By Susan Simon
(Aug. 5, 2021) We are in full-on peach season and we couldn’t be luckier. Right up there with eating a thick slice of vine-ripened tomato on mayonnaise-slathered white bread standing over the sink is eating a just-harvested peach the same way.
Both fruits are impossibly juicy and tickle your taste buds in separate but equal ways. The tomato’s acid is bright and opens your palate for more. It’s no wonder that spaghetti al pomodoro, or a classic Margherita pizza, start many meals. Sometimes they are the main event, too.
A peach, with its sweettart flavor that includes whispers of caramel, can be interpreted as both a sweet and savory ingredient, depending on how you choose to use it. Who doesn’t love peach ice cream, or the inclusion of peaches in pies, tarts and cakes, especially a loaded-with-whipped cream shortcake?
I’ve been adding sliced grilled peaches to tossed green salads along with tomatoes, crumbled feta, and diced cucumbers. There’s no need to add vinegar to salads that include tomatoes, which provide plenty of acid. I’m fond of peach and tomato salsa, too.
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August 05, 2021 at 08:12PM
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Peaches perfect in sweet and savory dishes - The Inquirer and Mirror
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