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Did you know August is National Peach Month? And rightfully so — August is the peak of peach harvest season. So how can you “celebrate” this versatile, juicy fruit this month? By enjoying them in different ways of course — and maybe learning a thing or two about them.

Delight in the sweetness in a variety of ways, courtesy of University of Utah Extension:

• Fresh: whether as a snack or with a main meal, the sweet flavor of a fresh, ripe peach is hard to beat.
• In a fruit salad: mix them in with berries, melon, grapes, kiwi, and so on.
• Grilled: cut in half and grill until they caramelize, or thread through skewers with other fruit to make kabobs, for a more nutritious dessert.
• In a fruit smoothie: use either fresh or frozen peaches and add in other fruits, yogurt and some orange juice.
• Peach salsa: dice fresh peaches and add with red onion, cilantro and lime as a side dish, appetizer with chips, or as a topping for grilled fish.
• Peach cobbler: bake this beloved dessert using sliced peaches, either fresh or canned in juice.
• Peach jam: if you won’t finish all of your fresh peaches in time, make homemade peach jam or preserves.
• In a main meal: such as a salad, on top of pork chops, or a peach-glazed chicken. Or swap out the jelly from a PB&J with some fresh peach slices instead.

In addition to the many ways of eating peaches, there are numerous fun facts about them, too:

• Georgia is not the number one state in peach production. California and South Carolina are the top two, and Georgia is third. In fact, Georgia’s top fruit is the blueberry.
• This sweet fruit has over 700 varieties.
• They were discovered in China in 6000 BC. Back then, it was considered a luxury fruit and only enjoyed by those with royal ties. Once peaches spread to the Persian Empire, the Romans called them Persian Apples. 
• China is the largest producer of peaches in the world.
• Peaches are about 90% water and are high in Vitamins A, C, and E, fiber, potassium, and antioxidants.
• Peaches are known for having fuzzy skin from fine hairs (called trichomes). They protect against pests and insects and help to hold moisture (making them extra juicy).
• Nectarines are a variety of peaches, just with a smoother skin without the fuzz.
• If the flesh separates easily from the pit, it is a “freestone.” If the flesh sticks to the pit, it is known as “clingstones.” Clingstones are a bit sweeter and best for canning, while freestones are best eaten fresh. You’re more likely to find a clingstone peach at a farmer’s market than a grocery store.
• A peach is ripe when you notice the aroma and it slightly gives when you gently squeeze it.
• Store unripe peaches in a closed paper bag on the counter. Once ripe, store at room temperature for one to two days. If you will not eat them that soon, put them in the refrigerator for three to five days.

Shari Bresin is the Family & Consumer Science Agent for the University of Florida/Institute of Food and Agricultural Sciences Cooperative Extension Pasco County. 

Need more ideas to do something peachy this summer?  Try these recipes from MyPlate.gov:

Peachy Peanut Butter Pita Pockets:

Ingredients
2 pita pockets (medium, whole wheat)
1/4 cup peanut butter (reduced fat, chunky)
1/2 apple (cored and thinly sliced)
1/2 banana (thinly sliced)
1/2 peach (fresh, thinly sliced)

Directions
Wash hands with soap and water.
Cut pitas in half to make 4 pockets and warm in the microwave for about 10 seconds to make them more flexible.
Carefully open each pocket and spread a thin layer of peanut butter on the inside walls.
Fill with a combination of apple, banana, and peach slices. Serve at room temperature.

Chicken Salad and Peach Sandwich:  

Ingredients
4 slices of whole-grain bread
1/2 cup cooked chicken (diced)
1/2 cup canned peach slices (drained and diced)
1 celery stalk
1/2 cup apples (Fuji, Gala or Braeburn)
1 small onion
1 1/2 tablespoons mayonnaise (nonfat)
1 tablespoon chopped walnut

Directions
Mix together the chicken, apples, peaches, celery, onion, walnuts, and mayonnaise in a small bowl.
Spoon mixture onto 2 slices of the bread.

Peachy Pops:

Ingredients
2 peaches
2/3 cup yogurt, low-fat vanilla
2 cups orange juice
6 paper cups
6 spoons

Directions
Wash hands with soap and water.
Use a knife to remove the skin from the peaches, and to chop the peaches.
Spoon the peaches into each of the 6 paper cups.
Place the yogurt in a medium mixing bowl.
Slowly pour and stir the orange juice into the yogurt. Mix well.
Pour some of the juice and yogurt mix into each cup to cover the peaches.
Place a spoon in the center of each cup.
Cut 6 squares of aluminum foil big enough to cover the tops of cups. Stab each spoon handle through each piece of foil. The foil will hold the spoon in the center of the cup.
Place cups in the freezer for at least 4 hours.
Just before serving, peel the paper cups away from the pops to eat.

Published August 14, 2024