![Just peachy](https://magarticles.magzter.com/articles/8091/385322/5dd2765d14b13/Just-peachy.jpg)
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.
Denne historien er fra Good Organic Gardening #10.5-utgaven av Good Organic Gardening.
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Denne historien er fra Good Organic Gardening #10.5-utgaven av Good Organic Gardening.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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Glamour girls
EVERYONE LOVES A HARDWORKING ISA BROWN BUT GET A LOAD OF THESE CHIC CHICKENS AND FEATHERED FASHIONISTAS
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FRIED VEG
IT’S POSSIBLE TO ENJOY A FRY-UP IN A DELICIOUSLY HEALTHY WAY BY TURNING TO SOME FRY-FRIENDLY PLANTS
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BEYOND BIG RED
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EVEN MORE TROPPO
ANOTHER SENSATIONAL SIX TO CONSIDER FOR YOUR GARDEN — OR YOUR FRUIT SALAD
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LET'S STALK RHUBARB
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FOOD OF THE GODS
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MAKING GOOD BETTER
THE IRREPRESSIBLE TV PRESENTER WRITES ABOUT HOW SHE, WITH HUSBAND ANTON AND DAUGHTER FRIDA, TURNED A STEEP HOBART BLOCK INTO A PRODUCTIVE GARDEN
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True lily
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SALTY BUDS
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Ducks on duty
BUSY, VIGILANT, HARD ON GARDEN PESTS AND GENEROUS LAYERS — YOU’VE GOTTA LOVE A DUCK!