The State of Peaches [by Josh]

[For three weeks, Josh & Katy blogsit]

Although summer fruits are one of my favorite foods and I eat copious amounts of them each season, I’ve yet to develop an ability to recognize a truly good peach from the outside.

For example:


Which of these is better? They came from two different sources but they are equivalent in texture, smell and softness. Without a bite they are, to me, indistinguishable.


OK – now I know which is better. But do you? As we can clearly see, one is a white peach, the other yellow. Both were quite juicy, passing the mealy test admirably (they weren’t at all).


By this point I really didn’t want to finish one of these. It was nearly flavorless – no sweetness, a touch bitter. But still juicy – which is normally the problem with peaches.


Although the other peach was pretty good, it was by no means was it great. But I haven’t had a great peach in years — definitely not since I’ve been in Georgia. Now, you see this poses a bit of a problem, a little identity issue. Georgia is the Peach State. It’s the state fruit, it’s on the quarter, and sometimes my grandfather calls Katy a Georgia peach. Yet the sweetest fruit in the state is the Vidalia onion.

The problem: If Georgia is not the Peach State, then what is? Consistently, the best peaches I’ve had here come from South Carolina, the Palmetto State.

The solution: So let’s call SC the Peach State. It’s only fair, they’ve earned it. But this leaves a vacuum in Georiga. The state does have other nicknames — maybe one of those will work. My extensive research at, the industry-recognized authority on questions about states, shows five alternatives:

The Empire State of the South

The Goober State

The Cracker State

The Buzzard State

Yankee-land of the South

Hmmm. On second thoughts, maybe food scientists could just give Georgia a better peach. Sorry, South Carolina, we’re going to have to take that nickname back.

Back to the real peaches – the white one was the good one.


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