As orchards across Virginia flourish with peaches, National Peach Month in August calls for a timely celebration of the summertime favorite.

Virginia’s peak peach season typically lasts through August, so now is the prime time to indulge in locally grown peaches. And the selection is growing, with almost 500 farms growing peaches on about 1,300 acres in 2022—a 26% increase from 2017 acreage, according to the most-recent U.S. Census of Agriculture.

Honor the month’s star fruit by indulging in homemade peach delights. Try this classic southern peach cobbler for a scrumptious summer dessert or make an energizing peach spinach salad for a lunchtime pick-me-up.

Peaches provide a good source of vitamin C and contain carotenoids and flavonoids that may be good for health, according to Virginia Cooperative Extension.

You could infuse your day with peachy goodness by freshening up your tea or lemonade—just muddle fresh peaches in the bottom of the glass before pouring. You also can create a delicious smoothie by blending fresh peaches, low-fat yogurt or milk, bananas and ice.

Extension recommends choosing peaches with firm, fuzzy skins that yield to gentle pressure when ripe, and avoid peaches with blemishes. Wash them thoroughly with running water right before peeling, cutting or eating. Let peaches ripen on the counter first, then store in the refrigerator for up to seven days.

To find fresh peaches near you, visit the Virginia Grown website.

Southern Peach Cobbler

2 pounds peaches, peeled and sliced (about 7-8 cups)
2 cups granulated sugar, divided
2 tablespoons lemon juice
2 tablespoons cornstarch
1 tablespoon vanilla
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
1 cup milk
½ cup (1 stick) butter
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons sugar (optional)
vanilla ice cream

Heat oven to 350°.

Peel, core and slice peaches, and place in a large mixing bowl. Add 1 cup sugar, lemon juice, cornstarch, vanilla and spices. Stir until well combined. Set aside to rest for about 5 minutes.

Place milk and butter in a microwave-safe container and cook on high just until butter is melted, about 45 seconds. Stir until well combined.

In a medium mixing bowl, whisk together flour, remaining 1 cup sugar, baking powder and salt. Gradually pour in milk and butter mixture, whisking until smooth. It should resemble the consistency of pancake batter.

Pour peaches and any juices into a 9-by-13 inch baking dish, spreading into an even layer. Pour batter evenly over peaches; do not stir.

If desired, sprinkle the top with about 2 tablespoons of sugar.

Bake for 55-60 minutes or until the crust is golden brown and peaches are bubbly around the edges.

Serve warm or at room temperature with vanilla ice cream.

—Recipe adapted from The Dairy Alliance


Peach Spinach Salad

¾ cup pecans
2 peaches, peeled and slice into bite-size pieces
4 cups spinach leaves, rinsed and dried
¼ cup poppy seed salad dressing

Heat oven to 350°.

Arrange pecans on a single layer on a baking sheet, and roast in the oven for 7-10 minutes, until they begin to darken. Remove from the oven, and set aside.

Combine peaches, spinach and roasted pecans in a large bowl. Toss with dressing until evenly coated, adding a little additional dressing if necessary.

—Recipe adapted from Virginia Cooperative Extension