Summer means stonefruit – beautiful peaches, nectarines, plums and apricots - and with the long stretch from north to south in Australia, the stonefruit season lasts from October to April thanks to around 800 growers in 26 regions.
Stonefruit is a rich source of vitamins A, C and E as well as dietary fibre and potassium. Over the coming months, we’ll be featuring different recipe ideas with one or other of the ‘fab four’.
This first easy recipe involves the peach – a fruit that originated in China and was once known by as the Persian Apple.
Tips for finding the perfect peach
- Peaches bruise easily so look for smooth, unblemished fruit and handle them with care – don’t put them at the bottom of the shopping bag!
- When ripe, a peach should produce a delectable full-bodied aroma from the stem and start to lose its brightness.
- A good sign of how sweet they are is the presence of white freckles on the top half. White peaches, like white nectarines, can be eaten sweet and crunchy.
Serves 4
Ingredients
- 120g baby rocket
- 70g parmesan, shaved
- 100g finely sliced prosciutto
- 4 white peaches, halved with stones removed
- cracked black pepper
- extra virgin olive oil
Method
1. Arrange rocket, parmesan shavings, prosciutto curls and peach halves onto plates.
2. Top with cracked black pepper and drizzle with extra virgin olive oil.
(We said it was easy!)
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