Just peachy: Two ways to enjoy this delectable fruit | TheUnion.com
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Just peachy: Two ways to enjoy this delectable fruit

“An apple is an excellent thing — until you have tried a peach.”

– George du Maurier

It is hard to miss the peaches spilling out of everywhere right now. At any growers market, you’ll find peaches and stone fruit on every flat surface. Which is as it should be — California produces more peaches than anyone else the world, over 5 million tons just last year.



While peaches certainly taste decadent, they are also cholesterol free, high in vitamin C and vitamin A.

Peeled and sliced, they freeze very well and can be brought out for a peach pie at Thanksgiving.




Everybody has their favorite peach dessert recipe, so you won’t be getting one from me this week. Instead, here are two ways to enjoy the peach crop without sugar or crust.

One is a bright and flavorful peach relish which is great over grilled pork, chicken or fish.

The other is a white sangria with peaches, pluots and grapes. All ingredients were purchased locally at various growers markets.

The relish recipe calls for a teaspoon and a half of curry powder. I used garam masala, which is a little sweeter and works well with fruit. If you only have the spicier stuff on hand, go ahead and use it; but taste as you go.

Spice and fruit is a wonderful flavor combination, but try to season for the common denominator.

Sangria is a great way to use up an open bottle of wine that’s on it’s way to becoming vinegar.

I used some sparkling apple juice I had on hand, but ginger ale or any other light colored juice will work just as well.

Apples, lemons, pineapple and bananas also go well in this recipe.


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