Like other summer sun worshipers, most peaches get their rosy color from the sun. As the green peaches ripen, their sides facing the sun turn orange-pink, and their other sides turn yellow.

When they are ready to eat, peaches will tempt all your senses. They will have an attractive color and a lush, velvet skin; they will feel medium-soft (not hard, not mushy); and they will have the distinctive fragrance of a peach.

The world loves a peach

Originating in China, peaches were introduced to Mediterranean countries by way of Iran and then across Europe. In Chinese folklore, special peaches could ensure a long life or even immortality.

North American settlers brought peach pits with them for planting trees. Eventually peach crops expanded across the continent, from the famous peaches of Georgia to parts of the Midwest and Southwest, and beyond to the West coast.

Different types of peaches ripen throughout the season. By August, many produce stands and harvest festivals across North America are abundant with a variety of peaches. For example:

• Freestone peaches are easy to separate the pit from the peach flesh. They often have a ragged texture near the pit.
• Clingstone peaches are particularly good for canning because of their firm texture. (The pit "clings" to the peach flesh.)
• Pan tao (or peento) peaches are doughnut-shaped. These peaches with white or pale yellow flesh are particularly popular in Asia.

Peaches are a good source of potassium and vitamins A and C. They also provide some fiber to your diet, especially if you eat them whole. Enjoy them while they're fresh!

Recipes

Shrimp with Spicy Peach Salsa

3 ripe peaches, peeled and diced
1/2 cup commercially prepared salsa
2 Tbl. chopped, fresh cilantro or parsley
1 cup brown rice
2 cups water
16 large shrimp, peeled and deveined
2 Tbls. honey

Place the peeled, diced peaches in a serving bowl (discard the pits). Add the salsa and chopped cilantro or parsley, and stir lightly to combine ingredients. Set aside.

In a saucepan, bring water to a boil. Stir in the rice, cover, and return to a boil. Reduce heat and simmer until rice is cooked, about 25 minutes.

Lightly oil a skillet (or place the shrimp on skewers). Brush the shrimp lightly with honey. Cook at medium-high heat on the stovetop (or barbeque grill), about 2 minutes on each side.

To serve, form a mound of cooked rice onto 4 individual plates, and spoon peach salsa onto the rice. Place the honey-glazed shrimp on top, and serve immediately.

Summer Salad with Chicken and Peaches

4 cups mixed salad greens
2 cups cooked chicken, cubed
1/4 cup thinly sliced red onion
1/4 cup pecan halves
2 ripe peaches, diced
2 Tbls. orange juice
2 Tbls. lime juice
1 Tbls. cider vinegar
1 Tbls. Dijon mustard
2 Tbls. honey
1 tsp. grated onion
1/2 tsp. salt
1/2 cup extra-virgin olive oil
1 Tbls. poppy seeds

In a large bowl, mix together the salad greens, cubed chicken meat, sliced onion, pecans, and diced peaches. (You do not need to peel the peaches.)

In a small jar, put all remaining ingredients. Cover tightly and shake well to mix. Store in the refrigerator until serving. When ready to serve, drizzle the poppy seed dressing over the top of the salad. Refrigerate any remaining poppy seed dressing for future use.

Honey-Lemon Peach Crisp

2 cups rolled oats (not instant)
1/2 cup toasted, slivered almonds
1/2 cup brown sugar
1/2 cup flour
1/2 tsp. salt
1 tsp. ground cinnamon
5 Tbls. butter, sliced and softened
6 ripe peaches, peeled and sliced
juice from half a lemon
1/4 cup honey
1/4 to 1/2 tsp. ground ginger
2 Tbls. flour
1 to 2 cups vanilla yogurt

In a large bowl, mix together the rolled oats, almonds, brown sugar, flour, salt, cinnamon, and butter to make a coarse, crumbly mixture. Press half of the rolled oats mixture into the bottom of a baking dish. Set aside.

Peel and slice the peaches, discarding the peach pits, and put the slices into a mixing bowl. Add the lemon juice, honey, and ginger, and toss gently. Spoon into the baking dish. Cover with the remaining rolled oats mixture and pat lightly.

Set the baking dish onto a baking sheet in case it spatters while baking. Bake at 375F for about 45 minutes. Top with vanilla yogurt and serve.