Freshly picked selection:
Peaches are a popular summer fruit with a fuzzy exterior and sweet, juicy interior.
When it’s in season:
What to look for when purchasing:
Look for intensely fragrant fruit that gives slightly to palm pressure. Peaches can bruise very easily so look for ones that don’t have any soft spots.
How to store:
Refrigerate ripe peaches for up to 5 days in a plastic bag. To ripen a peach place in a paper bag, pierced in several places at room temperature.
There are thought to be hundreds of varieties of peaches but they typically fall in one of two categories: freestone or clingstone. Freestone has a pit that easily falls away from the flesh, whereas with clingstone the fruit adheres to the pit. Clingstones are the ones that are most readily available to consumers and freestones are used more in commercial settings.
How to prepare:
Peaches are typically eaten raw, and the whole thing is edible including the fuzzy skin. They can also be peeled. The easiest way to peel a peach is to blanch it in boiling water for 30 seconds and then put it in an ice bath to cool off.
Recipes to try:
Since peaches don’t turn brown right after cutting them, like other fruits, they make a great addition to overnight oats. This recipe by Be Whole Be You is super easy and can be made gluten free and/or dairy free.
Peach Pie Overnight Oats
These muffins from Lexi’s Clean Kitchen would make a great on-the-go snack or could even pass as a dessert.
Peach Cobbler Muffins
For something on the more savory side, check out this one-pot dish from Cooking Classy that pairs peach with balsamic vinegar.
Balsamic Peach Chicken Skillet
If you want the sweet side of peaches with a savory and spicy kick, try this pork recipe from The Organic Kitchen.
Marinated Pork Tenderloin with Peach Salsa
Our Nutritionists Say:
“I love mixing peaches into organic plain Greek yogurt for breakfast or a snack since they sweeten the yogurt naturally”
-Brett Talenfeld, RD, PreviMedica Nutrition Advisor
Herbst, Sharon Tyler. Food lover’s companion: comprehensive definitions of over 3000 food, wine, and culinary terms. 3rd ed. New York: Barron’s Educational Series, 1995. Print.
Mateljan, George. The Worlds Healthiest Foods. Seattle: George Mateljan Foundation, 2007. Print.