You will find the traditional heart-shaped, fuzzy, yellow peaches in every grocery store. There may also be a few different varieties floating around. Donut peaches are round and flattened and are low in acidity. White peaches have a luscious texture and sweet taste.
Types
Peaches have hundreds of varieties today, but all varieties are categorized into two types: clingstones and freestones. The most noticeable difference between freestones and clingstones is their separation from the pit. Freestones separate easily from the pit, while the flesh of clingstones ‘cling’ to the pit.
A common misconception about peach/plum hybrids is that they are nectarine. However, this is not the case. Nectarines are peaches with smooth skin instead of fuzzy skin. In this case, fuzzy skin is a dominant trait, whereas the smooth skin of a nectarine is a recessive trait.
Nutrition
Peaches are a great source of fiber, natural sugars, and carbohydrates. They also provide vitamin A, C, K, and B vitamins. One small peach (2.5 inches in diameter) has about 51 calories.
The inside flesh of peaches exists in three colors: yellow, white, and the less common red. In the United States, yellow-fleshed peaches are the most common, having a balanced flavor of sweet and tangy. White-fleshed peaches have less acidity and lack the tangy flavor that yellow peaches exhibit.
Shopping
It is downright disappointing to bite into a bad peach. If you have ever had to toss a mealy peach into the compost heap, you have made this mistake before—buying unripe peaches. To avoid this, you should check out the color: look for bright, vibrant fruits. A red blush does not always mean the fruit is ripe. Then gently feel the peach. If it feels hard like an apple, move on. The peach should feel slightly soft—and already smell amazing. Do not buy peaches that are wrinkled, green, or brownish. You should also avoid very soft, overripe fruit with large flattened bruises or other signs of decay.
Storage
Unlike some other fruits, peaches will not develop a sweet, juicy flavor after being picked from the tree. So, once an unripe peach has been picked and transported to a grocery store, it will never live up to your expectations. That unripe peach might also feel hard and stringy or soft and mealy when you bite into it.
To soften hard, unripe peaches, place them in a loosely closed paper bag at room temperature and check them daily. Putting them at room temperature is essential because putting them in the fridge can cause internal discoloration and moisture, texture, and flavor loss.
When ripe, wash peaches in running water, and if desired, gently rub off “fuzz.” Ripe peaches should be stored in a plastic bag in the refrigerator. When stored properly, peaches will keep for 3 to 5 days. For the best flavor, serve your peaches at room temperature.
One pound of peaches equals about 3 to 4 medium-sized peaches, 1 1/2 cups pulp or puree, or 2 cups sliced.
To serve, make sure to wash your peaches. Then peel peaches; you can dip them in boiling water for about 30 seconds or until the skin loosens. Once the skin has loosened, remove the peaches with a slotted spoon and transfer them into cold water. Then, peel, cut in half, and remove the pit.
If peeling or cutting up peaches for a recipe, keep them from turning brown by sprinkling them with citrus (lemon or orange) juice or an ascorbic acid mixture for fruit.
Peaches are delicious and sweet by themselves. They can also add a dash of summer flavor to smoothies, oatmeal, cereal, french toast, yogurt parfaits, hearty entrée salads, fresh salsa, marinades, or sauces for grilled meat, and iced tea. Get inspired with peach recipes!
Written by Vicki Hayman, MS, University of Wyoming Extension Nutrition and Food Safety Educator
Sources:
- www.britannica.com
- titanfarms.com
- scpeach.org; usda.gov