Nothing Beats a Fresh, Ripe Summer Peach

Peach salsa! Peach shortcakes!

Local peaches have hit the scene and this year’s crop is flavorful and sweet. Fresh, local peaches should be around until the first week in September, leaving the home cook with hundreds of possibilities to showcase this versatile fruit at its finest!

Wind Ridge Farms in New Melle has several varieties for picking, but if you prefer somebody else to do the work, Missouri and Illinois peaches are at ,  and .  and other area grocery stores also advertise local peaches.

Many people shy away from peaches as a culinary ingredient because skinning the fruit has the reputation for being a hassle. There is a simple, time tested method for ensuring the peach skin comes of quickly and does not harm the flavor or texture of the peach.

Bring a large pot of water to a rapid boil. Meanwhile, prepare another large bowl or pot with ice water.

Working with no more than about six peaches at a time, place the peaches into the boiling water, fully submerged for 45 seconds. Immediately remove the peaches and place into the ice water bath, again, fully submerging the fruit. The skin should slide off the flesh easily and quickly.

I am a huge fan of fruit salsas. Strawberry salsa and peach salsa top my list of favorites. This peach salsa is a combination of several recipes, but modeled closely after Peach Salsa with Lime Juice and Honey, found here. 

Peach salsa is tasty with tortilla chips as a snack or can be spooned over any grilled or broiled fish (such as mahi or tilapia) or poultry. It also makes a great condiment turkey a turkey wrap.

For the shortcake, you can use a family favorite shortcut recipe or pound cake. When time is short, I often resort to frozen, pre-made biscuits that I bake myself. When going this route, add a touch of sweetness to the biscuit by sprinkling the biscuit with a teaspoon of sugar before baking.

Peach – Blueberry Shortcake Topping

Makes about 3 cups                                                              

• 3 medium peaches, peeled and diced
• 1 cup fresh blueberries
• ½ teaspoon grated nutmeg
• 1 tablespoon fresh lemon juice
• ¼ cup sugar
• ½ cup cold water

Combine all ingredients and refrigerate at least two hours or up to 8 hours. Spoon mixture over your favorite cake or biscuit, top with whipped cream and sprinkle with cinnamon if desired.

Peach Salsa

Makes 2 cups

• 3 medium peaches, peeled and finely diced
• 1 – 2 jalapeno peppers, seeded and minced
• ¼ cup cilantro, chopped
• ½ cup finely chopped red onion
• 2 tablespoons honey
• Juice of 2 limes
• 1 clove garlic, minced
• 1 tablespoon olive oil

Combine all ingredients, cover and chill for at least four hours or overnight.