Peaches are a stone fruit, related to nectarines, cherries, plums and loquats. They have soft, fuzzy skin, which is red on a yellow to pale yellow background. The flesh can be almost white, yellow or almost red. Each peach has a pointed, furrowed, egg-shaped seed in the middle which either comes away easily (freestone) or is difficult to remove (clingstone)
BEST STORAGE PRACTICES:
Ripen fruit at room temperature. Refrigerate ripe fruit in an unsealed plastic bag. Use within a week.
Selecting peaches which are firm and plump that yield to gentle pressure. Avoid green, extra-hard, bruised or blemished fruit.
WHY IT’S GOOD TO EAT:
- Good source of vitamin C and small quantities of other vitamins and minerals, especially potassium
- Good source of dietary fiber
- Yellow-fleshed peaches also supply beta carotene, which the body converts to vitamin A
WHEN IT’S IN SEASON:
Peaches are a summer crop, available from June through August
HOW IT’S HARVESTED:
Peaches grow on trees. Once they feel ripe, they are plucked from the tree.