Stone fruit is defined as any thin-skinned, fleshy fruit centered by a hard seed or pit. Apricots, plums, and nectarines belong in that family. Technically, olives, dates, and mangoes are also stone fruits, but for most, the undisputed star of that classification is the juicy, seasonal, fresh peach. Picked warm off a backyard tree, the first bite releases a flood of sweetness that fills the mouth and overflows into rivulets that drip off the chin. For true peach lovers, that is joy in purest form, where taste, fragrance, and texture melt into the essence of summer.
We have the Chinese to thank for our present-day peaches. In the lower Yangtze River Valley, fossilized peach pits dating back over two and a half million years have been discovered, and archaeological evidence suggests that humans began cultivating peaches there as early as 8,000 years ago, constantly selecting for desirable traits such as size and flavor. In ancient Chinese culture, peaches symbolized longevity, immortality, vitality, sophistication, wealth, purity, and virtue. They commonly are depicted in art and mythology, often used in ceremonies and still given as gifts to this day. In Japan, peaches were linked to the goddess of the sun, Amaterasu, and are believed to have healing properties. The fruit’s symbolism extends to many different cultures, reflecting its importance in diverse culinary traditions and social practices.
From China, peaches spread westward along trade routes, reaching Persia (modern-day Iran) by around 300 BC. This introduction led to the peach’s botanical name (Prunus persica, Latin for “Persian apples”), which reflects its erroneous perceived origins. The fruit was later brought to Europe by Alexander the Great after his conquests in that area, also making it known and beloved in the Mediterranean, where peaches are still cultivated extensively. The Romans (who with the Greeks considered peaches an aphrodisiac) continued their spread throughout Western Europe.
In 1539, Spanish conquistadors introduced the first North American peaches in what is now the Tampa Bay, Florida area. Peaches arrived here in Virginia in 1607 with the Jamestown colonists. Indigenous tribes enthusiastically adopted the new fruit and spread it throughout the Southeast. Within 100 years after the founding of Saint Augustine, there were accounts of “dense wild stands of peach trees” from Charleston north to New York and as far west as Tennessee and Alabama. One report from the seventeenth century describes the trees growing in the southern colonies as “weeds”, with the number of varieties in North America eventually exceeding Europe. When the Native Americans were forced westward, they took their peaches with them. Over the years, settlers continued to spread the trees as they moved ever westward.
By the nineteenth century, large-scale commercial peach growing began in states like Georgia, which is now famous for its peach production, though a brisk rivalry continues between that state and South Carolina for bragging rights to the tastiest fruit. Both claim it as their state fruit, and Alabama also names it as their “state tree fruit”. Georgia calls itself “The Peach State” and even has a Peach County. Gaffney, South Carolina labels itself the “Peach Capital of South Carolina” and sports a giant painted peach-shaped water tower for a visual boost. In a uniquely American legend, peach production is said to have inspired the game of basketball, since the original game was played using peach baskets as goals!
Today, California produces 96 percent of the United States’ processed peaches and 50 percent of the fresh market, while South Carolina ranks number two, and Georgia comes in at a mere number five in rank. Even so, China is still the largest global producer, followed by countries like Italy and Spain, with the U.S. ranking sixth in worldwide production.
Over the centuries, countless varieties of peach have been cultivated. Georgia fruit grower Samuel L. Rumph developed the Elberta peach (named for his wife) from pits saved by his grandmother. He extensively budded it into his nursery stock and sold it to other growers. The yellow-fleshed fruit was so firm and bruise-resistant that in 1875 he shipped it in un-iced crates to New York City, where it arrived in good condition and was sold for fifteen dollars per bushel, approximately 450 dollars in today’s economy. Elberta became the most widely produced commercial peach in the United States, and Samuel Rumph was dubbed “the father of modern peach production”.
Here in Virginia, the most popular types of peach trees are divided between clingstone and freestone, with both types coming in yellow and white flesh varieties. Clingstone peaches tend to be soft, sweet, juicy, and lightly acidic with flesh that adheres to the pit. They are great eaten fresh or preserved as jam. However, because they soften and bruise easily, clingstone varieties are difficult to find in stores…even more reason to grow them yourself. Freestone peaches tend to be larger, firmer, and a little less juicy than clingstone (although you will probably still need a few napkins). They are sweet enough to eat fresh but still tart enough to work well for baking, canning, or freezing. Yellow flesh peaches tend to be more tart than white ones do, with generally firmer flesh. Nectarines are a great choice for picky eaters who may have trouble with the fuzzy skin of a peach. They are just peaches with a genetic mutation that makes them fuzz-free, with flavors and colors varying as widely as those of peaches. For ultra-sweet, melting in your mouth, standing over the sink while you eat-type goodness, try Belle of Georgia, Babcock, or Donut (the small, squashed-looking white peaches).
Now that your taste buds are properly primed for all things peachy, feast your eyes upon the following recipes, all of which promise to fulfill whatever you are craving, from sweet to savory.
