Muddled, grilled, poached, or fresh off the pit, there's more than one way to enjoy summer's fresh peaches
Step 1: Pick the perfect peach
The best recipes start with the freshest ingredients, and peaches, naturally, are no exception. Stone fruits come into season in summer, so now's the time to nab them at your local farmers' market. Here are our favorite peaches available around the West.
A play on the Tom Collins. We muddle (mash) ripe peaches and shake them with peach-flavored vodka.
Peach Lingo: Peaches are called freestone or clingstone, depending on how strongly the pit is attached. Freestone fruit, which easily separates from the pit, is great for eating fresh, poaching, and grilling. Clingstones typically need to be cut away from the pit and are best puréed or turned into preserves.
Recipe: Peach Collins
Both sweet and spicy, these pork ribs can be finger food or a complete dinner when served with brown rice and greens.
Recipe: Peach and Ginger Glazed Riblets
The creamy but low-fat dressing works as both a marinade for the chicken and for drizzling onto the salad. You’ll need 8 skewers
(10 in.) for this recipe.
Recipe: Grilled Chicken and Peach Kebab Salad
This riff on the classic Bellini cocktail turns it into a sleek little dessert.
Recipe: Bellini Sorbet
Shrimp salad gets an Indian makeover, with the peach standing in for mango.
Recipe: Curried Peach and Shrimp Salad
White peaches turn a soft shade of pink when poached.
Peach-peeling secret: Fuzz is a beloved characteristic of the peach, but when cooked, it can become tough. Remove the skin easily by scoring an X into the top and bottom of the fruit with a paring knife. Ease it into a pot of boiling water for 20 seconds, then transfer to a bowl of ice water. Rub skin at the X to loosen; then rub it off.
Recipe: Vanilla and Riesling Poached White Peaches
These crêpes are simple to make and fill, and can be mostly done the day before.
Recipe: Crêpes with Warm Cognac Peaches and Almonds
Very ripe peaches are the flavor secret to this simple ice cream. Reader Patti Devlin uses unpeeled peaches because she likes
the flavor the skins add. Our tasters preferred the smoother texture that results from peeling the fruit. It's your choice.
Recipe: Peachy Peach Ice Cream
Capture the flavor of the season with an elegant purée of cantaloupe and peaches, topped with fresh raspberries and a splash
of white Zinfandel or peach nectar.
Recipe: Summer-Fruit Soup
Fresh white peaches and white wine offer a crisp, lighter alternative to sangria's traditional red blend.
Recipe: White Peach Sangria
Juicy, sweet peaches and a touch of orange and lemon juice are the key ingredients to this pie.
Recipe: Rock Creek Lake Fresh Peach Pie
Store-bought cooked chicken takes on a whole new dimension in this light and very flavorful dish.
Recipe: Rotisserie Chicken with Peaches, Walnuts, and Basil
Serve this succulent summer martini with freshly shucked oysters and warm olive bread smeared with a soft blue or gorgonzola
Recipe: Peach Martini with Chiles from the Garden
Susan Johnson of Palo Alto, California, flavors her peaches with sweet spices and peppercorns.
Recipe: Spiced Peaches
This super-simple recipe has only five ingredients, making it perfect for last-minute summer entertaining.
Recipe: Grilled Peaches with Vanilla Ice Cream
Jennifer Jasinski, chef and co-owner of Rioja in Denver, makes her salad with fresh Colorado peaches and a Spanish blue cheese,
but it’s also good made with many Western blue cheeses.
Recipe: Grilled Peach Salad with Rosemary Dressing