Monday, April 15, 2024 -
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A peachy Rosh Hashanah

Very rarely do these two wonderful things coincide: Palisade peach season and Rosh Hashanah.

With an earlier Rosh Hashanah this year, starting at sundown on Sept. 6, all kinds of late summer produce is available to highlight, including Colorado’s famed Palisade peaches which are overflowing at grocery stores right now. It feels especially bountiful as last year’s crop was almost completely destroyed after an early freeze, making the juicy fruit hard to come by.

Some years ago, our then-intern Jessica Geller chatted with local caterer Mary Fabrikant about peachy recipes for Rosh Hashanah. Her peach shortcake is a summery dessert, provided in a parve version.

Here are some others we plan to try this Rosh Hashanah — but no need to wait that long. As peaches take over your kitchen, these recipes will come in handy, whether you’re looking for a sweet or savory. We’ve also included a summer time favorite — peach salsa.

    • Erin’s Peach & Avocado Green Salad (Cookie & Kate via Well Plated)
      This is a perfect side for a grill party, or a good first course if you’re looking for a plated salad.
    • Ricotta Toast with Peaches & Honey (Elie Krieger)
      This appeared in the Denver Post and is the perfect dish for when you have that little bit of ricotta leftover from a different recipe.
    • Moelleux of Summer Fruits (David Lebovitz)
      A great dessert, or even a snacking cake if you reduce the amount of sugar. The recipe is on the sweeter side. The amount of sugar can easily be reduced by 1/4-1/2 cup.

Peach Salsa

Serve with tortilla chips as a snack, or with grilled fish or chicken as a relish.


  • 2 TB lime juice, plus to taste
  • 1 1/2 tsp. salt, plus to taste
  • 1/4 tsp freshly ground black pepper, plus to taste
  • 1 lb. tomatoes, diced or 1 lb. cherry tomatoes, halved diced or 1 lb. cherry tomatoes, halved
  • 1 red pepper, seeded and diced
  • 2 jalapenos, seeded and finely diced
  • 1/4 red onion, finely diced (about 1/4 cup)
  • 1 1/2 lbs. peaches, diced
  • 1/2 bunch cilantro, chopped


  1. Dissolve the salt in the lime juice. Add black pepper. Mix with remaining ingredients. Adjust salt, lime juice and pepper to taste.


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