August is National Peach Month, honoring the most popular stone fruit: the peach. (Other stone fruits, in the genus Prunus, include almonds, apricots, cherries, nectarines, peaches and the cross-bred apriums, plumcots and pluots.)
A BRIEF HISTORY OF PEACHES
The peach originated in China and has been cultivated at least since 1000 B.C.E. Peaches traveled west via the silk roads to Persia, earning them the botanical name Prunus persica. There, they were discovered by Alexander the Great, who mentions half a dozen types and brought them to Greece.
By 322 B.C.E. Greece was growing peaches, and by 50 to 20 B.C.E., Romans grew them. They called them Persian apples, and sold them for the modern equivalent of $4.50.
The Romans transported peach trees to other parts of their empire.
Columbus brought peach trees to America on his second and third voyages. The Spaniards brought peaches to South America, the French introduced them to Louisiana, and the English took them to their New England colonies.
To this day China remains the largest world producer of peaches, with Italy second. California produces more than 50% of the peaches in the United States (and grows 175 different varieties). And so many peaches are grown in Georgia that it became known as the Peach State.
Here’s more about peaches.
Over the next week or two, we’ll be presenting a menu of peachy recipes, starting with…
RECIPE #1: PEACH PANZANELLA
Panzanella, an Italian bread salad that uses up day-old bread, is one of our favorites, tailored to the bounty of each season. Panzanella can be sweet or savory. In the winter, with a paucity of fresh fruit, recipes tend to be savory (here’s a classic winter panzanella recipe).
But when the season gives you so much fresh fruit, sweeter panzanellas call.
Panzanella is one of those delicious foods invented by necessity: Poor people needed to get another meal from bread that had gone stale (the history of panzanella).
In summer grilling season, juicy, caramelized peaches and smoky grilled bread unite in this summer panzanella. These recipes, for a salad course and a dinner salad, are from Good Eggs. They were inspired by Julia Sherman’s new book, Salad for President.
No grill? Broil the peaches and bread cut-side up in the oven.
Ingredients For 4 Servings
Loaf of sourdough bread
1 pound ripe yellow peaches
Fresh basil leaves to taste, torn
Sherry vinegar (substitute red wine vinegar)
Extra virgin olive oil
Salt and freshly ground black pepper
1/4 pound prosciutto or serrano ham slices
1/2 cup bocconcini or other bite-size mozzarella balls
Optional: fresh tomato wedges
Additions For Dinner Salad (photo #2)