Among the bountiful produce available at this time of year is the sweet and juicy peach. Available from late July through September, peaches can be purchased in grocery stores, at farm stands and local farms – where you may just be able to go pick your own!
When selecting a ripe peach, the skin should be soft but not mushy. Any peaches that are not ripe can be ripened in a brown paper bag and left out on the kitchen counter for a few days. Although, you may not be able to wait that long!
When biting into the juicy goodness of a peach, along with the wonderful sweet taste, you are getting a dose of beta-carotene, vitamin C and potassium along with some fiber. All this for only about 60 calories.
So, how can I use these yummy fruits, you ask?
Peaches can be used as a tasty addition to salads, in a salsa, with your breakfast cereal, as a topping for your toast, as well as many other ways. August is National Peach Month and comes right in the middle of grilling season. So why not combine the two?
Below is a peach recipe to use on your grill during the warm summer days!
Grilled Peaches and Ricotta
Recipe adapted from Epicurious.com
Makes 4 servings
- 2 tsp. canola oil
- 4 peaches, halved and pits removed
- ¼ cup honey
- 1 cup sheep’s milk (or cow’s milk) ricotta
- Preheat a gas or charcoal grill to medium-high, or place a ridged grill pan over medium-high heat.
- Spread the canola oil over each of the peach halves.
- Grill the peaches, flat sides down, until warmed through, about 4 minutes.
- Serve the peach halves with generous spoonfuls of the ricotta with some drizzles of honey and a bit of cracked black pepper.
For the Massachusetts growing calendar, click here.
This article is written by Inmay MacNeil, Nutrition Education Specialist
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