It’s July and my California fruit calendar is telling me peach season is here. So, I head to the Berkeley Farmer’s Market and guess what? Fuzzy, flame colored beauties everywhere! I love how each month my fruit calendar gets it right. White, yellow and donut peaches filled the stalls. Calling to almost all my senses—sight, smell, taste and touch. Riding high with sensory overload, I picked-up more than I could eat—surprise, surprise. Over excitement and hunger are discernments worst enemy.
After I was left with peach juice on my shirt and in my belly, my senses snapped back. Triggering my buddhi, my intelligence, to come up with a plan for all the leftover peaches. I felt inspired by kela (bananas) ghee. A decadent weekend breakfast, I grew up eating with warm ghee’d up chapatis. I thought I would apply the same concept to the extra peaches. I’ve never known ghee to hurt anything, so why not caramelize these beauties in a puddle of ghee. Then clean the cast iron by toasting the shredded coconut and cardamom in the leftover goop. Tasty and efficient, what else is there? Oh ya… all the sattvic nutrients that fruit provides.
Peaches & Ayurveda
Peaches, like most fruit, are rich in prana or life-force as they say in Ayurveda. When fruit is fresh, seasonal and unprocessed it still has it’s consciousness and intelligence. It is alive, active and packed with the nutrients that we holistically need for the season. Fresh fruit also comes with the qualities and energy our bodies recognize. Making it easier to digest, assimilate and eliminate. Thus, reducing the accumulation of ama or toxins and supporting clarity in the body, mind and emotions.
In Ayurveda, peaches are considered to have three tastes: sour, sweet and astringent. With an heating energy and qualities of heavy and liquid. It’s constitution, makes peaches a healthy option for people who are dominant in vata dosha. For pitta and kapha constitutions, enjoy peaches when in season, in moderation and when peaches are ripe. Consider extra moderation if you have imbalance in either one of these two doshas.
Now… for my next batch, I am thinking of slicing them and making a galette, crumble or cobbler.. so many choices! With only a few weeks to go, before it’s bye, bye, bye peaches and hello figs!
Peaches, Ghee & Spiced Coconut Sprinkles
Dosha: VKP Season: Summer Tastes: Sweet, Sour, Salty, Pungent, Astringent Qualities: liquid, heavy, oily What you need: cast iron skillet
- 8 halved or quartered peaches (white, yellow, donut, etc)
- 3-4T maple syrup
- 3T ghee or coconut oil
- 3T shredded, unsweetened coconut
- 1 – 1 1/2 tsp cardamom powder or seeds ground up
- pinch of sea salt or rock salt
- splash of water
1.Rinse and dry peaches completely. Cut in halves or quarters and remove the pit
2. Brush each half with a little maple syrup (on cut-up side only)
3. In a small bowl, mix together coconut, pinch of salt, cardamom powder and leftover maple syrup. Give it a taste and add more maple if needed. The maple should nicely coat the coconut and not be drenched in it.
3. Warm the cast iron pan over medium heat and add the ghee. Once the ghee is melted and warmed. Gently place the peaches with the non-skin side down, in the pan. Let cook over medium to medium-low heat until they caramelize. About 10-15 minutes.
4. Remove peaches from the pan and turn off stove. Immediately, while the pan is still hot, add in the coconut mixture. Continue to stir to slightly toast the coconut and cardamom. Add a splash of water to release some steam and release caramelized maple from the pan (if you’d like to get all the bits). Once the coconut is toasted and you can smell that cardamom, it’s done. Sprinkle on top of the peaches and serve warm or room temperature.
*Notes: Ayurveda recommends eating fruit as a mid-afternoon snack or early morning breakfast. Combining or eating fruit with other foods is not recommend as it hinders digestion. This includes yogurt and milk.