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The World’s Most Common Peach Has Ties To Blueberries

The Stanley blueberry, left, and the Redhaven peach. Credit: Caroline J. Beck

The Stanley blueberry, left, and the Redhaven peach. Credit: Caroline J. Beck

The next time you bite into a peach and experience a burst of juicy flavor that threatens to dribble down your chin, you might owe Dr. Stanley Johnston a note of thanks. Chances are you are eating a Redhaven, the most widely planted peach variety in the world. It was developed by Johnston during his long career at Michigan State University’s South Haven Experiment Station, beginning in the early 1920s.

Even though Michigan’s production pales in comparison to leading peach-producing states like California, South Carolina and Georgia, the Mitten State gets to claim Johnston as its hometown hero. He dedicated his life to creating fruit varieties that would thrive in Michigan’s perfect conditions, including the Redhaven peach and his namesake, the Stanley blueberry, and his legacy can be found all around the world.

While there are hundreds of varieties of peaches, Johnston’s best-known creation was a series of eight different Haven peaches, and the Redhaven variety is the most famous of all. So it is fair to say he’s responsible for years of wonderful pies, cobblers, sundaes and sauces, all served up during peak peach and blueberry season.

Peach blueberry grilling sauce with pork ribs. Credit: Caroline J. Beck

Peach  and Blueberry Grilling Sauce with pork ribs. Credit: Caroline J. Beck

Professional chefs and home cooks alike have long known that the brilliantly colored Redhaven is ideal for baking, canning or freezing. But what exactly makes the Redhaven an all-time favorite? It is that perfect combination of intensely pure peach flavor all wrapped up in a nearly fuzzless globe of juicy smooth texture. It is the quintessential peach.

When I’m within reach of a farmer’s stand, I almost always opt for white peach heritage varieties that smell, taste and look the part of a season-ripe and ready delicate fruit. But I’m also willing to admit that it’s hard to beat Johnston’s classic Redhaven if you’re after really “peachy” punch.

This summer, I decided to celebrate Johnston’s contributions to summer fare by grilling a slab of pork ribs and slathering them in a spicy peach and blueberry grilling sauce. I can also attest that the sauce’s deep rich, sweet and spicy flavor is just as good over grilled chicken. If you want to join me, pick a peck of peaches and a couple pints of blueberries and let’s get the party started – just don’t forget to thank Dr. Johnston.

Spicy Peach and Blueberry Grilling Sauce

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 1 quart

 Ingredients
  • ½ pound fresh blueberries
  • ½ pound fresh peaches, skins removed
  • ½ large onion, roughly chopped
  • Juice of 1 lemon
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • ½ cup dark brown sugar
  • ½ cup cider vinegar
  • ½ cup Worcestershire sauce
  • 2 tablespoons tomato paste
  • 2 chipotle chiles in adobo (canned variety)
  • ½ teaspoon salt

Directions

  1. Place all ingredients in food processor or high-powered blender and process until sauce is a smooth consistency, about 3-5 minutes.
  2. Transfer to a small saucepan and heat over a medium flame until the sauce reaches a boiling point, reduce and simmer for 30 minutes.
  3. The sauce can be prepared up to one week in advance but must be refrigerated until needed.

Main photo: Pork ribs with Spicy Blueberry and Peach Grilling Sauce. Credit: Caroline J. Beck



Zester Daily contributor Caroline J. Beck is a freelance food and wine writer and a strategic adviser to specialty food startups. Her articles and columns have appeared in such publications as the Santa Ynez Valley Journal, Michigan BLUE -- Michigan's Lakestyle Magazine, and The Olive Oil Source, the world's top-ranked olive oil-related website, where she has served as editor since 2007. Beck's website, www.carolinejbeck.com, provides common sense advice for enthusiastic entrepreneurs looking to succeed in the specialty foods business.

1 COMMENT
  • Constance Beck 8·21·14

    Oh my goodness, but that looks delicious! Thank you Dr. Johnston and Caroline.

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