Eat a peach: It's National Peach Month

Sweet and savory recipes for a favorite summer fruit.

Grilled cheese with peaches and Gruyere (Macheesmo)


Grilled Peaches with mascarpone and agave nectar (Leslie Green, CL Food)


Honey and peach ice cream (Susan Filson, CL Food)


Maple-mustard glazed salmon with mango-peach salsa (Susan Filson, CL Food)


Nectarine pavlovas (Colleen Sachs, CL Food)


Peach-Basil Sorbet (Dash of East)


Peach bellini (Italian Dessert Recipes)


Peach barbecue sauce (Gourmet Magazine)


Peach and lime salsa (Rock Recipes)


Peach and Plum Sake Sangria (CL Food)


Peach tart (Joy of Baking)


Peach and mascarpone cheesecake with balsamic syrup (Bon AppÉtit)


White peach and cinnamon sangria (Patrice Murphy, CL Food)


Image via Wikimedia Commons.

click to enlarge Eat a peach: It's National Peach Month - wikimedia commons
wikimedia commons
Eat a peach: It's National Peach Month

click to enlarge Eat a peach: It's National Peach Month - wikimedia commons
wikimedia commons
Eat a peach: It's National Peach Month
  • wikimedia commons

Since August is National Peach Month, it's a great excuse to enjoy this wonderful fruit at its peak of freshness. This versatile stone fruit can be baked, grilled, poached or simply eaten fresh out of hand, and is great in both sweet and savory dishes (and in cocktails).

When purchasing peaches, look for a slight give to the fruit — not too firm, but not too mushy. Shriveled skin on a peach means it's old. If you've got peaches that haven't fully ripened yet, simply store them at room temperature, or speed up the process by placing them in a paper bag for a day or two. If they're ripe, store them in your refrigerator's crisper drawer for up to five days.

Here are some recipes to use as inspiration for your peachy endeavors:

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