Peach is one of the most popular fruits. Cultivated since time immemorial in China (most likely as early as 3000 BC), where brides bring peach blossoms on their wedding day, it has spread to Asia, Europe and all over the world. The ancient Romans called it "Apple of Persia" and peach trees traveled to North America on Columbus' ships. They are delicious, simple and present everywhere. Read the article to learn how to choose ripe ones and eat them plain or cooked.
Steps
Part 1 of 3: Choosing the Peaches
Step 1. Buy them in season
The best peaches are grown in the area and harvested at the peak of ripeness just when they are about to fall from the tree. The precise period of the season varies according to the origin. In the Mediterranean area, ripening takes place from mid-May to the end of September. In the United States, peaches are traditionally eaten during the summer months, however, depending on the species and the climate, the actual harvesting period is from April to October. Here are some examples referring to the ripening periods of American peaches:
- Florida: April-May.
- California: May-September.
- Georgia: May-August.
- South Carolina: May-August.
- Michigan: July-September.
- New Jersey: July-September.
- Idaho: August-October.
- Chile: November-April.
Step 2. Look for ripe peaches
It is best to pick them when they are ripe and eat them within 2-3 days. Those you buy in a supermarket are generally less ripe, but will still ripen a little if left for 3-7 days away from sunlight and at room temperature. Chilled peaches stop ripening, so the ideal is to put them in the fridge in a paper bag when they have reached the degree you prefer.
- At the supermarket, pick up fruits that feel heavier than they appear because it is a sign that the pulp is firm and juicy.
- Don't mash them to see how succulent they are. Ripe peaches release juice when pressed, but in this way they suffer bruises that rot quickly.
- Ripe peaches often have a rather intense smell at the stalk, although some varieties have this peculiarity more markedly.
Step 3. Learn about the different varieties
Thanks to their long history, the types of peaches have multiplied and there are literally hundreds of them grown all over the world. In the West, most of the cultivated peaches have yellow-orange pulp, while those from Asia are generally bank pulp.
- The best peaches to eat? Any variety available locally. Local peaches are often much fresher, juicier and softer because they are not selected and processed for transport.
- In addition to the famous yellow peach, other varieties common in Italy are the nectarine (yellow or white flesh), the percocca, the snuffbox, the merendella and some local varieties such as those of Bivona (Agrigento), Leonforte (Enna) or Verona.
- Peaches on the market are classified into "duracine" and "spiccaci" or Spanish. The first compared to the second are distinguished by the hard and compact pulp that remains attached to the stone. There are also some hybrid varieties.
- The "dark texture" peaches are typically duracine and are sold mostly for food. This variety is extremely juicy and leaves the pulp feeling melting. Conversely, the "non-melting" ones have a much more compact pulp and are generally used in the canning industry.
Step 4. Store them properly
As soon as you buy peaches, remove the stalks and keep them upside down on a breathable fabric to help them ripen a little. Linen or cotton napkins are very good for helping them ripen. Cover them with a thin napkin to keep them ripening. Refrigerate them in a paper bag or simply unwrapped when the pulp begins to soften and become fragrant.
- Once placed in the refrigerator, you must eat them within a few days. In fact, they become overripe in less than a week. Never store them in closed plastic bags as it promotes deterioration.
- If you want to freeze peaches, they usually blanch quickly, peel off with a knife and cut into chunks that need to be stored in airtight bags.
Part 2 of 3: Eating Natural Peaches
Step 1. Rinse the peaches before eating them
Always use clean water by scrubbing the peel gently with your hands, or with a vegetable brush, when you are ready to eat or prepare them. In this way, a large part of the dirt, bacteria and pesticide residues can be removed.
- Wash only the ones you need to eat. Soaking them before refrigeration can promote bacterial growth and spoilage.
- Eating peach skin is fine, but you can remove it with a knife if you don't like the texture. Although it contains a high amount of phytonutrients and fibers, many do not go crazy for the short hair that covers it.
Step 2. Eat it like you would eat an apple
The best way to eat a ripe peach? Sink your teeth and pour the juice onto your chin. You can eat everything, obviously excluding the hard core in the center.
- Try cutting the peaches in half by rotating the knife around the stone, then grab both halves and force a circular motion to detach them. Easily remove the pit and eat the halves without worrying about biting into something hard.
- One of the joys of ripe peach is the amount of juice. Some may have a little too much and you have to be careful not to stain your clothes. Use a tissue or paper towel to blot up the drops.
