PEACHES June 18, 2003 Susan Noble Family and Consumer Science Extension Agent

I'm feeling "peachy keen" because peach season is just around the corner. Soon the aroma of peaches will perfume grocery stores and produce markets. Then there will be home churned peach ice cream and peach short cake . . . but I digress.

First, you need some peaches - and nectarines which are also coming into season. Both of these fruits, members of the rose family, come to us from ancient China. There the peach was used as a symbol of long life and immortality.

As both peaches and nectarines are high in vitamins A and C, those old guys just might have been onto something. Today, we know that these vitamins have definite health benefits. Vitamin A promotes healthy skin. Perhaps this explains the term "peaches and cream complexion." Vitamin C prevents scurvy and helps fight infections.

Both vitamins are considered antioxidants. Research indicates that antioxidants may help fight heart disease and cataracts and even slow the aging process. So you definitely want to indulge in peaches and nectarines.

To select ripe peaches and nectarines, follow your nose and eyes. Both fruits should give off a fragrance. Red color is not an indicator of ripeness; it simply denotes variety. A yellow background signals that peaches and nectarines are mature and ripe. Also, when ripe, both fruits should yield to gentle pressure when placed in the palm of the hand.

Avoid fruits with bruises or shriveled spots.

Here's some fruit math to help you buy the correct amount of peaches or nectarines. One pound of fresh peaches/nectarines equals two to three medium-sized fruits. This amount will yield two cups peeled and sliced fruit and one and one-half cups of peeled and diced fruit.

If you cannot find fully ripe peaches and nectarines, do the job yourself. Place the fruits in a paper bag and leave on the kitchen counter for one to three days. Keep bag out of direct sunlight.

Because these fruits do bruise easily, you may want to purchase them while still firm and not totally ripe. At home, you can handle them with more care than they may receive in a commercial establishment. Just ripen them as described above before using.

Ripe peaches and nectarines can be stored in the refrigerator for five to seven days. For best flavor, bring to room temperature before eating.

Do not refrigerate fruits that are still firm and under-ripe. This will impede the ripening process leaving the fruit dry, mealy, and tasteless.

And now, the question - to peel or not to peel? Nectarines are not typically peeled, because their skin is fuzz free. Peaches are often peeled. To make this job easy, use the same process as for peeling tomatoes. Drop peaches in boiling water for 20 seconds. Remove with a slotted spoon and dip in cold water. The skins should slip right off.

Finally, enjoy!

Summertime means grill time, so take advantage of that hot grill to cook these fruits in a different way. According to some experts, nectarines retain their texture better than peaches do when cooked. However, I've had no problems grilling peaches. Do not peel peaches for grilling.

For a side dish with barbecued meats and poultry -- cut in half and remove pits. Brush cut sides with canola oil or spray with cooking spray. Sprinkle with brown sugar and just a touch of ground ginger. Place cut side down on grill and cook till caramelized. Turn over and continue to cook for one to two minutes or until almost soft.

For dessert -- cut in half and removes pits. Brush cut sides with canola oil or spray with cooking spray. Grill as described above. Remove from grill and place halves cut-side up on a platter. Drizzle with honey or raspberry sauce. Noted chef Bobby Flay does the honey version with nectarines. Then he adds a dollop of Maytag (mild) blue cheese to the center of each half for a unique twist on the traditional fruit and cheese dessert.

Combine peaches and orange juice. Place in 9-inch pie plate or 4 individual ramekins. Combine rest of ingredients in food processor and process just till crumbly. (Or combine ingredients in bowl and mix with fork till crumbly.) Sprinkle mixture over peaches. Bake at 375° -- about 40-45 minutes for pie plate; 35-40 for ramekins.

Preheat oven to 350°. Lightly wipe bottom of 8- x 8- x 2-inch pan with vegetable oil. Sprinkle bottom of pan with brown sugar. Arrange peaches in brown sugar in tight pinwheel pattern. Sprinkle with nutmeg. Set aside. In mixing bowl, sift together flour, granulated sugar, baking powder, soda, and salt. Add softened butter, buttermilk, and vanilla; beat with electric mixer till smooth. Pour batter over peaches. Bake for 50 minutes to 1 hour, until toothpick inserted in center comes out clean. Cool and cut into wedges. Serve warm or cold.

Yields 12 servings.

Freezer jams do not have as much sugar as cooked jams. But . . . there is sugar, so balance the calories of jam with physical activity. A bowl of this stuff will make your breakfast table as "pretty as a peach." Freezer jams also tend to be softer than cooked jams, but taste more like fresh fruit.

In large saucepan, combine peaches, lemon juice, sugar, and nutmeg. Mix well. Let stand at room temperature for 30 minutes to develop juice. In small bowl, sprinkle gelatin over water. Let stand 1 minute. Meanwhile, bring peach mixture to full rolling boil. Remove from heat. Stir in gelatin mixture. Continue stirring till gelatin is completely dissolved, about 5 minutes. Skim off foam if necessary. Immediately fill hot, sterilized half-pint jars with jam, leaving 1/2-inch head space. Wipe jar tops and threads clean. Place lids* on jars and apply screw bands finger tight. (* Prepare lids according to manufacturer's instructions.) When cool, refrigerate for 12 hours. Store in refrigerator for up to 3 weeks or in freezer up to 3 months.

Yields 4-5 half-pints.

Source: KerrŪ Home Canning and Freezing Book.

The use of brand names in this column does not imply endorsement by the North Carolina Cooperative Extension Service of the products or services named or criticism of similar ones not mentioned.

E-mail address: Susan_Noble@ncsu.edu

Mailing Address:
P. O. Box 2280
Lumberton, NC 28359-2280

Phone: 910-671-3276
Fax: 910-671-6278

Date Created 6/13/03