Watermelon may have its place at summertime cookouts, but locally grown peaches have so much more to offer than just eating out of hand with their sweet juiciness running down your chin. Granted, they're not necessarily suited to savory dishes — although you can add some jalapeno peppers, red onion and cilantro to chopped peaches for a spirited salsa — but when it comes to creating goodies for virtually every meal of the day, peaches easily prove their versatility.

And so they should, considering peaches (and their cousins, nectarines) are generally thought to be the third most important fruit crop in the U.S., right behind apples, then oranges.

According to food historians, peach trees are native to China, and were probably introduced to Europe via Persia (Iran). The Spaniards brought peaches (aka "Persian apples") to these shores and they were being grown in Mexico in the late 1500s. French settlers in Louisiana and English settlers in the north were the "Persian Appleseeds" of this particular fruit with the botanical name of prunus persica (there's that Persian connection).

Local peaches are in season now, and whether they're cling peaches or freestones, you can take full advantage of them at the market, at roadside stands and at pick-your-own places. Look for firm fruit that's free of blemishes. Mature fruit has a whitish or creamy yellow under-color. Don't forget that a peach that's red isn't necessarily ripe; it just means that peach is of a variety that blushes.

An average peach contains only about 40 calories, and packs a goodly amount of dietary fiber as well as Vitamin C. One pound of peaches will provide you with about 2 cups of slices or 1 cup of finely chopped pulp.

You can eat peaches "as is," of course. And without much fuss, you can slice them in half and fill them with cottage cheese (now there's a retro diet snack). Or slice them and arrange around the outskirts of the bed of spring greens, then plop some crab, tuna or chicken salad in the center. To keep them from discoloring, sprinkle on a bit of lime juice or spritz with a light balsamic vinaigrette.

To peel peaches, (which we try to avoid), bring a pot of water to a boil, add peaches, bring back to a boil and simmer about 2 minutes. Remove with a slotted spoon and run under cold water. Skin should slip off fairly easily. Or try roasting them as we do with our peach soup recipe, below.

And when you're seeking a bit more of a culinary challenge, try these.

Peach sangria

This light and sprightly quaff makes a nice change of pace from red sangria. And since rosé wine is quite popular these days …

4 firm-ripe peaches, cut into thin wedges, then halved crosswise

1 cup peach schnapps (liqueur)

2/3 cup superfine sugar

2 (750-ml) bottles rosé wine (6 cups)

4 cups chilled sparkling water (or use club soda)

A few raspberries, for garnish

Stir together peaches, schnapps and sugar in a (very) large pitcher (or use two) until sugar is dissolved. Let stand 1 hour. Stir in rosé wine and sparkling water. Pour into chilled, ice-filled glasses. Add three raspberries to each serving. Makes 8 tall drinks.

Peach muffins

These are lovely anytime, but especially nice at a summer brunch.

1 3/4 cup flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon nutmeg

2 teaspoon grated lemon zest

1 egg, slightly beaten

1/3 cup vegetable oil

1/3 cup milk (preferably 2 percent or whole milk)

1/2 cup fresh, pureed peaches

1/2 cup finely diced peaches

Cinnamon-sugar sprinkle

2 tablespoons sugar

1 teaspoon cinnamon

Spray coat a muffin tin (12 muffins) or use cupcake papers. Heat oven to 400 degrees.

In a medium bowl, combine well the flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg and lemon zest.

In a small bowl, whisk together egg, oil and milk. Stir in pureed peaches until well blended.

Make a well in the center of the flour mixture and pour in the egg mixture all at once. Stir just until dry ingredients are moistened. Fold in diced peaches. Use a spoon to fill each muffin cup about two-thirds full.

In a small bowl, mix the cinnamon and sugar for the sprinkle. Sprinkle some over the top of each muffin.

Bake muffins about 20 minutes, until a cake tester inserted in the center comes out clean. Check muffins after 15 minutes and if browning too quickly, cover loosely with foil.

Remove to a cooling rack. Wait 5 minutes. Run a knife around the edge of each muffin, remove from pan and cool on racks. Makes 1 dozen muffins.

Peach soup

Scandinavians in particular like to make fruit soups, which can serve as cooling first courses for a summer meal. This same soup can also make a lovely dessert.

One good way to get the peels off peaches (and bring out their flavor) is to roast them. Try it.

6 peaches, halved and pitted (about 4 pounds)

3 tablespoons sugar

2 (4-inch) pieces vanilla bean, split lengthwise

3 tablespoons honey

3 cups fresh orange juice (or storebought, not from concentrate)

1/4 teaspoon salt

1/4 teaspoon vanilla extract

1/2 cup reduced-fat sour cream (or use plain yogurt)

1/4 teaspoon ground cardamom

Sliced fresh pieces, garnish

Heat oven to 350 degrees. In a large bowl, combine peach halves and sugar. Scrape seeds from vanilla bean pieces and add to bowl. Discard bean (pod). Toss peach mixture well. Arrange peach halves, cut sides down, on a baking sheet lined with parchment paper. Bake for 25 minutes, until tender; cool on a wire rack. Peel and discard skins.

In a blender or food processor, combine peach halves and honey and process until smooth. Add orange juice, salt and vanilla and process until well blended. Pour into a bowl, cover and chill for 2 hours.

To serve, combine sour cream and cardamom. Ladle soup into 8 chilled soup plates. If adding sliced peaches, arrange a few over top of each serving. Dollop each serving with sour cream/cardamom mixture. Makes 8 serving.

Peach toasts

These "croustades" make an interesting addition to your summertime appetizer repertoire, combining peaches with prosciutto and goat cheese. Colors, flavors, textures combine nicely for a memorable nosh.

Our aim is to make 8 (or more) largish croustades; it all depends on the size of the bread. You could even use a baguette and double the number of croustades, give or take.

1 large loaf artisanal Italian style bread, cut into 8 or more (3/4-inch thick) slices

Olive oil, for brushing

3 (or so) firm-ripe peaches, cut into thin wedges, then halved crosswise

12 very thin prosciutto slices, torn into pieces

6 ounces soft goat cheese (e.g. montrachet), crumbled

4 teaspoons chopped, fresh rosemary

A few sprinkles of dried, hot red pepper flakes

Heat oven to 375 degrees. Lightly brush some olive oil on one side of each bread slice. Bake 5 minutes. Remove from oven, turn slices over, brush with more oil (lightly) and bake 5 minutes longer. Remove from oven and let stand 10 minutes.

Top each toasted bread slice with some peaches, some prosciutto and some montrachet, dividing as equally as possible. Sprinkle on the rosemary. Add a few hot red pepper flakes. Bake for 10 minutes or so, until cheese is bubbly. Makes 8 (or more) peachy croustades.