Summer is the height of decadence for gourmet gardeners, with a feast of delicious fruit to grow and harvest, and peaches are the pick of the crop.
Sweet, juicy and delicious, peaches are nature’s dessert. To me, there are few pleasures greater than sitting under the shade of a tree, juice dripping down your chin as you treat yourself to a feast of garden-ripened peaches.
Peach trees are deciduous, relatively compact and display pretty blossoms as well as fruit — so they are a welcome guest in any garden, big or small. Most varieties are self-fertile, so you need only one tree to produce a good crop. They perform best in cool–temperate regions of Australia, but there are low-chill varieties that can be grown in warmer areas.
In the kitchen, their mouth-watering flavour is the perfect accompaniment to both sweet and savoury dishes. Think grilled pork tenderloins with peaches; peach and blueberry crumble; or frozen peach margaritas on a hot summer’s day.
The first question for peach lovers is whether to grow white- or yellow-fleshed varieties. I have a penchant for the white types with sweet flesh that melts in your mouth, but there are golden-fleshed types that are superb for both bottling and fresh eating.
Esta historia es de la edición Issue#15.4 2017 de Backyard & Garden Design Ideas.
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Esta historia es de la edición Issue#15.4 2017 de Backyard & Garden Design Ideas.
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