It's prime time for sweet, juicy, Michigan-grown peaches

Source: Detroit Free PressAug.新蒲崗迷你倉 22--Now's the time to sink your teeth into Michigan's peach crop.The season is expected to run only into the first or second week of September, according to Bob Tritten, district fruit educator for the Michigan Sate University Extension. But this year's crop is faring far better than last year's, which was nearly wiped out by a late spring frost."Peaches being harvested right now are the Red Haven, a beautiful variety that tastes wonderful right now," Tritten says.Look for Michigan peaches at area grocery stores such as Hiller's, roadside stands and farm markets. You can also pick your own at Westview Orchards in Washington Township.Here are some fun facts about peaches:The fruit's roots: A member of the rose family, peaches are native to China, where they have been cultivated for more than 3,000 years. According to Nibble magazine, the peach tree is considered to be the tree of life, and peaches are symbols of immortality and unity. It is customary for Chinese brides to carry peach blossoms. Credit Columbus for bringing peach trees to America on his second and third voyages.Oh, the variety!: Believe it or not, there are more than 700 types of peaches. Some are large, while others are small and shaped like doughnuts without the hole. Most have yellow flesh, although some have white flesh. There are two types of peaches: clingstone, in which the flesh sticks to the stone (aka pit), and freestone peaches, in which the flesh easily comes away from the pit.And speaking of pits: If you plant a peach pit in the ground, it just might grow. But generally it will take about 3 years for a peach tree to begin bearing fruit, according to .michiganpeach.org. But, whatever you do, don't eat the pit. It contains amygdalin, which is linked to cyanide and is poisonous.Made in Michigan: It is believed that the state's first peach trees sprouted in Berrien County. And sources say the peach was the state's first commercially successful crop, not the apple or the cherry. Today, peaches are grown throughout the state, but the west side and southwest corner near Lake Michigan produce the largest share of the crop. Michigan ranked sixth in 2011 (last year's crop was devastated) in peach producing states, producing more than 33 million pounds of peaches. Dozens of varieties are grown here, the most popular of which is Red Haven. Peaches are a cause for celebration in Romeo, where thousands come for an annual festival each Labor Day weekend.One large peach has about 70 calories and 3 grams of fiber and contains a good amount of vitamins A and C. Studies by Texas AgriLife Research found that compounds in stone fruits such as peaches could be a weapon against metabolic syndrome. The studies found that these fruits have bioactive compounds with "anti-obesity, anti-inflammatory and anti-diabetic properties."Apple and Honey Marinated Pork Chops with Grilled PeachesServes: 2 (generously) / Preparation time: 10 minutes / Total time: 45 minutes (plus marinating)MARINADE AND CHOPS1 cup apple juice or cider1/4 cup honey1/4 cup canola oil2 tablespoons cider vinegar1/2 teaspoon kosher salt1/2 teaspoon freshly ground black pepper1 teaspoon oregano leaves2 thick (about 1 1/4 inches) pork chops with bone, trimmed of visible fatFRUIT2 peaches or nectarines cut in half, pit removed1 tablespoon canola oil1/4 cup feta or blue cheese1 tablespoon honeyIn a glass measure, whisk together the apple juice, honey, oil, vinegar, salt, pepper and oregano. Place the pork chops in a plastic sealable bag. Pour half of the marinade over the pork. Seal the bag and turn to coat the chops with the marinade. Refrigerate 3 to 4 hours. Refrigerate the remaining marinade to baste the chops when grilling.Prepare the grill or preheat it to medium-high heat. Oil the grates.Remove the pork chops from the marinade (discard the marinade) and let sit at room temperature while the grill is heating.Grill the pork chops about 5 minutes on one side or until well-seared with nice grill marks. Turn and sear on the other side, about 5 minutes. Turn the heat to medium-low or move the chops to a cooler part of the grill to finish cooking. Grill 10-15 minutes more depending on the thickness. Occasionally baste the chops with the remaining reserved marinade.The internal temperature of the chops should be 145 to 150 degrees.Meanwhile, brush the peaches all over with the 1 tablespoon canola oil. About 10 minutes before the chops are done, place the fruit, flesh side down, on the grill. Grill about 4 minutes or until they start to become tender and have nice grill marks. Turn and place 1 tablespoon feta cheese where the pit was. Close lid and grill another 3 minutes to soften the cheese.Place a pork chop and 2 peach halves on each plate. Drizzle honey over the peaches and serve.From and tested by Susan M. Selasky for the Free Press Test Kitchen.Analysis based on 3 ounces pork and 2 peach halves with 1 tablespoon feta cheese each.396 calories (49% from fat), 20 grams fat (6 grams sat. fat), 31 grams carbohydrates, 25 grams protein, 497 mg sodium, 84 mg cholesterol, 3 grams fiber.Balsamic Marinated Chicken with Grilled Peaches, Sweet Onions and RosemaryServes: 6 / Preparation time: 15 minutes / Total time: 45 minutesChef Aaron Wynn says skinless chicken breasts are delicious marinated in balsamic vinegar and maple syrup and then grilled with sweet onions and peaches and topped with rosemary.3 whole skinless, boneless chicken