Rare are those of us who can resist the aromatic, soft and juicy appeal of peaches so let's all rejoice, peach season has started and will last until September! Originated in China, peaches are a member of the rose family which also includes almonds and apricots. Because a lot of Summer heat is required to mature the crop, peach cultivation is not suitable to the British climate so most of the fruits reaching our stalls come from Mediterranean countries (Spain, Italy, Greece, and to a lesser extent France). Peaches provide good sources of carotenes (which transforms into vitamin A in the body), potassium, flavonoids and natural sugars. They are great for the skin and their alkaline content promotes good digestion. A significant share of a peach nutrients are located in the skin so don't peel it before eating it, just brush it lightly under water to remove dirt, pesticide residue and the peach fuzzy hair, which can irritate the digestive tract of some people. Depending on the cultivar, peaches come with either velvety or smooth skin (nectarines - often erroneously believed to be a cross between peaches and plums), with yellow or white flesh, in a round or flat shape (donut peaches), and klingstone or freestone. White fleshed peaches are simply sweet while yellow-fleshed ones (my favourites) couple sweetness with a bit of tanginess. Peaches bruise easily so make sure you carry them in a separate bag or on top of your shopping when buying them. Peaches don't get sweeter once they have been picked from the tree but they will get softer and juicier. This process occurs quite quickly at room temperature, and can be delayed by storing the peaches in the fridge. Make sure to keep enough peaches out for your daily consumption though as they are so much tastier than eaten straight from the fridge. Peaches are wonderful eaten whole but are also a great ingredient for tarts and fruit salads, They are lovely lightly cooked in compote and make great companions in savoury dishes to duck or pork. Try some of Tasty Diaries delicious peach recipes:
Duck fillets with sautéed peaches and thyme
Lightly spiced Pêche Melba
Late Summer Peach, Blueberry, and Thyme Cupcakes with Cream Cheese Frosting