Frugal Summer Fruit: Peaches

One of my favorite things about summer is the availability of fresh fruit.  I’m fortunate to live where there are lots of farmers markets places that sell fruits that are grown not too far away.  And some of the best are the seasonal stone fruit.  My favorites are the stone fruits, especially peaches, including both yellow and white peaches.  I like the tangy edge to the yellow peaches, and sweetness of the white blush peaches.  My technique for buying these is to pick peaches that are underripe with no blemishes or nicks in the skin, and to keep them at room temperature in a brown paper bag to ripen.  At the peak of the season, peaches in bulk can be inexpensive by the pound.

I like to serve peaches sliced with summer strawberries in a fruit salad, or sliced over mixed salad greens for a fruit and greens salad that I seem to prefer over tomatoes.  Sometimes, I like to combine the peaches and tomatoes, in an interesting, sweet and savory salad.  I like to serve this salad at barbecues alongside grilled chicken and grilled vegetables.  This is adapted from a Mark Bittman recipe:

Peach and Tomato Salad

2 ripe peaches (I use white peaches)
2 ripe plum tomatoes
1/4 red onion, cut into thin slivers
1 T cilantro, chopped
2 T balsamic vinegar
salt and pepper to taste

Remove the pit from the peaches and cut into slices lengthwise.  De-seed the plum tomatoes and cut into slices lengthwise, slightly thinner than peach slices.  In a salad bowl combine all of the ingredients.  If the peaches are not too sweet, add 1 teaspoon of honey (I usually do not add honey to white peaches).  Toss gently and serve. Sprinkle with fresh ground black pepper just before serving.  This gives it a nice surprising taste.

shared at Frugal Friday,  Food Renegade, Works for Me Wednesday and Ultimate Recipe Swap