Just Peachy

Biting into a peach is one of the most awaited summer sensations. Their sweet taste and soft flesh make them a summer staple in pies, smoothies, slushies, salads and of course all on their very own.The peach is another member of the rose family (like apples) and cousin to apricots, cherries, plums, and almonds. Like many stone fruits, the peach originated in China and it still grows wild near the Pakistani border. The Latin name for peach means « Persian plum » named when the Romans imported it from Persia (now Iran) roughly 2,000 years ago. Peaches date back to the 1500s, brought first to Latin America by early Spanish colonists. Peach trees flourished in temperate parts of Canada almost from the time of the first European settlement.

Selecting the tastiest peach:

The best peaches are relatively firm, with a well-defined crease, smooth skin, sweet aroma and clear peach background colour. Avoid peaches with wrinkled skin or a greenish tinge around the stem (they aren’t fully ripe). Peaches bruise easily so when checking the firmness it is important to use your whole hand and not just your fingertips, which will damage the flesh.

Storing and eating

Peaches are best stored at room temperature out of direct sunlight. When they are the ripeness you desire, move them to the crisper bin of your refrigerator where they will keep for up to five days.

If you like eating peaches on their own but don’t like the ‘peach-fuzz’, a simple wash and rub with a paper towel will remove it. Sliced or chopped peaches will discolor quickly; toss with lemon juice to slow down the browning process.