Peaches

Ripe peaches, heavy on the branch, warmed by the sun, picked and eaten in an orchard or yard, rank as the finest pleasure a South Carolinian can have with fresh fruit. Since the eighteenth century, the peach has stood foremost in the affection of Carolina eaters of all fruits, higher than pears, cherries, apples, oranges, and mulberries. Before Charles Towne was settled, the Guale People near Beaufort enjoyed the Blood Peach, brought to America by the Spanish and cultivated by Native peoples from Mexico northward.