Finding a perfectly ripe peach while growing up in Ohio was like finding a needle in a haystack. In the Midwest in the 1980s, my family often canned peaches or turned them into jams as the few peaches we got often went bad before we could enjoy them.
In the winter, I vividly remember racing downstairs to the basement freezer hoping to find a jar of mom’s homemade peach jam stashed away. It was our way of savoring a little taste of spring.
Little did I know then I’d end up a resident of the peach state. A couple of years ago, the peaches were so delicious here that I shipped a case home to my parents. Now with food traveling near and far these days, I realize my family has more access than ever before, but there is nothing like a fresh, ripe, Georgia peach.
If you are in the middle of cancer treatment, it’s likely your taste buds may change your taste for peaches this season. However, the one type of food most of my patients report tasting ‘normal’ (if that’s possible), is chilled fresh fruit. Simple, sliced, fresh peaches with a dash of sugar may suit your taste buds well.
If you have a craving for something a little different, check out these protein-packed peachy recipes this spring:
Peachy Chicken Salad:
1/3 cup light mayonnaise
2 Tbsp. milk
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. chopped fresh tarragon (or 1/4 tsp. dried tarragon)
2 1/2 cup cubed, cooked chicken
1 cup seedless red grapes, halved
1 cup frozen tiny peas, thawed
2 large peaches, peeled and chopped
1 cup pecan halves, toasted
lettuce leaves
In a large bowl, stir the mayonnaise, milk, salt, pepper, and tarragon until smooth. Add chicken and toss to coat. Stir in the grapes, peas, peaches, and pecans. Serve in a lettuce-lined bowl.
Peach Tortellini Salad with Basil Peach Vinaigrette:
1 (9-oz.) package refrigerated cheese-filled tortellini
3 cups sliced peaches
1 medium red bell pepper, cut into match sticks
1/4 cup basil peach vinaigrette
4 cups mixed fresh salad greens
Cook tortellini according to package directions. Rinse until cool. Drain well. In medium bowl, combine tortellini, peaches, and red pepper. Chill until ready to serve. Drizzle vinaigrette over mixture, and toss gently. Place salad greens on large serving platter or four individual salad plates. Arrange peach tortellini mixture over greens.
For more recipe ideas using Georgia peaches, check out the Georgia Peach Council.
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