Intensely aromatic and deliciously juicy, ripe peaches are one of the joys of late summer! Try them in salsas, on a lunch salad, sliced, juiced——and in a splurge worthy dessert.
Naturally portion-controlled, relatively low in sugar and calories, and offering both fiber and vitamin-C, peaches are decadent anyway you slice or dice them. Classic yellow peaches are fragrant and yield just a tad to pressure when ripe. Eating ripe peaches is definitely a MUST but baking and/or grilling enhances the peach’s flavor even more. Give it a try with one of these varieties:
Freestone: In this variety, the flesh easily comes apart from the pit, or stone. Freestone peaches are easy to eat, bake with and preserve.
Clingstone: This type of peach has flesh that sticks to the pit, which can make them a little tricky to eat or cook with. Remember Renae’s tip on how to easily pit a clingstone peach!
Donut: Flat and round, a donut peach, also known as a Saturn peach, simply has genes that make it a different shape. It tastes similar to a round peach and can be yellow or white inside.
Nectarine: A variety of peach without fuzz, nectarines can have red, yellow or white flesh.
White Peach: Peach flesh can be yellow, white or red; each has a slightly different flavor profile. White peaches tend to be subtler in flavor than yellow, with a musky scent.
Remember to checkout my peach recipe roundup!
Publix Family Style: Peach Information Credit 2014
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