Redhaven, reliance, harmony
Look for firm, fuzzy peaches that yield to gentle pressure. Inspect at the bottom of a peach for its color. Chose yellow peaches. Avoid blemished peaches.
Here are a few tips about preparing peaches and nectarines.
Peaches may be eaten raw and cooked. Peaches may be eaten whole, with skin attached. They can also be cut in half to remove the pit.
Peel: Cut an X on the top of the peach with a sharp knife. Score the skin, cutting no more than 1/4 inch into the flesh. Submerge peaches in a simmering water bath and turn occasionally. After about 40 seconds (or when the skin pulls away slightly from the scored ends) remove the peaches with slotted spoon. Immediately submerge peaches in bowl of ice water and cool completely. Finally, gently peel peaches by pulling at the skin or rubbing it off gently.
Pit: To remove a peach pit, cut along the seam of the peach all the way around. Twist each half of the peach in the opposite direction until it comes apart. Pull the pit out of the peach.
Bake: Heat oven to 375°F. Cut peaches in half, remove pits, and place the peaches skin-side down in a baking dish. Fill each peach with a teaspoon of butter and brown sugar, and add cinnamon to taste. Bake for 35 minutes or until the outside of the peaches have softened and the tops are brown. Serve with your choice of toppings.
Sauté: Cut 4 peaches in half and remove the pits. Toss the peaches in a large bowl with ½ cup lemon juice and ¼ cup sugar. Melt 1-2 tablespoons butter in a skillet over medium heat. Cook peaches until the juice thickens, stirring gently for about 3 minutes.
Store ripe peaches at room temperature. For longer storage, place them in a refrigerator. To ripen the peaches, place them in a paper bag.
Peaches are great for canning and winter recipes for a fresh summer taste. They also can be dried.
Learn more about freezing and canning peaches.
Learn more about freezing peaches.
Learn more about canning peach slices or halves.
Peaches originated in China and are related to almonds.
|
Serving Size |
1 large (2-3/4” dia) (175g) |
|
|
|
|
|
|
Nutrients |
Amount |
% Daily Value |
|
Total Calories |
68 |
|
|
Protein |
2g |
|
|
Carbohydrates |
17g |
6 |
|
Dietary Fiber |
3g |
10 |
|
Total Sugars |
15g |
|
|
Total Fat |
0g |
|
|
Saturated Fat |
0g |
1 |
|
Cholesterol |
0mg |
0 |
|
|
|
|
|
Minerals |
|
|
|
Calcium |
10 mg |
1 |
|
Sodium |
0mg |
0 |
|
Iron |
0 mg |
2 |
|
|
|
|
|
Vitamins |
|
|
|
Vitamin A |
28 ug |
11 |
|
Vitamin C |
12 mg |
19 |
|
|
|
|
|
|
|
|
Always keep fresh produce away from raw meat and raw meat juices to avoid cross-contamination.
Follow the safe food guidelines for all fresh produce.
Follow the safe food guidelines for all fresh produce.
Scan the QR code below to view this page on your mobile device.