Among the fruits of summer, peaches stand alone for their juicy sweetness, sunset colors and soft fuzzy skin. Peaches picked at peak perfection remind me of the days when I would pick a fresh peach from the tree and bite into it with juice running down my chin and hands, while my taste buds enjoyed that sweet, tangy, fleshy peach.
Peaches are a member of the stone fruit family, which means that their flesh surrounds one large middle seed. All peach varieties are either freestone or clingstone. These names indicate whether the flesh sticks to the inner seed or easily comes apart from it. The inner flesh of a peach ranges in color from white to yellow or orange. The yellow fleshed peaches are usually sweet with a bit of tangy acid flavor. White fleshed peaches are lower in acid and are usually sweeter. Due to the lower acid content of the white peaches, they are not recommended for canning. Peaches and nectarines are from the same species. The difference is that the skins of nectarines are not fuzzy. Commercially they are considered different fruits.
Peaches are in season in the summer. During this time, they are the freshest and have the most flavor and nutritional value. It is best to choose peaches with taut, fuzzy skin that gives in to pressure slightly. Peaches can be stored in the refrigerator in a plastic bag and should keep for about 5 days. To ripen peaches, place them in a paper bag or near a windowsill with plenty of sunlight. Peaches are highly perishable and can’t be stored long-term.
Orchardists from Camas to Kettle Falls, Wapato to the Skagit Valley, grow peaches until midfall. Sweet, sun-ripened peaches can be found at roadside stands, U-pick orchards, farmers markets, and local grocery stores.
Here are some ideas for including peaches in your diet:
• Create a summer salad by starting with mixed greens or spinach and adding dry-roasted nuts, fresh peaches, fresh mozzarella, and grilled chicken, salmon, or tofu. Drizzle with a balsamic dressing.
• Add peaches to a breakfast dish. Sliced peaches make a great addition to oatmeal and cold cereals. They can also be an excellent topper for pancakes, waffles, and French toast.
• Muddle peaches into a glass of lemonade, iced tea, or water for a burst of fresh, fruity flavor.
• Bake sliced peaches with a drizzle of honey and cinnamon or a quick and healthful dessert.
• Make a fresh salsa with diced peaches, mango, jalapenos, red peppers, and chipotle pepper. The salsa can add flavor and texture to dishes such as tacos.
• Add a few slices of frozen peaches to a smoothie. Mix them with pineapple juice, half a frozen banana and Greek yogurt for a sweet, tangy treat.
Although peaches are not considered a superfood, they can play an important role in health as part of a healthful, balanced diet.
Enjoy the goodness of peaches long after the fresh season ends by preserving them. Peaches can be frozen or canned in a water bath using safe, tested recipes from WSU and the National Center for Home Food Preservation.
Markey Duensing is a Clark County WSU Extension Master Food Preserver. For additional recipes, food preservation and food safety information visit http://ext100.wsu.edu/clark/?p=8163. Have questions? Call MFP Helpline: 564-397-5366, or follow our Facebook Page “Canning and Preserving-WSU Clark County Extension” at https://www.facebook.com/WSUClarkCo.MFP
Peach Milkshake
Source: Chef Scotty
Yield: 2 servings
2 peaches
2 bananas, sliced and frozen
2 cups bean or nut milk
Peel the peaches and remove the pits.
Place all ingredients into a high-speed blender and puree until smooth.
Chef Scotty’s Notes: With the cancellation of the Clark County Fair this year, many of you will be missing out on the delicious Peach milkshakes from the Clark County Dairy Women’s booth, but here is a recipe that you can try to create one at home.
