You can be a peach of health
July 23, 2009
By Ginger Isham
Peaches are now abundant in the supermarkets and those I have bought from the south have been delicious.
Did you know peaches give us a serving of phytochemicals, which protect our body from aging and disease? One of these is called hydroxycinnamate. It is in the peel and flesh of the peach. It helps our body to prevent oxidation of blood fats and harmful plaque in our arteries.
Peaches also give us compounds called anthocyanins and flavonols, which are found in their skin. And to think, I always pour boiling water on the peaches, let them stand a few minutes and then pour off and add cold water to cool them and then skin them, throwing away these vital compounds.
The beta-carotene that is found in all yellow and orange flesh vegetables and fruits is also found in the peach. Beta-carotene helps promote clear vision, resistance to infection and healthy skin.
Here is a recipe, taken from an old Eating Well magazine, that uses peaches:
Berry Peach Betty
(This is called a betty because it uses old bread)
3/4 cup brown sugar
1/2 cup orange juice
3/4 teaspoon cinnamon
1/4 teaspoon almond extract
5 cups sliced peaches (thinly sliced)
1 cup raspberries
1 cup blueberries
4 cups day-old country whole wheat bread, cubed
Stir sugar, orange juice, cinnamon and extract together in large bowl. Add peach slices and bread cubes and toss until well mixed. Gently stir in the raspberries and blueberries.
2/3 cup flour
1/2 cup brown sugar
2 tablespoons oil
1 tablespoon butter, chilled and cut into small chunks
Mix flour and sugar and cut in oil and butter until well blended.
Using a 9-by-13-inch shallow baking dish, sprinkle 1/4 cup of the topping in the bottom of the dish. Spread the fruit mixture over this. Sprinkle remaining topping over all and bake at 375 degrees for about 45 minutes. Cool and serve with vanilla ice cream.
Ginger Isham was the co-owner of Maple Grove Farm Bed & Breakfast in Williston, a fifth generation family farm on Oak Hill Road where she still lives.