{"id":65197,"date":"2022-08-16T10:31:33","date_gmt":"2022-08-16T16:31:33","guid":{"rendered":"https:\/\/www.uchealth.org\/today\/?p=65197"},"modified":"2025-03-07T11:24:53","modified_gmt":"2025-03-07T18:24:53","slug":"peaches-and-cherries-guacamole-salad","status":"publish","type":"post","link":"https:\/\/www.uchealth.org\/today\/peaches-and-cherries-guacamole-salad\/","title":{"rendered":"Summer’s bounty: Peaches and cherries, the best of sweet and juicy"},"content":{"rendered":"
<\/div>
\"Spicy
Spicy peach-accented guacamole, a reminder that the full name of \u201cguacamole\u201d is \u201cguacamole salad.\u201d Photo courtesy of Bill St. John.<\/figcaption><\/figure>\n

The Peach<\/strong><\/h2>\n

Like the apricot, the cherry and the plum, the peach is a drupe (or a fruit with a large amount of flesh surrounding a stone-hard pit). It also shares with them membership in the family Rosaceae, the rose family.<\/p>\n

More than 300 different varieties of peach grow in the U.S. alone, while over 2,000 grow globally. Six varieties constitute just over half of Colorado\u2019s famed peach crop, a happy assortment to see after the near-total dominance of the Elberta peach in earlier years. (They are the O\u2019Henry, Redhaven, Glohaven, Suncrest, Red Globe and Cresthaven. Sound like subdivisions, ha.)<\/p>\n

The biological name for the peach is prunus Persica,<\/em> a reference to its Persian (or, using contemporary geography, Iranian) origins.<\/p>\n

Producers and consumers classify peaches<\/a> by the color of their skin which varies through many yellows, reds and oranges; by the color of their flesh, again a wide range that includes white; and by whether the stone is freestone, clingstone or semi-freestone\u2014or how easily the flesh separates from the stone.

Learn other great tips and recipes from Bill St. John<\/a>.<\/div>\n

Throughout history, the peach has been thought of loftily, its blossom adorning the hair of brides in China and Japan as a symbol of both virginity and fertility (a floral hat trick if you think about it for a moment).<\/p>\n

King Fran\u00e7ois I of France (1515-1547) raised 40 different varieties of peach and gave them human-like names such as T\u00e9ton de V\u00e9nus (Breast of Venus) and Admirable. He considered the warm, soft, fuzzy knap of peach skin to be closest to that of human skin.<\/p>\n

In cooking, the peach is a workhorse in sweet or dessert dishes of all sorts. But it also can play a role\u2014and quite a delicious one\u2014in savory preparations, two of which I supply you with here. We cooks substitute one fruit or vegetable for another all the time, subbing in a yellow summer squash for a zucchini, say, or an unripe pear for an apple.<\/p>\n

The peach makes a splendid stand-in for the mango; cuisines other than our own homegrown American one use the mango in savory preparations. Such is the pilaf, a fine base for other savory foods atop it. And the guacamole (peach) salad, a chunky, deconstructed version of the pudding-like guacamole seen hereabouts. It\u2019s delicious, especially with some just-ripe Colorado peaches available now aplenty.<\/p>\n

\"Yellow-tinged
Yellow-tinged Rainier cherries, garnet-hued Bings and dark mahogany Santinas. Photo courtesy of Bill St. John.<\/figcaption><\/figure>\n

The Cherry<\/strong><\/h2>\n

Some foods are honored to carry the name of their home or supposed place of origin, such as the lima bean (Lima, Peru), the currant (Corinth, Greece) and romaine lettuce, \u201clattuga romana\u201d in Latin, the lettuce of Rome.<\/p>\n

That\u2019s also true for the fruit named after the city in ancient Asia Minor called Cerasos (present-day Giresun in Turkey)\u2014\u201ckerasos,\u201d in Greek, or \u201ccherry\u201d to us.<\/p>\n

Many fruits or wild foods that we call \u201ccherries\u201d such as the chokecherry or the cherry tomato aren\u2019t true cherries at all. We\u2019re not cooking them here.<\/p>\n

But to injure Gertrude Stein, a cherry is not a cherry is not a cherry is not a cherry.<\/p>\n

