Peach Recipes: Happy Peach Day

Posted Jul 14, 2011 | Posted in Fitness & Nutrition

Peach RecipesPeaches are a healthy way to add a quick, sweet touch to any meal, and they fresh in season right now. July 14 is North Carolina’s Peach Day, so here are a couple of quick facts and peach recipes so you can incorporate this fresh fruit into your next delicious meal.

Peaches are low in calories (roughly 60 cal each) and contain no sodium and cholesterol. They’re packed full of vitamins and antioxidants, including Vitamin A, C, niacin and potassium, making them a healthy choice for any meal.

How will you incorporate this fruit into your next meal? Enjoy this healthy peach recipe from

Turkey Tenderloin with Spicy Peach Salsa
Total Time: 1.25 hours


  • 4 turkey or chicken tenderloin cutlets
  • 2 cups nonfat buttermilk
  • 2 tbsps salt
  • 1 tbsp sugar
  • 1/4 cup all-purpose flour
  • 1/4 tsp paprika
  • 1/4 tsp freshly ground pepper
  • 2 large egg whites
  • 1 tbsp Dijon mustard
  • 1 cup fresh (whole wheat) breadcrumbs
  • 1/2 cup finely chopped pecans
  • 2 tbsps canola oil, divided

Peach Salsa

  • 1 1/4 pounds ripe peaches, (3-4 medium), halved and pitted
  • 1 tsp canola oil
  • 2 tbsps finely chopped onion, preferably Vidalia
  • 1 small jalapeño pepper, seeded and finely chopped
  • Zest and juice of 1 lime
  • 1/4 cup coarsely chopped fresh cilantro
  • 2 tbsps chopped fresh mint



1. Place tenderloins between sheets of plastic wrap and pound until flattened to about 1/4 inch.

2. Pour buttermilk, salt and sugar into a large bag; seal and shake. Add tenderloins and refrigerate to marinate for 30 minutes — any longer may be too salty.

3. Salsa Prep: preheat the grill to medium, and brush the peaches with oil. Grill them about three to five minutes per side, and let cool. Chop peaches into small pieces and add onion, jalapeño, lime zest and juice, cilantro and mint.

4. Preheat oven to 350°F. Remove tenderloins from marinade and thoroughly pat dry. Combine flour, paprika and pepper in one dish, and beat egg whites and mustard in a second. Mix the breadcrumbs and pecans in a third dish.

5. Dip each cutlet in the flour mix, shaking off any excess. Next, dip both sides into the egg mixture, coating each tenderloin evenly. Lastly dip each cutlet into the breadcrumbs, covering it entirely.

6. Heat 1 tbsp oil in a large nonstick skillet over medium heat, and cook cutlets until golden brown (about one to two minutes per side). Transfer cutlets to the oven, and cook for 12 to 15 minutes. Serve with the salsa.


Enjoy this dinner and ready for dessert? Check out this healthy peach cobbler recipe. Happy eating!

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