During the long, warm days of July and August, there are few greater pleasures than sinking your teeth into ripe Louisiana peaches. Many Louisiana peaches will not make it much further than that, but cooking with them can be a real treat. Their floral sweetness and tart acidity help them pair well with salty, cured meats, fresh-cut herbs, and even whiskey.
Peach farmers across the Bayou State look to about three dozen varieties that have been cultivated over the years to best suit their environment: Some Louisiana peaches ripen early, while others were designed to withstand the blistering August heat.
Whether they’re muddled in a cocktail, charred on the grill, or tucked inside a fried hand pie, you’ll be sure to enjoy Louisiana peaches in these fun, new dishes.