Peach is a great summer fruit, very juicy and thirst-quenching. With his name, he often misleads his admirers, because his homeland is not Persia.
Peach — the magnificent summer fruit possessing fine organoleptic characteristics, very juicy and well satisfying thirst.
As a rule, fruits get their name from the country that is their homeland, or from something related to it (for example, dates from Phenicia, etc.).
Its name peach Often misleading his admirers, because his homeland is not Persia.
In fact, the birthplace of this fruit is China, and in Persia, as well as in Greece, Rome and other European countries, it appeared only in the 1st century of our era.
At home, the peach, in China, is considered a symbol of immortality.
From the Far East, peach falls into Persia (to which Prunus Persica, Persian plum, owes its modern name) and from there, as Alexander the Great conquers new territories, he spreads to the countries of the Mediterranean.
Peach lovers do not suffer from cardiovascular diseases, dementia, forgetfulness, because the fruit of the fruit contains a lot of potassium and phosphorus. As you know, these elements improve the work not only of the brain, but also generally strengthen the walls of blood vessels. If you have an impaired metabolism or anemia, peaches are simply necessary in your diet.
After all, they have so much iron — almost the main element of human blood.
Eating peaches on a daily basis helps relieve emotional and nervous tension. The fruits of ripe peach contain the following beneficial substances: vitamins of group B, vitamin C, potassium, magnesium, iron, phosphorus, copper, pectin and a lot of carotene.
Peach pits make different oils with almond smell.
Thus, peaches are also used in cosmetology.
Varieties differ in appearance, color of flesh (white or yellow), type of bone.
The stone in different varieties of peach is differently attached to the pulp, so they are divided into varieties with a lagging and non-lax bone.
There are four main types: smooth and velvety with a separating bone and the same, but with non-separating.
The flesh of the fruit is different colors — yellow, pink, orange and white. White is considered the most tender, as, for example, the variety lodz.
From varieties with well detachable bone can be distinguished Narinji, which grows in the Caucasus.
It has amber-yellow skin with reddish barrels, and flesh is saturated yellow with a red halo around the stone. At grade footer, a small, slightly flattened, orange bone is difficult to pull out of the fetus. This variety tastes coarser, but very fragrant, it makes an excellent jam.
Recently very popular fig peach — very gentle, sweet and very oblate from the poles.
Yellow peach It has a high juiciness, aroma and slightly sour taste.
Perfect for cooking desserts, jams and confitures, as well as canned compotes.
White flesh peach it is very fragrant, differs in more fibrous structure, the stone is badly separated from pulp.
This very sweet fruit is a great ingredient for fruit salads.
Peaches can make many wonderful dishes — jams, jams, compotes, salads, pies, cakes and even soups.
Very fond of this fruit in France. Peaches in white wine in Provence or sauteed in Murso in Burgundy. And also peach brulee — baked peaches with caramel crust, peach sherbet, jellies, souffles, tarts.
In Germany, roasted peaches garnish pork kidneys and ham.
In Iran, peaches are baked with lamb.
In Italy, they are stuffed with amaretti cookies, they add thin pancakes to the stuffing for the crespelles, marinated in marsala, make granite and semifredo. In the Czech Republic cooked dumplings and dumplings with peaches.
In Britain, puddings and crumbs are made from peaches. In Spain, peaches are fried, soaked in brandy, pancakes are made from them.
In Aragon, the melocotones al vino tinto are the visiting card — peaches cooked in red wine and served to the table with the same wine syrup.
Peaches are an indispensable part of white sangria.
This fruit produces excellent peach brandy and liqueurs.
The best-known peach dishes are Melba peaches and Bellini cocktail.
Any baking with peaches is beautiful, be it a flip-flop or charlotte, an oil sponge cake with slices of peaches or a luxurious open pie in which the halves of peaches are laid out on top of a fragrant almond cream.
Baking with peaches can decorate our table all year round: in the high season we buy fresh fruit, the rest of the time we use canned goods.
And if with peaches boiled in light syrup everything is simple and understandable, then you will have to tinker with fresh ones. In most cases, they will have to be peeled from the skin, otherwise there is a high probability that it will disappear in the baking process, spoiling the appearance of the cake. With a very ripe peach skin is easy to remove, just by hooking a small knife.
In all other cases, dip the fruit in boiling water for a few seconds, and then immediately shift it into ice water.
After these water procedures, peach is easy to clean.
In baking with peaches, when pieces of fruit interfere directly into the dough (muffins, muffins), it is good to remove excess moisture from the peaches. Just put the sliced peeled peaches in for a minute in the microwave.
The peach will become drier, and collect the separated juice and replace it with part of the liquid provided by the recipe.
Peaches are, of course, not only a baking filling or a base for confiture and compote. Peaches are an excellent ingredient for sweet dishes: they give a delicate flavor to fruit salad, pancakes, ice cream and cream.
Few people in our country know that peaches are suitable for meat and poultry dishes, they are added to roast, stews, combined with blue cheeses, and sauces are made with them.
To prepare some dishes, you will need to remove the peel from the peach.
Do peach in the same way as a tomato: scald the fruit, then dip it in cold water.
After that, the skin is removed easily and quickly.
The weight of an average peach without bone is 115 g, keep this in mind when reading recipes.
The main season of peaches in Russia is August, but there are also early varieties that begin to ripen in July.
Ripe peach not difficult to choose.
It exudes a strong, bright aroma and slightly springs, when it is slightly squeezed in the palm of your hand.
Very well versed in ripe peach wasps and bees.
Feel free to buy the fruits on which they sit.
If you still got not very ripe peaches, do not worry.
They can ripen if they are held for several days at room temperature.
You can even speed up the ripening process, there are putting peaches in a paper bag with bananas.
Connoisseurs also claim that the most tasty peaches There are always slightly irregular shapes.
Light asymmetry is good not only in art.
In the store, especially off-season, we buy, as a rule, fruits that have already undergone chemical treatment: so that the peaches do not spoil when they come to us from distant countries, they are processed "on track" gas sulfur preservatives, which also allow the fruit to ripen on the way. If you want to find out how badly the fruit has been processed, break one of them.
If you overdo it with chemical protection, the bone inside will be dried out and shriveled.
From such peaches can be cooked compote, pie, jam.
The main thing — do not eat them raw. At least not to give to children.
If the peach bone remains intact — eat and enjoy, just be sure to wash it before eating.
In general, if you buy peaches in a store, you need to adhere to the same recommendations as when buying in the market.
Any baking with peaches is beautiful, be it a pie-shifter or a charlotte, an oil biscuit from.
Peach drinks are made for every taste, from the exquisite Bellini cocktail, for.
The most common peach blanks are compotes and jams. It is familiar and understandable. .
Peaches are, of course, not only a baking filling or a base for confiture and compote. .
The season of peaches begins in August and lasts until the end of September. The peaches are good both on their own as well.