When peaches are in season, you know that summer has arrived in Santa Cruz. Not only is it beautiful beach weather, juicy sweet peaches have arrived at the farmers markets. The earliest cling peaches of the season come from places like Hickman, Winston and Stockton. Local Santa Cruz County peaches arrive later in the season, including freestone Elegant Lady, June Flame and Scarlet Snow.
What’s the difference between cling and freestone peaches? The flesh of the peach tends to “cling” to the pit, where as the flesh of the freestone (or “no cling”) peaches will tend to separate from the pit in a cleaner manner.
Each peach has approximately 68 calories, with most of the calories coming from the sugar content of the fruit. Peaches a good source of fiber, potassium and Vitamin C.
How to Select: How to pick a ripe peach? Don’t squeeze the sides; it will only bruise them. Give a slight press at the top of the peach, where the stem is. If it gives slightly, the fruit is ripe. Never buy peaches that have been stacked on top of one another – you’ll only find bruised fruit and the skins may be damaged as well.
How to Store: Store soft-ripe peaches in the refrigerator or firm-ripe peaches on the counter away from the sun.
Summer Peach Salsa
Use this salsa with grilled fish, chicken or lamb.
INGREDIENTS:
2 cups ripe peaches, peeled and diced
1/2 cup red onion, diced
1/2 cup red bell pepper, diced
1/2 cup fresh mint, minced
3/4 teaspoon minced jalapeno or serrano chile
2 tablespoons olive oil
2 tablespoons lime juice
2 tablespoons fresh ginger root, grated
METHOD:
Combine all ingredients in bowl. Allow salsa to mellow for half an hour before serving.
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Annaliese Keller is Editor in Chief for Edible Paradise. Feel free to contact her with any feedback or suggestions.