The peach (Prunus persica) is a stone fruit native to Northwest China that is celebrated for its sweet flavor, tender and juicy flesh, and varying hues of orange, pink, and yellow skin. Known for their fragrant aroma and delicate outer fuzz, peaches have been cultivated for thousands of years and are enjoyed fresh, cooked in a variety of culinary dishes, or preserved in jams, jellies, and canned goods. Peaches have become a popular ingredient in both sweet and savory recipes, being a key component in classic preparations such as peach pie and peach cobbler. The fruit is also commonly found in beverages, salads, and salsas, making it a versatile choice for home cooks and consumers seeking a flavorsome, nutritious addition to their meals.
CAL / 100G
Peach FAQ
Peaches are adored for their lush sweetness and versatility in the kitchen. Common issues people encounter include not knowing how to properly ripen them, handle their delicate skin, or maximize their flavor in recipes. Also, pit removal can pose a challenge. To get the most out of peaches, choose ones that have a sweet aroma and are slightly soft to the touch - these are ripe and ready to eat. Rinse gently under cold water to clean. To peel, drop in boiling water for about 60 seconds, then immediately transfer to cold water. The skin should slide right off. When cooking, combining peaches with a little sugar can enhance their flavor. If you're grilling peaches, cut them in half and remove the pit, brush with a little oil and place cut-side down on a hot grill. A little-known tip: peach pits can be used to infuse liquors or vinegars with a subtle, almond-like flavor. As for baking, if your recipe requires peach puree, combine peeled, pitted, and sliced peaches in a food processor until smooth. For pie or cobbler, simply slice the peeled fruit. Remember, lemon juice can prevent sliced peaches from browning.
How do I know if a peach is ripe?
How do I peel a peach?
How do I pit a peach?
Can I eat the skin of a peach?
How do I prevent sliced peaches from browning?
How do I maximize the flavor of peaches in cooking?
Can I grill peaches?
How do I make peach puree?
Is the peach pit poisonous?
How can I use peach pits in cooking?
Expiration & Storage Tips
When does peach expire?
A ripe peach at room temperature will usually stay good for 1 to 2 days. If it's not quite ripe, it can be left at room temperature for 3-5 days, until it ripens. Once ripe, if refrigerated, it can last for up to a week. If you've cut the peach, it should be eaten within a day or two, or it may start to brown and become watery. Peaches can be frozen after being blanched and peeled, and these generally last for around a year in a standard home freezer.
How do you tell if peach is bad?
Spoiled peaches may become moldy, especially around the stem area or any areas with damage or breaks in the skin. They may also start to ooze and have an overtly sweet, fermented smell. Another telltale sign is a change in texture. If the peach's flesh feels overly squishy (beyond regular ripeness) or appears shriveled, it's likely past its prime. Commonly, a rotten peach will also have a sour or off-putting taste.
Tips for storing peach to extend shelf life
• Always store your peaches at room temperature until they are ripe. Once ripe, they can be transferred to the refrigerator to slow down the ripening process and extend their shelf life. • If you're planning to eat a peach within a day or two, store it on your kitchen counter out of direct sunlight. • To speed up the ripening process, place peaches in a paper bag at room temperature and avoid overcrowding, as this may lead to bruising. • Once you've cut a peach, store the leftover halves in the fridge. Arrange them cut-side down in a dish or wrap them tightly in cling film. This helps to keep them from discoloring. • To freeze peaches, peel them and remove the pit, then cut into slices. Freeze on a baking sheet in a single layer before transferring to an airtight bag or container. This process, called flash freezing, helps prevent the peach slices from sticking together.
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