Peaches

The peach belongs to the Rose family and is classified as a stone fruit or drupe. An aromatic sweet and juicy medium-sized round fruit with a downy thin skin, the peach ranges in color from a red-blushed yellow gold to a pink-blushed creamy white depending on the variety. A succulent orange, yellow or white flesh surrounds a hard, wrinkled central stone or pit sometimes cracked open to reveal the seed or kernel.

Clingstone and freestone refer to how easily the flesh of the peach separates from the stone. Peaches are divided into two classifications: 'clingstone' and 'freestone', with many varieties within each classification. The clingstone is exactly that - the flesh clings stubbornly to the central stone or pit. On the other hand, the freestone's flesh easily separated from the stone. The clingstone has a firmer, drier pulp used commercially for canning and preserves. Because clingstones are the first available peach of the season (May-June), you may find them in the grocery stores. Freestone peaches, however, are most often found in the grocery stores during the summer months. Their flesh is juicy, sweet and flavorful, ideal for baking and cooking.

When choosing peaches look for fragrant, smooth, firm and brightly colored fruit that gives to gentle palm pressure. Avoid hard wrinkled peaches or ones with soft spots, blemishes or green tinges (a sign that the fruit picked too early). The amount of red blush on a peach is a sign of its variety, not its ripeness. Peaches will not ripen or become sweeter after picked but they will soften and become juicier in a day or two if left at room temperature. To quicken the softening of the fruit, place in a pierced paper bag with an apple or banana. The ethylene gas given off by these fruits hastens the softening process. Once soft, and not used immediately, store in the refrigerator in a plastic bag for a few days. Bring cold peaches to room temperature before using to bring out their full flavor.