Peaches
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, & 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.
Storing
Use ripe peaches as soon as possible, or store them for three to four days at room temperature or in the refrigerator. Wash peaches only immediately before serving to preserve the integrity of the fruit.
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