Social - July 2003

Picking and preparing peaches

By MELINDA HOUSER, Extension Agent

Fresh peaches are now available in Lincoln, surrounding counties and states.

Peaches are delicious as a snack or in a dessert. They’re bursting with flavor and nutrition.

A medium-sized fresh peach is filled with vitamins and minerals, including Vitamin A, Vitamin C, Ribloflavin, and Beta Carotene. Peaches are also low in calories, fat-free, sodium-free and cholesterol-free.

Whether you are buying peaches at a roadside stand, farmers’ market or grocery store, look for peaches with the creamy to gold undercolor that best indicates ripeness. Never choose peaches with a green undercolor since they will not ripen well. They will shrivel, become flabby, and never achieve a good flavor.

The amount of red blush on fruit depends on the variety and is not always a sign of ripeness. Two other indicators of ripeness are a well-defined crease and a good fragrance. Select fruit that has begun to soften for immediate use.

Firm, ripe fruit can be held a few days at room temperature to ripen further.

Fully ripened peaches should be refrigerated immediately and kept there until ready to be eaten or used in a recipe. Peaches can be expected to hold 1-2 weeks in the refrigerator. The sugar content in peaches does not increase once it is picked from a tree, but the peach will soften, develop flavor and juiciness.

When preparing peaches, wash gently, peel, and remove pits. Handle carefully to avoid bruising. To peel a peach, dip it in boiling water for 30 seconds, then in cold water. The peel should slide off easily. To keep peaches from turning dark, dip in lemon juice or ascorbic acid.

Try the quick and easy dessert listed below. Before serving, add a scoop of low-fat frozen yogurt to each serving.

Peach Crisp

4 cups sliced fresh or frozen peaches

1 cup all-purpose flour

3/4 cup sugar, divided

1/2 cup rolled oats

1/2 tsp. ground cinnamon

1 1/2 sticks butter or margarine

Toss peaches, 1/3 cup of the sugar, and cinnamon in a large bowl; spoon into a lightly greased 8-inch square baking dish or a 9-inch deep-dish pieplate, and set aside.

Combine flour, rolled oats and remaining sugar; cut in butter with a pastry blender until mixture is crumbly. Sprinkle on top of peaches. Bake at 375° for 35-40 minutes. Yield: 6 to 8 servings.

Low-Sugar Peach Jam

5 cups finely chopped, peeled, pitted peaches

1 cup unsweetened white grape juice

2 Tbs. lemon juice

1 package of “no sugar needed” powdered pectin

Combine peaches, white grape juice, lemon juice and “no sugar needed” powdered pectin in a large saucepot, stirring to dissolve pectin. Bring to a boil, stirring constantly. Add sweetener according to pectin package guidelines, if desired. Boil 1 minute, stirring constantly. If gel starts to form before 1 minute boil is complete, remove from heat.

Ladle hot jam into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.

Yield: About 6 half-pints.

For more information concerning peaches or where to purchase peaches that are grown locally in Lincoln County, call 704-736-8452.

© 2001 Lincoln Times-News  

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