Peaches spark our memories of childhood summers, eating the freshly picked fruit as its juice ran down our chins. They are synonymous with health and beauty — think of all the sayings like: a complexion like peaches and cream, pretty as a Georgia peach and peachy keen.
Peaches can be used for desserts, as condiments (chutney), with meats as a sauce, in drinks or even pickled. Peaches are fragile, so it’s best to use them quickly. Imported peaches from other countries will never have the same flavor or texture, as the varieties they grow are for shipping and usually not picked while ripe. Texas has a wonderful crop of peaches this year because the winter and spring weather conditions were perfect. Enjoy fresh, ripe peaches at your local farmers’ markets, or go pick your own at the many pick-your-own orchards.

HEALTH BENEFITS
Peaches are full of vitamins A, C and iron. One peach has around 35 calories and 9 carbohydrates. Peaches help improve the health of the skin and add color to the complexion. They also help with anemia, constipation, high blood pressure and more.

SELECTING AND USING
Peaches are a stone fruit, meaning they contain a pit in the middle of soft flesh. If it doesn’t have fragrance, don’t buy it. Look for a nice blush with no green. Avoid bruised fruit unless you are going to process it right away. It should give a little to pressure. Avoid mushiness that comes from being stored in too cold a climate and/or for too long. Store on the counter unless ripe, then refrigerate.

History
Peaches originated in China. You can see paintings of the immortal peach everywhere. They soon went to Persia where they were widely used, then to Europe. They came to the United States with the European settlers. Native Americans loved them and, along with the colonists, began planting them.

varieties
There are more than 2000 varieties of peaches. They are partners with nectarines and have been known to grow on the same tree. Peach season begins in late May and lasts up through October. Indian red peaches are one of the last ones to ripen. Peaches used to be fuzzy, but with hybridization only a few heirlooms still have this characteristic. There are clings, which the meat sticks to the pit, or freestone, where the meat comes right off.

Spiced Peaches
4 cups of sliced peaches
1/2 cup of maple syrup
2 cinnamon sticks
6 cloves

Peel and slice peaches 1/2-inch thick. Pour into wide, nonstick skillet. Add syrup and the remaining ingredients except the ginger. Heat until boiling, then reduce to medium, stirring until thick (about 20 minutes). Add ginger. Refrigerate in glass container.
Pamela Boyar has been working with organic farmers for 23 years. She started a fresh-pressed juice company in 1980 and in 1986 began distributing organically grown produce directly from the farmers to the restaurants in California. Committed to support and promote the small family farm, she’s currently the director of Westlake Farmers Market, which she established in 1997. It’s the highest grossing farmers’ market in Texas. To find out more, visit www.westlakefarmersmarket.com.