When selecting, choose peaches that are firm to the touch but whose flesh gives slightly when squeezed. Fresh peaches should have a strong aroma and be brightly colored. Avoid peaches that are bruised and blemished or overly green in color.
It is best if ripe peaches are consumed immediately, however, to store, place in refrigerator for 3-5 days. Under ripe peaches should be stored at room temperature until ripe enough to eat, approximately 2-3 days. To freeze, wash, peel and remove the pit from ripe peaches. Place in a tightly sealed freezer safe package and freeze for 3-6 months.
There is nothing like a fresh flavorful peach for a simple summer snack; but peaches can lend themselves to a variety of dishes and cooking methods. They can be eaten raw on cereal, in salads or salsa and even blended in smoothies. Bake peaches in pies, cobbles, and cakes or whip up a batch of peach jam. But use caution and remove the skin of the peach before baking as the skin will become tough.
Grilling, another marvelous cooking technique for peaches, will intensify the natural sweetness and bring out the juiciness. These kabobs, with peaches, pork, onions, and sweet potatoes; are grilled to magnificent perfection and screams summer!
Honey Pork Tenderloin Kabobs
Prep time: 15 minutes Cook Time: 15 minutes Serves: 4
1/2 cup honey
1/2 cup mustard
2 large sweet potatoes, peeled and cut into one-inch cubes
1 1/2 (pound) pork tenderloin, cut into one-inch cubes
3 medium unpeeled peaches, pitted and quartered
2 small yellow onions, each cut into 4 two-inch pieces
(as needed) salt and pepper
(as needed) skewers
Preheat grill to medium high heat. Soak skewers in water for at least 15 minutes, while preparing vegetables.
Mix honey and mustard in a bowl; stir well and set aside. Steam sweet potatoes until crisp-tender, about 5 minutes.
Thread 2 sweet potato cubes, 2 pork cubes, 2 peach quarters, 2 onion pieces alternately onto each skewer. Brush kabobs with honey glaze mixture and season with salt and pepper.
Lightly oil grill. Grill over medium-hot coals 5 minutes on each side.
Chef Heather Hunsaker attended and graduated from Le Cordon Bleu College of Culinary Arts, but has been developing family friendly meals since she was nine years old in her mother’s kitchen. She knows how to get food on the table in a pinch while sticking to a budget. Currently, Chef Heather serves as a freelance writer and recipe developer for meal planning site www.foodonthetable.com.
