Reach for a Peach

With peaches hitting the local farm stands, it’s tempting to grab a few. But peaches are not just for snacks and dessert. That sweet, juicy fruit is a fantastic pairing in a number of summertime main dishes.

That wasn’t my heritage. I expect that for you, as well, peaches were primarily for dessert, especially pies. I’d take a good peach pie any day. But you wouldn’t find peaches in the main dish or the ubiquitous farm-belt casseroles. At most, you’d find some canned peach slices in a Jell-O dish. Indeed, the Farm Journal Country Cookbook features a lemon Jell-O salad with peach and melon balls and green grapes, flavored with ginger and mint. And, of course, eight different peach pie recipes, along with cobblers, dumplings, ice creams, jams, and shakes.

Wild peaches originated in China, and the cultivated varieties spread west through Kashmir to Persia. Europeans initially called it Persian fruit. Hence the names in Latin and several Romance languages such as French refer to its Persian origin – pȇche. Alexander brought peaches to Greece, and the Romans spread them further north into Europe.

Pairings with peaches

To be at their best, peaches should ripen on the tree, and that’s why you should try to eat local. Peaches imported from longer distances are often picked before they are ripe. These days, I’ve found ways to make use of peaches that don’t include desserts, jams, or sauces. As long as the sweet fruit is fresh and readily available, why not take advantage of it in main dishes? For one, peaches make great salads and salsas. In a salad with tomatoes and corn, they add a nice sweet and juicy touch. And they match well with greens and feta cheese. Southern Living even finds peaches mixed with deviled eggs.

As the dog days of August play out the heat and humidity, many of us tend to resort to grilling outdoors to keep the heat from the kitchen. And peaches – sometimes even grilled peaches – match well with grilled meats, especially pork. Grilling the peaches long enough to achieve grill marks, but not blackened, caramelizes the sugars and adds a special flavor. For the pork, add some spices or a rub before grilling and you’ll enjoy a fantastic sweet and smoky/savory meal. It’s a great combination.

If you want something simpler, how about peaches with your burgers? Here’s a simple burger recipe that combines that same heat and sweet, not to mention bacon. Let’s stoke up those grills.

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