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Vegetables and Fruit...The Invite Us Along! Campaign |
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Did you know?
Peaches are a popular, sweet and delicious fruit. Summer is the best time to enjoy locally grown fresh peaches at farmers' markets, roadside stands and grocery stores. Imported peaches are available year round, as are canned, frozen and dried varieties.
Peaches grow best in warm, mild climates; as a result, the Niagara Fruit Belt is the only large area in Ontario with suitable growing conditions.
Peaches are classified according to whether the pit sticks to the flesh (clingstone) or falls out easily when the fruit is cut in half (freestone and semi-freestone). Ontario peaches are the clingstone variety. Semi-freestone peaches, available from July to August, are best for eating fresh, since the flesh partially clings to the pit. Freestone peaches, available from August to September, are excellent for eating fresh, but are also ideal for cooking and preserving, because it is easy to remove the pit.
Fresh, frozen or dried, peaches are rich in potassium and contain vitamins A, C, and niacin. Dried peaches also contain significant amounts of iron and zinc. Like most vegetables and fruit, peaches are low in calories and are fat and sodium-free. However, it is the sweet flavour, juicy texture and pleasant smell that make peaches so popular. This summer season, take advantage of the cost, nutritional value and flavour of Ontario peaches to help you reach the goal of 5-10 servings of vegetables and fruit a day.
Buying
- Buy fresh locally grown peaches especially in the summer.
- Choose pleasant smelling peaches that are smooth and not too hard. Peaches will soften as they ripen; however, they will not become sweeter.
- Choose peaches with a yellowish colour. Avoid peaches with green colouring as they were probably picked too early and will not ripen properly.
- Since peaches can rot quickly, buy only the amount that you will eat or use up within the week.
Storing
- Leave peaches at room temperature a day or two to become soft. You can also put them in a loosely closed paper bag to help the fruit ripen faster. Avoid placing peaches in the sun.
- You should be able to gently press a ripe peach, but avoid poking with your fingers as peaches bruise easily.
- Store ripe peaches in the refrigerator and bring to room temperature before eating.
- Always wash peaches just before eating, not before storing.
Preparing
- To peel, score an X on the bottom of each peach with a sharp knife. Dip peaches in boiling water for 30 seconds and then cold water for a minute. The skin will easily peel off.
- To cut, slice around the seam of a peach with a sharp knife. Twist peach in half and cut out pit. Or cut fruit away from pit in quarters or slices.
- To prevent peeled or sliced peaches from turning brown, sprinkle the fruit with lemon juice or place in a bowl of water mixed with the juice of a lemon.
- For recipes, keep in mind that peaches weigh about 1 pound (450g), and each peach produces about ¾ cup (175 mL) of sliced fruit.
- For information on preserving large quantities of peaches, including canning, preserves, pickling and freezing, visit hgic.clemson.edu/factsheets/HGIC140.htm
- The Ontario Tender Fruit Producers website also has information on preserving and freezing peaches. Visit www.ontariotenderfruit.com
Serving
- Add sliced peaches to breakfast food including hot or cold cereals, pancakes or French toast.
- Top vanilla yogourt with peaches or mix low fat cottage cheese and cut-up peaches.
- Add fresh or canned peaches to green salads, summer fruit salads, or chicken salad.
- Make a peach salsa to top grilled chicken, fish or pork.
- Blend fresh, canned or frozen peaches into smoothies.
- Spoon low fat sour cream into fresh or canned peach halves. Sprinkle with brown sugar and broil in the oven until golden.
- Use peaches in fruit pies, crisps, cobblers and tarts.
- Simply eat them fresh or canned in their own juices
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