Ohio State University Extension Fact Sheet

Human Nutrition and Food Management

1787 Neil Avenue, Columbus, Ohio 43210

Selecting, Storing and Serving Ohio Peaches

HYG-5525-93

The peach is one of the most prized fruits. Second only in popularity to the apple, the peach has been romanticized since ancient times. Though Ohio is not considered a major peach growing state, peaches are grown in the state and are favorites among its citizens.

Selection

There are many varieties of peaches and except for a few, most varieties are not easy to tell apart. For variety recommendations, contact your county Extension agent, Agriculture or Horticulture. Here are some selection tips:

• The reddish "bloom" on the peach is not a sure sign the peach has been picked at its prime. Instead, look at the undercolor, which should be a deep yellow or creamy white; green indicates immaturity. Peaches should be firm to the touch and never hard. Peaches that are hard and green are immature and will never ripen properly. A mature peach will yield to gentle hand pressure.
• Never squeeze a peach; it will easily bruise.
• Avoid over-ripe, bruised or wrinkled peaches. They will quickly decay.

Storage

• The best way to ripen peaches is to place them single layer in a loosely closed paper bag or ripening dish at room temperature for a day or two. Never "stack" peaches as the bottom ones will bruise.
• Store ripe peaches in the refrigerator for up to a week.
• When ready to eat, leave the peach out of the refrigerator for about an hour. A room temperature peach tastes even "peachier."
• If your recipe calls for skinned peaches, dip in boiling water for 30-60 seconds, plunge into cold water and slip skins off. Use immediately or toss with citrus juice or a commercial ascorbic acid mixture to prevent darkening. Place in a covered bowl in refrigerator until ready for use.

Yield

Due to the many variables, such as moisture content, size and variety, it is impossible to give specific recommendations as to quantities to buy. The recommendations below are approximations only.

• 1 Bushel = 48 to 50 pounds
• 1 Pound = 3 or 4 medium sized peaches
• 1 Pound = 2 to 3 cups sliced

Nutrition

A medium sized peach (approximately 3-1/2 oz.) contains 38 calories, most of which is from naturally derived sugars. Peaches are a fair source of vitamins A and C.

Serving

• For a delicious meat accompaniment, try grilled peaches. Roll four peeled fresh peaches in a mixture of 1/3 cup brown sugar and 1/2 teaspoon ginger. Grill until sugar caramelizes.
• Slice peaches onto waffles or mix crushed peaches with maple syrup and serve over pancakes or waffles.
• Mash a ripe peach (1/4 cup puree) into 1/4 cup plain nonfat yogurt for a low calorie dessert or snack. A non-caloric sugar substitute may be used to sweeten the snack.
• Peaches 'n cream are always a favorite. Try peaches and ice cream, frozen yogurt, or cottage cheese.
• Peaches are favorites in a variety of baked goods.

Peach Crisp

Filling:

5 cups sliced fresh peeled peaches

2 Tbls. sugar

1 Tbls. lemon juice

1/4 tsp. cinnamon

Topping:

1/2 cup quick-cooking rolled oats

1/4 cup flour

1/4 cup packed brown sugar

1/2 tsp. cinnamon

3 Tbls. butter or margarine

Toss peaches with sugar, lemon juice and cinnamon. Place in a 2-quart shallow, greased baking dish. Combine oats, flour, sugar and cinnamon. Cut in butter or margarine until small particles are formed. Sprinkle topping onto peach mixture. Bake 45 minutes in a 350 degrees F oven.

For information on preserving peaches, contact your county office of Ohio State University Extension or Home, Yard and Garden Fact Sheets #5343-9, "Basics of Canning Fruit;" #5335-91, "Jams, Jellies and Other Fruit Spreads;" #5332-91, "Freezing Fruits;" #1406-92, "Peaches and Nectarines: A Guide to Selection and Use" and Bulletins #716, "Home Drying of Foods;" #591, "Growing and Using Fruit at Home."

Reviewed by: Lydia C. Medeiros, Specialist, Food and Nutrition and Richard C. Funt, Specialist, Horticulture