PEACHES!
Let’s face it: peaches are delicious. There's nothing like a big ripe juicy peach and this is the time of year when they are overly abundant. Now is the time to eat them, cook with them and freeze them. And they're healthy too. Your average peach comes in at under 70 calories, contains 3 grams of fiber, and is good source of vitamins A and C. Not to mention that juicy, sweet deliciousness. You will find them in your grocery stores, produce road stands, farmers markets but you can also find them to be plentiful at your local orchards where you can pick your own. Check your area for farms and peach festivals near you.
How to select peaches
Color: Ripe yellow-fleshed peaches should have a golden hue behind their reddish blush where the sun shone on the peach. This coloration is easiest to see at the stem end, since little sun hits the peach there and they don't tend to develop any blush. Lighter yellow color means a less-ripe peach; avoid peaches that still have a green-tinge to their color. Also check peaches for bruises, scratches, or flat areas - you want none of those! Also avoid any peaches with wrinkly skin, they were probably kept chilled after harvest for too long and became dehydrated.
Feel: The give of a peach's flesh can tell you a lot about how ripe it is. Hold the peach in the palm of your hand and gently squeeze with your whole fingers to gauge how hard or soft the peach is.
Baseball-hard peaches should be left behind; they were picked before being ready and most likely will never ripen properly. Tennis ball-like peaches are not ready to eat, but are excellent candidates for taking home for ripening to eat later in the week.
Real "give" when you squeeze means the peach can be happily eaten or left out on the counter for a day or two first. These peaches are great for baking since they hold their shape better than softer ripe specimens.
Soft peaches will bruise slightly when you squeeze. These are ready to eat right now.
Super-soft peaches are already bruised, just from sitting there. They are a tad over-ripe, but can make for tasty, if exceedingly juicy and messy, eating.
Super-soft peaches are already bruised, just from sitting there. They are a tad over-ripe, but can make for tasty, if exceedingly juicy and messy, eating.
Avoid any peaches with wrinkly skin, they were probably kept chilled after harvest for too long and became dehydrated.
How To Ripen Peaches Faster
How To Ripen Peaches Faster
To speed up the ripening process in peaches, place them in a loosely sealed brown paper bag on the counter. The peaches give off ethylene gas, which is then trapped inside the bag, causing the fruit to ripen faster.
How To Freeze Peaches
Bring a large pot of water to a boil. Next, fill the sink with ice and then with cold water. Wash your peaches with cool water and set aside on a towel on the counter. Working with 9-10 peaches at the time make a very small x at the top of each peach with a paring knife. Using a slotted spoon drop peaches in boiling water for about 45 seconds. Quickly remove peaches with slotted spoon into a large colander. Put the colander in the ice water and then start peeling the peaches by sliding off the peel with your hands or a knife. Once they are peeled, slice or dice the peaches into a bowl.
Put quart freezer bag down into a 2 cup measuring cup and fold over the top. This will make it easier to spoon you fruit into the bag. Place 1 tablespoon of sugar in the bottom of the bag. The amount of sugar you add will depend on the sweetness of your fruit. Next, spoon in about 2 1/2 cups of fruit. Finally add another 1 tablespoon of sugar on top of the fruit in the bag. Remove bag from cup and lay flat on counter pushing air out. Seal the bag and freeze.
How To Freeze Whole Peaches
Use whole, unblemished completely ripe peaches. Arrange whole peaches on a cookie sheet and place in freezer (no need to wash them first). After peaches have frozen solid, place them in a plastic bag. When you are ready to use, removed the desired number of peaches from the bag, run cold water over frozen peach and slip off the skin. Microwave for 10 to 15 seconds. Slice peaches to use as you desire for cereal toppings, pies or cobbler, ice cream, or simply slice them, add a little sugar if needed and enjoy.
Peaches will keep in the refrigerator for up to two weeks. Slightly hard but mature peaches can be kept at room temperature until they ripen. If you wish them to ripen sooner, store inside a paper bag and close the top. (See above).
Peaches at room temperature have the best flavor. Remember to wash fruit gently in cold water before eating. Peaches do not need to be peeled to be eaten fresh, but when preserving or baking, it is best to peel them. When slicing peaches, they will turn brown when exposed to the air. To prevent them from darkening, dip or set them in water with a few drops of lemon juice.
Enjoy peaches fresh, made into smoothies, or cut up in a salad, grilled or baked into a delicious pie. Peaches complement chicken, pork and seafood dishes and go well with grains and rice. Peaches also make wonderful jams, marmalade, jellies or syrup.
