One might be inclined to treat a perfectly ripe peach or nectarine like a perfectly ripe tomato—that is, to not mess with it. Which we understand. But, like perfect tomatoes, they're simply too good (too sweet and bright and good with fresh herbs or brown sugar or both) to keep out of our salads and baked goods.
So when we're not busy biting into one and letting the juice run down our arms, we're eating them in these ways:
What's your favorite way to eat peaches and nectarines—when you're not just chomping into one in the hand? Tell us in the comments.
Written by: Caroline Lange
Popular on Food52
7 Comments
VALERIE
July 27, 2016
Does anyone have a lazy-girl's recipe for canning nectarines? Our tree is weighed down with these beauties this year!
Virginia M.
July 27, 2016
The simpler the better for me. A simple peach picked off the tree, peaches and ice cream. Ah, I remember those days at my Grandmothers.
Brandie
July 27, 2016
This way in this sandwich is so good!
http://goodtimesgoodeats.com/savory-sweet-peach-tomato-vegan-grilled-cheese/
http://goodtimesgoodeats.com/savory-sweet-peach-tomato-vegan-grilled-cheese/
AntoniaJames
July 13, 2016
I eat more stone fruit in Crooks' Corner green peach salad, which I make with white and yellow nectarines and/or peaches, as available (white nectarines especially are gorgeous for this), than probably any other way. Seriously, I make it at least once a week, sometimes more, during the summer, as my Instagram followers can attest.
For the past month, I've had gallons of blueberries weighing down my blueberry bushes, waiting to be picked on any given day, so I often mix a quart or so with whatever peaches or nectarines I have on hand -- I buy uglies for practically nothing at our farmers' markets for this purpose. -- to make NotRecipe crisps and rustic tarts, e.g., http://food52.com/not-recipes/59138 and
http://food52.com/not-recipes/58587
I also made a NotRecipe flaugnarde (what a clafoutis not made with cherries is called) that was pretty good, too: http://food52.com/not-recipes/59047
And then there's the Stone Fruit + Gewurz jam with dried apricots, based on a Christine Ferber recipe, that I'll be making in a few weeks - at least a dozen jars this year, as it is a real favorite around here. ;o)
For the past month, I've had gallons of blueberries weighing down my blueberry bushes, waiting to be picked on any given day, so I often mix a quart or so with whatever peaches or nectarines I have on hand -- I buy uglies for practically nothing at our farmers' markets for this purpose. -- to make NotRecipe crisps and rustic tarts, e.g., http://food52.com/not-recipes/59138 and
http://food52.com/not-recipes/58587
I also made a NotRecipe flaugnarde (what a clafoutis not made with cherries is called) that was pretty good, too: http://food52.com/not-recipes/59047
And then there's the Stone Fruit + Gewurz jam with dried apricots, based on a Christine Ferber recipe, that I'll be making in a few weeks - at least a dozen jars this year, as it is a real favorite around here. ;o)
creamtea
July 14, 2016
AJ do you have a recipe for the green peach salad? I googled crook's corner but didn't see it on the menu; I'm guessing it's in their cookbook?
creamtea
July 14, 2016
I like the idea of fruit in savory salads (Madhur Jaffrey has slightly spicy/tart /salty one for stone fruit in her vegetarian cookbook that we like)
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