The last place I would expect to find a great-tasting peach would be a warehouse club like Costco. But there I was the other day to stock up on paper towels and detergent and as I drifted through the food aisles, lo and behold! I saw this box of huge, gorgeous-looking fresh peaches.
The fruit was photo-beautiful and the peaches had that “give” at the stem end to mark them ripe. They had a floral fragrance too, so I bought the 5-pound box (about $10).
I have no idea whether these were “local.” They were not organic.
But they were unbelievably tasty and juicy.
I am going back for another box.
These were definitely eating-out-of-hand fruit, not to be spoiled in a fussy recipe.
But I did have some leftover chicken, so I actually sacrificed half a peach to use in enough chicken salad for one person. A bit of scallion, fresh herbs, some olive oil and lime juice and lunch that day was divine.
Chicken and Peach Salad
2 to 2-1/2 cups diced cooked chicken
3 scallions, chopped
1 large peach, skinned and chopped
1 tablespoon chopped fresh mint
1 teaspoon fresh thyme leaves
2 tablespoons olive oil
3 tablespoons lime juice
2 tablespoons white wine vinegar
freshly ground black pepper to taste
Combine the chicken, scallions, peach, mint and thyme in a bowl and toss the ingredients. In another bowl, whisk together the olive oil, lime juice and white wine vinegar. Pour over the salad and toss to coat the ingredients with the dressing. Sprinkle with black pepper to taste. Let rest for at least 10 minutes before serving.
Makes 2-4 servings