Disclosure: I was commissioned by the California Cling Peach Board to develop this recipe, and I was financially compensated for my work. As always, however, I work only with products which align with my business brand and personal and professional ethics. All opinions are mine based on my experience.
My family loves peaches. Incredibly sweet and easily versatile, they’re pretty much the perfect fruit. They’re also packed with fiber and vitamins A and C. Actually, the canning process increases the fruit’s vitamins A, C and folate, and they are higher in antioxidants than fresh peaches. They’re clearly a great choice.
Canned peaches are a staple in our house year round, because of their consistency – you’ll never get a disappointing canned peach that’s mealy or rotten – and they’re always fresh and ready for when we want them. Only the freshest peaches make it to the shelf, which is not always true of fresh peaches.
Clients ask me about canned fruit all the time, and I tell them the facts: canned fruit is just as healthy as fresh fruit, especially when it’s packed in it’s own juices, like California Cling Peaches usually are. They also have zero preservatives, so I’m more than happy when my girls ask for them for a snack.
Just in case you were wondering, because I tend to think about where and how my food is grown, California Cling Peaches are grown and canned in the United States on family farms. This means that they adhere to the highest agricultural and safety standards. Most canned peaches that are sold in Canada are California Cling Peaches, so you don’t have to look too far to get them. This infographic shows how canned peaches stack up next to other fruits, in particular fresh fruits:
It was really fun developing this recipe for the California Cling Peach Board, not only because I ate a ton of peaches while I cooked; it also gave me the opportunity to showcase the versatility of the fruit. Canned peaches are yummy by themselves, but they are incredible when roasted to bring out even more sweetness, and mixed with a chewy, robust grain such as wheatberries. Canned peaches retain their shape during cooking a lot better than frozen or fresh peaches do, so that’s a bonus when you’re making a salad like this one.
Gorgeous. What else can I say? Photo property of the California Cling Peach Board.
3.5 cups chicken broth
1 cup wheatberries
1 398ml can California Cling Peach slices
1 small butternut squash, diced
2-3 chopped green onions
2 oz feta cheese, crumbled
1/2 cup toasted almonds, chopped
1T balsamic vinegar
1T olive oil
Preheat oven to 350F.
Bring the wheatberries and chicken broth to a boil, then reduce heat and simmer for 1 hour or until tender.
Drain (the liquid won’t all cook off like it does with rice or quinoa) and place the wheatberries in a bowl to cool.
While the wheatberries are cooking, place peach slices on a baking sheet and drizzle with honey. Roast in a 350F oven for 30 mins or until soft and slightly browned. Remove from the oven and cool, then dice into medium pieces.
Place the diced squash on a baking sheet and drizzle with olive oil. Roast in a 350F oven for around 30 mins or until soft and slightly browned. Remove from the oven and cool.
You can actually cook the peaches and the squash at the same time. Simple!
Place the wheatberries, peaches, and squash in a bowl. Add the remaining ingredients and toss to blend.