Peach Season!

By Kara Plyler
Volunteer
​
August is National Peach Month, and there is no denying the popularity of this juicy summertime fruit. Peaches are a staple in the US with over 1 billion pounds of peaches grown each year. Peach season begins in June and lasts until the end of August, and the average peach tree can produce more than 50 pounds of peaches in a season!

In addition to being delightfully sweet and juicy, peaches are packed with vitamins and minerals. One medium peach provides 6% of daily vitamin A and 15% of daily vitamin C needs, giving it immune boosting power! Peaches also contain many essential minerals including potassium, magnesium, and phosphorus.

While sometimes a peach is best enjoyed raw, there are so many ways to incorporate peaches into meals during the summer months! Here are two simple peach recipes to try before the season ends:

Pro Tip: If you need to ripen a peach, place it in a brown paper bag for a few days

Easy & Healthy Peach Crisp

  • 6 medium ripe peaches

  • 3 tbsp organic brown sugar

  • 1 tbsp cornstarch

  • 1 tsp vanilla extract

    Oat topping:

  • 1 cup rolled oats

  • 5 tbsp almond flour or oat flour

  • 1/2 cup pecans, chopped

  • 1/2 tsp cinnamon

  • Pinch of salt

  • 1/3 cup maple syrup

  • 1/3 cup almond butter

Preheat oven to 350F.

Cut and pit peaches and cut into thin wedges.

Spread peaches to coat the bottom of a 9x13 inch pan.

Top the peaches with cornstarch, brown sugar and vanilla extract and toss to combine making sure the cornstarch is mostly dissolved.

In a separate bowl, mix together the remaining dry ingredients with a fork.

Mix in almond butter and maple syrup and mix until fully combined.

Top peaches with the crumble and bake for 40 minutes.

Allow to set for 15-20 minutes before serving.

Simple Grilled Peach and Blueberry Pasta Salad from Forks Over Knives

  • 4 cups dried pasta

  • 4 firm, ripe peaches, halved and pitted

  • Juice from 3 lemons

  • 1.5 tbsp Dijon mustard

  • 4 cloves garlic, minced

  • 1 5 oz. package fresh baby arugula

  • 2 cups fresh blueberries

  • Salt and pepper to taste

  • 1.5 tbsp maple syrup

Cook pasta according to package directions; drain and rinse with cold water and chill until needed

Grill 4 peach halves, cut side down, over medium-high heat for 8 minutes or until grill marks appear and cool

Cut remaining 4 peach halves into ½-inch pieces

For dressing, whisk together lemon juice, mustard, and garlic in a large bowl (remove half of the dressing and set aside)

Add pasta, chopped peaches, arugula, and blueberries to the bowl, toss to coat in the dressing, and season with salt and pepper

Top servings with grilled peach halves and drizzle with maple syrup and the reserved dressing

BlogRhonda Watson