This article appears in the Summer 2026 issue
The peach arrived in New England with the colonists who initially struggled with production due to the cold climate. With persistence, heartier varieties were developed. Today there are more than 300 varieties across North America.
In the early 1900s Connecticut became second only to Georgia in peach production. The leading states today are California, South Carolina, and Georgia, which means peaches are available from mid-April through mid-September. The peak season is July and August.
The peach is a “super food” because it is packed with nutrients—vitamins A & C for skin health; minerals like potassium, copper, and iron for heart health; and fiber for digestive health—while being low in calories and fat.
Peaches are also a dream to cook with because of their versatility in dishes ranging from sweet to savory. They pair well with dairy, herbs, and meat. Let’s explore two classic options to brighten your day: a salad and a main course—a peach explosion!
Grilled Peach and Arugula Salad Serves 4–6
1 small red onion
1 small fennel bulb
Grated zest and juice of 1 lemon
Kosher salt and black pepper
2 large ripe peaches
3 tablespoons extra-virgin olive oil
2 cups lightly packed arugula
1/2 cup crumbled feta cheese
Remove the stalk and core of the fennel (the tough, woody base at the center of the bulb that holds the layers together) and very thinly slice the remaining bulb by hand or with a mandolin.
Thinly slice the red onion.
Combine the lemon zest, lemon juice, salt, and pepper with the fennel and onion. Marinate for 30 minutes.
Cut each peach in half, remove the pit, and brush some olive oil on each cut side.
Grill the peach halves on a hot grill pan or outdoor grill on the flat, oiled side, about 2 minutes, until charred. Rotate to form grill marks and cook for another 2 minutes.
Cool, then cut each peach half into 6 wedges.
Gently mix the marinated fennel and onion with 3 tablespoons of olive oil. Toss with the arugula.
Arrange the salad in the center of the plate, either in individual servings or one large salad. Add grilled peach wedges on top; sprinkle with feta and serve.
Peach Salsa With Grilled Swordfish
1 teaspoon brown sugar
1 tablespoon lime juice
2 tablespoons cleaned, chopped fresh cilantro
4 large ripe peaches, peeled and chopped
Combine lime juice and brown sugar until sugar is dissolved. Add cilantro and stir; add peaches and stir. For a twist, add some freshly grated ginger. Serve alongside grilled swordfish or shrimp.
Melody Tierney is an avid foodie and enjoys sharing her passion with others. A former bed and breakfast owner in Southampton, New York, she and her husband, Phil, were featured as an Inn of the Month in Travel and Leisure magazine.
