Kaptur has written many books and articles on everyday living and finding peace and joy in all we do.

Tags: fresh peaches, gourmet recipes, kabobs, salads, salsas, summertime meals

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