Summer Fruit Choices
Are Just Peachy

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JEWISH lows

EILEEN GOLTZ
Special to The Jewish News

Stir in remaining fruit. Cover, chill
and serve. Serves 4.

m seeing a lot of peaches and
nectarines in the grocery store
these days and it makes me
very happy.
Even though they are similar to
each other each variety of fruit has its
own characteristics and flavor. Peach-
es and nectarines can look similar on
the outside, but the flavor and how
juicy they are differ from one variety
to the next.
The aroma any fruit gives off is the
first clue that it is ripe. The second
sign would be by "feel." But a word
of caution needs to be given here.
Freestone fruit will tend to be soft
most of the time. Even though there
is a slight give, clingstone fruit tends
to be "firm" to palm pressure. Typi-
cally clings eat crunchier, sort of like
an apple. Freestone fruit can get soft,
with juice running all over the place.
With nectarines another sign is, the
shine becomes dull and the color
deepens.
How to "ripen" fruit that's not
quite "there" yet is easy.
Get a paper bag; put your
fruit inside. Close the
bag loosely and
leave it at room
temperature.
Check it daily
(up to two
days) and when
it smells sweet
and delicious, it's
ready to eat.
(Notice I did not say
it will be soft; it
depends on the variety.) The
paper bag does the magic. It allows
the air to circulate among the fruit
and traps the natural gases given off
by fruit, which speeds up the ripening
process. If you want to speed up the
process even more, put a banana or
apple inside and your fruit will be
ripe in half the time.
You can use nectarines or peaches
in any of the following recipes.

CHICKEN AND PEACHES (OR
NECTARINES)
2-1/2 pounds boneless, skinless
chicken, a mix of breast and
thigh meats
2T. oil
1 t. salt
1/ 2 t. Oriental five-spice powder
3 T. cornstarch
1 clove garlic, minced very fine
1 8-oz. can sliced peaches, liquid
included
1 T. sugar
2 T. lemon juice
1/ 2 cup chicken broth
2 t. cornstarch
1 T. water
12 ounces snow peas
Hot cooked rice
Heat a wok or wok-fry pan over
medium-high to high heat. Add 1
tablespoon of oil. When the oil is
hot, add the chicken and stir-fry.
Turn often, browning on all sides.
Remove the chicken from the wok
and keep warm.

PEACH SOUP
5 peaches, diced
1 cup plain yogurt
1/2 cup milk
1 T. sugar
1 t. almond extract
1/2 cup sliced strawberries.
Set aside 1/2 cup of peaches and the
strawberries. Blend the remaining
ingredients in a blender or food
processor until the mixture is smooth.

Add 1 tablespoon oil to wok and
heat. Add the garlic and stir-fry until
it's just light brown. Add the peaches
and sugar, stirring until the sugar is
melted and peaches are warm. Add
the lemon juice and broth. Bring to a
boil.
Mix the cornstarch with the water,
blend thoroughly, and then add the
mixture to the peaches in the wok
and stir in immediately. Add the
snow peas, cover and steam for 30
seconds. Return the chicken to the
wok and stir in. Cover and steam
until chicken is reheated, 1-2 min-
utes. Serve over hot rice. Serves 4. ❑

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