Growing up, I thought all peaches came from Georgia (hello, "Georgia peaches" has such a nice ring to it). Little did I know that tiny towns sprinkled throughout the Texas Hill Country (with names like Luckenbach, Stonewall and Fredericksburg) are locally famous for the numerous peach varieties birthed each year.
I'll be the first to tell you that Texas peaches make for excellent gifts (recently a co-worker received two dozen from one of his clients) and even better snacks. Then of course you can always top them with brown sugar, oatmeal, flour and butter for everyone's favorite summertime dessert - peach cobbler.
However I do find one thing about peaches off-putting. I can never find a perfect peach - they're always a little too hard or too mushy. Which in turn means they're a little sour or overly sweet. What's a girl to do? If you're interested in how to select the perfect peach - as am I - Chef de Cuisine Grant MacDonald from TRIO has the inside scoop. Click here to watch.
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