60 Ways to Use a Farmers' Market Haul of Fresh Peaches

Fresh, in-season peaches make this simple dish really sing. The recipe is sweet, but not overly so. If you want to cut back on sugar even further, you could easily omit brushing maple syrup onto the fruit, and it'll still taste quite good. This makes an lovely way to finish a summer meal, or turn these grilled peaches into a hearty breakfast by adding your favorite crunchy granola.

This show-stopping peach and raspberry pavlova cake is just 158 calories per slice. This classic meringue-based dessert with a crisp outer texture and soft, creamy inside will blow guests away at brunches, showers, and teas. We stay seasonal by topping it with fresh peaches and raspberries, but any assortment of berries and stone fruit would work.  

The next time you need a dessert for a crowd—backyard barbecue, picnic, block party—think slab pie. You'll need to roll the dough out so that it's very thin; to make this easier, you can roll it out on parchment paper and place the whole thing, including the paper, in the pan.

Sweet peaches and tart green tomatoes gain depth from a bit of char on the grill—and they pair beautifully with grilled chicken thighs. Look for peaches that are still slightly firm so they hold up to the heat.

Rustic, free-form edges give this dessert a beautiful look. The crust is made with whole-wheat pastry flour, which is finely milled and thus perfect for pastries.

A quick-cooking whole grain, bulgur is perfect for time-crunched weeknight cooking. If you can’t find it on the grains aisle, you can substitute quinoa or whole-wheat couscous.

This five-minute salad offers a range of flavors and textures: earthy quinoa, spicy arugula, crunchy walnuts, salty cheese, and sweet peaches drizzled with tangy vinaigrette. It’s also quick to make and easily portable.

Our Grilled Peaches with Honey Cream are the perfect summer cookout treat. Grilling brings out the sweetness in peaches, and the caramelization created by the fruit on the searing hot grates adds a bittersweet bite you'll never forget. You can use apricots or nectarines instead of peaches if you have those. Garnish with mint, if desired.

RELATED: Try One of These 40+ Sensational Summer Desserts

Bourbon imparts oaky richness to honeyed peaches. Don't be tempted to use a higher-proof whiskey; the flavor will be too "hot."

This summery crunch-tastic slaw is guaranteed to find its way into your recipe rotation for the rest of the season. Using ripe, juicy peaches, it's the perfect sweet-salty side dish for any number of grilled or smoked proteins.

Premade pizza crusts are a lifesaver for the busy weeknight cook. Here they provide a filling base for these outside-the-box pizzas. To make your own balsamic glaze, simmer down 1/2 cup balsamic vinegar until thick and syrupy, about 5 minutes.

This big-batch-friendly cocktail celebrates summer’s juiciest stone fruit and most bountiful herb. Peaches contain two key antioxidants—lutein and zeaxanthin—good for eye health. Lemongrass paste (found near the fresh herbs) imparts aromatic, lemony luster.

With just five ingredients, these summer fruit snacks come together in a snap. Store-bought pie dough cuts down on prep work—simply roll it out, add the fillings, seal, then bake. Best of all, one hand pie is just 43 calories. 

The flavors of peach and celery meld beautifully in this no-cook side. Pistachios amp up the crunch factor.

Dessert vinaigrettes? It's an idea whose time has come. The warm vinaigrette releases an intoxicating perfume when poured over the fresh fruit. Serve within 20 minutes of preparing for maximum flavor and optimal temperature.

This crisp is summer in a casserole dish! The combination of juicy peaches and sweet-tart blueberries is divine—so much so that you won’t even notice that our version is lower in sugar. Although frozen fruit will suffice in a pinch, we recommend you use the freshest varieties you can find, even if that means substituting another berry and stone fruit.

Here's a delicious ice-cream recipe that doesn't require an ice-cream maker: Just stir the ingredients together, and freeze. Fold the whipped topping in with as few strokes as possible while making sure everything is well blended.

Twenty five minutes is all you need to make this tasty Pan-Grilled Chicken with Peach Salsa recipe. Keep the grill pan going and cook double the chicken, then slice for salads, tacos, sandwiches, or stir-fries during the week. Serve it with Tomato, Herb, and Baby Lettuce Salad.

We love the combination of sweet peaches and fiery peppers; seed the jalapeño if you prefer a dish with hints of pepper flavor, minus the burn. 

Ripe, meaty tomatoes star in this salad. Layer the peach slices between tomato slices. Choose small herb leaves, and keep them whole.

