This sweet, juicy, stone fruit is best eaten in the summer months. Summer is the harvest time for peaches grown in Texas so you can eat your fruit almost as soon as it’s picked. Fruit begins to lose nutrients once they are picked so eating fruit in season maximizes the health benefits. Stone fruits, such as peaches, contain compounds with anti-obesity and anti-inflammatory properties that may also reduce the bad cholesterol (LDL) associated with cardiovascular disease. Peaches are also a good source of vitamin A, vitamin C, and fiber.
Eating a whole peach is a great snack but you can also use them in savory dishes. I love to make peach salsa. This is a great dip or can be used to dress up your protein at dinner.
Tilapia with Peach Salsa
- 2 tilapia fillets (or the fish of your choice)
- 3-4 peaches (seeded, peeled and diced)
- 1 can petite diced tomatoes
- 1 small jalapeno (seeded and diced.)
- 1 cup diced red onion
- Juice from 1 lime (about 2 tablespoons)
- ¼ tsp chili powder
- Salt & pepper
- Combine the salsa ingredients in a bowl and mix to combine. Place in the fridge for at least 30 minutes for the flavors to blend.
- Add 1 tablespoon of olive oil to a skillet and heat on a medium setting.
- Season the fish with salt and pepper
- Cook the fish in the skillet about 4 minutes per side. The fish should start to brown and begin to flake.
- Place the fish on a platter and top with salsa.