The fuzzy flesh, the sweet and carrying aroma, the dripping juice that trails down the chin after just one bite: how can anyone resist a fresh, summer peach?There are few things, to me at least, more enjoyable than picking fruit on a Sunday afternoon. Peach picking is more relaxing, too, as you can bask in the shade of a droopy, green canopy instead of baking in the heat of a berry field. For some, it relives childhood memories of climbing trees in the sticky heat of summer months.
For some reason, one of my fondest memories of peaches comes not just from fruit farms, but from that classic film James and the Giant Peach. Sure, it’s animated and for kids. But it’s a grand representation of how succulent a peach can be- as he’s crawling through the tunnel of the peach, he grabs one moist and goopy handful after another. James and his bug friends basically live on peach as they eat and travel in it at the same time. Now that’s how you love a peach.
Peaches have been cultivated longer than any other fruit, according to The Nibble magazine’s website. It’s no wonder we have songs about them. As a kid, I remember my sisters and I would burst out in melodic odes whenever we’d buy or pick the fuzzy fruit, singing “moving to the country, gonna eat a lot of peaches.” Or what about, “Millions of peaches; peaches for me. Millions of peaches, peaches for free?”
For any of you history buffs, did you know that the Chinese were the first to grow peaches as a symbol of unity and immortality? What about the fact they were then discovered in Persia and brought to Greece by Alexander the Great?
We might like to say that peach cobbler is a great finish to an American meal, but we can’t take the credit, guys. We have Christopher Columbus to thank for that one, who didn’t get a hold of peaches until later. Though California’s got more than a 50 percent handle on our country’s peach production and we have a southeastern state named after them, China ranks first and Italy ranks second in global production.
Next time you visit the grocery store or market to find a good buy on some fruit, check out all the varieties of peaches. Even though they look the same, they’re slightly different. Except the donut peach, mind you; it resembles the pastry, but without a hole.
Or the red, grey-fuzzed peches de vigne, the finest peaches mostly found in French vineyards; unfortunately, those might be off-limits.
And we complain about the steep prices now? When peaches were the new delicacy in Rome, those armored men sold them for what would today be about $4.50.
For you health nuts like me, you can breathe a sigh of relief here. They might taste like dessert, but peaches are high in vitamins A, B and C with only about 37 calories a serving. Even though it’s sticky, the juice serves as a great moisturizer and is used in a variety of cosmetics, according to The Nibble.
Consider the versatility, the easy creations you can whip up!
Liven up a party
Try a peach martini or peach margarita. Or get a taste of Italy with the Bellini: fresh peach puree, spumante, and a sparkling wine or Champagne. Consider fresh peach and mango salsa served with either a snack chip or even the main meat dish, if you’re making one. Good add-ins would be tomatoes, green onion, red bell pepper, cilantro, ginger, garlic powder, pineapple or lime and orange juice. If you like it sweeter, add in honey or sugar to taste.
Warm up the kitchen
These are going to be the more time-consuming recipes because of baking times and exact measurements. Bake peach muffins or peach bread. And a perfect compliment to a warm peach pastry is obviously peach jam! Easily add flaxseed, walnuts, pecans or oats to any baked good to contribute healthy fats and fiber. Try Southern Living’s tipsy peach bread recipe on myrecipes.com, which actually calls for frozen peaches if you want something easier. The dark rum creates a nice twist, of course.
Satisfy your sweet tooth
This is probably a favorite for most peach lovers. Relive the taste of peach pie or cobbler. If you’ve got more time on your hands, make some peach ice cream. Celebrate Independence Day again with Cooking Light’s featured cover dessert for this month: berry-peach cobbler with sugared almonds. Try something as simple as peaches poached with honey, vanilla and orange juice served with vanilla ice cream. Poaching will bring out the aroma and flavor, soften the fruit and add a syrupy and saucy consistency. Add a store-bought crepe, peach brandy or peach schnapps and a sprinkling of cinnamon and brown sugar to the mix, and you’ve fancied it up with little effort. Your friends will think you’re a chef.
Kristin Larmore recently graduated from Appalachian State University. She plans to familiarize herself with Midwestern culture and cuisine this summer, does most of the baking for her mother at home and fills half her cart with produce at the grocery before she reaches the aisles.
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