Peaches rank in consumers’ “top fruit 10.” Along with nectarines (very close cousin), a peach’s yellow flesh contains antioxidants—beta carotene, flavonoids,and some vitamin C—which may protect against ongoing health problems, such as heart disease and cancer. White-fleshed peaches and nectarines supply potentially cancer-fighting catechins.And their skins supply both fiber and other phytonutrients.
For peachy-keen summer refreshment, enjoy cut-up peaches, nectarines, or any fruit with yogurt in an oversized waffle cone. Or try this:
Blushing Nectarine* Sangria
1 3-inch strip orange peel
1⁄4 cup sugar
3 ripe fresh nectarines or peaches
1 bottle white zinfandel (may substitute alcohol-free white zinfandel)
1⁄2 cup orange juice
1⁄4 cup freshly squeezed lemon juice
1 chilled 10-ounce bottle club soda
In a large bowl, bruise orange peel with sugar to release oils. Pit and crush one nectarine; add to bowl with wine, stirring to blend. Let steep in refrigerator several hours or overnight. Strain into pitcher; stir in orange and lemon juices.
Pit and slice remaining 2 nectarines, and add to pitcher. Pour in club soda just before serving. Serve over ice in large glasses. Makes 6 servings.
Source: California Tree Fruit Agreement
*May substitute peaches
Spanish scallops and rice
Prep: 10 minutes Cook: 30 to 35 minutes Serves: 4 to 5
Combine frozen scallops with a package of rice mix for an interesting and easy meal-in-a-dish.
2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 (5.3-ounce) package rice and pasta mix with bell peppers, olives, and Mexican seasonings
1 (14½-ounce) can chicken broth
2 teaspoons basil
1 cup heavy cream
1 pound sea scallops
Juice of 2 limes
2 to 3 plum tomatoes, chopped
3 tablespoons chopped fresh cilantro or parsley
1.In a 12-inch skillet, heat oil and butter together over medium-high heat until butter is melted. Add onion and red and yellow peppers and cook, stirring, 3 minutes. Stir in rice and pasta and seasonings from mix, broth, and basil. Cover and reduce heat to medium-low. Cook 20 to 25 minutes, until most of liquid is absorbed.
2. Stir in cream. Cook over medium-high heat, stirring occasionally to avoid scorching, 5 minutes. Add scallops and cook until just opaque throughout, 3 to 5 minutes.
3.Remove from heat and stir in lime juice. Sprinkle top with tomatoes. Garnish with a sprinkling of cilantro.
Black Raisins for Sexual Vigour
Black raisins are also useful for restoration of sexual vigor. They should be boiled with milk after washing them thoroughly in tepid water. This will make them swollen and sweet.
Eating of such raisins should be followed by the use of milk. Starting with 30 grams of raising with 200 ml. of milk, three times daily, the quantity of raising should be gradually increased to 50 grams each time.