The average American consumes nearly five pounds of peaches every year, and I can’t blame them as peaches are very possibly my favorite fruit of all. If you visited my home in Los Angeles, you would be very likely to find a large fruit bowl in my kitchen laden with quite a few different varieties along with a few samples of their smooth cousins, the nectarine.
As well as eating them raw as a healthy snack, I love to use peaches in a wide variety of both sweet and savory dishes and am always on the lookout for inspiring recipes.
If, until now, you have always thought of the peach as little more than a canned filling for pie, I hope that this week’s efforts in Kitchen Stadium will persuade you that there is far more to this humble fruit than you ever imagined. You might even be inspired to head out in search of some interesting varieties at your local farmers’ market.
What are peaches?
The fruit of the peach tree is a “drupe,” which means it has a three-layered structure of skin, flesh and a hard stone or “pit” at the center. This puts it in the same family as other fruits including plums, cherries and apricots, and also relates it to walnuts and almonds.