Enjoy Fresh Local Peaches

Posted: August 31, 2015

August is National Peach Month. Peaches are abundant locally, and are nutritious, delicious, and versatile...
  • They are a good source of vitamins A and C, and fiber. Peaches are also low in calories; a medium peach has 47 calories.
  • When selecting peaches, choose fruit that are slightly soft to firm and free from bruises. Avoid choosing soft, overripe, wrinkled or brownish peaches. Also do not pick green-colored peaches because they are unripe and will not become sweeter as the color changes.
  • Choose peaches with a strong, sweet smell and a creamy or golden undertone. A peach with red blush does not necessarily mean the fruit is ripe; rather it is a characteristic of the variety.
  • When storing peaches, treat them gently to avoid bruising. Ripe fruit should be refrigerated in a single layer to prevent injury and spoilage. They can be stored for 3 to 4 days in the refrigerator. If peaches need to ripen, place them in a loosely closed paper bag at room temperature. They will take 2 to 4 days to ripen.
  • Peaches are delicious eaten out of hand but can also be used in a variety of ways. Add them to hot or cold cereal, pancakes or waffles, yogurt or cottage cheese. Toss peaches, low fat yogurt, bananas and ice into a blender and enjoy a tasty smoothie. Grill them and serve warm with some frozen yogurt. Or try making the following peach bread recipe.

Peach Bread

  • 2 to 3 fresh peaches (to make 1 cup finely chopped peaches)
  • ¾ cup sugar
  • ¼ cup margarine
  • 1¾ cups flour (can use whole wheat)
  • ½ tsp. cinnamon
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • 1/8 tsp. salt
  • 1 egg
  • ½ tsp. vanilla
  • ¼ cup chopped walnuts (optional)
  • Preheat oven to 325 °F. Wash, pit and cut up peaches. Chop peaches finely, until consistency of oatmeal. Cream sugar and margarine. In another bowl, mix together dry ingredients. Combine the creamed mixture, dry ingredients, chopped peaches, vanilla and egg. Mix well. Add walnuts and mix again. Pour into greased loaf pan. Bake 55 minutes. Cool 5 minutes and remove from pan. Cool on rack. Serves 10.

Contact Information

Karen Thomas
  • Extension Educator, Food, Families & Health
Phone: 570-963-6842