Friday, August 8, 2008
Delicious peaches are now in season everywhere. The fuzzy exterior is sweet to taste and melts in your mouth, while the juicy flesh tantalizes your taste buds. Take advantage of these delicious fruits while they are in season. Always pick "tree-ripened" peaches for optimal flavor. Look for peaches that are sweetly perfumed and give slightly when pressed between your palms. Dont let skin color or size deter you from choosing the best peaches. Often large peaches can be just as sweet and tender as the smaller ones, and unless it is green, different skin colors just reflect the different variety.
If your recipe requires peeled peaches, simply blanch the peaches by placing them in boiling water for 1 minute and immediately follow by submerging them in a large bowl of ice water. The skins will practically fall off. To remove the pit, cut along the seamline and twist the h lves in opposite directions and gently pull apart. If the pit doesnt come out with the tip of a paring knife, slice the remaining half and pull the pieces away. If you want to enjoy the skin, but dont want to eat the "fuzz", rub the fuzz off under cold running water.
Nothing beats the taste of a ripe, fresh peach, however cooking peaches often deepens their flavor and accentuates the sweetness that the fruit has to offer. Peaches can be baked, grilled, poached, puréed, canned, dried and frozen.
Try these delicious recipes this summer with fresh "tree-ripened" peaches:
Peaches and Berries
Peach Ice Cream
at 3:07 PM