17 juicy peach recipes
Muddled, grilled, poached, or fresh off the pit, there's more than one way to enjoy summer's fresh peaches
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.
- Donut peaches: White; small and squat; low acidity
- Halloween peaches: Yellow; large and full flavored
- Indian blood cling peaches: Yellow; sweet-tart
- O’Henry peaches: Yellow; good even underripe
- Snow beauty v: White; delicate, floral, juicy
Click ahead for how to use them...
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
Recipe: Peach and Ginger Glazed Riblets
Recipe: Bellini Sorbet
Recipe: Curried Peach and Shrimp Salad
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: Peachy Peach Ice Cream
Recipe: Summer-Fruit Soup
Recipe: White Peach Sangria
Recipe: Rock Creek Lake Fresh Peach Pie
Recipe: Spiced Peaches