Not only his soft skin with the fine hair, but also the incomparable, sweet taste make the peach the most seductive of all fruits. Peach season is from mid-May to late September, which is why the smell of peach awakens many people's memories of long, hot summer days. No wonder, after all, a fresh peach with its high water content is a perfect refreshment without many calories. Also as jam, compote, Melba dessert, cake or juicy peach cake, the stone fruit enjoys great popularity.
Peach: calories and nutrients
An average peach weighs about 125 to 150 grams. In 100 grams of peach put about 40 kcal, 87 grams of water and potassium, calcium, magnesium and vitamins A, B1, B2 and C. The high water content makes this fruit, especially on warm days to a healthy, sweet and fruity alternative to sticky, fat sweets.
When eating, it is recommended to cut the raw peach and to eat the individual slices. Since peaches are very juicy, it often comes to blobs when directly biting into it. When peach cutting, you should first carefully cut vertically around the core around. Then the fruit can be broken by hand into two parts, with the core stuck in one of the two halves. From there it can be easily removed, so that the peach can be sliced.
When buying peaches, lightly press against the skin: If it is very hard, the fruit should not be consumed, but can already be bought to ripen at home. Very soft fruits with slightly wrinkled skin are often already overripe and fast-lazy.
Origin as well as cultivation of peaches
Peaches grow on low trees belonging to the rose family. They love a mild, sunny climate and deep, nutrient-rich sandy soils. However, the fruits will only become big and beautiful if they are sufficiently watered. Most peaches are imported from Italy, France, Spain or Greece to Germany. However, the largest peach-growing country is China, where the trees were cultivated 4000 years ago because of their beautiful flowers.
In Germany, too, peaches in temperate wine-growing regions can be cultivated in sunny, windless places. Worldwide, there are about 3000 different peach varieties, the hairy peaches are distinguished from the smooth-shelled nectarines. In addition, peaches are distinguished by the color of their pulp. This can be yellow, white or reddish.
Peach punch with alcohol
For a fruity-fresh peach punch are best used canned peaches, as their juice is a great addition to the drink. To do this, remove the peaches from three large cans and cut into bite-sized pieces. Remove the juice from the cans. Now sprinkle 4 tablespoons of sugar over the flesh and drizzle with 1/8 liter of cognac. After two hours, place the fruit in a large bowl and pour over a bottle of white wine and the peach juice. Let it rise overnight, then pour in champagne just before serving.
Recipe for peach melba
A classic among the peach recipes is the summer-sweet dessert Peach Melba. To do this, brew a large peach of hot water for two people. Let it draw for a short time, then immediately quench it cold and gently peel off the skin. Now halve the fruit, remove the core and simmer in sugar water. Then drain the peach halves and allow to cool. In the meantime, puree a small bowl of raspberries. Arrange the peach halves in dessert bowls, each with a scoop of vanilla ice cream and a little bit of whipped cream and pour over the raspberry puree.
Peach cake made fast
In the winter with canned peaches, in the summer with fresh peaches from the market - a fruity peach cake tastes for every occasion. For fresh peaches should first be skinned a pound of fruit as the peach melba recipe. For canned peaches simply drain the juice. Slice the peeled fruits.
Now whip 125g soft butter, two eggs, 100g sugar and a little lemon flavor with the hand mixer until frothy. Gradually stir in 200 g of flour and 2 teaspoons of baking powder. If the dough is too dry, add some milk. Pour the dough into a greased springform pan, cover with the peach slices and bake at 190 degrees for about 30 minutes. Then cool the peach cake and serve with icing sugar sprinkled.