Sweet, juicy and good for you, this classic summer fruit is also surprisingly versatile.
Ah, the peach — a classic sign of summer, a staple in warm-weather recipes for desserts and salads, an anticipated addition to farmers’ markets and stands across the country from June through August. You may love this sweet, juicy fruit, but how much do you know much about its history or nutritional value — or even about cooking with it? Read on to learn 10 healthy facts about peaches.
1. Peach origins: The fuzzy peach is actually a member of the rose family and originated in China.
2. Peaches on the Silk Road: The peach’s scientific name, Prunus persica, is a direct reference to the fruit’s travels to Persia along the Silk Road.
3. Peach varieties: You can buy two main varieties of peaches: clingstone (the flesh sticks to the stone) and freestone (the stone is easily separated from the flesh).
4. Peach colors: The peach can have yellow or white flesh, which is sweeter and less acidic than its more traditional golden counterpart.
5. Top peach growers: China is the largest producer of peaches, followed by Italy.
6. Peach nutrition: A large peach has fewer than 70 calories and contains 3 grams of fiber. It’s also a good source of vitamins A and C.
7. Biggest peach cobbler: “The world’s largest peach cobbler” is made every year in Georgia, which is known as the Peach State. That cobbler measures 11 feet by 5 feet.
8. “The Peach State”: That would be the nickname for Georgia.
9. Peach season: Peaches are best from June to the end of August.
10. Peach ripeness: The flesh of a peach should have a slight give, but use your whole hand vs. fingertips to check since the fruit bruises so easily. Also, check for an even coloring of golden or creamy yellow.
Simple Peach Pie
1 Pastry for a double-crust 9″ pie
5 cups fresh peaches,sliced
1 cup Sugar
1/3 – 1/2 cup All-Purpose flour
1/4-12 tps cinnamon
2 Tbs butter
2 Tbs sugar
Preheat oven to 425 degrees
Stir together flour, 1 cup sugar, and cinnamon and set aside.
Wash, peel and slice fresh peaches.
Mix together peaches with the combined dry ingredients.
Turn into pastry-lined pie pan and dot with butter
Cover with top crust, cut slits in it, seal the edges
Sprinkle top with 2 Tbs of sugar.
Cover the edges with foil to prevent over browning; remove foil for the last 15 minutes of baking.
Bake 35-45 minutes or until crust is brown and juice begins to bubble throught the slits in the crust.
Pie may be frozen for future use.