peach season

Peach season spans from April through October, peaking in July and August. There are hundreds of varieties of peaches but they are usually classified into two categories: freestone, with a loose, easily removed pit, or clingstone peaches in which the stone is harder to remove. Nutritionally, a medium-sized peach supplies only 45 calories. Like other orange-colored fruits and vegetables, it is a significant source of vitamin A.

When selecting a peach, like all summer fruit, look for one that has some "give" when pressed lightly. The skin should be yellow or creamy in color. Texture rather than redness is a better indicator of ripeness. Choose for a peach that smells fragrant and sweet. If the fruit is not yet ripe, you can assist the ripening by placing it in a paper bag, closing and keeping at room temperature away from direct sunlight. Once ripened, it should be stored in the fridge. A plastic bag is not recommended for the ripening process as it traps air and moisture and can lead to spoilage. Avoid washing fresh peaches until right before eating.

Although nothing beats a perfectly ripened peach for fresh eating, peaches are very versatile and can be chopped for use in baked goods such as breads and muffins, poached as a simple, elegant dessert or even added to a skewer of meat and vegetables for grilling. Look for our Blueberry Peach Crisp recipe in the Cookbook section of our site!

Peach Trivia: Ever notice how today's peaches aren't as fuzzy as they used to be? This has nothing to do with the peaches being genetically altered by farmers. Instead, due to consumer's desire for fuzz-less peaches, most commercially grown varieties are mechanically brushed after harvest to remove most of the fuzz. You will likely find fuzzier peaches at local markets.