Millions of Peaches

A native of China, the peach tree was transferred first to Persia then to Europe, and finally, in the seventeenth century, to Virginia. It is widely believed that Native Americans took the seeds with them and planted them as they moved around the southern coast.

They grow in warmer climates, but need a little bit of a freeze, known as a “chilling requirement” to produce fruit. California, South Carolina, and Georgia are the largest peach producing states in the United States. The trees prefer full sun with well drained soil, and lots of nitrogen as fertilizer. When the tree starts producing fruit, thin it out so that the remaining fruit becomes larger.

Nutritionally, it’s low calorie and provides important vitamins like A, Folate (B9), Vitamin C, Potassium, and Iron. Peach season is from late May to early August. Avoid eating the seed, it can produce toxic cyanide gas. Peaches are fantastic both raw and cooked. Click here for a video guide on how to pick the freshest tasting peaches.

Here are a few peach recipes:

• Brined Pork Loin with Peach Chutney Glaze via Honeysuckle Life
• Grilled Chicken Breasts with Spicy Peach Glaze via Food Network
• Grilled Chicken and Peaches with Chipotle-Peach Dressing via Epicurious
• Peach and Brie Quesadillas with Lime-Honey Dipping Sauce via Cooking Light
• Peach Chutney via Cooking Light
• Peach Cobbler via Cooking Light
• Peach Crisp via Food Network
• Peach Breakfast Crisp via The Naked Kitchen
• Peach Custard Ice Cream with Fresh Peach Compote via Epicurious
• Summer Peach-sicles via The Naked Kitchen
• White Peach Sangria via Food Network
• Banana Peach Shake via Cooking Light