Add juicy peaches to your shopping list for February.
Just peachy, peachy keen, she’s a peach…. all those descriptive sayings really convey how loved the peach is! This juicy, summery stone fruit with fuzzy skin is a good source of fibre, vitamin C and potassium.
Although there are many varieties of peach, in Australia they are normally sold by flesh colour. White peaches are very sweet with a white or very pale yellow flesh. Yellow peaches are sweet with a slightly acidic note, and have a pale to deep golden yellow flesh.
Choose firm, plump peaches that give slightly to pressure. Avoid any with bruised skin – or any with extra firm skin as they won’t be ripe.
Ripen peaches by storing at room temperature. Once ripe, store peaches in the fridge for up to five days. Peaches taste best and are juiciest when eaten at room temperature, rather than cold.
Whole peaches are a delicious and fresh summer snack and they make a stunning dessert when poached or grilled. Peaches are wonderful sliced onto your breakfast cereal, blended into summer drinks, or as a garnish for desserts.
3 ways with peaches
Dish up grilled chicken breast or BBQ prawn skewers with a fruity peach salsa. Combine finely chopped peaches with deseeded, finely chopped red capsicum, chopped coriander, a dash of chilli, chopped avocado and a dash of lime juice.
Make a fresh summer dessert by halving and pitting peaches then brushing each side with a little honey. Grill or barbecue for a few minutes then serve with a sprinkle of cinnamon, mixed berries and a small scoop of reduced-fat ice-cream.
For a yummy brekkie serve your favourite muesli with low-fat natural yoghurt then top with chopped fresh peaches. For a special treat add some almonds and berries.
Use seasonal produce whenever possible to get the most vitamins and minerals.