Family and Consumer News: Using and choosing Louisiana peaches

By: Adrianne Vidrine

Louisiana peaches are available from mid-May to early August, with the peak season from mid-June until mid-July.

Peaches are classed as clingstone (flesh clings to the stone), freestone (flesh pulls away from the stone easily) and semi-freestone. Freestone varieties are generally preferred except for peach pickles, commercial canning or preserves.

Most early season peaches are clingstone varieties. Peach flesh may be yellow or white. Yellow-fleshed varieties are preferred for commercial use.

Peaches are sweet and tasty, yet a medium fresh peach has only 38 calories. A cup of fresh, sliced peaches has 65 calories. Yellow-fleshed varieties, both raw and canned, are a good source of carotene or vitamin A value; white-fleshed varieties contain almost none. Peaches are a good source of niacin and potassium and contain small amounts of iron, other minerals and vitamins.

Ripeness is the clue to good peaches. Select peaches that are firm-ripe or becoming a bit soft. High quality fruit should have a tight, fresh-looking skin free of bruises, disease and insect damage. Size does not indicate quality. Early season peaches are generally smaller.

Most Louisiana peaches are tree-ripened, but ripe peaches bruise easily and are hard to ship. Don’t buy peaches with large, flattened bruises. They will have discolored flesh. Decay starts as a pale tan spot which expands, then darkens.

Keep firm-ripe peaches at room temperature away from direct sunlight until fully ripe. Spread peaches, uncovered, in a single layer in a cool place. They will become full-ripe and soft in three or four days. Refrigerate soft peaches, and use within three to five days for best quality.

One pound of fresh peaches equals three to four medium peaches; one pound fresh peaches equals two cups of sliced peaches; one to one-and-a-half pounds fresh peaches equals one pint frozen peaches; and two-and-a-half pounds of fresh peaches equals about two pints or one quart, canned.

Helpful Hints in Preparation:

To peel peaches, dip in boiling water 30 to 60 seconds, then immediately in cold water. Skins slip off easily. Hand peeling, however, gives a more attractive frozen product.

To prevent darkening during preparation of large amounts, place peeled fruit in a mild salt solution (one-and-a-half teaspoons salt to a quart of water).

Ascorbic acid, commercial mixtures of fruit fresh or fruit preserver and lemon juice keep the color of peaches fresh and bright when serving fresh and in frozen storage.

A little lemon juice enhances the peach flavor in most recipes.

Two or three pits add extra flavor when cooked with preserves or jams. Remove pits to pack.

For thickening pies and puddings, one tablespoon of cornstarch equals two tablespoons of flour.

To freeze peaches, select well-ripened fruit, and handle carefully to keep from bruising.

Drop peeled fruit into a mild salt solution. Drain and slice. Freeze with sugar, in a medium sugar syrup, without sugar or with an artificial sweetener. Sugar helps protect color, flavor and texture.

To freeze with sugar: Add one-fourth teaspoon ascorbic acid or one teaspoon of commercial color control to each cup sugar.

Mix one-half to one cup sugar with four to five cups sliced peaches; stir gently. Allow to stand 10 to 15 minutes until sugar is dissolved and syrup covers peaches. Package in moisture-vapor-proof freezing containers. Leave one-half inch head space. Place a piece of crumpled wax paper or freezer paper on top in the rigid containers to keep peaches under juice. For bags, fill and push out as much air as possible. Seal airtight, label and freeze immediately at zero degrees Fahrenheit.

To freeze without sugar: Dissolve ascorbic acid or color control in a small amount of water. Sprinkle over peaches and stir, being sure they are well-covered with the ascorbic-acid solution.