breasts, split in half2 tablespoomini storages balsamic vinegar1 tablespoon maple syrup4 tablespoons olive oil1 teaspoon salt1/4 teaspoon ground black pepper6 ripe, firm peaches, washed, cut in half, pit removed2 large sweet onions, peeled, cut into 1/4 -inch-thick rings4 tablespoons orange juice2 tablespoons olive oil2 tablespoons finely chopped fresh rosemary plus 6 sprigs for garnishSalt to tasteRinse and pat chicken breasts dry. Place in a large mixing bowl.Combine the balsamic vinegar, maple syrup, olive oil, salt and pepper and pour over chicken. Turn pieces of chicken to coat thoroughly with marinade. Cover tightly and refrigerate for at least 2 hours or overnight. Turn chicken several times.Prepare a charcoal grill or heat a gas grill to medium-high heat. Toss peaches and onion rings with orange juice, olive oil and rosemary. Season with salt to taste.Remove chicken from marinade and grill about 5 minutes per side, until cooked through. Grill peaches and onions until tender and slightly charred. Serve chicken with peach halves and generously top with grilled onions. Garnish each portion with fresh rosemary sprig.From Aaron Wynn, chef at Whole Foods Market at Cranbrook Village, Ann Arbor.Tested by Susan M. Selasky for the Free Press Test Kitchen.282 calories (23% from fat), 7 grams fat (1 gram sat. fat), 24 grams carbohydrates, 31 grams protein, 174 mg sodium, 78 mg cholesterol, 46 mg calcium, 3 grams fiber.Peach Melba PieMakes: 1 pie (8 servings) / Preparation time: 30 minutes / Total time: 1 hour, 10 minutes, plus cooling timeThis is Sally Sibthorpe's 1995 State Fair-winning pie recipe.3 cups fresh peaches, washed, peeled, pitted and sliced2 cups fresh raspberries, rinsed1 1/2 cups sugar1 teaspoon almond extract1 tablespoon lemon juice2 tablespoons cornstarch1/4 cup quick-cooking tapioca2 tablespoons butter, cut into piecesCRUSTFavorite pie crust for a double crust1 tablespoon milk1 tablespoon sugarPreheat the oven to 375 degrees.In a large mixing bowl, combine the peach slices, raspberries, sugar, almond extract, lemon juice, cornstarch and tapioca. Mix gently until fruit is well coated.Roll out bottom crust according to basic pie crust recipe instructions for double crust pie. Place bottom crust into a 9-inch pie pan.Spoon filling mixture into pie crust. Dot with the butter pieces. Set aside.Roll out top crust according to basic pie crust instructions. Drape top crust over filled pie and press the edges of the top and bottom crust together. Flute or crimp edges as desired. Slash vents across top to allow steam to escape.Brush the top crust with milk and sprinkle with sugar. Bake for 40 minutes or until filling is bubbly and crust is brown. Remove from oven and allow to cool before serving.Tested by Susan M. Selasky for the Free Press Test Kitchen.500 calories (35% from fat), 19 grams fat (6 grams sat. fat), 80 grams carbohydrates, 4 grams protein, 180 mg sodium, 8 mg cholesterol, 5 grams fiber.Peach CobblerServes: 6 / Preparation time: 15 minutes / Total time: 1 hour, 15 minutesFor a great treat, serve this peach cobbler with vanilla ice cream.PEACHES2 cups peeled, sliced fresh peaches3/4 cup sugarBATTER1/2 stick butter or margarine3/4 cup sugar3/4 cup flour3/4 cup low-fat buttermilk2 teaspoons baking powder1/8 teaspoon saltPreheat the oven to 350 degrees.In a medium bowl, sprinkle the peach slices with the sugar and let stand while preparing the batter.To prepare the batter: Place the butter in an 8-inch-square baking dish or 8-inch-round cake pan. Place in the oven to melt the butter.Meanwhile, in a mixing bowl, combine the sugar, flour, buttermilk, baking powder and salt. When the butter has melted, remove the pan from the oven and pour the batter over the butter. Top with the peach slices and any juices that have collected.Place in the oven and bake for 1 hour or until golden on top.From Westview Orchards & Cider Mill, Romeo.Tested by Susan M. Selasky for the Free Press Test Kitchen.355 calories (21% from fat), 8 grams fat (2 grams sat. fat), 70 grams carbohydrates, 3 grams protein, 409 mg sodium, 1 mg cholesterol, 58 mg calcium, 2 grams fiber.Spiced Shrimp with Peach or Nectarine SalsaServes: 4 / Preparation time: 20 minutes / Total time: 30 minutesIf you use nectarines instead of peaches, don't bother peeling them.PEACH SALSA3 1/2 cups coarsely chopped peeled peaches or nectarines1 cup coarsely chopped red bell pepper1 cup coarsely chopped green bell pepper1/3 cup coarsely chopped red onion1 jalapeno pepper, seeded and chopped1/4 cup fresh cilantro leaves1 tablespoon lime juice1/4 teaspoon saltSHRIMP1/4 teaspoon salt2 teaspoons brown sugar1 teaspoon ground cumin1/4 teaspoon ground black pepper1 1/2 pounds large shrimp, peeled and deveined1 tablespoon vegetable oilTo prepare the salsa: Place the salsa ingredients in a food processor; pulse 8 times; set aside.To prepare the shrimp: In a large bowl combine the salt, sugar, cumin and pepper. Add the shrimp and toss gently to coat. In a large nonstick skillet, heat the oil over medium-high heat. Add the shrimp mixture; saute 4 minutes or until shrimp are done. Serve with salsa.From Cooking Light magazine, July 2003 issue.Tested by Susan M. Selasky for the Free Press Test Kitchen.169 calories (28% from fat), 5 grams fat (1 gram sat. fat), 3 grams carbohydrate, 27 grams protein, 438 mg sodium, 252 mg cholesterol, 57 mg calcium, 0 grams fiber.Copyright: ___ (c)2013 the Detroit Free Press Visit the Detroit Free Press at .freep.com Distributed by MCT Information Servicesself storage