There are a few things that come to mind when we refer to peaches being a delight.
Such as ‘Peaches & Herb‘ who were an American vocalist duo, once comprising Herb Fame and Francine “Peaches” Hurd Barker. Peaches & Herb were a delight to listen too.
There is the beautiful and delightful ‘Peaches Honeyblossom Geldof-Cohen’ who was an English journalist, television presenter and model.
How about those cute and delightful ‘Peaches Scrubs‘ a brand name scrubs for nurses and medical assistants.
Then there’s those peaches that were voluntarily recalled nationwide (USA) by Wawona Packing Co. at its Cutler, California, warehouses between June 1 and July 12 of this year (2014), because they were believed to have been contaminated with Listeria monocytogenes.
Several other soft skinned fruits as well were recalled, like nectarines, plums and pluots.
What a big setback for us all who love peaches, and especially National Peach Month (August 2014).
Because of that recall, there really have not been any good sales on peaches this year.
The cultivation of peaches began in China as early as 2000 B.C., and by 300 B.C. the Greeks and Persians were also cultivars.
In the first century A.D., Romans began cultivating peaches, and from Italy, the cultivation of peaches spread throughout Europe and to the Americas, where the early settlers planted them all along the eastern coast (Agricultural Marketing Resource Center).
There are two basic types of peaches, the ‘clingstone’ and ‘freestone’. The flesh of the ‘clingstone’ clings to the stone or pit of the fruit. The peach flesh of the ‘freestone’ separates easily from the pit or stone.
In the United States as of 2012, 26 states are cultivating peaches. In that year 965,420 tons of peaches were harvested. Of that harvest, 490,320 tons were sold as fresh produce, and 475,100 tons were processed, either canned (364,640 tons), flash frozen (90,210 tons) or dried (9,800 tons).
If you are able to budget some fresh peaches on your weekly shopping, here are some great recipes to use them in.
Basil Marinated Peaches
4 firm-ripe peaches, peeled, pitted, and quartered
1 oz. opal basil leaves (about 2 cups loosely packed)
1 tsp. grated lime zest
1 cup sugar
1 cup water
Place the peaches and basil in a medium bowl, and set it aside.
Combine the lime zest, sugar, and water in a medium saucepan. Bring to a boil, stirring to dissolve the sugar. Lower the heat and simmer for 2 minutes.
Then pour the hot syrup over the peaches and basil. Cover, and chill for 2 hours.
You can serve them with Vanilla Pound Cake, Crepes or with a dollop whipped cream.
Warm Berries and Peaches with Mascarpone
Image credit: finecooking.com
2 Tbs. granulated sugar
1 tsp. ground ginger
4 cups ripe mixed berries (such as raspberries, blueberries, and blackberries)
3 medium ripe nectarines, thinly sliced
1/4 cup mascarpone (or cream cheese)
In a large (12-inch) skillet, combine the sugar and ginger with 1/3 cup water and put the pan over medium-high heat.
When the water comes to a boil, add the berries and nectarines and cook, stirring frequently, until the nectarines have just started to soften and the juice released from the berries has thickened slightly, 4 to 5 minutes.
Let cool for a minute and then transfer to individual serving bowls and garnish with a dollop of mascarpone.
There is also Peach and Mango Salsa and Peach and Pecan Cake.
Peaches also have vitamins-A and C, including the trace minerals iron and magnesium, making it a fruit that enriches your blood with oxygen and helps your muscles relax.
What Others are Saying About Peaches: