August is National Peach Month. Did you know the peach is actually a member of the rose family and originated in China? The two main varieties of peaches are (1) clingstone, which are characterized by flesh that sticks to the stone and (2) freestone know by flesh that is easily separated from the stone.
When picking up peaches from the grocery store or farmers’ market, it’s safe to say green is definitely unripe, however, that rosy red color isn’t always an indicator of a peach’s ripeness. Different peach varieties have different amounts of red blush to their skin. According to the Illinois Farm Bureau, “the skin of yellow-fleshed varieties ripens to an orange tint, while the skin of white-fleshed varieties changes from greenish- to yellow-white.” Peaches with a slight give when pressed gently are ready to be used in the kitchen. Like many fruits, under-ripe peaches can be placed in a paper bag for two to three days to speed up the ripening process.
Peaches are at their peak from
June to the end of August, so if you’re looking for fresh ways to incorporate
local peaches into your confections now is the time.
Peach Pâte de Fruit
Pâte de
fruit, French for “fruit paste,” is a great vehicle for highlighting
fresh fruits of any variety. Interested in making your own peach pâte de fruit?
Click here for the
recipe from The Spruce Eats.
Peaches and Cream Fudge
It’s
creamy, it’s peachy and that’s something we can sink our teeth into. Make separate
batches of peach and vanilla to create a beautiful swirl with the two colors. Click
here for the recipe.
Peach Pie Fudge
A white chocolate fudge as the
base, freeze-dried peaches and peach pie flavoring--topped with a buttery
crumble topping stirs enough curiosity to think this just might be even better
than the real thing. Check out this
recipe from Sweet Recipeas.
Here’s wishing your summer
kitchen adventures are just peachy!
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