Grab your peaches and get grilling!

Fire up the grill and cook some peaches!

GRAND RAPIDS, MICH. - Grilling out doesn’t just have to mean hamburgers and hotdogs -- why not try grilling peaches and pork loin?

WZZM 13 Health Reporter Valerie Lego shares these recipes with from Blue Cross Blue Shield of Michigan Nutritionist Grace DeRocha.

Grilled Green Beans and Peaches


  • 2 peaches, cut into ½-inch wedges
  • 1 pound trimmed green beans
  • 2 tablespoons olive oil
  • Kosher salt, freshly ground pepper
  • 2 tablespoons toasted sliced almonds


  1. Toss peaches and green beans with oil in a large bowl; season with salt and pepper.
  2. Transfer to a grill pan or skillet and cook over high heat, tossing often, until beans are crisp-tender and peaches are lightly charred, 8–10 minutes.
  3. Toss with almonds. Enjoy!

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Vegetables on the grill have more nutrients and flavor than vegetables that are boiled or fried. Cooking vegetables in liquid causes them to lose their antioxidants and vitamins.

Peaches are a source of Vitamin C, which helps in maintain a healthy immune system. Peaches also exert protective effects on the skin against UV radiation, making it great ingredient to utilize on hot summer days.

The nutty taste of almonds pairs nicely with the sweet taste of peaches. Almonds help regulate cholesterol by increasing HDL levels while simultaneously decreasing LDL levels.

Rosemary-Mustard Pork with Peaches


  • Two 1 ­pound pork tenderloins, trimmed
  • Kosher salt and freshly ground pepper
  • Oil, for the grill
  • 3 firm ­ripe peaches, halved, pitted and cut into wedges
  • 1/2 cup dry white wine
  • 1/3 cup packed light brown sugar
  • 1 lemon for zest and juice
  • 2 teaspoons whole­grain mustard
  • 1/4 teaspoon chopped fresh rosemary, plus 1 or 2 small sprigs


  1. Preheat a grill to high. Pat the pork dry and season with salt and pepper.
  2. Lightly oil the grill, then grill the pork, turning, until marked, about 10 minutes.
  3. Meanwhile, combine the peaches, wine, brown sugar, and 1/2 cup water in a saucepan. Remove strips of zest from the lemon with a vegetable peeler and add to the pan; squeeze in the lemon juice. Cover and cook over medium­ high heat until the peaches are just tender, 5 to 7 minutes.
  4. Transfer to a bowl with a slotted spoon. Add the mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the juices in the pan.
  5. Transfer 1/3 cup of the liquid to a small bowl and stir in the chopped rosemary; brush onto the pork and continue grilling until a thermometer inserted into the thickest part registers 145 degrees F, 10 to 15 more minutes.
  6. Transfer to a cutting board. Meanwhile, simmer the remaining liquid in the saucepan until syrupy, about 3 minutes. Remove from the heat and season with salt.
  7. Return the peaches to the pan along with the rosemary sprigs. Slice the pork and serve with the peaches.
  8. Enjoy!

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The spicy mustard in this recipe compliments the sweet, juicy flavor of the peaches. A lean cut of pork tenderloin has approximately 93 calories per 3 oz. serving, making it a calorie conscious choice that is also high in protein.

To avoid food-borne illnesses, it is recommended that pork is grilled to an internal temperature of 140ᵒF to 160ᵒF.

White Peach and Strawberry Infused Water


  • Peaches, clean, pitted and cut into wedges
  • Strawberries, clean, trimmed and quartered
  • Water
  • Ice


  1. Place desired amount of peaches and strawberries in pitcher or cup.
  2. Fill cup or pitcher with water and ice, if desired.
  3. Allow to sit for as little as 10 minute to overnight before drinking. Enjoy!

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Infused water is a great way to add flavor to traditional drinking water while staying hydrated. White peaches are less acidic than yellow peaches, which means that they are easier to digest.

To make sure that you are drinking enough water, mark a water bottle with specific times. Drink at least that amount of water by certain times of day.

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