According to the North Carolina Department of Agriculture, due to our exceptionally warm weather a bumper crop of high-quality has arrived earlier than usual. Peaches typically peak during July, but many peach farmers are already selling fresh ripe early peach varieties. Warm weather tends to make the peaches ripen not only earlier but faster so don’t wait to pick your peck of peaches!!
Michael Parker, Extension Horticulture Specialist shares with some Fun Facts about peach production here in North Carolina.
North Carolina is ranked 7th in the United States in peach production producing an average of 3.6 million pounds for sell each year. The most common peach varieties grown in North Carolina are Biscoe, Candor, Carolina Belle, Derby and Norman.
The North Carolina Peach Festival is held annually in Candor, NC on the third Saturday in July.
This year’s festival will be held July 17th through 19th advertising three straight days of “Life is Pretty Peachy Fun”. You can find out more about this festival by checking out the activities on their website https://www.ncpeachfestival.com/
Not only do peaches taste amazing but are a nutritional powerhouse as well. In one medium peach you will see only 60 calories and more than 20 different macro and micronutrients, including fiber, vitamins, A, C, E, potassium and zinc. And of course, they are naturally free of fat, sodium, cholesterol, gluten and trans fats!!
Peaches are most often used in sweet deserts, but can hold the title role in a variety of recipes, even some savory ones!
Honey Roasted Peaches
(Take advantage of local peaches and local honey by using both in this healthy dessert.)
4 ripe peaches, halved and pitted
4 teaspoons local honey
2 teaspoons butter
½ teaspoon cinnamon
½ teaspoon vanilla extract
Preheat your oven to 375 degrees. Prepare the peaches, leaving the skins on.
Place peaches halves cut side up in a baking dish. Drizzle each peach with honey and dot with a bit if butter. Sprinkle on cinnamon and a drop of the vanilla extract.

Bake uncovered for 20-25 minutes, until soft and golden. For more caramelization, broil for an extra 1-2 minutes watching carefully. Let cool slightly before serving, sprinkle additional juices over the peaches prior to serving. Serves 4.
Fresh Peach Sorbet
5 medium sized peaches, peeled, pitted and diced
2 tablespoons local honey
¼ cup almond or low-fat milk
1 teaspoon vanilla extract
1-2 teaspoons lemon zest
Juice from half a lemon
Prepare the peaches by dicing the peeled and pitted peaches into 1 inch cubes. Transfer them to a freezer safe container or freezer bag. Place in freezer and allow to freeze for at least 6 hours.
Once they are frozen, remove from the freezer and transfer to a blender or food processor. If they are especially hard, you may need to let them thaw a bit. Add the honey, milk, lemon zest and lemon juice to the processor. Blend until smooth.
Transfer the mixture to a freezer safe container, then smooth it down with a spoon or spatula.
Seal the container and place in the freezer for at least 4 hours. The result should be firm but scoopable. If it is too firm allow to thaw some before serving.
Serves 4, each serving contains; Calories 120, Carbohydrates 28g., Protein 2g., Fat 1g., and Fiber 3g.
Peach Glazed Pork Chops
4 pork chops
2 peaches, pureed
1/4 cup honey
2 tbsp soy sauce
1 tbsp Dijon mustard
Prepared horseradish to taste, up to 1 tablespoon, optional
Salt and pepper to taste
Preheat oven to 375°F (190°C). Season pork chops with salt and pepper.
In a bowl, mix peach puree, honey, soy sauce, and Dijon mustard.
Sear pork chops in an oven-safe skillet over medium-high heat for 2-3 minutes on each side.
Brush peach glaze over pork chops and transfer skillet to oven. Bake for 20-25 minutes or untilcooked through.

Peach Gazpacho
1 cucumber, peeled and chopped
4 peaches, peeled and chopped
1 red bell pepper, chopped
1/4 cup red onion, chopped
2 tbsp olive oil
1 tbsp red wine vinegar
Salt and pepper to taste
In a blender, combine peaches, cucumber, bell pepper, red onion, olive oil, and red wine vinegar.
Blend until smooth. Season with salt and pepper.
Chill for at least 2 hours before serving.
Linguine with Bacon, Peaches and Gorgonzola
(Recipe adapted from a purewow Blog)
1, 12 ounce box linguini
1 tablespoon Extra Virgin Olive oil
6 ounces bacon, chopped
1 small sweet onion, chopped
1 peach thinly sliced
¾ cup Gorgonzola cheese
1 tablespoon chopped fresh basil
Cook the linguini in a large pot of salted boiling water until tender, 8 to 10 minutes. Drain, then toss the linguini with olive oil.
In a large skillet, cook the bacon until crisp, 5 to 6 minutes. Remove the bacon from the pan and cook the onions in the bacon fat until tender, about 2 minutes.
Add the peach slices and cook until tender, about 4 minutes.
Add the pasta and bacon back to the pan and toss to combine. Add the gorgonzola and toss until just combined. Garnish with basil.
Serves 4, each serving contains; Calories 652, Fat 29g., Carbohydrates 74g., Protein 23g., and Sugar 8g.
Spicy Chicken Tacos with Peach Salsa
For the Chicken
1 pound chicken breast, skinless, boneless
½ teaspoon paprika
½ teaspoon chili powder or more to taste
Salt and pepper to taste

2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
½ bunch fresh cilantro, chopped
For the Peach Salsa
2-3 peaches, pitted and diced
½ red bell pepper, diced
¼ cup diced red onion
¼ cup fresh cilantro, chopped
Juice and zest of 1 lime
1 small clove garlic, minced
½ jalapeno pepper, minced
¼ teaspoon sea salt, more if needed to taste
For the Cream Sauce
1/3 cup Sour cream
¼ cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon Sriracha
1 lime, freshly squeezed
½ bunch fresh cilantro, chopped
For the Tacos
8 tortillas, yellow or white corn tortillas or flour tortilla, or keto tortillas
½ cup Cotija cheese, crumbled
Fresh cilantro, chopped
For the chicken, slice the breasts into strips. Season with smoked paprika, chili powder, salt, and freshly ground black pepper.
Heat 2 tablespoons of olive oil on medium heat in a large skillet. Add the chicken in a single layer and cook, undisturbed, for about 4 minutes.
Flip the chicken strips over and cook for 2 more minutes. Lower the heat to low, and add the freshly squeezed lime juice. Cook for another 2 minutes or more, frequently stirring, until the chicken is cooked through. Stir in the fresh cilantro.
For the salsa, mix together the peaches, bell pepper, onion, cilantro, lime juice and zest, garlic, jalapeno, and salt. Season to taste and chill until ready to use.
For the cream sauce, whisk together all of the ingredients and set aside until ready to use.

For the tacos, toast the tortillas by heating a skillet to medium-high heat. Add tortillas in a single layer and toast for about 30 seconds per side until they get golden brown in some spots on both sides.
Stuff the cooked chicken and fruit salsa into the warmed, toasted tortillas. Top with the cream sauce, crumbled Cotija cheese, chopped fresh cilantro, and a pinch of chili powder.