Local peaches are juicy and tasty! Juice can be sticky!
Tree-ripened peaches are fragile:
- Eat within 3 days. Buy enough to use, and return for more!
We will have peaches continuously until mid August.
- Do NOT refrigerate!
- If peach is soft, put in a fruit bowl
- If peach is hard, keep in a paper bag until it is soft.
The earliest peaches are clingstone. They are yummy, but small, and be careful of the pit! It splits! Don’t bite it!
How to peel fresh peaches:
- Wash or rinse ripe peaches.
- Boil a pan of water deep enough to cover two peaches at a time.
- Turn the burner on low. Keep at a low boil.
- Working with a slotted spoon, dip the peaches into boiling water for 30-40 seconds.
- Remove the peaches with the spoon and plunge them into a bowl of very cold water.
- Peel the skin off the peach with a small paring knife. The skin should slip off easily.
- Remove and place on a paper towel to dry slightly.
- Cut through the peach in half right down to the pit.
- The peach should come away from the pit without trouble. Discard the skin and pit and slice, dice or halve depending on the recipe.
Table 1. Characteristics of Selected Peach and Nectarine Varieties in North Carolina
N = Nectarine