peaches

Nutrition

A medium sized peach contains 38 calories, most of which are from naturally derived sugars.

Peaches are a fair source of vitamins A and C.

 
Selection

The reddish "bloom" on the peach is not a sure sign the peach has been picked at its prime. Instead, look at the undercolor, which should be a deep yellow or creamy white; green indicates immaturity.

Peaches should be firm to the touch and never hard. Peaches that are hard and green are immature and will never ripen properly. A mature peach will yield to gentle hand pressure.

Never squeeze a peach; it will easily bruise.

Avoid over-ripe, bruised or wrinkled peaches. They will quickly decay.

 
Storage

The best way to ripen peaches is to place them single layer in a loosely closed paper bag or ripening dish at room temperature for a day or two. Never "stack" peaches as the bottom ones will bruise.

Ripe peaches may be stored in the refrigerator for up to a week.

 
Preparation

When ready to eat, leave the peach out of the refrigerator for about an hour. A room temperature peach tastes even "peachier."

Wash peaches carefully in cool soapy water, then rinse well before eating or using. Unless a recipe calls for it, you never need to peel the fruits; in fact, many of the nutrients found in stone fruits are contained in the peel, and it’s highly recommended that the peel be consumed along with the flesh.

If a recipe calls for skinned peaches, dip in boiling water for 30 to 60 seconds, plunge into cold water and slip skins off. Use immediately or toss with citrus juice or a commercial ascorbic acid mixture to prevent darkening. Place in a covered bowl in refrigerator until ready for use.

 
Sources: OSU Extension, Centers for Disease Control

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