By Justin Walker
There’s nothing quite like biting into a sweet, scrumptious Texas peach on a hot day.
The flavor is just what’s needed to cool off. And with this summer heat in Texas, it couldn’t be a better time to celebrate National Peach Month!
There’s a big demand for Texas peaches. Summertime wouldn’t be the same without them. But how much do you really know about the Lone Star State’s crop?
According to the Texas A&M AgriLife Extension Service, there’s an estimated one million trees planted across the state.
Most of us prefer our peaches ready to eat right after purchase, which impacts harvesting. To get the fruit at its ripest, growers will pick the peach at a mature stage. But this requires care, because improper handling can cause damage to the peach.
Variety may be the spice of life, but it’s also the spice of peaches! There are more than 30 varieties of peaches grown in Texas. Each type requires a different amount of chill hours for optimal growth, but that doesn’t stop farmers like Dianne Eckhardt from supplying consumers with multiple varieties.
Peaches not only taste good, but they’re nutritious, too! Peaches are low in calories and a good source of vitamin C. They are also full of potassium, niacin and antioxidants.
And boy are there a ton of ways of eating Texas peaches. Of course there’s the classic peach cobbler, and don’t forget about a peach crumble pie or peach ice cream.
But peaches can be used in so many different recipes. They can serve as a compote, a glaze for grilled chicken or even in jams.
So as National Peach Month and peach season starts to wind down, make plans to celebrate with your favorite peach dish!
I’ve tried the Palisade peaches here in Colorado…while they are big, beautiful and juicy they just don’t compare to Texas Hill Country peaches! Especially from Duecker & Burg’s