I’ve never met a peach I didn’t like. Can you tell the difference among white or yellow flesh type peaches, nectarines and other local varieties? I used to live in the southern U.S. “Peach State” Georgia which first got me thinking and making wonderful peach tart-pies. I also got to appreciate the rich character and identity of each place I’ve lived in. We often overlook symbols and sayings but these add value to our historical knowledge as well as likely contributing to our health literacy. Phrases like “how peachy” can be positive while saying “oh, peaches!” could be a softer more comical way to express one’s frustration. So yes, we sometimes use “fruit language” when we speak.

Not only are peaches an attractive looking fruit, they taste great, are low calorie and have necessary fiber and carbohydrates and vitamins, including potassium and Vitamins A through E to help us function better during our day — particularly good for our skin fighting against the stress of everyday pollution. Furthermore, peaches are supposedly good for those with high blood pressure but as with everything please eat in moderation…yes, if fresh peaches are not an option, eating canned peaches with strained Greek-style yogurt is a low calorie meal especially at the start of your day. If you can afford the extra calories try “peaches and cream”, another southern U.S. tradition which is especially delicious. I particularly like one variety which comes from the region of Naoussa in Northern Greece where it looks like a squished flat peach but it’s sweeter than other varieties.

Here’s a secret for a great peach tart — bake the crust for about 15 minutes before then add your peach mixture and if your peaches are tart just add some more brown sugar! Yummy…