The most memorable peach I ever ate was in Normandy at a restaurant on Mont Saint Michel. We had gone there to experience the local lamb, but what I remember was the peach. The waiter served it as an after lunch fruit in place of a sweetened dessert.
I learned many useful things living in France, among them the ability to eat a piece of fresh fruit with a knife and fork. I peeled my peach and cut up the pieces. Then I tasted it.
It was so extraordinarily good that in my best most polished French I politely asked for a second peach.
To this day, I love to have a piece of fruit as the ending for a meal. Fresh fruit in season is the best and peaches are in season here on Long Island in July and August.
The peaches in the pictures come from my local GreenMarket and they are delicious this year. Local peaches to not have the aura of my French peach, but they are certainly just as succulent, juicy, and sweet. I am content with just the peach too. No yogurt, no ice cream, no peach pie, no peach melba, or any other similar preparation.
Not that there is anything wrong with these alternatives and when peaches are in season the cook needs creativity and imagination to manage the volume that nature provides. It is just that I am so happy and so satisfied with the piece of fruit. Or maybe two pieces.
My local peaches are medium sized peaches. My local supermarkets sells bigger cheaper peaches, but they can’t match the flavor of my smaller local peaches. One medium peach is about 60 calories. All fresh fruits are healthy. Some more so than others, but all are optimal choices especially when they are grown locally.