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Perfect Peaches Are Pick of the Month

By Ian Rollins

The Willamette Valley is ’Peach Central’ during the summer months, as several different varieties of peaches are grown in the valley. Peaches are ready for picking throughout July and August.

Peaches are loaded with vitamins, nutrients and fiber. They’re a great addition to your cereal and yogurt in the morning, fruit salads for lunch and dinner, and they’re a healthy dessert on their own. Pick up some fresh peaches today from the grocery store or your local farm stand.

What’s So Great About Peaches?

  • They’re a good source of potassium, fiber, vitamin A and C
  • They’re low in calories
  • They’re grown and available locally in mid-summer

What’s The Best Way to Eat Peaches?

  • Add sliced peaches to cereal
  • Make a smoothie with peaches, bananas and ice
  • Mix with low-fat cottage cheese
  • Pack fresh peaches for a snack or lunch
  • Grill peach halves with barbecued chicken 

Selection and Preparation

  1. Look for soft, fragrant, blemish-free peaches. Firm peaches aren’t ripe.
  2. Place in a bag to ripen. Store for up to a week in the refrigerator—longer if drying, canning or freezing them.
  3. Wash your peaches gently and slice them up to remove the seed.
  4. Add to salads or pie fillings, or boil for jams and jellies.
Background image: Peaches

Grilled Peaches

Recipe from 


  • 4 fresh ripe, medium peaches
  • 1 tbsp. dry Thai spice mixture OR
  • 1 tbsp. mixture of red chili flakes, dry leaf thyme, garlic powder, lemon pepper, and ground coriander
  • 1 oz. feta cheese
  • 16 whole wheat crackers
  • Non-stick spray


  1. Peel peaches, cut in half and remove pits. Use frozen or well-drained canned peaches to save time.
  2. Dust well with spice mixture. Cover for 30 minutes. Before cooking, spray peaches lightly with non-stick spray.
  3. Grill or broil until lightly browned on each side, turning often. Cook only until slightly softened. Remove and cool briefly.
  4. Cut peaches into large wedges. Sprinkle with crumbled cheese and serve with whole wheat crackers.

Yields 4 servings.

Nutrition information per serving:

  • Calories: 206 calories
  • Carbohydrates: 33g
  • Fat: 7.4g
  • Fiber: 6g
  • Protein: 5g
  • Sodium: 285mg