Comments on: Gorgeous Spanish Peaches…

By: Eileen

Eileen — Fri, 01 May 2009 07:59:24 +0000

MM, may I know where you bought the peaches featured in this post? Are these available in any of the grocery stores in Makati?

By: Maria Clara

Maria Clara — Wed, 29 Apr 2009 19:28:39 +0000

BettyQ: thanks for the peachy peach tips.

By: Lava Bien

Lava Bien — Wed, 29 Apr 2009 16:40:18 +0000

Lol! I had a funny experience with peaches when I studied in Spain. For the first month there my host dad kept calling it “melocoton”, which I didn’t understand because we call it “durazno” in the Americas. Found out we were talking the same thing hehehehe. Loved cook-outs at their finca just 15-20 minutes out of town

By: traci

traci — Wed, 29 Apr 2009 13:01:58 +0000

i have a very vivid memory of snacking on sliced fresh peaches on a drive from San Diego to LA… stopping by La Jolla near the beach to wander around and stare absorbedly into tide pools and the minutiae of life inside them. oh, the memories..

By: joey

joey — Wed, 29 Apr 2009 09:41:03 +0000

So true! I still remember my first taste of fresh peach in Greece…I would have it with Greek yogurt every morning for breakfast! Siiiigh…

But, at the end of the day, Mangoes are still my number 1 :)

Mila: LOVE the peach rating system!

By: atay

atay — Wed, 29 Apr 2009 04:55:05 +0000

melocoton is also a family name in the philippines. i wonder how families came to be called that.

By: Sheryl

Sheryl — Wed, 29 Apr 2009 03:52:43 +0000

…and yet another spanish-made delicacy. I’m still on Galicia-induced high from watching Batali et al on Spain, On the Road again and you had to post another absolutely wonderful reason why we should visit Spain. Peaches are also one of my fave fruits and I can totally relate with your description. I think anything that resembles an oyster in texture do result to an experience akin to something primal yet exquisite pleasure. Good post, MM!

By: Marketman

Marketman — Wed, 29 Apr 2009 03:31:27 +0000

bettyq, yes, peaches in a salad with greens and prosciutto works really well.

By: betty q.

betty q. — Wed, 29 Apr 2009 01:59:36 +0000

Kurzaar: since your peach season is just around the corner…I am thinking prosciutto with fresh sun-kissed ripened peach and mascarpone!!!

By: Apicio

Apicio — Wed, 29 Apr 2009 01:04:12 +0000

Canned seafood was ABâ€™s first featured taste for his No Reservations in Spain. Clams, razor clams, mussels, tuna seem to be recent innovations over what they have always been famous for all along, tinned sardines and anchovies.

A just cooled down newly baked peach pie, still warm and syrupy condenses and encapsulates warm weather for me more than any other summer treat. A tiny bit of orange rind also sharpens and enhances peach flavor, a great combination just like the drink fuzzy navel.