It's peach season!

These sweet, juicy stone fruits are low in calories and a good source of potassium and vitamins A & C. Their season is short, only a few months, so they must be enjoyed in abundance!

There are so many delicious ways to savor peaches. Here are four of my favorite's.




Peach, Mozzarella, and Basil Salad
from Real Simple Magazine

3 ripe peaches (peeled, if desired)
1 cup fresh basil leaves, torn
8 ounces fresh mozzarella, cut into 1-inch chunks
2 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt
1/8 teaspoon black pepper

Cut each peach into 6 to 8 wedges, then cut each wedge in half crosswise. In a large bowl, combine the peaches, basil, and mozzarella. Drizzle with the oil, sprinkle with the salt and pepper, and toss. (You can cover and refrigerate the salad for up to several hours.) Serve cold or at room temperature.
Yield: Makes 4 servings

Grilled-Sea Bass Tacos with Fresh-Peach Salsa
from Cooking Light Magazine
Sea bass is abundant in California coastal waters, but any firm white fish such as halibut, grouper, or snapper will work.

Peach salsa:
3 cups coarsely chopped peeled peaches (about 6 small peaches)
1 cup diced red onion
1/4 cup fresh lemon juice
3 tablespoons minced fresh cilantro
2 tablespoons minced shallots
1 teaspoon chopped seeded serrano chile
1 teaspoon honey
1/4 teaspoon salt

Grilled sea bass:
1 (1-pound) sea bass fillet (about 2 inches thick)
Cooking spray
1/4 teaspoon salt
1/8 teaspoon black pepper

Tacos:
8 taco shells
2 cups shredded green cabbage or packaged coleslaw mix
1/2 cup minced fresh cilantro

Prepare peach salsa: Combine first 8 ingredients in a bowl; toss gently.

Prepare grill. Place fish on grill rack coated with cooking spray; grill 6 minutes on each side or until fish flakes easily when tested with a fork. Sprinkle fish with 1/4 teaspoon salt and pepper.

Prepare tacos: Warm the taco shells according to package directions. Cut the fish into 8 pieces, and place 1 piece of fish in each taco shell. Top each taco with 1/4 cup peach salsa, 1/4 cup shredded cabbage, and 1 tablespoon cilantro.
Yield: 4 servings (serving size: 2 tacos)

One of my favorite, easy summer dessert recipes is this Fresh Peach Tart from The French Farmhouse Cookbook by Susan Herrmann Loomis.

1 cup plain yogurt (non-fat is fine)
3 tablespoon firmly packed light brown sugar
½ teaspoon vanilla extract
½ cup crème fraîche or heavy (whipping) cream
3 ripe peaches, peeled, pitted and thinly sliced
¼ cup fresh berries to sprinkle on top for color contrast, I've also used sliced kiwi fruit
10 inch puff pastry (store bought if you need to save time), pre-baked in a tart pan with removable sides

In a small bowl whisk together the yogurt, brown sugar and vanilla. In another small bowl, whisk the crème fraîche until it holds stiff peaks. Fold the crème fraîche into the yogurt mixture.

Spread the mixture in the pre-baked tart shell. Arrange the peach slices on the cream and sprinkle with the berries.
Serve immediately.
6-8 servings

Georgia Peach Custard Ice Cream
from the Georgia Peach Commission website

1 quart whole milk
1 cup cream or evaporated milk
3 eggs
1 cup sugar
1 tablespoon all-purpose flour
1/8 teaspoon salt
2 quarts mashed Georgia peaches
1 tablespoon vanilla

Scald milk and cream. Beat eggs and combine with half of the sugar. Mix flour and salt with remainder of sugar. Blend all with hot milk and cream. Cook until mixture thickens. Add mashed peaches, vanilla and freeze in commercial ice cream freezer.
Makes 1-1/2 gallons.

Peach Tips - from Cooking Light Magazine
Look for golden peaches without traces of green near the stem.

If your peaches are firm, let them stand on the kitchen counter for a few days or until they're soft to the touch and display a deep, golden background color. Unlike many other fruits, which are best plucked and eaten on the spot, a just-picked peach is actually best if left uneaten for at least a couple of days.