Peaches are a Peach of a Fruit

12 September, 2010 (11:53)


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RECIPES: Peach Blueberry Crisp, Peachy Keen Syrup, Peach Salsa, Layered Peach Pops

By Rae Udy

Local peaches are ready for picking right now and roadside stands, farmers markets and peach orchards in our area offer great bargains for healthful peaches. http://sulphurspringsfarmersmarket.com/experience/guide-to-produce-grown-in-texas
According to the USDA, peaches contain no cholesterol or sodium and just a trace of fat. They are high in fiber and are a great source of niacin, vitamins C and A and potassium. One cup of fresh peach slices contain just 60 calories and provide about 1.4 grams protein. Peaches are also a good source of calcium and iron.
http://www.nal.usda.gov/fnic/foodcomp/cgi-bin/list_nut_edit.pl
Choose peaches firm to the touch with flesh that yields with gentle pressure. Avoid peaches with blemishes, dark spots, dents or a hint of green because they will never fully ripen. Store ripe peaches at room temperature for three to four days or keep them in the fridge for 5-6 days.

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PEACH BLUEBERRY CRISP

1 cup uncooked old-fashioned oatmeal
½ (one-half) cup brown sugar
½ (one-half) cup whole wheat flour
½ (one-half) cup butter or margarine
4 cups blueberries, fresh, whole frozen or canned
¼ (one-quarter) cup unbleached white flour
2 cups sliced peaches

Preheat oven to 350 degrees. Combine oatmeal, brown sugar and whole wheat flour. Cut in butter with pastry blender or two knives until well blended. Place well drained berries in bottom of eight-by-eight inch baking dish and toss with white flour. Arrange peach slices on top. Sprinkle crumb mixture evenly over fruit and bake for 35-40 minutes or until golden brown. Serve with Peachy-Keen Syrup. Yields nine servings.

PEACHY-KEEN SYRUP

1 cup honey
1 teaspoon ground cinnamon
4 cups fresh, ripe, sliced peaches

Combine honey and cinnamon and mix well. Bring mixture to a low boil, reduce heat and simmer five minutes or until thickened. Add peaches and mix well. Serve warm at breakfast or brunch over whole grain waffles, pancakes or French toast. Chill and serve for dessert over cobblers, fresh fruit or frozen yogurt. Yields four cups.

PEACH SALSA

4 large fresh peaches
½ (one-half) cup red bell peppers
¼ (one-quarter) cup Anaheim chili peppers
¼ (one-quarter) cup jalapeno peppers
¼ (one-quarter) cup red onions
¼ (one-quarter) teaspoon red pepper flakes
¼ (one-quarter) cup fresh lime juice
1 Tablespoon fresh cilantro, chopped

Peel peaches, if desired and discard seed. Cut into one-quarter inch cubes. With rubber gloves on, remove stem end and seed pod from peppers. Chop bell peppers into small dice and slice Anaheim and jalapeno peppers into thin slices. Chop onions into one-quarter inch pieces. Add red pepper flakes, lime and cilantro. Carefully stir fruit mixture. Cover and chill for one hour to blend flavors. Serves 10 as dip for baked corn chips or warm whole grain tortillas.

LAYERED PEACH POPS

2 cups strawberries
¾ (three-quarter) cup honey, divided
6 kiwifruit, peeled and sliced
2 cups sliced peaches
12 (3-ounce) paper cups or small popsicle molds
12 Popsicle sticks

Puree strawberries with one-quarter cup honey in blender or food processor. Divide mixture evenly between 12 cups or popsicle molds. Arrange on cookie sheet and freeze about 30 minutes or until firm. Meanwhile, rinse processor and process kiwifruit with one-quarter cup honey. When strawberry layer is firm, pour kiwifruit puree into molds. Insert popsicle sticks and freeze about 30 minutes or until firm. Repeat process with peaches and remaining one-quarter cup honey. Pour peach puree into molds and freeze until firm and ready to serve, about two hours. Yields 12 small popsicles.

Posted in Vegan Breakfasts, Vegan Snacks, Vegetarian Appetizers, Vegetarian Desserts, Vegetarian Kids Recipes

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