Step 3. Cut into wedges
Use a kitchen knife to slice from the stalk attachment point down to the bottom and complete the circle by sinking down to the core. Peel off the two halves, then cut each into three or more wedges depending on how big it is. This is a great way to snack on fresh peaches.
- Try sprinkling the wedges with a pinch of cinnamon or brown sugar to enhance the flavor even more. Fresh cream is also a great addition.
- It can be a bit difficult to do this with a very ripe duracina peach. In fact, you risk ruining it and having problems detaching the cloves from the core.
Step 4. Mix cubes or slices in yogurt or cottage cheese
A diced peach is an excellent candidate for adding some texture and sweetness to yogurt. In addition to the probiotic properties of this you will have a fruit that is high in iron, potassium, vitamins A and C, antioxidants and various phytonutrients. Plus, the mix tastes great.
Do you really want to add the icing on the cake? Add some diced peaches to a bowl with vanilla ice cream. They taste great
Step 5. Add peaches to your smoothies
Smoothies work best with a small peeled peach which adds sweetness and flavor to the drink. For a simple breakfast smoothie, try this:
- Mix the peeled peaches and milk in equal parts in the blender with ice (two cups of each for a nice portion). Cover 1/3 with orange juice and honey to taste.
- Other tasty additions include yogurt, banana, strawberry, blueberry, chia seeds (Salvia hispanica), peanut butter or oat flakes.
Step 6. Use diced peaches as a garnish
Peach cubes can be added to various grains and other mixes for a sweet treat. Try a little fishing on:
- Muesli or other breakfast cereals.
- Oatmeal.
- Wheat cream.
- Polenta or corn seeds.
- Muesli.
Step 7. Prepare a Bellini
A peach drink to make summer great? Something Hemingway loved? Yes please. By mixing peach puree and a little lemon you can create a sweet and refreshing base for a champagne cocktail. Use a food processor and do the following:
- Place four peeled and pitted peaches with the juice of one lemon and mix until smooth and lump-free, then add sugar or honey to taste and a tablespoon or two of more lemon juice.
- Pour some of the mixture into a champagne flute, then fill with an equal amount of good Italian sparkling wine. A delicious cocktail for the summer.
Part 3 of 3: Cooking with Peaches
Step 1. Prepare the Melba peach
Seared peaches, raspberry puree and vanilla ice cream. What else do you need to know? Here's how to do it:
- Heat a cup of water, a tablespoon of lemon juice and about a cup of sugar in a pan and stir to dissolve the sugar. Bring to a quick boil, add four peeled and pitted half peaches and cook until soft. Remove them with a ladle.
- Mix three cups of raspberries, a quarter cup of powdered sugar, and a tablespoon of lemon juice with a food processor.
- Let the peaches cool and place them in a cold bowl, then garnish with the vanilla ice cream and raspberry puree.
Step 2. Use the oven to cook any type of peach
The unripe or overripe ones, the hard or strong ones, the delicious or mediocre ones are good, to make a great complement to a tart, a cake and a fruit dessert. If you have a lot of peaches, use them in your favorite baked dish.
- Make a peach pie. It is a delight considered a late summer icon. Delicate, sweet and simple, you can learn how to make shortcrust pastry here and make a pie with peach filling.
- Make a peach tart. It is very similar to filled pie but without the crust and with a delicious, sweet and crunchy topping that goes great with vanilla ice cream. A real sin of gluttony!
Step 3. Make the peach jam
If you have a decent amount of peaches on hand, you can try making a super sweet jam. Mix in equal parts the fresh peach puree with white sugar, add a little lemon juice and some canned pectin to mix in the right proportions to the quantity to be processed.
- The pectins on the market are supplied with detailed instructions and with the proportions for adding them according to the type of fruit you need to use. Always refer to these instructions.
- Try mixing ginger syrup with peaches for a super jam for marinated and grilled meats. It is also very good to mix blueberry, plum or cherry syrup.
Step 4. Try dehydrating the peaches
When peaches start to spoil, learning how to dehydrate them effectively can be a great way to preserve them and get a little more out of a crop. The best way to prepare them is to cut them into bite-sized pieces and dry them in a food dehydrator, or in the oven at the lowest possible temperature for an extended period of time. The heat should be low and the process slow.
Step 5. Grill the peach slices with roasted meat.
While it may seem a little unconventional, they are an exciting addition to grilled meat dishes. Quickly seared slices on the grill can be used as a side dish or to garnish roast pork, chicken or for steaks.
