Getting to Know Peaches
Color
Peaches come in two varieties of color. These distinctions help us determine how the peach will taste.
Yellow Flesh
Peaches tend to have more acid content – the fuller, tangy flavor many associate with peaches
White Flesh
Peaches tend to have a lower acidity, giving it a mild to sweet flavor
Grades of Peaches
#1’s are our best peaches – almost perfect peaches.
#2’s are peaches with small defects (such as a limb rub or hail damage) or are mis-shapened, which will only effect the skin so the defect can be peeled away.
Types of Stone
Freestone
Freestone Peaches have a flesh that does not stick to the stone (pit), so slicing the peach or eating the peach without slicing is much easier. They are also great for baking and preserving.
Our freestone peaches are typically in season from early July through early October, with the peak of the season being mid-July through mid-August.
Semi-Freestone
Semi-Freestone Peaches have a flesh that comes somewhat away from the stone.
We start our peach season with these and suggest they be used for fresh eating while waiting for the freestone peaches to ripen, which are easier for slicing. These are typically in season from mid-June through early July.
Clingstone
Clingstone Peaches have flesh that clings to the stone. We do not grow any clingstone peaches.
Peaches should be soft to the touch (tree ripe) but not mushy. Handle peaches gently, not squeezing or dropping them, as they bruise easily.
A Few More Selection Tips
- Over-ripe peaches are peaches that have been bruised during the harvest or grading process. They are best for baking, not eating fresh, since part of the peach will be bruised and part is still firm.
- Look for a creamy gold to yellow under color. The red or “blush” of a peach is an indication of the variety, not the ripeness.
- Place firm peaches on the counter in a single layer at room temperature and they will ripen within a few days. To ripen quicker, place peaches in a paper bag with an apple or banana which release natural ethylene gas.
- Promptly refrigerate ripe peaches and eat them within a week of purchase
Conversion Charts for Purchasing
One pound of peaches is the same as:
- 3 medium peaches
- 2 cups sliced peaches
- 1 ½ cups peach puree
2 medium to large peaches = 1 cup sliced peaches
1 bushel peaches = 18-24 quarts canned or 32-48 pints frozen
2-2.5 lbs. = 2 pints frozen