Peaches are the poster child of Southern fruits, eye-catching for their fuzzy exterior and blushing color that calls out to us from the roadside stand as a juicy summertime snack. Chef Gregory McPhee of Mr. Crisp in Greenville, South Carolina, prefers Mac’s Pride peaches from McLeod Farms in McBee, South Carolina, which he says produces some of the best in the state. He sticks it out every summer until peaches are in full swing, then finds new ways to incorporate them on the menu.



Raw Preparations

peach with leaf

Peaches make an appearance in both crudos and ceviches at Mr. Crisp. In one preparation with white soy and citrus, McPhee says, “the sweetness helps balance a broth with a fatty fish like rudderfish or hamachi.”

Finding Balance

For McPhee, “really salty oysters” bring out a lot of flavor from peaches. Briny oysters like Core Sounds out of Jarrett Bay from the Outer Banks in North Carolina have become mainstays at the restaurant for pairing with their peach mignonette.

Roast Away

“Roasting peaches and pairing [them] with fresh pomodoro works well with light summer pastas paired with chiles and shellfish,” says McPhee. Their natural nectar adds a layer of complexity to any summertime plate.

Get the Recipe: Mr. Crisp’s Peach and Shiso Mignonette

Key Ingredient

In Season: Soft Shell Crabs

See how Pink Bellies’ chef Thai Phi takes full advantage of soft shell crabs’ fleeting season with his double-fried soft shell how-to.

Key Ingredient

In Season: Winter Citrus

Try incorporating winter citrus into savory dishes with tips from the team at GRIT uses satsumas, oranges, and grapefruits to add seasonal acidity to their menu

Key Ingredient

What’s in Season: Watermelons

The history of the mighty melon can be traced back to Southern Africa, but today, there are more than 200 varieties of watermelon that are cultivated globally.

trending content

More From Key Ingredient

Leave a Reply

Be the first to comment.