What makes peach such a delightful fruit

It's not just traffic jams, floods and bhajjias that remind us all about the monsoons instead lets look at the nicer things...waterchestnuts, corn and of course naturally delicious peaches ...I am totally peached out this season.

I have been quite a lover of this 'stone fruit' and its relative the nectarine. The nectarine has a smooth surface while the peach has a furry one. The peach originated in China and has been cultivated at least since 1000 BC. It has special significance in Chinese culture. 

The peach tree is considered to be the tree of life and peaches are symbols of immortality and unity. Peach blossoms are carried by Chinese brides.

Nectarines and peaches, with their heavenly floral aroma, make their ripeness known to anyone standing within two feet of them. A good peach engages all of the senses. 

When checking for a ripe peach, start by holding the fruit to the nose, and inhale deeply. A ripe peach has a sweet, musky scent worthy of its replication in lotions and perfumes. Next, Feel it: both peaches and nectarines have a velvety texture that becomes softer when it ripens. 

A good peach also gives to the touch, but should not have overt dents or bruises. The colour of peaches and nectarines should be bright, in colours of red, orange or orange-yellow.

Avoid hard, dull, greenish yellow fruits—they are underripe. Likewise, avoid spoiled peaches, as evident by marks, bruises, or mold.

If it’s organic, a wrinkle or two, coupled with minor dents, do not adversely affect its flavor. Yellow flesh fruits have a vibrant, sweet, smooth flavor mixed with varying degrees of tartness. Peaches possess notes of honey and vanilla, and they have the same pleasant floral muskiness. 

You can ripen peaches by placing them in a brown paper bag for two to three days. Sliced, fresh peaches should be tossed in lemon or lime juice to prevent browning.

Some peach varieties grow well in the drier, temperate areas—such as Jammu and Kasmir—while other sub-tropical variants, like nectarines, grow best in Punjab and Uttar Pradesh.

Peaches are great eaten just like that or in my kitchen they find their spot in desserts for sure but alos a super cracking peach and bell pepper chutney served with a sexy cheese board.

I like to serve the chutney with my crab cakes and with my duck confit salad as well.

This little town, a 90-minute train ride west of Shanghai, Yangshan has are the juiciest, most delicious peaches on earth.

In 10,000 orchards, ranging from the backyards of homes to substantial farms, Yangshan's trees are now groaning with a bumper crop of shui mi tao, "water honey peaches." 

Big, soft and white-fleshed, they must be tasted to be believed; in this peach lover's estimation, nothing from Georgia or California comes close. They are best eaten over a sink, to avoid showering the floor with peach juice. Try making this chutney at home. Its very easy and absolutley versaltile in use.

Recipe
Peach chutney
Ingredinets
1/2 kg peaches
1/2 tablespoon olive oil
1/2 red onion, finely chopped
1 teaspoons finely chopped fresh ginger
1/3 teaspoon black peppercorns
1/3 teaspoon cumin seeds
1 star anise
60ml red wine vinegar
50g brown sugar
1 cinnamon stick

Method
Use a small sharp knife to cut a cross on the base of each peach. Place the peaches in a saucepan of boiling water and set aside for five minutes. Use a slotted spoon to transfer the peaches to a bowl to cool slightly. Remove the skin. Cut each peach in half and remove the stone. Coarsely chop the flesh.
Heat the oil in a saucepan over medium-low heat. Add onion, ginger, cumin seeds, peppercorns & star anise and cook, stirring, for 10 minutes or until the onion is soft. Add the peach, vinegar, sugar and cinnamon and cook, stirring occasionally, for 40 minutes or until the mixture is thick. Serve with grilled chicken, fish, cottage cheese and a sexy cheese board with crackers & olives.