Even though peaches originated in China, they are celebrated every August—National Peach Month—in the United States.

In Virginia, they are the star of the annual Virginia Peach Festival in Patrick County. And in Northern Virginia, you can navigate The Peach Way, a trail of five peach orchards within 5 miles.

Peaches are low-calorie, satisfying snacks. According to the U.S. Department of Agriculture, ½ cup of fresh peaches gives you 10 percent of your daily recommended amount of vitamin C with just 30 calories and no fat. Combine the vitamin C with the fiber, potassium and choline in peaches, and you’ve got the ingredients for supporting heart health.

Peaches can be added to yogurt, cold cereal or oatmeal to add sweetness and flavor. Peaches also can be mixed into the batter for pancakes, waffles, muffins or bread. For a sweet treat, put 1 cup peaches in a blender with 1 cup plain or vanilla lowfat yogurt or frozen yogurt, and blend until smooth.

Peaches can be stored in the refrigerator in a plastic bag for up to five days. Store cooked peaches in a tightly closed non-metal container in the refrigerator.

Peach and Tomato Salad

½ pound ripe peaches, peeled and sliced
2 large ripe tomatoes, cut into chunks
¼ cup thinly sliced red onion
1 tablespoon vinegar
1½ teaspoons olive oil
1 teaspoon honey
⅛ teaspoon salt
⅛ teaspoon pepper
¼ cup lowfat shredded mozzarella cheese
2 tablespoons torn basil

In a large bowl, combine peaches, tomatoes and onion.

In a small bowl, combine vinegar, oil, honey, salt and pepper in a bowl. Whisk with a fork, and drizzle over the peach mixture. Toss to combine.

Sprinkle with cheese and basil, and serve.

Source: Virginia Cooperative Extension