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Peaches are most flavorful and juicy at room temperature. Remove from the refrigerator at least 30 minutes before eating.
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This juicy sweet fruit is characterized by a soft, fuzzy skin that
ranges from white to yellow to reddish brown in color. Inside the
fruit, a large pit or stone is surrounded by luscious flesh. Peaches
are popular for eating out of hand, canning and making desserts like
cobblers,
shortcakes and the famous
Peach Melba (poached peach halves
with vanilla ice cream and raspberry sauce).
A Little Bite of History
Peaches were discovered in Persia by the army of Alexander the
Great, who believed they originated there (hence their botanical name
Prunus persica).
But peaches actually came from China more than 2,500 years ago. Small,
hard and sour, they were much different than the luscious, sweet
peaches at the market today. Still, the Chinese regarded them as a symbol of longevity and immortality.
Varieties
There are hundreds of different peaches
varieties, but they are generally classified into two categories:
clingstones and freestones.
Clingstones
have pits that stubbornly cling to the flesh of the peach. This
firmer-texture variety is widely used for commercial purposes. With
freestones, the pit easily falls away from the flesh. This is the variety commonly found at the market.
Most often, though, peaches are not sold by their variety, but by the
color of their flesh: yellow, white or red. White peaches are very
similar in flavor to common sweet yellow peaches.
Donut peaches
(a flat variety resembling cake donuts) have very sweet, tender white
flesh perfect for
salads, desserts and
crepes. Red peaches are more
tart.
Blood peaches have dark red colored skins and
reddish-purple flesh. Large and juicy, they are often used to make
chutneys,
jams and tart sauces.
Buying Tips
Fresh peaches are available from May through October, with a peak
period in July and August. They should have an intense fragrance and
give slightly to palm pressure. Avoid hard fruits with signs of
greening, bruises or soft spots.
Canned peaches in halves or slices are available packed in syrup or
water. Dried peach halves and bags of frozen slices are also sold
year-round.
Storage Tips
Refrigerate ripe peaches in a plastic for up to five days. Unripe
peaches may be stored at room temperature. For quicker ripening, place
in a pierced paper bag with an
apple for a few days.
Usage Tips
• Peaches are best at room temperature. Remove from the refrigerator at least 30 minutes before eating.
• Peel peaches before cooking or adding to recipes like pies and preserves.
• To loosen the skin,
blanch in boiling water, or, microwave on high for 15 seconds and let
stand for 2 minutes. Then use a paring knife to peel.
• The red flesh around the pit is more bitter tasting. You may want to
remove or cut around it when using fresh peaches in your recipes.
• To prevent peeled or cut peaches from discoloring, quickly dip them
in
acidulated water (water with a small amount of
lemon juice or
vinegar added).
Nutrition Notes
Peaches contain
vitamin A and
vitamin C.
Try one of our favorite peach recipes:
Frozen Peach Sunset
Top Loin Steaks with Mango Peach Salsa
Claudia's Fresh Peach Crumble
