It’s time for peaches, and these delicious fruits are wonderful eaten fresh or added to sweet and savory recipes for juicy note of seasonal flavor.
Summer fruits like peaches should be enjoyed by patients, and are usually tolerated by those with digestive diseases. As registered dietitian Courtney Schuchmann, MS, RD, LDN, explains, “these fruits are a great source of vitamins and fiber, and a high fiber diet has been shown to be protective for patients with IBD. High fiber diets can help reduce risk of flares and can help improve the diversity of the gut microbiome. Some modifications like removing the skin and seeds may be necessary for some patients with active IBD. But for patients in remission, without structuring disease, these should be enjoyed as part of a balanced diet.”
Popsicles are a fun way to stay cool in the August heat. This recipe can also be “spiked” with a half cup of light rum, brandy, limoncello, vodka, or schnapps for an adult summertime dessert.
Without a popsicle mold, these can be made in paper or plastic cups. Makes 4-6 popsicles.
- very ripe peaches, blanched and peeled, and flesh removed from the pit.
- ¼ C. of lemon juice (add more lemon juice for very sweet or ripe peaches to balance the flavors)
- 2 green tea bags
- 2 T. sugar, to taste (add more sugar for less ripe or sweet peaches)
- Bring 1 cup of water to a boil.
- Add 2 green tea bags to the water, and steep 5 minutes.
- Immediately add sugar to the hot tea and stir to dissolve. Let cool.
- Meanwhile, place the peaches into a blender or food processor.
- Blend peaches, lemon juice and sugar to the blender, and blend until smooth. Taste mixture and add more sugar or lemon juice to taste.
- Pour mixture into a popsicle mold, and freeze for 4 hours until firm.
- Remove from molds and serve immediately.