Peach passion

NOW GROWN IN AT LEAST 64 COUNTRIES, peaches originated in China and were cultivated there at least 3,000 years ago. Though not as sweet as today's varieties, wild peaches can still be found in remote regions of China. Peach trees were eventually transported to Persia (now Iran), where the scientific name, Prunus persica, implies the fruit tree originated. Later, the peach was exported to Rome, where early Romans found them so enchanting that they cultivated them extensively. In the following centuries, peach cultivation spread throughout Europe.

In the 1500s, Spaniards introduced peaches to Latin America, Mexico, Brazil, the West Indies, and, later, California missions, where the fruit trees flourished in temperate zones. Early settlers of North America planted peach trees down the East Coast. By the 1700s, peaches were plentiful across what would emerge as the continental United States. Today, the U.S. grows approximately 20 percent of the world's peaches.

There are at least 4,000 kinds of peaches, and new varieties are being continually developed from different breeding programs. Commercial production of these delectable treats is focused in California and across the Atlantic states. However, there are great-tasting peaches to be found in many other states, and most likely at a farmers' market near you.

Peach season lasts from June through September. Some varieties ripen early, others in mid-season, and still others during late summer. Peaches that are grown close to home and picked at the peak of ripeness are your best bet for good flavor. Tree-ripened sweet peaches don't ship well; hence, those destined for market are picked slightly green so they can be transported. These specimens can soften and may look inviting cosmetically, but they will never impart the sweetness and delicate texture of a peach that has been allowed to ripen on the tree. The sweet, sticky, juicy, tree-ripened ones are among the best treats summer has to offer.

VARIETY

Peach varieties are divided into two categories. Either the flesh clings to the pit or breaks free of it--cling or freestone. To confuse the issue, some, such as Redhaven, are classified as semi-cling peaches, meaning they initially cling but easily separate by the time they reach market. Many varieties look similar, so there isn't any one particular peach type that dominates the commercial market like Red Delicious does in apple varieties. Most people select their peaches by flesh color--white or yellow. Some claim white has the sweetest flavor, while others are partial to yellow peaches.

Some white varieties include Lady Nancy, Giant Babcock, Redrose, and Nectar. These have a wonderful light sweet peach fragrance and flavor. JH Hale, Belle, Sentry, Loring, Redhaven, Jefferson, and Suncrest are a few of the yellow types. They tend to have a firmer texture and a deep, sweet taste.

BUYING AND STORING

At farmers' markets, peaches are often displayed and packed in padded boxes to avoid bumping against each other. Even the slightest touch can bruise a tree-ripened peach. Handle these peaches carefully. Press very gently to determine freshness. If there is a little give, they are perfect. Avoid specimens with bruises or dented skin. Peaches can be stored at room temperature for a day or perhaps two and then refrigerated for a few days at the most.

To freeze peaches, blanch them first to remove their skins, then slice the peaches and coat the slices with water mixed with some lemon juice to maintain their color. Place in a plastic container, covered, or in a freezer bag, and freeze. To dehydrate the fresh peaches, first remove the skins, then slice evenly and place in the dehydrator for a day or so until rubbery like fruit leather. Store in the refrigerator.

NUTRITION

Peaches provide fiber and have a high water content. They make perfect snacks on hot days. Peaches offer vitamins A and C.