The word salsa itself comes from Spanish for “sauce,” first recorded in 1571 by Alonso de Molina describing native sauces. Salsa’s story begins in ancient Mesoamerica, where Aztecs and Mayans created flavorful condiment sauces from native ingredients such as tomatoes, chilies, tomatillos, squash seeds, and beans. With the first peach trees being introduced to the California region in the late 1500s, perhaps it would not be a stretch to imagine that people in the sixteenth century also enjoyed a recipe such as this. This fresh peach salsa recipe is made in 15 minutes with juicy peaches, tomatoes, jalapeno peppers, and red onion. Serve it as a condiment over grilled fish or chicken, on fish tacos or by itself with tortilla chips on the side.
FRESH PEACH SALSA
Ingredients:
- 4 peaches, cut into small pieces (½ inch cubes) – approximately 2 cups – pick firm but ripe peaches
- 1 cup cherry tomatoes, sliced
- 1 small red bell pepper, seeded and chopped
- 1 jalapeno pepper, seeded and chopped
- ½ red onion, chopped
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup lime juice
- ½ cup chopped fresh cilantro, optional
- ¼ teaspoon chili powder, optional
Directions:
Place peaches, tomatoes, red bell pepper, jalapeno, red onion, salt and pepper in a large bowl. Drizzle with lime juice and give it a toss. Garnish with cilantro and chili powder, if using. Taste for seasoning and add in if necessary. Serve it with your favorite tortilla chips.
Venice, Italy is the home of the famous Harry’s Bar, the famous hangout for the stars and celebrities of the midcentury arts scene such as Ernest Hemingway and Orson Welles. Its owner, Giuseppe Cipriani, named this cocktail the Bellini because the drink’s pink color reminded him of the vibrant hues in the paintings of Giovanni Bellini, a fifteenth and sixteenth century Venetian Renaissance painter. In particular, the soft pink tones in the white peaches he favored recalled the robes and sunsets in Bellini’s works.
VENETIAN PEACH BELLINI
Ingredients:
- 3 medium ripe white or yellow peaches (peeled, pitted, and halved)
- 1 tablespoon lemon juice (to keep the purée bright and fresh)
- 1 tablespoon granulated sugar (or simple syrup, adjust to taste
- depending on the sweetness of your peaches)
- 1 bottle (750ml) Prosecco or another dry sparkling white wine, well- chilled
- Optional: Fresh peach slice or a raspberry for garnish
Directions:
Add the peeled peaches, lemon juice, and sugar to a blender or food processor. Blend on high until the mixture is completely smooth. Transfer the purée to the refrigerator and let it cool for at least 30 minutes.
Spoon about 2 tablespoons of the chilled peach purée into the bottom of a Champagne flute.
Slowly pour 4 to 5 ounces of chilled Prosecco into the glass. Tilt the glass slightly while pouring to prevent too much foam. Use a spoon to gently stir the purée and sparkling wine together. Garnish: Top with an extra splash of Prosecco, garnish with a peach slice and/or raspberry and serve immediately!
Pro-tips for the best Bellini
- The peaches: White peaches are used for the traditional Harry’s Bar recipe in Venice, but yellow peaches work perfectly and provide a beautiful, vibrant color.
- Prep Ahead: The peach purée can be made up to 24 hours in advance and stored in the fridge, making it an excellent brunch batch cocktail.
- Texture: If you prefer an ultra-smooth drink, pass your blended purée through a fine-mesh sieve to remove any remaining pulp before refrigerating.
Fire up your grill for the ultimate sweet-and-savory summer dinner--juicy grilled peaches. While the exact moment someone first put peaches on a grill is unknown, the concept likely emerged when it was discovered that fruit sugars caramelize under heat, enhancing flavor and texture. Follow this recipe and you’ll find that perfectly charred pork chops brushed with a sticky, bourbon-spiced peach glaze pair beautifully with warm, caramelized grilled peaches.
PORK CHOPS WITH GRILLED PEACHES AND GLAZE
Ingredients:
For the peach glaze and peaches:
- 3 ripe peaches, halved and pitted
- 1/2 cup peach preserves (or jam)
- 2 tablespoon bourbon (substitute apple or peach cider vinegar for an alcohol-free option)
- 1 tablespoon olive oil
- ½ teaspoon fresh thyme leaves, chopped
- Pinch of cayenne pepper (optional, for a kick)
For the pork chops:
- 4 bone-in or thick-cut boneless pork chops (about 1-inch thick)
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
Directions:
In a small saucepan, combine the peach preserves, bourbon, olive oil, thyme, and cayenne pepper over medium heat. Simmer for about 3-5 minutes until the glaze thickens slightly. Remove from heat and reserve half of the mixture for serving.
Brush the pork chops and the cut side of the peach halves with olive oil. Season the pork chops generously with salt, pepper and smoked paprika.
