Organic Yellow Peaches

The queen of the Italian summer: golden-yellow flesh, intense sweetness, unmistakable aroma

The sacred fruit of Chinese mythology, a symbol of longevity and immortality, today a jewel of organic horticulture

Organic Yellow Peaches: Authenticity and Artisanal Flavor

Le Organic Yellow Peaches I am one of most loved and iconic fruits of the Italian summer: a fruit with an unmistakable aroma, with a peel velvety yellow-orange with red shades, from golden-yellow pulp juicy and very sweet, with a recognizable stone. Grown under controlled conditions organically grown products, without pesticides or synthetic fertilizers, they maintain in full the aromatic and nutritional profile of the traditional variety. They are distinguished from other types of peaches by the intense color of the pulp due to the high content of beta-carotene: compared to white peaches (more delicate and fragrant) they are more structured, sweeter, more aromatic, perfect for both fresh consumption and for home-made confectionery and preserves. Italian short supply chain allows you to enjoy them at their peak ripeness, harvested at the peak of their flavour.
 
 
 

The roots of the peach are deep in mythological China and imperial gardens.

La fishery (Prunus) has a fascinating and culturally rich botanical history. Despite its scientific name — which links it to Persia — the peach tree is actually native to China, where it is grown by over 4.000 years. In Chinese Taoist mythology, fishing was considered the sacred fruit of immortality: it was said that the Queen Mother of the West, Xi Wangmu, cultivated in a mythical garden the “Pantao” — peaches of immortality that ripened once a year three thousand years and which gave eternal life to the gods who consumed them. From this tradition comes the symbolism of the peach as an amulet of longevity, still presented as a gift to the elderly in China today. The historic journey of fishing to the West crossed the Silk Road: from China it reached Persia (from which it took its botanical name), then Greece with Alessandro Magno, finally Italy with the Romans who cultivated it and spread it throughout the Mediterranean basin. Pliny the Elder of Naturalis Historia He had already spoken about it extensively. The Italian fruit-growing tradition is now of the highest caliber, with local excellences: Verona PGI Peach, Leonforte PGI Peach (Sicily), Etna Snuffbox Peach, Romagna PGI Peaches, Volpedo peaches in Piedmont, Bivona PGI Peach.
 
 
 

Choosing Yellow Peaches means choosing beta-carotene and thirst quenching

Yellow Peaches are one of the more nutritionally balanced summer fruitsThe characteristic yellow-gold colour is due to the very high content of beta-carotene — the plant precursor of the Vitamin A — fundamental ally of the eye health and leather (promotes natural summer tanning) and immune system. They also bring Vitamin C (powerful antioxidant), Vitamin E (“youth vitamin”), Potassium, Magnesium, soluble fibers (in particular pectin) to polyphenols (chlorogenic acid, catechins, anthocyanins from the red parts of the peel). The water content is very high (87-90%), which makes them a thirst-quenching fruit par excellence of summer. The caloric intake is moderate (39 kcal per 100 g) — a characteristic that makes them compatible with any balanced diet. Naturally Vegan, gluten free, low in calories and rich in antioxidants: the perfect fruit for summer snacks and for athletes looking for thirst quenching and micronutrients.
 
 
 

How to Best Use: Organic Yellow Peaches

• FRESH NATURAL FRUIT SALADS AND SUMMER BREAKFASTS
  The most used natural and noble of Yellow Peaches is to taste them fresh and natural, possibly peeled and cut into wedges: the intense sweetness and juiciness are the result of perfect ripening on the tree. They are the perfect summer snack, the ideal snack instead of industrial snacks for children and adults. Cut into cubes, they are the basis of summer fruit salads with berries, organic nectarines, Organic Sicilian Bananas and a drizzle of lemon. For a gourmet breakfast, accompany them to one Organic Farm White Yogurt with granola, a spoonful of Organic Wildflower Honey and a few mint leaves. For a healthy dessert in two minutes, blend them with Greek yogurt for a summer smoothie creamy and fragrant.
• AUTHOR'S PASTRY: PEACH MELBA, TARTS AND SORBETS
  Yellow Peaches are queens of the summer pastry: from the famous Peach Melba created by the great French chef Auguste Escoffier in 1893 in honor of the Australian soprano Nellie Melba (peaches in syrup on vanilla ice cream with raspberry coulis) Piedmontese-style stuffed peaches (baked with amaretti, cocoa and amaretto di Saronno). They are also perfect for fruit tarts, tarte tatin, American cobbler e clafoutis French. For a peach sorbet At home: blend the pulp of 4 peaches with 100g of sugar and lemon juice, freeze in an ice cream maker. They are also delicious grilled with honey and organic dried thyme: the pairing grilled peaches-burrata ham It is one of the most beloved gourmet dishes of contemporary summer cuisine.
• BELLINIS AND SUMMER COCKTAILS: THE VENETIAN ICON
  Yellow Peaches (or even better, white ones) are the main ingredient of the legendary Bellini, cocktail created by Giuseppe Cypriani atHarry's Bar in Venice negli Years' 40 in homage to the Venetian Renaissance painter John BelliniFor the classic version, blend the pulp of 2 ripe peaches with a teaspoon of sugar, filter and mix with 2 parts of Animae Valdobbiadene Prosecco Superiore DOCG ORGANIC very chilled in a flute. For a more structured cocktail, mix with gin for a “Peach Gin Fizz”. Also beautiful when used for home preserves: peaches in syrup in sterilized jars and homemade jams for summer pantries that last all winter.

Ingredients

Yellow Peaches (Prunus) fresh seasonal, from organic farming.
 
 
 

Conservation and Maturation

Peaches are climacteric fruits: they continue to ripen even after harvest. They may arrive still slightly firm and ripen at home, or they may be received fully ripe. Store at room temperature (18-22°C) for full ripeness: in 2-4 days they will develop their best flavor. Ripeness is assessed by the slight yield when pressed with a finger near the stem, by the intense aroma, and by the color of the skin. Do not refrigerate when still firm.The cold stops ripening and makes them floury, altering their consistency. Once ripe, they can be stored in the refrigerator. for 3-5 days at most: prolonged cold however deteriorates the consistency and flavour (ideally, consume at room temperature for full aromatic appreciation). long-term preservation, they are perfect for preserves in syrup, jams and for the freezing after peeling and cutting (they can be stored for up to 6-8 months in the freezer, ideal for smoothies and winter desserts).
 
 
 

Nutritional values ​​(indicative average values ​​per 100g of pulp)

• Energy: 163 kJ / 39 kcal
• Fat: 0,25 g (of which saturated fatty acids: 0 g)
• Carbohydrates: 9,5 g (of which sugars: 8,4 g)
• Fiber: 1,5 g
• Protein: 0,9 g
• Salt: 0 g

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