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South Carolina State Fruit

Peach Prunus persica Adopted: May 8, 1984


South Carolina Code of Laws. South Carolina Legislature. 2009. 1 April 2009
Archives. South Carolina Legislative Printing and Information Technology Systems. 2009. 1 April 2009
Shearer, Benjamin F. and Barbara S. State Names, Seals, Flags and Symbols: A Historical Guide Third Edition, Revised and Expanded. Westport, Conn: Greenwood Press, 3 Sub edition, 2001.

South Carolina State Fruit
Blossoming Peach Trees
Peachy photographs and prints

Additional Information

South Carolina Peach Facts: South Carolina Department of Agriculture.

Historical Retrospective of SC's Peach Industry: Originally published by the South Carolina Department of Agriculture.

Peach Prunus persica (L.) Batsch var.: Virginia Tech, College of Natural Resources: Department of Forestry.

Prunus persica (Peach): USDA, NRCS. 2004. The PLANTS Database, Version 3.5 (http://plants.usda.gov). National Plant Data Center, Baton Rouge, LA 70874-4490 USA.

Prunus persica (L.) Batsch: Integrated Taxonomic Information System (ITIS) Here you will find authoritative taxonomic information on plants, animals, fungi, and microbes of North America and the world.

Prunus persica (Peach): CalPhoto photographs. The Biodiversity Sciences Technology group (BSCIT), a part of the Berkeley Natural History Museums at the University of California, Berkeley.

South Carolina State Fruit
Peach Pickin' Time in South Carolina
Peachy photographs and prints

State Fruit: Complete list of official state fruit.

More symbols & emblems: Complete list of official South Carolina state symbols.

The Tastier Peach State: South Carolina Information highway.

The Best Peaches in South Carolina: Southern Living - This summer, make a sweet stop for the best farm-fresh peaches in South Carolina.

All About Peaches: From Fishers Orchard.

Website: Ridge Peach Festival, Trenton, South Carolina.

Website: Lexington County Peach Festival, Gilbert, South Carolina.

Website: South Carolina Peach Festival, Gaffney, South Carolina.

Website: South Carolina Peach Council.

How to Pick a Peach: The Search for Flavor from Farm to Table, by Russ Parsons. 432 pages. Mariner Books; Reprint edition (May 1, 2008) "Eat locally, eat seasonally." A simple slogan that is backed up by science and by taste. The farther away from the market something is grown, the longer it must spend getting to us, and what eventually arrives will be less than satisfying. Although we can enjoy a bounty of produce year-round -- apples in June, tomatoes in December, peaches in January -- most of it is lacking in flavor. In order to select wisely, we need to know more. Where and how was the head of lettuce grown? When was it picked and how was it stored? How do you tell if a melon is really ripe? Which corn is sweeter, white or yellow?

Peaches and Other Juicy Fruits
Peaches and Other Juicy Fruits
by Olwen Woodier

Peaches and Other Juicy Fruits: From Sweet to Savory, 150 Recipes for Peaches, Plums, Nectarines and Apricots , by Olwen Woodier. 192 pages. Storey Publishing, LLC (June 1, 2004) Peaches. Plums. Nectarines. Apricots. They're summer's sweethearts. Eating them fresh off the tree, still warm from the sun, is one of the high points of the year. Award-winning cookbook author Olwen Woodier offers stone fruit lovers 150 enticing ways to savor these sweet and tangy flavors of summer.

The Great Southern Food Festival Cookbook: Celebrating Everything from Peaches to Peanuts, Onions to Okra, by Mindy Henderson. 320 pages. Thomas Nelson (November 4, 2008) A food festival is a wonderfully American event that happens in small towns and large cities all over the South, celebrating everything from onions to peanuts, chocolate to chowder. This collection will be both cookbook and travel guide with delicious recipes and festival information for more than 70 festivals from Virginia to Texas. Southern food and Southern parties-or rather Southern parties about Southern food-are the very best kind.

Peach Cookbook: Beverages, Breakfast Treats, Appetizers, Soups, Salads, Entrees, Desserts, by Mimi Brodeur. 128 pages. Stackpole Books; Spi edition (March 30, 2009) Sweet and succulent, peaches are America's favorite fruit. In Mimi's newest book of original recipes, peaches maintain their starring role in desserts, such as sumptuous peach ice cream, peach schnappy creme brule, and peach upside-down cake with rum cream. But the fruit adds new character depth to other dishes--buttermilk peach muffins or blackberry peach French toast for breakfast, peach bruschetta or chilled peach soup for an appetizer, and smoke-rubbed skirt steak with peach chive butter or spicy pork spareribs with peach glaze for a main course at dinner. A variety of recipes for beverages--from sparkling peach lemonade to peach crantini--are included as refreshing accompaniments.

Southern Living
Southern Living

The Organic Gardener's Handbook of Natural Insect and Disease Control: A Complete Problem-Solving Guide to Keeping Your Garden and Yard Healthy Without Chemicals, edited by Barbara W. Ellis and Fern Marshall Bradley. 544 pages. Rodale Books; Revised edition (May 15, 1996) An excellent handbook with entries for common fruits, flowering plants, vegetables, and trees. Each listing has information on disease and pest problems and tips on how to solve them without chemicals. Especially useful sections feature photos of garden insects and diseases.

Southern Living, [ Magazine Subscription ] This magazine is edited for and concerns the tastes and interests of contemporary Southerners. The magazine regularly traces developments in the areas of travel and recreation, homes and building, gardening and landscaping and food and entertaining.

The Omnivore's Dilemma: A Natural History of Four Meals, by Michael Pollan. 464 pages. Penguin Press HC, The (April 11, 2006) The bestselling author of The Botany of Desire explores the ecology of eating to unveil why we consume what we consume in the twenty-first century

In Defense of Food: An Eater's Manifesto, by Michael Pollan. 256 pages. Penguin Press HC, The (2008) In looking toward traditional diets the world over, as well as the foods our families-and regions-historically enjoyed, we can recover a more balanced, reasonable, and pleasurable approach to food. Michael Pollan's bracing and eloquent manifesto shows us how we might start making thoughtful food choices that will enrich our lives and enlarge our sense of what it means to be healthy.

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