Are they sweet or sour? Best eaten fresh out of hand or cooked into a jam or pie? Must I categorically use merely the Morello cherry for Black Forest Cake, as the classic recipe instructs? And what is a \u201cmaraschino cherry\u201d anyway? It looks bogus.<\/p>\n

In general, most sweet cherries eat more satisfactorily on their own, fresh or frozen and, of course, pitted (if possible). Around 900 varieties of sweet cherry (Prunus avium<\/em>) grow worldwide. They aren\u2019t entirely interchangeable to eat because each often has defining characteristics (more or less sweetness, for example, or darker or lighter juice and flesh). But, by and large (and to resuscitate Stein), a Bing is a Rainier is a Chelan is a Santina. They\u2019re sweet and juicy and that\u2019s why we love eating them.<\/p>\n

The Prunus cerasus, or sour or tart cherry, sports around 300 cultivars worldwide, of which the Morello and Montmorency are the two most appreciated in this country. Along with varying amounts of sugar or other sweetener, they make our fillings for cherry pies and tarts, jellies and jams. (In Germany and surrounding countries, they are the basis for kirsch, the liqueur.)<\/p>\n

The Prunus cerasus is also better than the sweet cherry for savory dishes, in which the world\u2019s cuisines excel. Pitted and dried, they adorn many a Persian dish; fresh, they are half of the terrific Persian \u201cpolow\u201d of rice steamed with sour cherries. The Belgians love their rabbit fricass\u00e9e with sour cherries and the French enjoy \u201ccailles aux cerises\u201d (roast quails with sour cherries).<\/p>\n

South Dakotans whip up \u201cwojapi,\u201d a thick sauce of sour cherries and honey that they serve alongside any manner of grilled meat. Overall, tart cherries are delicious with many a savory preparation of pork, duck, salmon or chicken.<\/p>\n

About those maraschino cherries, their not-seen-in-nature scarlet hue and the Shirley Temple cocktail: They began long ago with the Marasca cherry of Croatia where they were crushed, preserved and pickled (not sweet, no ma\u2019am). Nowadays, \u201cmaraschino\u201d cherries are made from any old cherry, sweet or tart, that is pitted, brined and (get this) bleached so that they may be sweetened maximally with sugar and colored deeply with red food dye.<\/p>\n

And plopped into Shirley Temples.<\/p>\n

Savory Peach Pilaf<\/strong><\/h2>\n

Makes 6 cups. Serve this topped with a spicy dal or other \u201ccurried\u201d dish or as a side dish with anything you choose: meat, fish, vegetable and so on.<\/p>\n

Ingredients<\/strong><\/h3>\n

1 tablespoon ghee, clarified butter or neutral cooking oil<\/p>\n

1 teaspoon black mustard seeds<\/p>\n

1 teaspoon garam masala (or yellow curry powder)<\/p>\n

1 medium-sized green or red chile pepper, heat level your choice, seeded and minced<\/p>\n

1\/2 teaspoon turmeric powder<\/p>\n

1 cup basmati rice, rinsed very well, soaked for 30 minutes, then drained<\/p>\n

1 large or 2 medium very ripe peaches, peeled, seeded and crushed into pulp<\/p>\n

1\/2 cup cashews, preferably unsalted and unroasted, soaked in warm water for 1\/2 hour, then drained<\/p>\n

1 cup water<\/p>\n

Directions<\/strong><\/h3>\n

In a thick-bottomed Dutch oven or pot, heat the fat over medium-high heat. Add the mustard seeds and when they start to sputter, add the garam masala (or curry powder), the minced chile pepper and turmeric and stir well for 30 seconds until everything is fragrant.<\/p>\n

Add the drained rice and stir until the grains are coated and begin to take on color, just a couple of minutes at most. Add the crushed peaches, cashews and water and stir well again. Bring everything to a boil, lower the heat to simmering, cover tightly and cook for 20 minutes (a few minutes more at higher elevation) without disturbing.<\/p>\n

Turn off the heat and let the pilaf stand for 10 minutes at least (with the lid of the pot still on). Then lift the lid and fluff the pilaf with the tines of a large fork and serve.<\/p>\n

Spicy Peach-accented Guacamole<\/strong><\/h2>\n

A reminder that the full name of \u201cguacamole\u201d is \u201cguacamole salad.\u201d Makes 2 cups.<\/p>\n

