Welcome to our new feature, In Season, where we’re highlighting seasonal fruits and vegetables throughout the year. What they are, the different varieties, their health properties, and how to incorporate them into your cooking.
PEACHES
What: Given that the peach originated in China, it’s no surprise that that country is still the largest producer of the fuzzy-skinned fruit. But peaches are also widely grown across North America, coming into season in late summer.
Varieties: Peaches are generally divided into clingstone and freestone varieties — clingstone refers to the fact that the flesh clings more stubbornly to the pit, while freestone peach flesh separates more easily from the pit. Clingstones are thought to be better for canning, while freestones are ideal for eating out of hand. Canadian varieties include Redhaven, Harrow Diamond, and Garnet Beauty.
Health properties: A medium peach usually contains about 30-40 calories, and is a decent source of vitamin C.
Plays well with: Other stone fruit (plums, cherries, etc.), pork, chicken, vanilla, cinnamon, honey, cream.
Simple ways to use:
Sliced peaches are terrific on green salads, adding sweetness and a floral quality.
Add peaches to your fruit salad.
Top halved, pitted peaches with a dab of butter, a teaspoon of brown sugar, and a sprinkling of cinnamon. Bake in preheated 375F oven until peaches are tender.
Good to know: Peaches should be stored at room temperature until ripe, then in a single layer in the refrigerator. They can be kept in the refrigerator for 4-5 days. It’s advised to pull your peaches out of the fridge a couple of hours before you plan to eat them, as they taste better at room temperature.
Recipes:
Parmesan crusted chicken fingers with peach chutney
Peach and crème fraiche cheesecake
Cinnamon, basil, and honey-roasted peaches
Peach, tomato, mozzarella and basil tart
Pork medallions with peach ragout
Bacon-wrapped chicken breast with peach, corn and bacon ragout
How are you using your in-season peaches? Comment below, or email your suggestions and recipes to submissions@cityline.ca!