Taste of the Season

Get a Taste for the Central Valley's Best Cuisine at Taste of San Joaquin

by LAUREN LABELLE

This edition of our “In Season” column is dedicated to peaches, in all their juicy, yellow and pink glory. This fuzzy fruit peaks from May through October in the state of California, which produces the most fresh peaches in the country (60 percent), with South Carolina coming in second (15 percent), and Georgia in third (13 percent).

In fact, 90 percent of California’s peaches are grown right here in the San Joaquin Valley.

If eating locally-grown produce isn’t enough to entice you, maybe all the health benefits packed into peaches will. They are a rich source of vitamin C and potassium, and contain about two grams of fiber each. They are fat-free and full of helpful antioxidants that not only help keep certain chronic diseases at bay, but also help keep people looking younger by combating harmful free-radicals caused by activities such as smoking, drinking, and spending too much time in the sun. Seeing as it’s summer in San Joaquin, we might plan on doubling up on our peach portions, just in case.

Peaches and Cream Pops

1/3 cup peeled, pureed fresh California peaches
1/2 cup peeled, chopped fresh California peaches
2/3 cup nonfat vanilla yogurt

Directions
Puree 1/3 cup of peaches in blender or food processor until smooth. Lightly swirl together peach puree, yogurt, and remaining 1/2 cup of peaches in a small bowl. Spoon into 4 popsicle molds and insert handle. Freeze for at least 4 hours. Serves 4.

* For extra sweet pops, add 1-2 tablespoons of honey to yogurt before swirling.

Chipotle Peach Salad

1 pound boneless, skinless chicken breasts
salt and pepper
1½ Tbsp. adobo sauce from chipotle can, divided
1 chipotle pepper
2 ripe peaches, divided
3 Tbsp. olive oil
3 Tbsp. fresh lime juice
½ tsp. each salt and sugar
Romaine lettuce
½ cup quartered and thinly sliced red onion
½ cup coarsely crushed white tortilla chips

Directions
Rinse chicken breasts and pat dry. Sprinkle with salt and pepper and brush with 1 Tablespoon adobo sauce. Grill over medium coals for about 5 minutes per side or until nicely charred and cooked through. Chill, then cut into small bite-size strips. Meanwhile, peel and pit one of the peaches. Transfer to a blender container with the chipotle pepper, the remaining adobo sauce, olive oil, lime juice, salt, and sugar; blend until smooth. Pit and thinly slice the remaining peach and place in a large salad bowl with the romaine and onion. Drizzle with dressing and toss well to coat. Top with tortilla chips. Serves 4 to 6.