Ingredients<\/strong><\/h3>\n

2 plum tomatoes, chopped<\/p>\n

1 large New Mexican Hatch or Colorado Pueblo chile, charred, peeled, seeded and chopped<\/p>\n

2 medium avocados, pitted, flesh cut into 1\/2-inch pieces<\/p>\n

1\/3 cup scallion, white and light green parts only, finely chopped<\/p>\n

3 tablespoons freshly squeezed lime juice<\/p>\n

1 large ripe Colorado peach, peeled if desired, pitted and chopped<\/p>\n

3\/4 cup cilantro, leaves and tender stems, chopped<\/p>\n

Salt to taste<\/p>\n

Tortilla chips<\/p>\n

Directions<\/strong><\/h3>\n

Assemble all ingredients in a large bowl and mix and fold. Let the flavors blend for 30 minutes before serving, cool or at room temperature. This is rough-hewn guacamole, not a pur\u00e9ed one. Serve in small bowls or plates with tortilla chips to the side.<\/p>\n

R<\/em>each Bill St John at billstjohn@gmail.com<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

The Peach Like the apricot, the cherry and the plum, the peach is a drupe (or a fruit with a large amount of flesh surrounding a stone-hard pit). It also shares with them membership in the family Rosaceae, the rose family. More than 300 different varieties of peach grow in the U.S. alone, while over […]<\/p>\n","protected":false},"author":2197,"featured_media":65203,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"categories":[6],"tags":[4799,2366,9187,4415],"class_list":["post-65197","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-healthy-living","tag-bill-st-john","tag-healthy-recipes","tag-readysetco","tag-recipes"],"acf":[],"yoast_head":"\nPeaches and cherries: Try this guacamole salad - UCHealth Today<\/title>\n<meta name=\"description\" content=\"The guacamole salad, a chunky, deconstructed version of the pudding-like guacamole, is delicious with some just-ripe Colorado peaches.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.uchealth.org\/today\/peaches-and-cherries-guacamole-salad\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Summer's bounty: Peaches and cherries, the best of sweet and juicy\" \/>\n<meta property=\"og:description\" content=\"The guacamole salad, a chunky, deconstructed version of the pudding-like guacamole, is delicious with some just-ripe Colorado peaches.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.uchealth.org\/today\/peaches-and-cherries-guacamole-salad\/\" \/>\n<meta property=\"og:site_name\" content=\"UCHealth Today\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/uchealthorg\/\" \/>\n<meta property=\"article:published_time\" content=\"2022-08-16T16:31:33+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-03-07T18:24:53+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/uchealth-wp-uploads.s3.amazonaws.com\/wp-content\/uploads\/sites\/6\/2022\/08\/16110558\/web-PEACH-GUACAMOLE.jpg\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Bill St. John, for UCHealth\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@uchealth\" \/>\n<meta name=\"twitter:site\" content=\"@uchealth\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Bill St. John, for UCHealth\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"7 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.uchealth.org\\\/today\\\/peaches-and-cherries-guacamole-salad\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.uchealth.org\\\/today\\\/peaches-and-cherries-guacamole-salad\\\/\"},\"author\":{\"name\":\"Bill St. John, for UCHealth\",\"@id\":\"https:\\\/\\\/www.uchealth.org\\\/today\\\/#\\\/schema\\\/person\\\/6fab47ae1c5b24834f25747358a6c8e3\"},\"headline\":\"Summer’s bounty: Peaches and cherries, the best of sweet and juicy\",\"datePublished\":\"2022-08-16T16:31:33+00:00\",\"dateModified\":\"2025-03-07T18:24:53+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.uchealth.org\\\/today\\\/peaches-and-cherries-guacamole-salad\\\/\"},\"wordCount\":1356,\"publisher\":{\"@id\":\"https:\\\/\\\/www.uchealth.org\\\/today\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.uchealth.org\\\/today\\\/peaches-and-cherries-guacamole-salad\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/uchealth-wp-uploads.s3.amazonaws.com\\\/wp-content\\\/uploads\\\/sites\\\/6\\\/2022\\\/08\\\/16110558\\\/web-PEACH-GUACAMOLE.webp\",\"keywords\":[\"Bill St. John\",\"Healthy recipes\",\"Ready. 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