Just peachy

FREESTONE OR CLINGSTONE, WHITE FLESH OR YELLOW, THERE’S A PRUNUS PERSICA FOR EVERYONE

- Melissa King

Fresh from the tree, stewed or made into sumptuous desserts, peaches are pure summer indulgence. The fruit originates from China and has been tantalising our tastebuds for centuries, mentioned in Chinese writings as early as the 10th century. Historically, peach blossoms were thought to fend off evil spirits and promote vitality.

Traditions aside, peach trees are a lovely addition to the modern garden, with pretty blossoms and a generous crop of fruit on a relatively compact tree. They can also be espaliered along fences or walls to accommodate small spaces.

In the kitchen, peaches and dessert are clearly made for each other but the fruit is also surprisingly good in all manner of savoury dishes. I make a wicked peach salad with prosciutto, fennel and olives, dressed with a mint, fetta and yoghurt vinaigrette.

When it comes to growing peaches, the big question seems to be white or yellow flesh. I tend to favour white-fleshed varieties, which are so sweet and delicious that juice rolls down your chin with every bite, but there are also some wonderful golden-fleshed types that can be bottled or enjoyed straight from the tree.

Peaches are also categorised by whether they are clingstone or freestone varieties, which refers to the way the flesh either clings to or pulls away from the stone. You’ll know you’re eating a clingstone because you have to chew or chop around the flesh, which in my experience is just part of the messy fun of eating peaches.

VARIETIES

Old-fashioned white-fleshed types like ‘Anzac’ have stood the test of time and for good reason. Grown in Aussie gardens since 1915, this freestone variety is bursting with natural sweetness. Leave the fruit on the tree to ripen to a lovely dark maroon flush for best flavour.