Peaches, Yellow Flesh Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: 0
Eaten out of hand, added to yogurt or salads, baked in pies and tarts, peach schnapps and juices. Peach Sorbet and ice cream.
A Good-quality Peach will be fairly large, firm to slightly soft and have a yellowish or creamy background.
A red blush may be present, on some peach varieties to differing degrees, but this is not a true sign of quality.
A ripe peach at room temperature will also have a sweet peach smell.
Avoid product that is extremely small, hard, soft, or that has wrinkled skin at the stem end.
Peaches that have a green background were picked immature and will not ripen well.
Soft fruit should be ripened at room temperature and then refrigerated until you're ready to eat them.
Unripend soft fruit can be stored for up to a week in the coldest part of your regrigerator, and will still ripen correctly.
Peaches should be stored at room temperature until fully ripe. Once ripe, peaches can be refrigerated until eaten, but only for a few days.
Peaches are low in Saturated Fat, Cholesterol and Sodium. They're also a good source of Dietary Fiber, Vitamin A, Niacin and Potassium, and a great source of Vitamin C.
The ancient Chinese considered the peach a symbol of long life and immortality. These "Persian apples" actually had their beginning in China, but were developed in Persia and went from there to Europe and then to America with the colonists.
Native Americans were fond of peaches and quickly spread their cultivation ahead of the white settlements.
The peach became Georgia's official state fruit in 1995.
Eaten fresh, in salads, gelatins and cooking. Good-quality pineapples are firm, large and have fresh-looking green tops. Pick a pineapple with skin (...)
Tip/Trivia of the Day Archive
Locally Grown Is Complex
Friday, October 11, 2013