Peach Melba – No Cooking or Added Sugar

Peach melba tastes best when peaches are ripened and cooked or grilled. But there’s an easy trick so you don’t have to turn on any heat… and the peaches are then ready-to-go-eat! 🍑

You can buy peaches when they are in season, like summertime when they are less pricey and in abundance.

And then let them ripen and soften in room temps or in the refrigerator that’ll take a little longer.

It’s best to let them get almost to the point where they are soft enough to be about a day or two away from going bad.

It can take days and sometimes weeks. After that happens, then freeze the peaches. Put them in the freezer in a Ziplock bag (or freezer bag) that keeps out freezer odors and are BPA-free.

Then, when you are ready to use the peaches for your Peach Melba Day, about a day or so beforehand, move the frozen peaches to the refrigerator.

Overnight they will further soften as they adjust to warmer temps having left the freezer where they picked up some condensation. They “melt” and voila! they’re melt-ba delish and ready for a bowl to melt in the mouth. 😋

And, how easy is that!?

The soft and ripened peaches are perfect for a Peach Melba and have the prettiest color blend reminiscent of end of summer 🍑… warm golden brown and light sienna with hints of fiery red.

They look like they have been sun-kissed and heat cooked or poached … but we know they’re not.

They needed little effort and no added sugar!

Let the natural whole peach sweetness flavor through.

And you can enjoy and add ontop vanilla ice cream and raspberries for traditional Peach Melba.

…Or you can add cottage cheese to your healthy bowl (recipe below). 🥣

There’s an extra nice and cool twist as you can freeze cottage cheese to make ice cream that’s great for hotter days.

And if you have no raspberry on hand, you can substitute with blackberry or boysenberry to get a similar soft and decadent effect with the berry drupelets.