Not only his soft skin with fine hairs, but also the incomparable, sweet taste make the peach to probably the most seductive of all fruits. Peach season is from mid-May to late September, so the scent of peach in many people evokes pleasant memories of long hot summer days. No wonder, after all, is a fresh peach, with its high water content, a perfect refreshment without many calories. Also known as jam, compote, Melba dessert, tart or juicy peach cake enjoys the drupe great popularity.
Peach: calories and nutrients
An average peach weighs about 125 to 150 grams. In 100 grams of peach stuck about 40 kcal, 87 grams of water as well as 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 snacks.
When eating, it is advisable to cut the raw peach and eat the individual slices. Since peaches are very juicy, it comes in direct biting often messes. At Peach cut one should first carefully cut vertically around the core. Then can the fruit break by hand into two parts, the core gets stuck in one of the two halves. From there, he can then be easily removed so that the peach can be cut into slices.
When buying peaches press lightly against the skin: Is it very hard, the fruit should not be consumed, but can already be purchased to nachzureifen at home. Very soft fruits with slightly shriveled skin are often already over-ripe and rotten quickly.
Origin and cultivation of peaches
Peaches grow on low trees that belong to the rose family. You love a mild, sunny climate and deep, nutrient-rich sandy soil. Big and beautiful but the fruits are only with adequate irrigation. Most peaches are imported from Italy, France, Spain or Greece to Germany. However, the largest peach-producing country is China, where the trees have been cultivated for 4000 years ago because of their beautiful flowers.
In Germany, peaches can be grown in temperate wine regions on sunny, windless places. Worldwide there are about 3000 different peach varieties, the hairy peaches are distinguished from the smooth-skinned nectarines. Moreover, peaches are distinguished on the basis of the color of their flesh. This can be yellow, white or reddish.
Peach punch with alcohol
For a fresh and fruity peach punch are best canned peaches because their juice is a great asset to the drink. For this purpose, remove the peaches from three large doses and cut into bite-sized pieces. Cancel the juice from the cans. Now sprinkle 4 tablespoons sugar over the flesh and sprinkle with 1/8 liter of cognac. After two hours, give the fruit in a large punch bowl and pour a bottle of white wine and peach juice. Let it sit overnight, then add just before serving with champagne.
Recipe for Peach Melba
A classic peach recipes is the summery sweet dessert Peach Melba. These blanch for two people a large peach with hot water. Let stand briefly, then immediately rinse with cold water and remove the skin carefully. Now halve the fruit, remove the core and stew in sugar water. Then drain the peach halves and allow to cool. In the meantime, a small bowl of raspberry puree. Arrange the peach halves in dessert bowls, each with a scoop of vanilla and a little cap of whipped cream and pour over the raspberry puree.
Made peach pie quickly
In winter with canned peaches in summer with fresh peaches from the market - a fruity peach cake tastes for every occasion. When fresh peaches a pound of fruit should first be skinned as in Pfirsichmelba recipe. In canned peaches simply pour off the juice. Cut the peeled fruit into slices.
Now, 125 g soft butter, two eggs, 100 g of sugar and some lemon flavoring until fluffy with an electric mixer. By and by 200 g of flour and 2 tsp baking powder. If the dough is too dry, add a little milk. Pour the batter into a greased springform pan fill, cover with the peach slices and bake about 30 minutes at 190 degrees. Then leave to cool down the peach pie and serve sprinkled with powdered sugar.
Peach: calories and nutrients
An average peach weighs about 125 to 150 grams. In 100 grams of peach stuck about 40 kcal, 87 grams of water as well as 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 snacks.
When eating, it is advisable to cut the raw peach and eat the individual slices. Since peaches are very juicy, it comes in direct biting often messes. At Peach cut one should first carefully cut vertically around the core. Then can the fruit break by hand into two parts, the core gets stuck in one of the two halves. From there, he can then be easily removed so that the peach can be cut into slices.
When buying peaches press lightly against the skin: Is it very hard, the fruit should not be consumed, but can already be purchased to nachzureifen at home. Very soft fruits with slightly shriveled skin are often already over-ripe and rotten quickly.
Origin and cultivation of peaches
Peaches grow on low trees that belong to the rose family. You love a mild, sunny climate and deep, nutrient-rich sandy soil. Big and beautiful but the fruits are only with adequate irrigation. Most peaches are imported from Italy, France, Spain or Greece to Germany. However, the largest peach-producing country is China, where the trees have been cultivated for 4000 years ago because of their beautiful flowers.
In Germany, peaches can be grown in temperate wine regions on sunny, windless places. Worldwide there are about 3000 different peach varieties, the hairy peaches are distinguished from the smooth-skinned nectarines. Moreover, peaches are distinguished on the basis of the color of their flesh. This can be yellow, white or reddish.
Peach punch with alcohol
For a fresh and fruity peach punch are best canned peaches because their juice is a great asset to the drink. For this purpose, remove the peaches from three large doses and cut into bite-sized pieces. Cancel the juice from the cans. Now sprinkle 4 tablespoons sugar over the flesh and sprinkle with 1/8 liter of cognac. After two hours, give the fruit in a large punch bowl and pour a bottle of white wine and peach juice. Let it sit overnight, then add just before serving with champagne.
Recipe for Peach Melba
A classic peach recipes is the summery sweet dessert Peach Melba. These blanch for two people a large peach with hot water. Let stand briefly, then immediately rinse with cold water and remove the skin carefully. Now halve the fruit, remove the core and stew in sugar water. Then drain the peach halves and allow to cool. In the meantime, a small bowl of raspberry puree. Arrange the peach halves in dessert bowls, each with a scoop of vanilla and a little cap of whipped cream and pour over the raspberry puree.
Made peach pie quickly
In winter with canned peaches in summer with fresh peaches from the market - a fruity peach cake tastes for every occasion. When fresh peaches a pound of fruit should first be skinned as in Pfirsichmelba recipe. In canned peaches simply pour off the juice. Cut the peeled fruit into slices.
Now, 125 g soft butter, two eggs, 100 g of sugar and some lemon flavoring until fluffy with an electric mixer. By and by 200 g of flour and 2 tsp baking powder. If the dough is too dry, add a little milk. Pour the batter into a greased springform pan fill, cover with the peach slices and bake about 30 minutes at 190 degrees. Then leave to cool down the peach pie and serve sprinkled with powdered sugar.