Preheat your grill to medium-high heat. Place the pork chops on the grill and cook for 4-6 minutes per side. During the last 2-3 minutes of cooking, brush the peach glaze over the top side of the chops, flipping and glazing until the internal temperature reaches 145 degrees.
While the pork rests (about 5 minutes), place the peach halves cut-side down on the grill. Grill for 3-4 minutes until they have visible grill marks and are softened. Plate the pork chops alongside the grilled peaches. Drizzle the reserved glaze over both the pork and the fruit for maximum flavor.
This soft and moist peach bread is delicious and easy to make. You will find it to be a quick bread that is not only perfect for breakfast but also for afternoon tea or a snack.
PEACH BREAD
Ingredients:
- 2 large peaches (more than a half-pound, after being peeled and chopped)
- ½ tablespoon lemon juice
- ¾ teaspoon pure almond extract (optional)
- 1 ½ cup all-purpose flour
- 2 ½ teaspoons baking powder
- 1 to 1½ teaspoon cinnamon and/or 1 teaspoon vanilla
- ⅛ teaspoon salt
- 2 large eggs, room temperature
- 1/2 cup granulated sugar
- 1/2 cup butter, melted and cooled
- ½ cup milk, room temperature
Directions:
Preheat the oven to 350 degrees. Grease 8 ½ x 4 ½ inch loaf pan and line the bottom and sides with parchment paper with about 2 inches of overhang on each side. Peel and chop the peaches into ½ inch cubes. Place the cubed peaches into a small bowl. Stir in the almond extract and lemon juice.
Put the flour, baking powder, cinnamon and salt into a large bowl and stir with a whisk. Set aside the bowl.
Place the eggs and sugar into a medium bowl and stir with a whisk for almost 30 seconds until just combined. Stir in the milk and melted butter. Pour the wet mixture into the flour mixture and stir with a whisk until just combined. Add the peaches and stir with a spoon until just combined. Spoon the mixture into the loaf pan. Bake for 45 minutes. Let it cool in pan for 1/2 hour. Place on a wire rack to completely cool.
This last dish is as beautiful as it is delicious. Thanks to the generosity of the 1710 Tavern, you can enjoy their peach, burrata, tomato, and artisanal crouton salad at home. Burrata (Italian: burrata) is a cow’s milk cheese made from mozzarella and cream which has its origins in the Apulia region of Italy. The outer casing is solid mozzarella cheese, while the inside contains stracciatella (stretched curds) and clotted cream, giving it an unusual, soft texture. It does not keep well even when refrigerated, so needs to be consumed promptly while still soft and fresh.
PEACH, TOMATO, BURRATA AND HOMEMADE CROUTON SALAD
Courtesy of 1710 Tavern. Created by their Chef Luke Orlando.
Tappahannock, Virginia
Ingredients:
- ½ French baguette/Italian loaf
- 4 large tomatoes
- 6 fresh peaches
- 2 balls burrata
- 1 large bunch of basil
- ½-3/4 cup avocado oil (or any neutral oil-grapeseed,
- vegetable etc.)
- 1 cup extra virgin olive oil
- ½ tablespoon sugar
- Salt to taste
- Tomato juice, if needed. See recipe.
Directions:
Basil oil: Place olive oil in freezer. Blanch basil in boiling water for 15 seconds Dry excess water on paper towel. Blend basil and cold olive oil. Drain through sieve/cheese cloth. Save any particulate.
Croutons: Cut bread into 1-inch cubes. Place on baking sheet and mix with olive oil. Bake at 375 degrees for 15 minutes-until crispy. Sprinkle with salt. Let cool.
Tomatoes: Cut off stem end. Cut into vertical quarters. Run knife between pith and flesh, separating pith and seeds from the red fruit. Cut flesh into 1-inch squares. Move cut tomatoes into bowl. Salt to taste. Take the pith and seeds and place into a sieve (or fine colander) and place bowl underneath. Salt tomato scraps. Set aside.
Peaches: Peel and cut into 1-inch cubes.
Tomato vinaigrette: Take the sieve/colander holding tomato scraps and use hands to squeeze moisture out. Discard scraps. If remaining liquid under ½ cup, you may add tomato juice. Blend tomato juice and slowly add avocado oil. May add ½ teaspoon sugar and salt to taste.
Combine peaches, tomatoes, and croutons. Dress generously with vinaigrette. Let sit a few minutes. Cut burrata in two. Make another vertical cut. Be careful not to spill into the inner stracciatella. Cut into thirds. Plate and add as many burrata pieces as desired. Drizzle with basil olive oil. Optional: add torn basil.
This season, honor and continue the ancient Oriental tradition of peaches as symbols of health, longevity, vitality, purity, and virtue. Cup one perfect, rosy-cheeked fruit loosely in your palm, slowly breathe in its lush aroma and before that first sublimely sweet bite, take a moment to appreciate that you hold the essence of summer in the palm of your hand.