Summer brings to mind eating sweet juicy fruits, such as peaches. This has been a good peach season in Mountain Maryland and I happily purchased peaches today from Rice’s Orchard at the Farmers’ Market at Canal Place in Cumberland.
Originally from China, peaches are members of the rose family. A medium peach has only about 60 calories and is a good source of fiber and vitamins C and A. Peaches are great eaten fresh, mixed in fruit or veggie salads and salsas, and they are also great cooked alone or in a sauce with poultry. And let’s not forget about delicious peach pie or peach cobbler.
Interestingly, some people, like me, are allergic or sensitive to peach skin. Mild reactions affect only the mouth but others affect the skin, with rash and hives developing. I can eat the peach without the skin, but some people cannot eat raw peach at all. Some peach allergies may be from pollen-food syndrome or oral allergy syndrome (OAS). According to the Food Allergy Research and Education (FARE), most people affected by OAS can eat cooked fruits or vegetables because the protein allergens are sensitive to heat. For more information about OAS visit: http://www.foodallergy.org/related-conditions.
Lunch today included fresh produce from the Farmers’ Market, including Zucchini Parmesan Crisps, using Ellie Kreiger’s recipe at http://www.foodnetwork.com/recipes/ellie-krieger/zucchini-parmesan-crisps-recipe.html, Watermelon, Feta and Basil Salad, recipe on this blog, and Peach Smoothies, recipe below.
2 large peaches
2 cups crushed ice
6 ounce vanilla Greek Activia yogurt
½ cup soy milk
Blend in the blender and top with slice of peach. I added chocolate mint from my garden, too. Serves 4.
I hope everyone is enjoying the best of the fresh produce while it lasts. For more information and recipes about peaches and other fruits and veggies, visit www.fruitsandveggiesmorematters.org.