The Garcias’ peach tree has been in that yard longer than I have been in this neighborhood, which is saying something. By the second week of July the branches hang far enough over the fence that taking a few feels less like taking and more like receiving. I leave something in return. This year a jar of pickled green beans, which I think settled the account more than fairly.
The problem with peaches in early July is that they want to be eaten immediately and you are not always ready for them. These were ripe enough that I had to do something that day, which ruled out anything complicated. I had cucumbers. They came in faster than expected, the way cucumbers always do, and now there are more than anyone here can use. I had the fish sauce I keep at the back of the cabinet. I had mint from the back corner of the yard, though I also keep some on the kitchen windowsill for the weeks when going outside feels like more than it’s worth.
Ten minutes. Tastes like you planned it.
Serves 4 as a side, or 2 if it is the whole point of the afternoon.
3 ripe peaches 1 English cucumber, or 3 to 4 small ones 2 tablespoons fish sauce 1 tablespoon lime juice 1 teaspoon honey 1 small shallot, very thinly sliced A small handful of mint leaves Flaky salt
Cut the peaches into wedges. If the skin is tough, remove it, but most July peaches will not need this. Cut the cucumber into roughly comparable pieces.
Whisk together the fish sauce, lime juice, and honey. Taste it. It should be sharp and a little funky and slightly sweet.
Combine the peaches and cucumber in a wide bowl. Add the shallot. Pour the dressing over and toss gently. The peaches will start releasing juice almost immediately. That juice becomes part of the dressing.
Let it sit for five minutes. Add the mint, torn if the leaves are large. Finish with flaky salt.
Eat within an hour. It does not keep.