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Taste of Summer: PeachesA Taste of Summer: Peaches

Peaches are an end of the summer treat that not only have a wonderful fresh, delicious taste but a heavenly fragrance. Look for peaches locally in late July and August.

When selecting peaches you should look for fruit with a little give, but no soft or brown spots.  If they are hard then they are not ripe, and will need to sit on the counter for a few days.

Once ripe, peaches should be refrigerated, keeping them in a single layer so they don't bruise. They will last about a week in the refrigerator if they are ripe, but not overly ripe. Don't place hard peaches in the refrigerator because they will not continue to ripen.

When figuring how many peaches you will need for a recipe, count on two large peaches to equal one cup sliced. If in doubt, buy more than you need. Peaches are wonderful on cereal, with ice cream or eaten as a snack. Extra peaches will never go to waste.


Savory Peach Salad


4-5 cups mixed salad greens

2 fresh peaches, pitted and chopped

1/4 cup red onion, sliced very thin

1/4 cup crumbled Feta or Goat cheese

1/4 cup dried cranberries or cherries

1/2 cup raspberry or balsamic vinaigrette


Wash and spin, or pat dry the salad greens. Place in a large bowl. Add the peaches, red onion, cheese and dried cranberries, and then toss.

Serve on individual plates or bowls with the dressing on the side.


Caramelized Peaches


12 peach halves

1 cup maple syrup

1/2 cup sugar

1 cup water

1/8 tsp. cinnamon


This recipe cooks best in a skillet with high sides. Add syrup, sugar, water and cinnamon together in the pan, bringing to a boil. Place the peaches in the syrup mixture in a single layer. Simmer for about 1 minute, turn the peaches over and cook one more minute. The skins can be carefully removed at this point after the peaches are removed from the pan. The syrup should be simmered without the peaches until it thickens.

Place a peach on top of a scoop of vanilla ice cream, drizzling with the sauce.


Peach Salsa


2 medium peaches

1 large tomato, diced

1/4 cup minced red onion

2 tbsp. minced fresh cilantro

1 tbsp. lemon juice

1/4 tsp. salt

Optional: 1 seeded, minced jalapeno pepper


Remove the pits from the peaches, and dice. Place into a glass bowl. Add the diced tomato, minced onion, cilantro, lemon juice and salt. Add the pepper if desired. Serve with tortilla or pita chips.

Notes: When dicing the peaches make sure any juice is drained into the bowl. Fresh cilantro is available in the grocery store produce area. Wash, remove the stems, and pat the leaves dry before mincing. This salsa is also good with fish or poultry of any type.


Peach Crumb Pie


9 inch pie crust

4 cups fresh peaches

1/2 cup sugar, white or brown

1/2 tsp. ground cinnamon

2 large eggs

4 tbsp. cream or half-and-half



1/4 cup plus 2 tbsp. butter

3/4 brown sugar

3/4 cup flour


Slice the peaches, peeling first if the skin is tough or thick. Mix the peach slices with the sugar and cinnamon. Beat the eggs with the cream or half-and-half. Pour over the peaches. Add this mixture to the pie crust. Spread evenly. Set aside.

Prepare the topping. Mix the butter and brown sugar together. Cut in the flour with a fork. Sprinkle over the top of the pie ingredients evenly.

Bake at 400 degrees F. for 35-45 minutes.




About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at


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