Also try these variations: Caesar Breadcrumb, Halloumi and Oregano, and Avocado and Onion

Petite and almost too cute to eat, these miniature cupcakes are infused with the sweet flavor of summer's juiciest fruit.

This easy weeknight dinner marries sweet, bourbon-spiked peaches with succulent pork tenderloin for a savory-sweet effect. On the side, we toss together a crunchy cabbage slaw. 

A gorgeous pile of syrupy fruit tops a creamy concoction that falls somewhere between decadent cheesecake and billowy chiffon pie. This luscious dessert comes together easily and is the perfect ending to summer supper with friends. Use the softest and juiciest peaches you have, even slightly overripe fruit. For added peach oomph, chop some of the topping and stir it into the filling.

A sweet and savory peach glaze caramelizes on the pork as it cooks to perfection in a grill pan. We cut the tenderloin in half crosswise for easier maneuvering and faster cooking, and we tent the pork with foil to hold in more heat while it's in the pan. You could also use a cast-iron skillet if you don't have a grill pan. Serve with Watermelon-Tomato Salad.

The freezer aisle of your grocery store is stocked with a hearty selection of whole-grain toaster waffles that have less than 100 calories per serving. That's a low-calorie, grain-rich base for tasty combos that go way beyond butter and syrup.

Our version of the Creamsicle is silky, with distinct peachy flavor. It’s a not-too-sweet pop that grown-ups will love but that’s playful enough for all ages.

Let the slow cooker do all the work with this easy, fuss-free pudding recipe that is great for a cold night in bed, or hosting a crowd. We love the slight tartness of ripe, juicy peaches with this fuss-free, no-stir pudding, but a blend of plump summer berries would be equally delicious. Serve it with peach slices and a dash of cinnamon for an elegant, sophisticated presentation.

Ditch the tomato sauce and give pizza a makeover by topping with fresh peach slices and two types of cheese. A drizzle of tangy balsamic reduction provides the perfect balance to the sweet summer fruit.

Here's a fresh take on caprese that invites a meaty, umami burst from pancetta. Serve at an appetizer or dessert (think cheese-and-charcuterie board reinvented) at your next summer soiree for a crowd-pleasing treat.

If you have the willpower, keep this recipe in the files until July and August roll around and peaches are at their most delicious. Then, as the fruit hangs on the trees soaking up sunshine during summer's hottest days, all the magic happens. Crisp flesh softens, and sugar levels rise to balance the tart acidity. No question: Peak peach time is worth the wait.

Our Blueberry-Peach Cobbler is like a blueberry muffin canoodling with fresh peaches. Be sure to use peaches that aren't superripe for this recipe so they'll hold their shape when cooked. The baking dish will be brimming with fruit and topping, so it's a good idea to place it on a foil-lined baking sheet before putting it in the oven.

Blend maple syrup, peaches, low-fat frozen yogurt, and low-fat milk to make this flavorful milkshake.

A delicious combination of blueberries, blackberries, and peaches yields a sweet, juicy dessert that's the epitome of summer.

A heady punch of woodsy rosemary creates an herbaceous riff on the classic Bellini.

A quick chop, blend, whir, and stir, and fresh, homemade peach lemonade will be chilling in the fridge. Keep this on hand in the hot summer months as a satisfying thirst-quencher. Add a little white bourbon or rum for garden parties.

Serve this light main-course salad with a hunk of crusty baguette and a glass of chilled Riesling, which will stand up to the sweetness of peaches and honey. Choose ripe, juicy peaches, and leave the peel on for more texture. Ricotta salata is a milky, mild, slightly salty cheese that's easy to crumble; you can substitute feta or goat cheese. The crowning glory: a sprinkling of cooling, fresh mint leaves. Salty-sweet-crunchy-creamy: all rolled into one glorious salad.

Generations before ours preserved summer’s bounty by pickling peaches in a spiced, sweet syrup that paired well with Sunday suppers of pork or poultry. Take the easier route with this go-to pan sauté that complements pork in a big way. Serve over quick-cooking couscous.

Grilling the peaches caramelizes their natural sugar for this sweet and spicy salsa. Serve with roasted pork, fish—like striped bass—or chicken. Refrigerate for up to three days.

Purple scallions have a mild, sweet taste and a beautiful deep color. Substitute green onions if you can't find their purple cousin.

Amaranth cooks up creamy and tender; don’t expect it to fluff. That makes it ideal for a breakfast with fruit, vanilla, and warm spices.

For this dessert, be sure to choose peaches that are ripe but still slightly firm to the touch. If you have a large toaster oven, use it to broil the granola for the topping.

