Seasonal Fruits and Vegetables: Peaches

By The Paula Deen Test Kitchen

It’s peach season! Enjoy the season, the history of the fruit and the recipes for a juicy summer.

History:

Peaches originated in China and are mentioned in Chinese writings as far back as the 10th Century BC.
The peach was brought to America by Spanish explorers.
In Queen Victoria’s day, no meal was complete without a fresh peach presented in a beautifully stitched cotton napkin.
Various American Indian tribes are credited with migrating the peach tree across the United States, planting seeds as they roved the country.
Thomas Jefferson had peach trees at Monticello, but US farmers did not begin commercial production until the 19th Century.
Today, peaches are the second largest commercial fruit crop in the US, second to the apple.

Nutritional Facts:

Selection and Storage:

Choose peaches that are firm to the touch, but will give a little with gentle pressure.
The fruits should be free of bruises and have a fragrant peach aroma.
A mature peach will have a well defined cleft.
Although peaches will continue to ripen after being picked, the sugar production ceases once picked.
Under ripe peaches can be ripened somewhat by placing them in a paper bag punched with holes at room temperature away from sunlight.
Refrigeration will extend the peach’s life, but not more than a day. Peaches need humidity, so refrigerate in a plastic bag and use within a couple of days.

Cooking:

Although the fuzzy skin is edible, it becomes tough when cooked. Remove the skin by marking an X at the end of the peach with a sharp knife. Blanch in boiling water for one minute and plunge immediately into cold water to stop the cooking process. The skin should peel right off.
The stone will give off a bitter flavor. Be sure to remove it before canning or freezing peaches.

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