When it’s summertime, I take just about every opportunity to enjoy a ripe, juicy peach. If I’m lucky, the peaches are sweet enough on their own, but every now and then you get one that’s a bit disappointing. I recently learned a chef’s trick that boosts the flavor of just about any peach—and it works whether you’re sloppily eating a peach over the sink or whipping up a puréed vinaigrette. The trick? Simply add a sprinkle of salt.
Why You Should Add Salt to Peaches
On a recent trip to Birmingham, Alabama, I was blown away by one particular dish: sliced peaches tossed into a savory salad of tomatoes and served with crispy, tender pork belly. Maybe it’s because the peaches where I live aren’t the best this year due to huge temperature fluctuations between winter and spring, but I transcended; the peaches, in particular, were out of this world.
Upon closer examination, glimmering crystals of flaky salt adhered to each slice, golden-hued with bright flecks of pink. The juices, commingling with juicy heirloom tomato, too, perfectly complemented the decadent pork. Tangy and deliciously sweet, but not overwhelmingly so, it may not have been the quality of the peach itself so much as that extra sprinkle of salt that made all the flavors pop. It’s a trick I’ll be carrying with me forever.
Why Salt Makes Peaches Taste Better, According to Chefs
Quite simply, salt brings the juices from the peach out to the surface, through a process called osmosis. It’s the same reaction that occurs when you add salt to a tomato or watermelon, working quickly to concentrate the fruit’s natural flavors.
“A little salt draws out their natural juices and enhances their sweetness,” says Ashley Jackson, executive chef of Johin’na in Birmingham, Alabama, “making the flavor brighter and more balanced without overpowering the fruit.”
That’s why, even if the peach is a bit firm or mealy, adding a little bit of salt can boost the flavor. In other words, salt can make peaches even sweeter.
While it may seem counterintuitive, adding sugar to peaches actually doesn’t make them sweeter—it’s salt that does the work instead. “Sugar naturally helps mellow bitter flavors in a dish, while salt enhances the natural sweetness of fruits like tomatoes, peaches, and just about any other ripe produce,” says Tim Quinlan, general manager of Red Hog Butcher in Louisville, Kentucky.
Quinlan himself typically steers clear of salting peaches for desserts, but it’s worth a try—especially in the winter months when mild peaches could use a flavor boost. Next time you get to cooking a peach cobbler, crisp, or pie, especially in the winter months, consider this trick.
And if you’re looking to incorporate peaches into more savory dishes, try salting peaches right off the grill, or whipping up a fresh summer salad. Trust me: Once you salt your peaches, you’ll never go back.
Read the original article on Allrecipes
