Peaches are the ultimate summer fruit, and while I wouldn’t want to sail across the sea in one, like some beloved fictional characters I know, I do love baking with them. With 3 grams of fibre per peach and clocking in at only 70 calories, plus the crazy amount of vitamins, A, C, E, K, and potassium, peaches make for a great summertime snack. For like-minded peach fiends, I’ve compiled some helpful tips and info all about the peach.
How to tell if they’re ripe:
colour, softness, and scent. Peaches range from yellow to orange to red, but in all cases they should have a vibrant colour, avoid peaches with any green spots. The peach should “give” a little under pressure. It should also smell sweet and fragrant. Also, try to buy local, as those are picked ripe as opposed to fruit that has to ship, which are usually picked under-ripe, they soften over time but they don’t really ripen properly once they’re off the tree.
Best way to remove the skins:
even though the skins are packed with antioxidant goodness, you may want/need to remove them for baking or whatever other reason. The easiest way is to cut a small X on the top of the peaches, then dip the peaches in boiling water for 25-45 seconds. Remove from the water and put into a large bowl with cold water and ice for a few minutes or until cool enough to handle. Now, the skins should peel off easily with a knife or peeler.
Best way to remove the pit:
Start at the stem end of the peach, and cut straight through to the pit, along the divot in the peach’s side. Continue to cut all the way around the pit. Gently twist each side in opposite directions until the halves come away from each other. Using your knife or finger gently scoop the pit out.
If you’re more of a visual person, here’s a really simple how-to video:
How you should store a peach:
you can store at room temperature if you plan to eat immediately, or store in the refrigerator and use within a few days. Ideal temperature is 33-40F. You know that expression “bruise like a peach”? Well, it’s pretty accurate, so be sure to place peaches apart from each other to avoid bruising.
How to properly freeze peaches:
you want the flavour to last all year long, so freezing a peach properly will give you amazing peach cobblers in the winter. Start by peeling and pitting the peach, and chop into slices. Place in a freezer container or bag, packing tightly. From here you have three options: water, sugar, or syrup. Pour a bit of water over the peaches, or sprinkle lightly with sugar, or pour a syrup mixture (1-2 cups sugar to 4 cups water, heat and stir until sugar is dissolved) over them. Be sure to press out any excess air if you’re using a freezer bag. Label, and use within 8-10 months.
Recipes To Try: peach pie popsicles
, peach frozen yogurt
, peach cobbler protein smoothie
, apple peach crumble