As summer reaches its zenith, Los Angeles is poised to celebrate its peak peach season, thanks to California’s position as the largest producer of peaches and nectarines in the United States. The vibrant farmers markets across L.A. showcase an incredible array of stone fruit varieties that make this time of year particularly delightful.
August marks the height of peach season, and farmers market enthusiasts eagerly anticipate weekly updates from local vendors. Notable among these is Andy’s Orchard, which keeps fruit lovers informed about the latest offerings, from Diamond Ray and Honey Royale nectarines to Dapple Fire and Ebony Rose plums. Among the variety of peaches available, Summer Flame 29, Scarlet Halo, and Zee Lady stand out as delightful options, each with a unique flavor profile that could easily lend itself to an alternate persona.
The exciting selections at local markets only hint at the sheer volume of stone fruit varieties available, with descriptions that inspire culinary creativity and fruit appreciation. David Karp, a fruit expert, provides tantalizing insights into peaches such as the Silver Logan, which has been hailed as a peer to the Snow Queen nectarine. Karp elaborates on its exquisite features: the backdrop of milky white skin, crimson blush, and sweet, fragrant flesh that embodies a perfect balance of sweetness and acidity.
While enjoying fresh stone fruits is a joy, there comes a point when one may find it challenging to consume them all in their natural state. This is where second-grade fruits come in handy. These are fruits that do not meet cosmetic standards yet are still luscious and flavorful enough for various culinary endeavors. Andy’s Orchard isn’t the only player in the market; other notable suppliers include Regier Family Farms, K & K Ranch, Tenerelli Orchards, and the renowned Masumoto Family Farm, known for its delectable Suncrest peaches.
With peaches and nectarines at their peak, turning to ice cream as a summer dessert is likely the best choice. An ice cream maker can be the ultimate kitchen tool for transforming fresh fruit into a refreshing treat. For those without an ice cream machine, there are also simple no-churn methods to enjoy creamy frozen delights.
Frozen treats are not only a delightful way to beat the heat, but they also provide creative outlets for utilizing this season’s stone fruit bounty. Options include frozen peach soufflé, fruity popsicles featuring peach and orange blossom honey, and even a sophisticated nectarine-cardamom ice cream. Those interested in exploring the culinary landscape of stone fruits can partake in eight enticing frozen dessert recipes that showcase their vibrant flavors.
One recipe worth mentioning is the Frozen Peach Soufflé with Raspberry Sauce, a decadent treat that marries gently cooked peaches with peach liqueur and custard. This dish offers an elegant, creamy texture, with a flavor profile that combines the best aspects of peaches and cream.
For a quick and creamy treat, the Peach and Orange Blossom Honey Pops are an excellent choice. These popsicles blend yogurt, milk, condensed milk, honey, and fresh peaches, resulting in refreshing, fruity frozen treats.
Another exciting recipe features Nectarine-Cardamom Ice Cream, which takes advantage of the unique flavor pairing of nectarines and cardamom. The resulting ice cream boasts both a creamy texture and a vibrant fruit flavor that is best enjoyed soon after it’s churned.
Additionally, Spiced Plum Ice Cream introduces a surprising twist with the addition of black pepper and allspice, creating a unique and memorable taste experience. This recipe showcases how a subtle hand with spices can elevate simple fruit flavors.
Raspado, a Mexican-style shaved ice, provides yet another avenue to explore frozen desserts with a nod to traditional flavors. In this method, a base of coconut milk is shaved into a light, fluffy texture and topped with jammy plums or other tart stone fruits.
Peach Sangria Popsicles bring together puréed peaches, rosé wine, and tiny fruit accents, creating a refreshing popsicle that is perfect for summer gatherings. With approximately 15 popsicles in one batch, they are a great way to share a cool treat with friends and family.
For those seeking a no-machine approach, the Peach Gelato recipe melds frozen peaches into a creamy mix of mascarpone or crème fraîche, requiring only a swift blend before serving.
In summary, as Los Angeles dives deeper into peach season, both individuals and families can enjoy a bounty of fresh stone fruits in numerous delicious forms. Whether turning to simple ways of enjoying fresh peaches or experimenting with frozen desserts, it is undeniably a vibrant season rich with culinary possibilities.
image source from：latimes
