Colorful Cooking: Dive into pork tacos with fresh peach salsa
Ryan Summerlin August 19, 2014
When the sweet peach juices cascade down your chin with each bite and you have to lunge forward so you don’t drip on your shirt, you know peach season has arrived. Medium peaches have only 40 calories and burst with antioxidants.
One fruit has 1½ grams of fiber and small amounts of magnesium, calcium, phosphorus and vitamins C, K and A. Plus, peaches are good for your eyes, with trace amounts of lutein and zeaxanthin. This fruit ripens on the vine, so be prepared to eat a peach right away.
When slicing into this stone fruit, line your knife along the crease and cut around the stone. Then, separate as you would an avocado. A clingstone peach is one where the pit clings to the fruit, while freestone peach pits break free easily. Be ever so careful when transporting your peach; one small bruise will cause the whole fruit to quickly spoil.
A fruit salsa is a great way to get more fruit into your diet and enjoy the bounty of summer. This salsa is rich with peaches and cilantro. It is my experience while teaching cooking classes that some people have very strong opinions about cilantro.
If you are dining with someone who uses words such as “soapy,” “grassy” or “earthy” when biting into a dish containing cilantro, then substitute a mixture of two-parts basil and one-part mint. Be careful not to over stir your salsa. Stir until combined, and then let the flavors rest together undisturbed. It would be a travesty to bruise the delicate peaches at their peak.
Pork loin is a tender, low-fat cut of meat. It also cooks up quickly, which is one reason these tacos will soon become a favorite for a quick, healthy and colorful meal.
Tracy Miller is the in-house chef at TV8 Vail and teaches culinary classes at Colorado Mountain College in Edwards and Breckenridge. Her next class is Pork & Peaches on Sunday in Edwards. For more information and recipes, email tracy@colorful cooking.com.