peach caprese

Early in the season, South Carolina brings us “clingstone” peaches. They get their name because their flesh clings tightly to the pit. As summer progresses, freestone peaches come into season, and these can be easily twisted away from the pit. In my experience, freestones are often a touch sweeter, but I’ll never turn down a ripe clingstone. Some say clingstones are sweeter...but they all taste pretty darn good, don't they?

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