A 5-ounce peach is 50 calories, with less than one gram of fat or protein. Peaches offer potassium, fiber and vitamins A and C, according to the California Tree Fruit Agreement (a group of commercial peach, nectarine and plum growers). The CTFA also provided some peach history.

The ancient Chinese considered the peach a symbol of long life and immortality. They grew "tao" (the peach) in their gardens, painted its image on their vases and wrote poems about it. The Chinese peach traveled along caravan routes to Asia Minor, and from there spread to Europe and to the ships of Spanish explorers heading for the New World.

Fruit seeds were brought to Utah by the early pioneers, according to the Utah State Horticulture Association's Web site, Utahfruit.com, which provides a list of Utah produce stands.

Although initially peaches were the most popular fruit crop in the territory, they were surpassed by apples by 1875. In the 1960s cherries overtook them both.

According to the National Peach Council, the three top commercial fresh peach-growing states are California, with 770 million pounds, South Carolina, with 150 million pounds, and Georgia, with 80 million pounds. Utah, by comparison, commercially grows 9.4 million pounds of fresh peaches. Of course, these figures don't account for all the peaches grown privately in back yards that are then shared with friends and neighbors.

Today's fresh peaches can be enjoyed later in the year. Puree them with a tablespoon of lemon or orange juice, and freeze in an ice cube tray. Add the frozen cubes to lemon-lime soda or club soda, or place in a blender with milk to make a smoothie.

If you're home-canning peaches, you'll need to process them a little longer than sea-level cookbooks recommend, because of Utah's higher altitude. Process pints of raw-pack peaches for 35 minutes in a boiling water bath canner; for quarts, 40 minutes, according to Utah State University Extension tables.

PEACH SALSA

1 cup chopped fresh ripe peaches, peeled

3/4 cup chopped fresh tomatoes

1/2 cup chopped sweet red onion

1 teaspoon minced garlic

1 green onion, thinly sliced

2 teaspoons cilantro

1 tablespoon olive oil

2 tablespoons lime juice

1 to 2 teaspoons granulated sugar

Combine peaches, tomatoes, red onion, garlic, green onion and cilantro. Set aside. In separate bowl, whisk olive oil, lime juice and sugar until sugar is dissolved. Pour over peach mixture and stir gently to combine. Chill. Store in sealed container in refrigerator.

Serve with tortilla chips or use as an accompaniment for eggs, fish, chicken or pork. — "Peach 101: Recipes Your Mother Never Told You About," by Lori Nawyn

GRANDMOTHER'S SPECIAL WHITE CAKE

1/2 cup shortening

1 cup sugar

2 eggs

1 tablespoon vanilla

2 cups flour