Savouring summer: The timeless allure and health benefits of peaches

In China, where they originate, peaches were eaten as early as 4,000 years ago. They were valued for their taste and aroma and considered symbols of prosperity and longevity. Over time, the juicy fruits spread to other regions of Asia, especially Persia (the Latin name for the plant is Prunus Persica), from where they probably reached Europe thanks to soldiers participating in the campaigns of Alexander the Great.

Peach orchards were a common sight in the Roman Empire, and images of the fruits were depicted, among other places, on wall paintings adorning wealthy homes in Pompeii, a city destroyed in 79 AD by the eruption of Vesuvius. The ancient Egyptians used peach pits, which contain amygdalin that releases highly toxic hydrogen cyanide upon breakdown, to carry out death penalties.

Peach trees appeared in Europe in the 18th century, but due to the harsh climatic conditions, they were grown mainly in greenhouses and hothouses. Only in the following century did more frost-resistant varieties begin to be cultivated.

Today, we can buy both "classic" peaches with "furry" skin and smooth nectarines. Among the fashionable curiosities of recent years are the characteristically flattened fruits, popularly known as "UFO". We can creatively use all varieties in the kitchen, for example, by making delicious rolls from them.

Juicy fruits are 90 percent water, so they have a diuretic and cleansing effect – effectively helping to remove toxins and other harmful metabolic products from the body.

Peaches are a rich source of pectin, a soluble dietary fibre that effectively lowers "bad" LDL cholesterol levels, reduces blood sugar levels, and prevents troublesome constipation and the formation of gallstones. They are also a treasure trove of carotenoids, especially beta-carotene – a powerful antioxidant that converts to vitamin A in the body. This helps prevent vision problems (such as night blindness, cataracts, and macular degeneration), protects against cancers and cardiovascular diseases, and helps maintain healthy skin.

Peaches contain a lot of other vitamins, especially from the B group, such as niacin (B3), which contributes to the proper functioning of the brain and nervous system, and folic acid (B9), which is especially needed by pregnant women (its deficiency can lead to the development of neural tube defects in the foetus: anencephaly, encephalocele, or spina bifida). They are also rich in minerals such as potassium, phosphorus, iron, magnesium, and calcium.

The fruits are light on the stomach and low in calories, so even people on a diet need not fear them. Peaches have a low glycaemic index (35), which means that diabetics can also consume them in moderation.

To prepare the rolls, we need 3-4 large peaches, ripe but not to the point of falling apart during processing. After washing and removing the pit, we cut them into approximately 1-inch thick slices.

In a deep pan, melt butter (a stick), add caster sugar (half a cup), and stir until dissolved. Roll out a sheet of puff pastry and cut it into nine squares. Moisten them with water (it's worth using a kitchen brush), then place 2-3 slices of peach on each and fold the corners to form a purse. Press the pastry edges down firmly.

Pour the butter and sugar sauce into a baking dish, place the rolls on it and add peach juice (half a cup). Bake in an oven preheated to 375 degrees Fahrenheit for 40-50 minutes, until the pastry is browned and the sauce thickens. Leave to cool for 5-10 minutes, then serve the rolls with the resulting sauce.