Instructions: Every year about this time I start watching the produce counters in local supermarkets for the most wonderful fruit in the world - the peach. This fuzz-coated ball of juicy yellow flesh (and its close kin, the nectarine) will begin to flow in from the Deep South and I am poised to exploit its unique flavor, texture and adaptability in the myriad recipes created for it.

The fuzzy peach is most closely identified with the Deep South, particularly Georgia. Its juicy, sweet, fragrant flesh is a favorite in pies, pastries, and desserts, but creative chefs have found marvelous uses for the peach in a variety of savory dishes, including poultry, pork, and seafood. Before trying one of the many recipes, take a look at...

Peach history

Although its botanical name, Prunus persica, suggests the peach is native to Persia, it actually originated in China where it has been cultivated since the early days of Chinese culture. Peaches were mentioned in Chinese writings as far back as the tenth century B.C and were a favored fruit of emperors. Its English name derives from the Latin plural of persicum malum, meaning Persian apple. In Middle English, it melded into peche, much closer to what we call it today. The Persians brought the peach from China and passed it on to the Romans. The peach was brought to America by Spanish explorers in the sixteenth century and eventually made it to England and France in the seventeenth century, where it was a popular albeit rare treat. In Queen Victorias day, no meal was complete without a fresh peach presented in a fancy cotton napkin. Various American Indian tribes are credited with migrating the peach tree across the United States, taking seeds along with them and planting as they roved the country.

Although Thomas Jefferson had peach trees at Monticello, United States farmers did not begin commercial production until the nineteenth century in Maryland, Delaware, Georgia and finally Virginia. Although the Southern states lead in commercial production of peaches, they are also grown in California, Michigan, and Colorado. Today, peaches are the second largest commercial fruit crop in the States, second only to apples. Outside the U.S., Italy, China and Greece are major producers of peaches.

Peach legend and lore

Chinese legends attribute the peach with the power to confer immortality. The legend tells of the Peach Tree of the Gods which bloomed only once every three thousand years, yielding the fruits of eternal life granting health, virility and immortality to those who partake of the fruit. It is considered the most sacred plant of the Chinese Taoist religion. Even today, the peach is customarily served at birthday celebrations in China as a symbol and hope of longevity.

Japanese folklore tells of a beloved child born of a large peach who grew up surrounded by the love and devotion of his foster parents. When the child matured to manhood, he contested the demons on the Island of the Devils, winning their treasure for his destitute, beloved foster parents.

The peach is a member of the rose family, cousin to apricots, cherries, plums, and almonds. Out of the hundreds of varieties of peaches, each can be classified as clingstone, freestone, or semi-freestone. Nectarines are actually a fuzzless, smaller variety of peach. Nectarines and peaches can develop spontaneously from each other via seed or sport bud. The white-fleshed (which are actually a very pale yellow) varieties of France are seldom found in the U.S. and are greatly prized for their sweetness and quality. In general, most peaches are classified by how firmly the flesh attaches to the pit.

Clingstone: These are so named because the flesh clings stubbornly to the stone or pit. In the Northern hemisphere, this type is the first to be harvested, ripening May through August. The flesh is yellow, with bright red touches closest to the stone. They have a soft texture, and are juicier and sweeter - perfect for desserts. This is the preferred type for jellies, jams, and canning. Although clingstones are tasty eaten fresh, they are seldom found in the local market. The commercial industry uses clingstones for peaches canned in various levels of syrup.

Freestone: As its name implies, the stone is easily removed from this type, making it a good choice for eating fresh. Harvest begins in late May and continues to October. This is the type most commonly found in your local grocery store. They tend to be larger than clingstones, with a firmer, less juicy texture, yet still sweet. They are excellent for canning and baking purposes.

Although the fuzzy skin is perfectly edible, it becomes tough when cooked. To remove the skin, blanch in boiling water for one minute and then immediately plunge into cold water to cease the cooking process. The skin should easily slip off. Do not let them soak in the water.

The flesh of peaches will darken with exposure to air, so they must be cooked or eaten immediately once cut or further treated. The darkening can be retarded by dipping the cut pieces in an acidic juice of citrus or pineapple, either diluted with water or full strength. For sweet dishes, you may prefer to use pineapple or orange juice as the acid rather than the more tart lemon or lime juice. For savory dishes, lemon or lime is usually the choice.

Ricotta cheese, mascarpone cheese and cured meats are all excellent paired with peaches. For a simple, yet elegant dessert, try vanilla bean ice cream topped with sliced peaches and a generous sprinkling of Grand Marnier.

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