Season

July through September

Selection

Peaches have a fuzzy skin and come in many varieties with yellow or white flesh. There are “freestones” (flesh separates easily from pit) and “clingstones” (flesh clings to the pit). Look for fairly firm to slightly soft fruit with yellow or cream-colored skin. Avoid peaches that are green, shriveled or bruised.

Preperation

One pound of peaches will equal 3 to 4 medium sized peaches, 2 cups sliced, or 1 ½ cups pulp or puree. Wash, peel and cut in half to remove pit. To peel, dip in boiling water for 30 seconds. Cool quickly in cold water and remove peel with a knife. Peaches will darken when exposed to air. To avoid this, dip peaches in lemon juice or ascorbic acid mixture for fruit. Peaches are used for appetizers, garnishes, salads, desserts, baked products, jellies, preserves andare most delicious eaten fresh.

Storage

Some peaches may need to be stored at room temperature to ripen. Fragrance is an indication of ripeness. Store the ripe peaches in the refrigerator and use within 5 days. Handle gently

Recipies