I used to have a peach tree outside my bedroom window.  Due to the unpredictability of spring blizzards in Colorado, we usually enjoyed a crop of peaches about every third year.  That tree would make up for lost crops by producing grapefruit-sized peaches.  They were elbow-dripping juicy and filled my entire head with a combo of aromatherapy and flavor.  The night breezes delivered peach perfume as I slumbered.  I made pies, cobbler, fruit salad, and a heavenly sauce for my nightly bowl of ice cream trying to use up the abundance.

Peaches are actually an ancient Chinese relic, dating to the fifth century BCE. They were then introduced to North America in the 1500s by Spanish explorers and Franciscan monks, who then began growing the fruit in Florida. It spread throughout the US in the for a few hundred years, to the point that American botanist John Bartram assumed it to be a native fruit in the 1800s.

Nutrition

Peaches are packed with antioxidants, vitamins, and flavonoids; Vitamin C, A and beta-carotene, potassium, fluoride, and iron.  Plus, lutein, zeaxanthin, and b-cryptoxanthin.  Enjoy them in season from May till October.

Energetics

Peaches are cool in temperature and have a sweet-and-sour flavor. They build body fluids and help moistens the lungs and intestines. They are used for dry cough and other dry conditions of the lungs. They have been known to relieve high blood pressure.  The slightly sour quality of the peach is astringent and tends to limit perspiration while tightening tissues. 

For a “peaches and cream” complexion apply a poultice of blended fresh peach to the face, let dry, rinse, and pat dry. 

Peach leaf taken as a tea destroys worms. 

The very soft nature of peach flesh makes it ideal for those with acute gastrointestinal inflammations, in which case it should be cooked and pureed.

Chinese Herbal Medicine actually uses the kernel of the peach, Tao Ren, as an important component in treating Blood Stasis (abdominal pain, menstrual issues, etc) and constipation from dryness.

Peach Sauce  

Ingredients

• 5 large fresh peaches – peeled, pitted, and sliced

• 2 cups water

• 1  cup brown sugar

• 2-3 teaspoons cinnamon

• 1/8 teaspoon ground cloves

• 1/8 teaspoon nutmeg

• 3 tablespoons cornstarch

•  1 teaspoon vanilla

Directions

In a large saucepan over medium heat, combine peaches, water, 1 cup sugar, cinnamon, cloves, nutmeg, and cornstarch.  Cook, stirring constantly until the mixture boils. Boil for one minute, then reduce heat before adding vanilla.  Leave the heat on low to keep warm.  Refrigerate leftovers.

Source

https://www.allrecipes.com

Pitchford, Paul. Healing with Whole Foods: Oriental Traditions and Modern Nutrition. North Atlantic Books: Berkeley, 1993. Print.