This Salsa is Just Peachy
Aug 03, 2017
Peaches are one of my favorite summer fruits!! I grew up with a few peach trees right in my back yard, which made it oh so convenient to grab a ripe juicy peach whenever I wanted!
With so many varieties of peaches to choose from it can be confusing and hard to tell just which ones to pick!
Here are a few varieties to look for:
- Freestone Peaches – their flesh doesn’t stick to the pit (also known as the stone). They tend to be larger & less juicy compared to clingstone peaches. These are one of the most common peaches found at the store.
- Clingstone Peaches – their flesh “clings” to their stone. They tend to be softer, sweeter & juicier than the freestone peaches (not always easy to find at the store)
- Yellow Flesh Peaches – the most common type of peach sold in the U.S. They have more acid tang compared to white peaches. Choose those that feel heavy for their size.
- White Flesh Peaches – their flesh is white and usually firmer and maybe even a little crunchy compared to yellow flesh peaches. They tend to be sweeter and be lower in acid.
- Doughnut Peaches – these are a heirloom variety that are only available during a short period of time. They are flat (shaped almost like a doughnut), have white flesh and are also low in acid.
Here are some tips:
- Choose peaches with firm, fuzzy skins that yield to gentle pressure when ripe and have a distinct sweet peach aroma.
- Look for a nice yellow color near where the stem was to indicate it wasn’t picked too soon.
- Avoid peaches with blemishes.
- Store unripe peaches in a brown paper bag on the counter.
- Once ripe peaches should be stored on the counter and be consumed within 1-2 days
In celebration of National Peach Month here is a tasty recipe that incorporates both fruits and veggies into a sweet and slightly spicy salsa that is delicious with chips, as a topping on your salad, grilled chicken or pork!
Ginger Peach Salsa
Preparation Time: 15 minutes Number of Servings: 6
- 1 medium red onion, chopped
- 1 small jalapeño pepper, seeded and minced (or mild banana pepper if you don’t like spicy food)
- 6 large ripe peaches, peeled and chopped
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fresh grated ginger
- 2 tablespoons honey
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons fresh lime juice
- Black pepper, to taste
- Salt to taste (optional)
- In a medium sized bowl, mix the red onion, jalapeno pepper (or mild pepper), chopped peaches, cilantro, and grated ginger until evenly distributed.
- In a small bowl whisk together the honey, olive oil, balsamic vinegar, lime juice, and salt (if using).
- Add the vinaigrette ingredients to the peach salsa bowl and toss well to evenly coat.
- Add cracked black pepper to taste and mix gently one more time. Enjoy
- Pairs well with tortilla chips or as a zesty topping on fish such as swai, tilapia, or salmon.
- Add a yellow bell pepper for added crunch and color.
Nutrition Facts (per serving and does Not include adding salt):
Calories: 116 Protein: 1gm Total Carbohydrates: 20gm Fiber: 2.4gm
Total Fat: 5gm Cholesterol: 0mg Sodium: 3mg
Melanie Kluzek, Registered Dietitian for County Market
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