Get More Squeeze Out of Your Peaches

Liz Grossman

In the height of summer, certain peach sightings are ubiquitous. If they aren’t tucked into warm cobblers, they’re being sliced into salads, or their juice is dripping down chins and arms all over America. But there’s a lot more to the fruit than fuzzy, sun-ripened juiciness. We’ve seen chefs across the country using the leaves, kernel, and even sap, and also tapping into the potential of a young preserved peach you’ve probably never heard of...