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MORE ABOUT PEACHES

WARNING: THIS DOCUMENT CONTAINS INTIMATE AND EXPLICIT PICTURES OF PEACHES IN VARYING STAGES OF RIPENESS. IF YOU THINK THIS MAY BE TRIGGERING TO YOU, DO NOT PROCEED. CALL OUR OFFICE FOR A TRIGGER FREE COPY.

 

So, after last week’s blog, my husband was going to the grocery store, and I asked him to pick up six peaches in varying stages of ripeness, so I could share this with you. He’d read the blog. So, this is what he came home with.

Notice the difference in the colors and sizes of the peaches. Remember we said last week that a ripe peach is a darker red than the others.

And because he is so generous, the peaches ranged from 5.9 to 9.4 ounces. Now how do we handle that? How do we get the right portion size? And what about the pit? Well first we have to decide if we are weighing or measuring. If we measure, it looks easy.

 

 

 

 

 

 

 

 

The truth is that it is not so easy because we have that pesky pit to deal with. Now all the books say that a peach pit weighs between 0.3 and 0.5 ounces. I tried that myself. And they do. But the edges of the pit may be difficult to get around, and the shape of the pit can be nice and neat, or it can get messy. When that happens, you have to do the best you can with it. If your food plan permits, count 0.4 oz as the pit when you weigh the peaches; or open the peach into two halves, remove the pit, and weigh the peach.

 

 

What to do when there is too much or some leftover, or they are too ripe?

If you don’t want to grill, you can bake peaches. This is easy to do and tastes wonderful! Just quarter or slice or chop the peaches, removing the pit. Put in an oven or microwave safe pan and spray lightly with nonstick spray. Sprinkle Cinnamon or pumpkin pie spice on top. Bake at 350⁰ for 8 to 12 minutes, or microwave, till they are golden. Count 6 ounces as your serving.

Hot or cold, with yogurt, this makes a great tasting metabolic!

Here are two more recipes – careful, they are savory!

 

Peach and Avocado Salad

2 Tbsp lemon juice

2 Tbsp olive oil

1 shallot, chopped

1 chili, thinly sliced

3 peaches, 19 1/2 to 20 oz

1 avocado

½ cup mint for garnish

Mix lemon juice, oil, shallot, and chili in a bowl. Add peaches and toss to coat. Let sit for an hour, then chop the avocado and add to the mix. Garnish with mint.

1/3 of the result counts as 6 oz fruit and 14-16 gm fat.

 

Peach Salsa

2 cups (12 oz) diced peaches

¼ cup (2 oz) minced red onion

2 teaspoons jalapeno, minced

1/3 cup chopped cilantro

2 Tablespoons lime juice

Salt to taste

Remove ribs and seeds from jalapenos before mincing to reduce the hot spiciness. Adjust the amount to your preferences.

Mix these ingredients together and chill.

2 Tbsp counts as a condiment.

1 ¼ cups (8 oz) counts as a fruit serving.

Enjoy these beautiful fruits, always with a protein, and take time to savor the wonderful warm summer days.

If you want to learn to take better care of yourself, without hurting others, join us for our Summer Solutions program! It will be on Zoom, so you can enjoy it from home.

Be welcome to comment or to call if you have questions.

Blessings to you,

Theresa

 

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