The Benefits of Peaches Sure Are Tasty
Updated: Mar 20
An additional “customer appreciation” gift for those that received fresh peaches and well-wishes from Trinity Commercial Cleaning:
“One medium-sized peach (5.4 ounces or 150 grams) provides approximately:
Calories: 58; Protein: 1 gram; Fat: less than 1 gram; Carbs: 14 grams; Fiber: 2 grams; Vitamin C: 17% of the Daily Value (DV); Vitamin A: 10% of the DV; Potassium: 8% of the DV; Niacin: 6% of the DV; Vitamin E: 5% of the DV; Vitamin K: 5% of the DV; Copper: 5% of the DV; Manganese: 5% of the DV. Peaches also offer smaller amounts of magnesium, phosphorus, iron, and some B vitamins.” (1)
Many of these are what make peaches a possible aid to improving digestion, smoothing skin, and relieving allergies. (1) As peaches contain 2 grams of fiber, eating one gets you a fraction of the way towards hitting your daily recommended amount: 21-25 grams in total for women and 30-38 grams total for men. Vitamin C, an antioxidant, has been known to reduce wrinkles, improve skin texture and combat against sun damage and pollution’s negative effect on your skin. Peaches have also been shown to be a possible preventative measure against diabetes, metabolic syndrome, and cardiovascular disease. (2) They also have the potential to lower high blood pressure and cholesterol levels. (1) Eating peaches raw is the best way to get these nutrients and enjoy the health benefits listed above, but if you want to add peaches to your diet in a more creative way, here are some recipes to help you out.
Peach Spice Sweet Tea
Makes: 1 gallon
3 fresh South Carolina peaches (use the freshest you can find)
1 gallon water, divided
1 cinnamon stick
1/2 cup black tea leaves Sugar to taste
3 crushed cardamom pods
Mint sprigs, for garnish
Step 1) Cut the peaches into chunks and place in a blender with 2 cups of the water and blend until semi-smooth. Pour into a large nonreactive pot with the remaining water, tea leaves, cardamom pods, and cinnamon stick. Bring to a boil and then shut off. Let it sit in the pot for 10 minutes to infuse the flavors. Strain, cool, and sweeten with sugar to desired taste. Serve on ice with a sprig of mint.
“THE Southern FOOD TRUCK COOKBOOK-DISCOVER THE SOUTH’S BEST FOOD ON FOUR WHEELS”-pg.108-Heather Donahoe 2013
Fresh Peach Salsa
Yields: 4 cups
4 medium peaches peeled and pitted
2 cans (4 oz each) chopped green chilies
2 large tomatoes, cut into wedges and seeded
4 teaspoons cider vinegar
1/2 sweet onion, cut into wedges
1 teaspoon lime juice
1/2 cup fresh cilantro leaves
1/4 teaspoon pepper
2 garlic cloves, peeled and crushed
baked tortilla chip scoops
Step 1) In a food processor, combine the first five ingredients; cover and pulse until coarsely chopped. Add the chilies, vinegar, lime juice and pepper; cover and pulse just until blended. Transfer to a serving bowl; chill until serving. Serve with chips.
taste of home/ Reader’s Digest “farm FRESH favorites”-pg.172-Reimean Media Group, LLC 2012
Chilled Peach Soup
Yields: 2 servings
1-1/2 cups chopped peeled fresh peaches
1/8 teaspoon almond extract
1/2 cup plain yogurt
2 tablespoons sliced almonds, toasted
1/2 teaspoon lemon juice
Step 1) In a blender, combine the peaches, yogurt, lemon juice and extract; cover and process until smooth. Refrigerate until chilled. Sprinkle with almonds just before serving.
taste of home/ Reader’s Digest “farm FRESH favorites”-pg.169-Reimean Media Group, LLC 2012
Shrimp Salad with Peaches
Makes: 4 servings
3/4 pound uncooked large shrimp
4 medium peaches, halved
1/2 cup hoisin sauce
1.4 teaspoon salt
6 tablespoons olive oil, divided
8 cups fresh arugula
1/4 cup lemon juice, divided
1/2 cup cilantro leaves
1 teaspoon hot pepper sauce
1/2 cup goat cheese
1/2 teaspoon ground cumin
1 medium lemon, quartered
Step 1) Peel and devein shrimp, leaving tails on. In a large resealable plastic bag, combine the hoisin sauce, 2 tablespoons oil, 2 tablespoons lemon juice, hot sauce and cumin. Add the shrimp; seal bag and turn to coat. Refrigerate for up to 30 minutes. Drain and discard the marinade.
