Nutrition Fun Facts: Peaches are a good source of vitamin A, vitamin C, and fiber. Vitamin A and C act as antioxidants in the body by helping to prevent cell damage. Research currently suggests that antioxidants found in natural sources, such as fruits and vegetables, are more effective than those derived chemically (1).
Storage Tips: Peaches can easily bruise and should be handled with care. Do not squeeze peaches at the market to check for freshness, the orchard workers have already done that for you. If peaches are too firm to eat when you buy them, store in a brown paper bag at room temperature until the desired firmness is achieved. Placing unripe fruit in the refrigerator can cause a loss of flavor, texture, and moisture. When peaches are ripe, wash in water and rub of “fuzz,” if desired. Store ripe peaches in a plastic bag for 3-5 days in the refrigerator (2).
Preparation Tips: Peaches can be consumed raw, used in jams, boiled, baked, fermented, dehydrated, canned, pureed, sautéed, and frozen. To remove skins, score peel with paring knife in an X shape along the bottom of the peach. Soak in hot water for 1-2 minutes. Remove from water bath and pull peal off with back edge of knife. Slice and put in quart sized zipper bags, jars, or plastic containers. Add sweetener to taste, and a splash of lemon juice to preserve color, and store in fridge or freezer.