By MARY ANN LIENHART CROSS
County Extension Director, Extension Educator, Health and Human Sciences, Elkhart County

I know many of you are busy with all kinds of food preservation, canning, freezing, drying, pickling or fermenting. I know the weather has been a challenge but there has been a bumper crop of many vegetables and fruits. Earlier I wrote about the wonderful experience each summer of standing in the garden and eating the vegetables right out of hand; the flavor can’t be beat. Most of the time I don’t rinse it off, I just wipe it on my clothes and enjoy. I have shared with garden visitors when I do this that this one of many ways to keep up your immunity.

There is something about eating a tomato fresh from the vine and having the juices run down your arm. I think you all should have the same experience when it comes to eating peaches. There is just nothing like a fresh peach eaten out of your hands. I know most of us can’t just pick a peach from the tree, but we can stand outside in the wonderful sun and enjoy the peach and all its juices.

The sweet, juicy peaches grown today have little resemblance to the earliest peaches, native to China. Until modern horticulturists developed the strains we enjoy today, most peaches were small, fairly sour, and certainly fuzzier than modern varieties. Today there are many varieties. Some have stones that cling to the flesh that are called clingstone varieties; others are freestone.

The peach is delicious just as it is as well as preserved for later eating. Some of the recommended varieties for preserving are Redhaven, Redskin, Sunhigh and Triogem. There are always new varieties coming out. Some have yellow flesh and others have white or pale pink flesh. Some have deep yellow skin with a reddish blush, while others have a white skin with a pink blush. Some are firm fleshed varieties designed for canning; others are for eating fresh out of hand. The peach is one the American’s favorite fruits and one the country’s most important fruit crops.

When selecting peaches smell them. Yes, I am telling you to smell them. An appealing fragrance is the best clue to a ripe peach. Look also for fruit that gives slightly to pressure and has a yellow or creamy background color between its blushed areas. Avoid fruit with greenish undertones and fruit that is bruised or very soft. Peaches will keep in the refrigerator crisper for up to two weeks.

Peaches eaten out of hand do not require peeling. In fact, with the peel on the peach has more flavor and it is better for you as the peel contributes fiber which healthiest eating plans require. Most peaches are peeled for use in cooked food, but when making pie or cobbler for your family I would encourage you not to peel them, there will be more flavor and of course fiber.

Very ripe peaches are usually easy to peel; others may need to be blanched first. To blanch cut a small x in the rounded end opposite the stem, dip fruit in boiling water for about 30 seconds then plunge into ice water. The skin will peel away readily.

Peaches oxidize and brown when exposed to air. To slow oxidization or prevent it rub or sprinkle with lemon juice to prevent browning. A tasty way to preserve peaches is to freeze them. Select peaches that aren’t quite ripe as freezing will make them a little softer. Instead of freezing in sugar syrup or dry pack, which is where you mix sugar with the fruit, try fruit juice. I have used orange juice, white grape juice and peach juice. I buy the frozen juice concentrate and make it according the directions and freeze the peach in it. I have used the juices singly or combined them and they made for a delicious frozen peach. A real bonus was having the tasty juice to drink besides the wonderful peaches.