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Peaches


Peaches

Peaches
© Denzil Green


Freestone peaches separate easily from the pit. Clingstone peaches, which don't separate easily, are now in some parts being called "semi-freestone", just because it sounds better. If producers had their way, we'd be eating more clingstones, as they are easier to ship.

Peaches are now given a shave before they arrive in North American supermarkets. The peach fuzz is removed with brushes, then washed off with water.

When buying, check the stem to see that it is not green -- you want to see a colour such as yellow or white. This is a better indication of ripeness than a nice rosy blush on the sides. The amount of rosy blush actually indicates the variety, not the ripeness. Size makes no difference to taste. And finally, give it a sniff to see if it has developed a fragrance yet.

Cooking Tips

Wash, peel, then cut up as needed. Or, instead of peeling, rub with a tea towel to remove the fuzz. To remove the pit, use the tip of a knife to pry it out. Have handy a glass of water with a few good squirts of lemon juice in it, and dip all the peach pieces in that, to stop the peach flesh from going brown, which happens very quickly.

If you need to peel a lot of peaches, get a large pot of boiling water, and plunge them into the water for 30 to 60 seconds first. Remove from the water, and plunge into a sink or large bowl of cold water. The skins should now pull off when you tug at them with a paring knife.

Nutrition

High in vitamins A and C


Peaches are related to almonds, and in some cheaper brands of ground almonds, some peach kernels will actually be used. However, peach kernels are mildly toxic. This toxicity is treated in the commercial processing to make them safe, so don't try this at home; discard.

Equivalents

2 medium Peaches = 1 cup sliced

1 pound (450g) Peaches = 4 medium Peaches = 2-3/4 cups sliced = 2-1/4 cups chopped
2 halves of canned, drained Peaches = 4 oz = 115g
1/2 cup of canned, drained Peach pieces or quarters = 4 oz = 115g
1 fresh Peach = 4 oz = 115g
1/2 cup frozen Peach pieces or quarters = 4 oz = 115g
350 g (12 oz) fresh whole peaches = approx. 250 ml / 1 cup of canned peach slices = 1 cup of mashed peaches

Storage Hints

Refrigerate peaches only when it's absolutely necessary, because after 2 to 3 days in the fridge they will go mealy and horrible. Store at room temperature whenever practicable. Only wash them when you are ready to use them.


If they aren't ripe yet and you want to ripen them in a hurry, put them in a paper bag. This will get them softer and juicier, but they won't sweeten any more than they are.

Or, place stem-side down on a cotton tea towel, not touching each other, cover with another cotton tea towel, and let ripen for several days up to a week. Some say they will actually sweeten this way.

See here for home canning directions for peaches.


History Notes

Peaches were being cultivated in China over 2,500 years ago. They made their way into Greece and Persia, and the Romans brought the fruit into Europe.

See also:

Hard Fruit

Apples; Apricots; Avocado; Citrus Fruit; Grape Kiwis; Guava Fruit; Hard Fruit; Kiwis; Mangos; Maypop Fruit; Medlars; Melons; Nectarines; Passion Fruit; Peaches; Pears; Pineapples; Plums; Pomegranates; Quinces; Red Sorrel; Rose Hips; Sapote; Star Fruit; True Service Fruit

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Also called:

Prunus persica (Scientific Name); Pêche (French); Pfirsich (German); Pesca (Italian); Melocotón (Spanish); Pêssego (Portuguese)

Citation

Oulton, Randal. "Peaches." CooksInfo.com. Published 01 September 2002; revised 03 January 2016. Web. Accessed 12/18/2017. <http://www.cooksinfo.com/peaches>.

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