A seasonal favorite done up five ways! The fuzzy fruit we call peaches have been around for over 8,000 years, originating in China. The fruit is packed with nutrients and antioxidants, specifically high in fiber, vitamins, and minerals. Peaches have been known to aid digestion, improve heart health, allergy symptom reduction, and help with skin health.

While many think the peach is only used for sweet treats, it can be a delicious complimentary flavor to a savory dish. From the classics to the interesting twists, we have found a few dishes for you to use your peaches this summer season. Try out the recipes–popsicles, soup, grilled, bread, and coleslaw–and let us know which one is your favorite!

5 Ways to Use Peaches

Peach Buttermilk Popsicles

• Active: 15 mins
• Freeze: 6 hrs
• Total: 6 hrs 15 mins
• Servings: 10

Ingredients:

• 3/4 cup whole buttermilk
• 1/2 cup honey
• 1/4 cup heavy cream
• 1/4 teaspoon salt
• 3 ripe peaches, peeled and diced (about 2 1/2 cups), divided

Directions:

1. Process buttermilk, honey, cream, salt, and 1 1/2 cups of the peaches in a blender or food processor until completely smooth, about 1 minute.
2. Finely chop remaining 1 cup peaches; stir into buttermilk mixture. Divide peach mixture among plastic frozen pop molds, leaving some room at top to allow for expansion. Cover with lids, and insert wooden craft sticks. Freeze until pops are completely firm and sticks are set, 6 to 8 hours. To remove pops, run outside of molds under hot water for a few seconds and remove lids.

Spicy Peach Coleslaw

• Prep: 15 mins
• Cook: 20 mins
• Total: 45 mins
• Servings: 6

Ingredients:

Dressing:

• ¼ cup mayonnaise
• 1 ½ teaspoons Dijon mustard
• 1 tablespoon Asian chile pepper sauce (such as sambal oelek)
• ½ lemon, juiced
• 2 tablespoons rice vinegar
• 1 tablespoon vegetable oil
• ½ teaspoon white sugar
• salt to taste
• 1 pinch cayenne pepper, or to taste

Coleslaw:

• ½ (2 pound) cabbage - quartered and thinly sliced
• 2 fresh peaches, pitted and chopped
• 1 tablespoon thinly sliced fresh chives (Optional)
• 1 teaspoon thinly sliced fresh chives for garnish (Optional)

Directions:

1. Whisk mayonnaise, Dijon mustard, Asian chile sauce, lemon juice, rice vinegar, vegetable oil, and sugar in a bowl until dressing is smooth. Season with salt and cayenne pepper.
2. Place cabbage into a large bowl; add peaches and 1 tablespoon chives. Lightly toss until combined. Pour dressing over coleslaw and stir until coated.
3. Cover coleslaw with plastic wrap and chill until flavors have developed and cabbage is slightly softened, about 30 minutes. Adjust seasoning, mix again, and sprinkle with 1 teaspoon chives before serving.

Nutrition Facts (per serving)

• 108 calories
• 0.6g protein
• 5.6g carbohydrates
• 9.6g fat
• 3.5mg cholesterol
• 118mg sodium

Skillet-Fried Peaches

• Cook: 15 mins
• Total: 15 mins
• Servings: 6

Ingredients:

• 5 medium peaches, sliced into ½-inch-thick wedges (about 6 cups)
• 1 tablespoon fresh lemon juice (from 1 lemon) \
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon kosher salt
• ½ cup packed light brown sugar
• ¼ cup butter
• 1 tablespoon peach schnapps
• Vanilla ice cream

Directions:

1. Toss together peaches, lemon juice, cinnamon, nutmeg, and salt in a medium bowl; set aside.
2. Melt sugar and butter in a large skillet over medium-high, stirring often, until mixture is bubbly, about 2 minutes. Stir in peach mixture. Cook, stirring occasionally, until softened and sauce is thickened, about 6 minutes. Stir in peach schnapps, and cook 1 minute. Remove peach mixture from heat, and let stand 5 minutes. Serve warm over vanilla ice cream.

Golden Beet and Peach Soup with Tarragon

• Prep: 20 mins
• Cook: 40 mins + chilling
• Total: 60 mins + chilling time
• Servings: 6
   

Ingredients:

• 2 pounds fresh golden beets, peeled and cut into 1-inch cubes
• 1 tablespoon olive oil
• 2 cups white grape-peach juice
• 2 tablespoons cider vinegar
• 1/4 cup plain Greek yogurt
• 1/4 teaspoon finely chopped fresh tarragon
• 2 medium fresh peaches, peeled and diced
• Fresh tarragon sprigs

Directions:

1.  Preheat oven to 400°. Place beets in a 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Roast until tender, 40-45 minutes. Cool slightly.
2. Transfer beets to a blender or food processor. Add juice and vinegar; process until smooth. Refrigerate at least 1 hour. In a small bowl, combine Greek yogurt and chopped tarragon; refrigerate.
3. To serve, divide beet mixture among individual bowls; place a spoonful of yogurt mixture in each bowl. Top with diced peaches and tarragon sprigs.

Nutrition Facts (per ⅔ cup serving)

• 159 calories
• 4g fat (1g saturated fat)
• 3mg cholesterol
• 129mg sodium
• 31g carbohydrate (26g sugars, 4g fiber)
• 3g protein

Banana Peach Bread

• Prep: 20 mins
• Cook: 50 mins
• Additional: 1 hr
• Total: 2 hrs 10 mins
• Servings: 16

Ingredients:

• ¾ cup white sugar
• ½ cup butter, softened
• 1 tablespoon brown sugar
• 1 tablespoon instant hot chocolate mix
• 3 bananas, peeled
• 1 large fresh peach - peeled, pitted, and diced
• ¼ cup milk
• 2 eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• ½ cup chopped walnuts (Optional)
• 1 teaspoon baking soda
• 1 teaspoon salt

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 5x9-inch loaf pan.
2. Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add brown sugar and hot chocolate mix; stir well.
3. Place bananas, peach, milk, eggs, and vanilla extract in a blender; blend until smooth. Stir into butter mixture until well incorporated.
4. Mix flour, walnuts, baking soda, and salt together in a separate bowl; stir into banana-butter mixture until flour mixture is just moistened. Pour batter into the prepared loaf pan.
5. Bake in the preheated oven until a toothpick inserted in the center of bread comes out clean, 50 to 60 minutes. Cool in pan for 5 minutes before transferring bread to a wire rack to cool completely.

Nutrition Facts (per serving)

• 208 calories
• 3.4g protein
• 28.9g carbohydrates
• 9.1g fat
• 38.8mg cholesterol
• 278.9mg sodium