Ever wonder why some peaches spring readily away from their pit, while others refuse to part with their origins? Once you begin to think about it, the answer is easy. Cling peaches do just that and freestone peaches happily leave their birthplace behind to wander. Both come in yellow and white varieties and both offer varying degrees of sweetness and tang.
The peach is native to China, where it is still prized for its purported contribution to human longevity. Specifically, it is from the fertile perimeters of the Tarim Basin, much of which is a dry high plains Asian desert. Those same fertile perimeters were key parts of the silk and spice routes from east to west and back again. Traders haphazardly planted peach pits throughout their travels. When Alexander the Great tasted the peach in Persia, he had it transported to the Mediterranean Basin, where it flourished. The Romans then spread the cultivation of peaches throughout Europe where, by the 13th century, peach orchards were known across England. It was the Spanish who took the peach to the Americas and the Native Americans who adopted and adapted it north and west. Our tables and tastes would be bland indeed without hearty explorers and ambitious traders.
While peach festivals abound across the eastern United States, Georgia lays claims to “Glad Peach Festival”. The Allman Brothers had their own point of view on the purpose of the fruit. The peach has found its way into the language in numerous and odd ways. We have, for example, peachy-keen, peaches and cream complexions, the compliment of telling someone you like that she is a peach. On the other hand, you can peach on a pal if you want to tell his misdoings.
This juicy sweet orb is known for more than its taste. It is high in healthful antioxidants and rich in vitamins A and C. The market website has many peach recipes including Peach Tomato Gazpacho, Open Face Peach Cake, Peach Custard Tart with Gingersnap Crust and a refreshing Peach White Wine Sangria. For today, we’re offering Peaches with Lime, Cardamom Sauce and Pistachios that is both easy and elegant.
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