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There is a lot of misinformation surrounding peach types.peach

Clingstone or freestone, describes how well the peach flesh “lets go” of its stone. Also, there are two peach flesh types: yellow flesh, known as golden and white-flesh, known as silver. Clingstone peaches are generally sweeter, jucier and found mostly in Asia. Freestone peaches are less juicy, more acidic and widely available in the U.S. To keep things straight, we turned to what Farmer Ben has said on his site, Three Springs Fruit Farm.

“So which is better?  Well, everyone likes freestone better, mostly because they like to pull out the pit. Truthfully, there’s nothing about a freestone peach that tastes better than a clingstone.  If one peach tastes better than another, it’s because the variety is good, not necessarily because it fell off the pit.  ‘Rising Star’ and ‘Baby Gold #5’ are two of my favorite peaches for flavor and they are clings, but I understand the preference folks have for freestone.

So to wrap things up, no, you cannot tell a clingstone from a freestone merely by a peach’s appearance.  You’d need to “Ask a Grower” to learn about the peaches he or she brought to market!

All peaches, cherries, plums and apricots are stone fruits, also known as drupes. Peaches and nectarines are regarded, commercially, as the same fruits, only the peach has a fuzzy skin and the nectarine has a smooth skin.

Peaches have an extraordinarily long history which goes back to when they probably originated in China as far back as 1100 BCE. From there, they moved on to Iran quite quickly. They reached Greece around 300 BCE, then on to  Europe and the Mediterranean. Spanish explorers brought peaches to the Americas in the 16th century.

Rely on peaches as a good source of vitamin A, B and C. A medium peach contains only 37 calories.

Ideally, choose bright yellow peaches tinged with reddish pink, ones which give slightly when lightly squeezed. If necessary, however, you can ripen them in a brown paper bag for a couple of days. Sliced, fresh peaches should be tossed in lemon or lime juice to prevent browning.

Peaches and nectarines are best stored at temperatures at 32 degrees F. They are highly perishable, and should be consumed or canned within two weeks of harvest.

SERVING SUGGESTIONS:

Use in any fruit dish
Salads
Appetizers
Cakes
Pies
Jams
Syrups
Ice cream

Foodsites with peach recipes:

http://allrecipes.com/recipes/everyday-cooking/seasonal/summer/fruits-and-vegetables/peaches/

http://www.browneyedbaker.com/2012/08/06/50-of-the-best-peach-recipes /

http://www.bonappetit.com/ideas/peach-recipes/search

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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