Everything you wanted know about Peaches.

Aww peaches peaches peaches and a memory

 Peaches are my favorite summer fruit. I wait breathlessly for chik Fillet or Hardees to start sellling their peach shakes. It is not really summer until I take a bite out of a nice juicy peach, with juice running out and dripping down your hand: making them all sticky and gooey. Aww, peaches


The Anniversary of my 11 years olds' passing is coming up. This article is dedicated to her. Her favorite fruit was also peaches. Just like Moms.

different types of peaches

the peach is the natural fruit of Georgia. , but is actually native to Persia. Various American Indian are credited with planting peach trees around the United States.
Although Thomas Jefferson had a peach tree at Monticello, it was a while before it became a common fruit in the colonies

United States farmers did not begin commercial production until the 19th century in Maryland, Delaware, Georgia and finally Virginia. California today grows 65% of peaches grown for commercial production in the United States, but the northern states of Colorado, Michigan, and Washington also grow a significant amount. Italy, China, India and Greece are major producers of peaches outside of the United States.

Peaches can be dried, canned, baked grilled and prepared a multitude of other ways. But they are still the best eaten just as they are.

Peach Salad

On a warm summer day, a crisp cool peach salad is a perfect lunch or light dinner

NGREDIENTS
1/4 cup finely chopped toasted pecans, (see Tip)
1/2 teaspoon kosher salt, divided
Freshly ground pepper to taste
1 4-ounce lo goat cheese
6 cups baby arugula, (about 4 ounces)
1 tablespoon extra-virgin olive oil
Zest and juice of 1 lemon
4 but firm peaches, halved and pitted
4 tablespoon honey

DIRECTIONS
Step 1
Place pecans in a shallow dish. Season with 1/4 teaspoon salt and pepper. Roll goat cheese log in the pecans to coat. Refrigerate the log until firm, if necessary, then cut into 8 rounds.
Step 2
Place arugula in a medium bowl. Add oil, lemon zest and juice and toss to coat; season with the remaining 1/4 teaspoon salt and pepper.
Step 3
Divide the arugula among 4 shallow bowls. Nestle 2 peach halves into each portion of greens, top each half with a round of pecan-crusted goat cheese and drizzle each salad with 1 tablespoon honey.
Tip: To toast chopped pecans, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutritional Value

Peaches contain a goodly amount of potassium and also contain vitamins C and A. They have diuretic and laxative properties, aid in the stimulation of digestive juices, and add color to the complexion. Peach leaf tea destroys worms. As with most foods, prolonged cooking will leach vital nutrients from peaches.

Dried peaches have a higher concentration of nutritives, but be aware that most commercially-dried peaches are treated with sulfur dioxide to enhance color and prolong storage life. Be sure to read the label if you are allergic to sulphur.

and unhealthy:
Like its cousin the almond, peach pits contain a toxic substance known as hydrocyanic acid or cyanide which should be avoided. Ingestion of large quantities of the pits can be fatal.
Well, Nothings perfect.

Poll

How do you prefer to have your peaches prepared

  • Prepared? No Way! Fresh off the tree for me!
  • Peach pie, thats the ticket
  • Jams, jelly preserves
  • other please share!
See results without voting

Peach Pie

Combine 2 1/2 pounds peach wedges with 3/4 cup light brown sugar, the juice of 1 lemon, 2 tablespoons quick-cooking tapioca, 1/2 teaspoon vanilla extract, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon salt. Pour into pie shell; dot with 4 tablespoons butter.

Perfect All-Butter Piecrust

Pulse 3 1/2 cups flour, 1/4 cup sugar and 1 teaspoon salt in a food processor. Add 1 diced stick cold butter; process until combined. Add 2 more diced sticks cold butter; pulse three times, or until the mixture resembles coarse meal. Add 1 tablespoon white or cider vinegar. Gradually pour in 1/3 cup ice water, pulsing about four times until combined. Turn out onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter). Wrap in plastic wrap and press into a 1-inch-thick disk; refrigerate at least 1 hour before rolling out.

How to Make a Pie

Divide the chilled dough in half; roll 1 piece into a 12-inch, 1/8-inch-thick circle on a lightly floured surface (refrigerate the other piece).

Roll the dough onto a rolling pin, then unroll it into a 9-inch glass pie plate, letting it hang over the edge; add filling (see options above).

Roll out the other piece of dough and place over the filling; press the crust edges together and trim, leaving a 1-inch overhang. Roll up or pinch the overhang to seal.

Place a foil-lined baking sheet on a rack in the lower third of the oven; preheat to 450 degrees. Wrap an oiled, wide band of foil around the pie edge to protect the crust. Make slashes in the top of the crust; chill for 30 minutes.

Reduce the oven to 400 degrees. Bake the pie for 30 minutes. Remove the foil band, brush the crust with heavy cream and sprinkle with sugar. Bake until golden brown, about 30 minutes; cool before slicing.

Champagne and Peach Sorbet

Refreshing desert

1-1/2 pounds peaches
1/2 cup plus 1 Tablespoon sugar
1 Tablespoon grated lemon zest
3/4 cup champagne
2 Tablespoons fresh lemon juice
Preparation:

Put the peaches in a large saucepan and cover them with boiling water. Cook for 2 minutes. Drain and rinse in cold water. Peel the peaches; halve them and remove the pits. Transfer the peaches to a food processor and coarsely puree. Pour into a medium bowl.

In a medium nonreactive saucepan bring the sugar and 1/2 cup of water to a boil over moderately high heat. Add 2 teaspoons of the lemon zest and let simmer about 3 minutes. Remove from the heat and set the syrup aside for about 10 minutes.

Strain the syrup into the peach puree and blend well. Add the champagne, the lemon juice, and the remaining 1 teaspoon lemon zest. Stir Well. Refrigerate until chilled.

Transfer to an ice cream maker and freeze according to the manufacturer's instructions.

Yield: about 1 quart
Recipe courtesy of my next door neighbor: I had it at her house one night. Scrumptious!

fun facts

1. Necterines are part of the peach family. They are not a cross of peaches and plums which is a popular belief

2.China is the worlds largest grower of peaches

3. Cling Peaches are the most popular variety of peaches

4Peaches were once know as Persian apples

5. You'r a real peach came the the old fashion habit of giving a peach to a friend.

6. peaches were mentioned as early as 74 A.D. literature

7. nectarines are peaches without the fuzz!

8.There are 700 varieties of peaches, some Chinese types are flat as hockey
pucks

9. Put peaches in boiling water for 10 seconds or until the skins split. Plunge them into ice water to cool and stop cooking. The skins will slip right off.

10. Typical shelf life of peaches: 14 to 21 days.

Comments 2 comments

Sandyspider profile image

Sandyspider 5 years ago from Wisconsin, USA

Some yummy peach recipes that I will have to try. I haven't had peaches for a long time.


nicomp profile image

nicomp 4 years ago from Ohio, USA

I love peaches!

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