Step 2) Thread shrimp on four metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, rub on the grill rack to coat lightly. Brush peach halves with 1 tablespoon oil.
Step 3) Gill shrimp and peaches, covered, over medium heat or broil for 4 in. from the heat for 6-8 minutes or until shrimp turns pink, turning once.
Step 4) In a large bowl, combine salt with the remaining oil and lemon juice. Add the arugula and cilantro; toss to coat. Divide among four plates. Top with the peaches, shrimp and goat cheese. Squeeze lemon over salads.
Taste of Home “ULTIMATE GUIDE TO GRILLING”-pg.90-RDA Enthusiast Brands, LLC 2016
Peach-Chipotle Baby Back Ribs
Makes: 8 servings (2 cups sauce)
3 tablespoons brown sugar
2 tablespoons olive oil
2 tablespoons kosher salt
2 large sweet onions, finely chopped
1 teaspoon pepper
2/3 cup packed brown sugar
1/2 teaspoon cayenne pepper
4 finely chopped chipotle peppers in adobo sauce plus 2 tablespoons sauce
8 pounds pork baby back ribs (about 3 racks)
3 tablespoons white vinegar
6 medium peaches, peeled and sliced
4 teaspoons ground mustard
Step 1) Preheat oven to 325o. In a small bowl combine brown sugar, salt, pepper and cayenne. If necessary, remove the thin membrane from back ribs; discard membrane. Rub brown sugar mixture over ribs. Transfer to large roasting pans. Add 1 in. hot water. Bake, covered, 2 & 1/2 -3 hours or until ribs are tender.
Step 2) Meanwhile, place peaches in a blender; cover and process until smooth.
Step 3) In a large saucepan, heat oil over medium heat. Add onions; cook and stir brown sugar chipotle peppers, adobo sauce. Vinegar, mustard, and peach puree; bring to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until slightly thickened.
Step 4) Drain ribs. Moisten a paper towel with cooking oil; using long-handled tongs, rub it on grill rack to coat lightly. Grill ribs, pork side down, covered, over medium heat for 5-7 minutes or until browned. Turn ribs: brush with 2 cups sauce. Cook 5-7 minutes longer or until sauce is thickened. Serve with the remaining sauce.
Taste of Home “ULTIMATE GUIDE TO GRILLING”-pg.210- RDA Enthusiast Brands, LLC 2016
Miss Birdsong’s Fried Peachy Pie
Makes: 8 servings
2 tablespoons butter
1 (8-count) container refrigerated flaky biscuit dough
4 Clingstone peaches, peeled, cored, and sliced; or 1 (15-ounce) can peaches in light syrup, drained
1/2 cup sugar
2 tablespoons water
1/2 teaspoon ground nutmeg
1 (14-ounce) can sweetened condensed milk
1 teaspoon fresh lemon juice
Step 1) Add the butter to a large sauté pan and melt over medium heat. Add the peaches sugar, nutmeg, and lemon juice. Cook over medium heat until the peaches are soft, about 15 minutes. Remove from the heat and cool.
Step 2) When the mixture has cooled, roll the biscuits out on a lightly floured surface so that each biscuit forms a 7– to 8-inch circle. Brush the edges of the circle with water. Fold the circle over the filling to make a halfmoon shape. Seal by pressing the edges with the tines of a fork.
Step 3) Fill a deep- fryer with oil and preheat to 350 degrees. Carefully add the pies to the oil, one at a time, and fry until golden brown, turning the pies as necessary for even browning, about 5 to 8 minutes. Drain on paper towels for 2 minutes. Drizzle with sweetened condensed milk and serve immediately.
“THE Southern FOOD TRUCK COOKBOOK-DISCOVER THE SOUTH’S BEST FOOD ON FOUR WHEELS”-pg.248-Heather Donahoe 2013