Perfectly flaky pies from your air fryer? You bet! Store-bought piecrust is a smart shortcut; it bakes up nice and flaky in the air fryer. Naturally, fresh peaches will make the best filling, but you can use thawed frozen peaches if the fresh kind aren’t in season. Don’t toss out the leftover peach juice—simmer it down in a small saucepan until thickened for a fantastic ice cream topper.

These sliders are a saucy mess, in the best way possible—leaving you sweet-tangy drips to lick off your hands. The recipe demonstrates one tasty way to use our slow cooker pork recipe. Go for a standard, soft bun here—it's best for barbecue.

Almond flour lends nutty flavor to the shortcake. Fresh lime accentuates the sweet peaches, topped with a creamy whipped topping.

The flavors point South in this summertime refresher: peaches getting happy with bourbon. Freeze fresh peach and lime slices on a parchment-lined pan, and drop a few into your drink for a frosty garnish.

Smoked paprika comes from a centuries-old tradition in which chile peppers are slowly dried over low-burning fires of Spanish oak and then ground into powder. In the slow cooker, this earthy, aromatic spice adds outdoor smoked barbecue flavor.

These gorgeously spiced, tangy-sweet peaches make a fantastic addition to a summer relish tray, or serve them on pound cake or alongside grilled pork or chicken. Look for peaches that are still a little firm; they will soften some in the warm liquid. If you start with very ripe peaches, they may oversoften by the time they are finished pickling.

Sweet peach salsa with a slight kick (courtesy of thinly-sliced shallots) is topped on simply seasoned grilled bass. You'll love the bright, fresh flavors and smoky fish.

Golden beets and a mix of colorful tomatoes (like Purple Cherokee and red heirlooms) offer a dramatic contrast on the plate and are a beautiful and tasty base for the tangy-sweet peaches on top—but red beets and any garden tomatoes would also work.

Our version of this quick dessert uses shaved bittersweet chocolate for added richness. Look for amaretti cookies at specialty or gourmet markets; they have a distinct almond-amaretto flavor and crunchy texture that make this dish memorable. In a pinch, you can substitute crumbled almond biscotti.

A fresh fruit salsa makes a sweet side for grilled halibut in the summer. Here, seasonal peaches paired with a fiery habañero pepper produce a sweet-spicy flavor. Leave the juicy fruit unpeeled for more color and texture.

This fizzy, sparkly drink will be a hit at your next gathering. Its rich sunset color and bold peachy flavor will keep you intrigued until the very last drop.

Skip the canned baked beans in favor of our fuss-free version, which saves up to 300mg sodium per serving. Adobo sauce and bacon build a smoky backbone, while peak-season peaches offer sweet contrast. Bonus: The beans will stay warm in a covered slow cooker for up to 2 hours after being unplugged.

Black grouper, a mild white-fleshed fish, comes from the Gulf of Mexico and is a sustainable seafood choice, but not all kinds of grouper are. If you can’t find black grouper, you can substitute sustainably caught halibut, cod, or salmon.

A double dose of peach is a welcome sign of summer. You can also use diced plums or nectarines in the bulgur mixture.

A culinary gift from our European and Latin American neighbors, sofrito often doubles as a simmering sauce for braised dishes. Our summer spin on this saucy condiment combines ripe summer peaches with sharp fennel and toasty pine nuts, making it the perfect accompaniment to smoky grilled pork chops, flank steak, or shrimp. To help the sauce achieve its delicious jammy consistency, gently crush the peaches with a wooden spoon while cooking.

Give average chicken quesadillas new life with sweet peaches and spicy cheese. For the kids, try fontina or Monterey Jack instead.

The elegance of this easy appetizer belies its simplicity. Make-ahead tip: Toast the baguette slices and combine the cheese mixture well in advance, but assemble just before company arrives for the best results; it will all come together in a flash.

This breakfast bowl is a great way (that’s not a smoothie!) to sneak a serving of vegetables into the first meal of the day. The egg white, almond milk, and banana create a custard that’s reminiscent of the starchy porridge consistency of standard oatmeal, while the flax and zucchini give bulk and texture.

Very ripe bananas are key to providing enough natural sweetness so that the dish doesn’t taste too vegetal. While it wouldn’t be considered Paleo, you could use regular cow’s milk instead of almond milk if you prefer. Feel free to replace the peaches with other fruits or berries and the coconut with chopped toasted nuts.

This salad offers a range of flavors and textures: earthy quinoa, spicy arugula, crunchy walnuts, salty cheese, and sweet peaches drizzled with tangy vinaigrette. It’s also quick to make and easily portable.