Heaven for the senses—discover new twists on this old favorite
Best to buy
Peach season is at its peak from June until the end of September.
Cut & clean
Thoroughly rinse the soft, velvety skin immediately before eating. Easily remove the pit by slicing from top to bottom and giving a slight twist.
Power food
Peaches are a good source of vitamin C.
Varieties
Although numerous varieties of peaches are grown, they are often categorized according to the way the flesh of the fruit is attached to its pit. Clingstone peaches have flesh that clings firmly to the pit, while freestone peaches allow the pit to separate easily from the fruit. The most popular variety of peach is the Elberta (a freestone); it makes up about half of the peach harvest. Some of the newer varieties of peaches on the market today include a peach with creamy white-flesh, and a short, rather flattened variety called a Donut peach; both have excellent flavor.
Preparation, uses, and tips
You can slice, poach, candy, dry, cook, can, or freeze peaches. To peel peaches, blanch them in boiling water for a few seconds, then plunge them into cold water until they are cool enough to handle; the skin will slip right off. Add them to yogurt, ice cream, fruit salads, tarts, or breakfast cereal. Peaches work well as the single fruit in cobblers, pies, turnovers, crepes, sorbets, soufflés, jams or jellies, marinades, and juiced. Spiced peaches make an excellent side dish with winter meals. Peaches can also be distilled in brandy and liqueurs.
Nutritional Highlights
Peach, 1 large (raw)
Calories: 67.5
Protein: 1.1g
Carbohydrate: 17.4g
Total Fat: 0.14g
Fiber: 3.1g
*Good source of: Vitamin C (10.3mg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
