Peach and Nectarine Roundup
Stone fruit season is ending. And in the last throes of it, let’s celebrate peaches and nectarines. We all know you can make peach cobbler, peach clafoutis, peach or nectarine gratin, baked peaches, and all kinds of other lovely desserts. We even know how to can them. But in my travels across the internets, I’ve recently come across a few unique recipes to try:
And now, for some fun peachy facts I have learned recently:
- the difference between peaches and nectarines is one gene
- peaches originated in China and apparently Asian people prefer white peaches, which are sweeter and less acidic than yellow peaches
- peaches were once called Persian apples (their latin name is prunus persica), probably because they arrived there from China via the silk road
- peaches are a member of the rose family, along with plums and apricots
- ripe peaches are not squishy, but smell amazing – smelling a peach is one of the best ways to know if it’s ripe or not
- peaches and other stone fruit ripen from the inside out (which is why the squish test can be unreliable)
- you can peel a perfectly ripe peach (without dropping it in boiling water first) if you cut it in quarters and slowly pull back the skin. I discovered this the other day and it was awesome.
- there are hundreds of varieties of peaches, but only about 40 varieties are produced commercially
- all peaches, despite the wide variety, can be divided into two groups: clingstone and freestone. They are what they sound like – clingstone peaches have fruit that is hard to remove from the pit, and freestone peach pits come free easily. Clingstones are generally used for canned peaches and freestones for eating fresh.
- August was National Peach Month (ooops! Missed it…)
- fruit with stones/hard pits are also called drupes. (I like “stone fruit” better…)