Peachy Facts and a Peach of a Recipe
Peach season is here, and hurrah for it! Along with watermelon, peaches are counted as a fruit most universally loved and yearned for. This season can’t come too soon, right?
Universally loved—so much so that scientists have focused on this fruit for years. Through their work, over 2000 varieties have been developed worldwide, with at least 30+ varieties available in the United States. Four common peach varieties you might have tasted are:
YELLOW. Their skin is thin and has a slightly fuzzy texture. Even though they’re known as yellow peaches, they have light red, pink, and even orange hues. They’re considered a freestone peach and are a favorite for canning.
A favorite variety of a yellow peach is the Red Haven. While its flesh is truly yellow, there are red tinges throughout. This is a beautiful canning peach because the red from the flesh and its pit is released into the canning syrup and creates a gorgeous presentation.
CLINGSTONE. So called because the peach flesh doesn’t release from the stone (or pit). These peaches don’t do as well when used to prepare baked goods, but they’re just as delicious as a yellow. It is possible to can this variety, but it’s not as easy as it is with a freestone peach.
WHITE. While sweet and tasty, white peaches aren’t nearly as acidic as yellow peaches. They have a slightly sweet and slightly floral flavor that makes them a great addition to fruit salads with berries, chopped apples, and other fresh ingredients. But because of their low acid content, they aren’t good for canning.
Researchers from Penn State Extension say, “White-fleshed peaches have a natural pH above 4.6, which makes them a low-acid food; therefore, water bath or atmospheric steam canning will not destroy harmful bacteria in them. Freezing is the recommended method of preservation for white peaches.”
DONUT. They get their name because of their flat appearance. They’re sweet and delicious, in fact this peach is known for having the sweetest taste. The donut peach has a slight almond flavor that pairs well with their natural sweetness. They’re so sweet, in fact, that when added to a green smoothie, there’s no need to add any extra sweeteners. And another factor in their favor: They’re not drippy-juicy like the yellow or clingstone, so they’re perfect for packing in lunches and eating out-of-hand. This is a peach that’s under-appreciated presently; but wait…its day is coming.
It’s hard to find a more versatile fruit than the peach. Besides canning them, they freeze and dehydrate well. And then there’s peach jam and jelly—we’ve made the best jelly from even its skins and pits. Peaches also make the best syrup and glaze. In fact, on that note, I’ll close with a favorite recipe for a very easy glaze that’s perfect over ham, yellow or white cakes, vanilla ice cream, fruit salad, or used in berry pies. This comes from Linda Loosli of “Food Storage Moms” (www.foodstoragemoms.com) and I want to thank her for this “peach” of a recipe!
6 to 7 sliced, peeled peaches mash some peaches to make one cup and set the cup aside
1/2 cup water
1 cup sugar
1 tablespoon butter
Directions:
Add Recipe to Cook'n
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Universally loved—so much so that scientists have focused on this fruit for years. Through their work, over 2000 varieties have been developed worldwide, with at least 30+ varieties available in the United States. Four common peach varieties you might have tasted are:
YELLOW. Their skin is thin and has a slightly fuzzy texture. Even though they’re known as yellow peaches, they have light red, pink, and even orange hues. They’re considered a freestone peach and are a favorite for canning.
A favorite variety of a yellow peach is the Red Haven. While its flesh is truly yellow, there are red tinges throughout. This is a beautiful canning peach because the red from the flesh and its pit is released into the canning syrup and creates a gorgeous presentation.
CLINGSTONE. So called because the peach flesh doesn’t release from the stone (or pit). These peaches don’t do as well when used to prepare baked goods, but they’re just as delicious as a yellow. It is possible to can this variety, but it’s not as easy as it is with a freestone peach.
WHITE. While sweet and tasty, white peaches aren’t nearly as acidic as yellow peaches. They have a slightly sweet and slightly floral flavor that makes them a great addition to fruit salads with berries, chopped apples, and other fresh ingredients. But because of their low acid content, they aren’t good for canning.
Researchers from Penn State Extension say, “White-fleshed peaches have a natural pH above 4.6, which makes them a low-acid food; therefore, water bath or atmospheric steam canning will not destroy harmful bacteria in them. Freezing is the recommended method of preservation for white peaches.”
DONUT. They get their name because of their flat appearance. They’re sweet and delicious, in fact this peach is known for having the sweetest taste. The donut peach has a slight almond flavor that pairs well with their natural sweetness. They’re so sweet, in fact, that when added to a green smoothie, there’s no need to add any extra sweeteners. And another factor in their favor: They’re not drippy-juicy like the yellow or clingstone, so they’re perfect for packing in lunches and eating out-of-hand. This is a peach that’s under-appreciated presently; but wait…its day is coming.
It’s hard to find a more versatile fruit than the peach. Besides canning them, they freeze and dehydrate well. And then there’s peach jam and jelly—we’ve made the best jelly from even its skins and pits. Peaches also make the best syrup and glaze. In fact, on that note, I’ll close with a favorite recipe for a very easy glaze that’s perfect over ham, yellow or white cakes, vanilla ice cream, fruit salad, or used in berry pies. This comes from Linda Loosli of “Food Storage Moms” (www.foodstoragemoms.com) and I want to thank her for this “peach” of a recipe!
Peach Glaze
Ingredients:
6 to 7 sliced, peeled peaches mash some peaches to make one cup and set the cup aside
1/2 cup water
1 cup sugar
1 tablespoon butter
Directions:
1. Combine one cup of mashed peaches with the water and sugar in a medium saucepan and bring to a boil.
2. Let the glaze simmer until clear.
3. Remove from stove and stir in the butter.
4. Let cool before using.
2. Let the glaze simmer until clear.
3. Remove from stove and stir in the butter.
4. Let cool before using.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
- www.halegroves.com
- www.womacknursery.com
- www.gardeningknowhow.com
- www.specialtyproduce.com
- www.beyondwonderful.com
Alice Osborne
DVO Newsletter Contributor since 2006
Email the author! alice@dvo.com
