Eat This Now: Peaches
In season June through September.
By Yishane Lee
Image by Joe McKendry
From the September 2010 issue of Runner's World
GOOD FOR YOU
One medium peach contains just 60 calories and two grams of fiber, plus vitamin C and beta-carotene, a heart-protective antioxidant. This juicy, water rich fruit also contains potassium, a mineral critical for regulating fluid and electrolyte levels, making peaches a tasty choice for rehydrating after a warm run.
GET THE BEST
When buying peaches, choose those that feel firm and don't have bruises. The base color will differ according to variety, but it should be yellow-white, yellow, orange, or red. Green indicates it was picked early and won't ripen properly. Let very firm fruit ripen at room temperature for a few days. They're ready to eat when they smell sweet and give slightly when touched.
KITCHEN SIMPLE
Peach Melba is a classic summer dessert pairing poached peaches, vanilla ice cream, and raspberry sauce. Anderson also likes this no-cook recipe for white wine-marinated peaches: Peel, pit, and slice six fresh peaches. Mix with 11/2 cups fruity white wine, 3/4 cup sugar, and 1/2 teaspoon cinnamon. Let mixture stand at room temperature for 30 minutes (or refrigerate for up to two hours).
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