Guide

Fruit and Vegetable Guide

Peaches

Summer

Description: Peaches are a round stone fruit with orange or white flesh and fuzzy skin. There are three main types: clingstone, with flesh that firmly adheres to the pit; semi-freestone; and freestone, with flesh that is easily separated from the pit. Other stone fruits include sweet or sour cherries, apricots, and plums.

Selection: Fruits should be fragrant and soft but not mushy. Skin near the stem should be yellow or cream colored; if it’s green, the peach was picked too early.

Storage and handling: Store in a cool place. Do not refrigerate. Handle gently. Wash before eating.

Preparation: Slice around the seam and twist the two halves apart. Remove the pit by lifting or cutting it out. Pull skin off with a thin-bladed knife if desired. Slice or chop if desired. Grill peach halves brushed with melted butter over indirect heat 8-10 minutes, then drizzle with maple syrup. Bake whole unpeeled peaches, sprinkled with sugar, in a pan with a little water at 350F / 180C until soft.

Serving suggestions: Raw peaches, apricots, plums, and sweet cherries are delicious plain. Apricots combine well with chicken and pork in main dishes (SIS, p. 142). Use sour cherries and other stone fruits in baked desserts (SIS, p. 155).

Nutrients: Vitamins A and C; fiber.

1 lb raw = 2 cups
1 lb cooked = 2 cups or less

The Fruit and Vegetable Guide is reproduced here with permission of Herald Press, publisher of Simply in Season.


	Guide General Tips Apples Asparagus Beets Blueberries Broccoli Brussels sprouts Cabbage Carrots Cauliflower Celeriac Celery Collards Corn Cranberries Cucumbers Edamame Edible flowers Eggplant Fennel Grapes Green beans Kale Kohlrabi Leeks Lettuce Melon Mesclun Mushrooms Okra Onions Parsnips Peaches Pears Peas Peppers Persimmons Potatoes Pumpkins Raspberries Rhubarb Rutabagas Spinach Summer squash Strawberries Swiss chard Sweet potatoes Tomatillos Tomatoes Turnips Wild greens Winter squash Fruit and Vegetable Guide Peaches Summer Description: Peaches are a round stone fruit with orange or white flesh and fuzzy skin. There are three main types: clingstone, with flesh that firmly adheres to the pit; semi-freestone; and freestone, with flesh that is easily separated from the pit. Other stone fruits include sweet or sour cherries, apricots, and plums. Selection: Fruits should be fragrant and soft but not mushy. Skin near the stem should be yellow or cream colored; if it’s green, the peach was picked too early. Storage and handling: Store in a cool place. Do not refrigerate. Handle gently. Wash before eating. Preparation: Slice around the seam and twist the two halves apart. Remove the pit by lifting or cutting it out. Pull skin off with a thin-bladed knife if desired. Slice or chop if desired. Grill peach halves brushed with melted butter over indirect heat 8-10 minutes, then drizzle with maple syrup. Bake whole unpeeled peaches, sprinkled with sugar, in a pan with a little water at 350F / 180C until soft. Serving suggestions: Raw peaches, apricots, plums, and sweet cherries are delicious plain. Apricots combine well with chicken and pork in main dishes (SIS, p. 142). Use sour cherries and other stone fruits in baked desserts (SIS, p. 155). Nutrients: Vitamins A and C; fiber. 1 lb raw = 2 cups 1 lb cooked = 2 cups or less The Fruit and Vegetable Guide is reproduced here with permission of Herald Press, publisher of Simply in Season.
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