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Just peachy

These juicy sweet stone fruits are more than a summer snack

Regardless of what the calendar says, for me summer starts on the day I sink my teeth into a big, juicy peach or nectarine.

Nectarines and peaches are close relatives, separated by only one gene. Nectarines are smooth, while peaches have fuzz. White and yellow nectarines and peaches have very similar levels of sugar, but there is slightly less acid in the white fruits, making them less tangy and sweeter. There are also different varieties.

From a nutritional standpoint, one large peach or nectarine has 67 calories and 0.4 gram of fat, and supplies 2 grams of fiber, according to the United States Department of Agriculture.

Enjoy these seasonal stone fruits by themselves or in a variety of recipes, from kebabs with fresh mozzarella and basil drizzled with balsamic glaze, to halved fruits brushed with olive oil and cooked on the grill.

For a sweet yet nutrient-dense breakfast, chunk the fruit (skin too) and toss into a blender with some spinach, chia seeds and vanilla Greek yogurt for a yummy smoothie. For an appetizer, pair the fruits with goat cheese, then drizzle with honey, or spread chopped fruit on thin toasted slices of baguette for tasty crostini. For dinner, top grilled salmon with a peach-nectarine salsa. Or, for dessert, bake sliced fruit in a simple upside-down cake.

These fruits are ripe when they yield to slight pressure and emit that sweet, “peachy” perfume. Storing them is easy—just place them on the counter, and when they start to soften, but before the skin gets wrinkly or warped-looking, place them in the fridge, where they can last a few days. If the skin is wrinkled or mushy, the fruit has gone bad.

While for me the season begins with fresh fruit, it ends with freezing or canning, so I can enjoy them in the winter too.

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