It’s peach season here in Illinois and if you get your hands on a fresh juicy peach, you’ll be tempted to grab another. Peaches are categorized as either freestones or clingstones. The flesh of a freestone peach will not stick to the pit, while the flesh of the clingstone pit is…well, clingy. While messy, clingstone peaches can be eaten out of the hand and make good jams or preserves since perfectly cut slices are not necessary. But a freestone peach is better for freezing or canning slices and make snacking a little less sloppy. When choosing a peach, look for one that gives gently when slightly squeezed. Peaches are best when freshly picked so picking them yourself at the orchard is a sure way to get a nice fresh peach.
Store peaches at room temperature for 1-3 days or until ripe. Refrigerating peaches before they are ripe will result in loss of flavor. To speed the ripening process, place peaches in a paper bag and check them daily. Once peaches are ripened, store in a plastic bag in the refrigerator for 3-5 days. If peeling or cutting up peaches for a recipe, keep them from turning brown by sprinkling with lemon or orange juice.
Peaches can be a healthy snack, but of course, many of us like to turn them into a not-so-healthy treat. Peach pie is a delicious way to use up those peaches, but there are other, healthier alternatives. A peach salsa makes an excellent accompaniment to fish or chicken. Use peaches as a topping on oatmeal, pancakes or waffles, salads, plain or vanilla yogurt or cottage cheese.
About the Author
Jenna Smith is a Nutrition and Wellness Educator with University of Illinois Extension, serving Livingston, McLean, and Woodford Counties. Smith uses her experience as a registered dietitian nutritionist to deliver impactful information and cutting-edge programs to Livingston, McLean, and Woodford Counties and beyond.