The use of fresh, local ingredients is a demand many diners are unwilling to compromise on. Seasonal specials can satisfy health-conscious guests and keep your menu feeling fresh. Arguably one of the best summer staples, peaches come in over 2,000 varieties around the world. So chances are you can find some kind of peach near you. In general, peaches are harvested anytime between May and October depending upon the variety. When selecting fresh peaches to use on your menu, there are three main picking points to keep in mind.
- Fragrance should be sweet and noticeable
- Texture should have some give but not be too soft
- Weight should feel heavy for the size of the fruit
Peaches are typically separated in categories based on how the flesh sticks or doesn’t stick to the pit, or stone. Freestone peaches are great for eating whole or use in baking because the flesh doesn’t cling to the pit. Clingstone peaches are softer, sweeter, and great for canning.
There are also two different colors that set peaches apart. Some peaches have a whiter flesh and have a smoother texture with a sweeter taste. These peaches are prominent in Asia. American peaches tend to be yellow in flesh with a more acidic flavor. Nectarines are a variety of peach that have smooth skin.
While the typical use for peaches is in desserts and sweet dishes, a great way to shake up your menu is presenting savory peach recipes. In the modern world of experimental and unexpected cuisine, there are many tried and true savory ways to serve peaches.
- Chutney
- Relish
- Salsa
- Glaze
- Grilled
- Served with pork or salmon
As always, the key to serving up a summer special guests will remember forever is unique preparations using familiar ingredients. Don’t be afraid to head to the nearest farmer’s market, don your chef coat, then experiment with peach recipes and varieties to find the next great summer dining craze.