• Yellow Peaches

Yellow Peaches

What’s your all-time favorite fruit? That’s a question I’m commonly asked when people learn that I’m the “Produce Geek.” Year after year, I ponder my answer and come back to the same conclusion: Yellow Peaches. Not just any peaches – summertime peaches allowed to ripen on the tree from small orchards in Lancaster or Berks County, PA during August… the kind that drip juice down your chin when you take a bite, causing you to slurp, and with fuzz that reminds your lips that this is a really fresh, intensely flavored piece of fruit. My daughter now shares this love of the pursuit of the perfect peach. Summer Yellow Peaches are perfect for snacking and for using in baking, with cereal, shakes, smoothies salsas or salad recipes.

A juicy-sweet Yellow-flesh Peach, ripened to perfection for the ultimate balance of sugars and acid is an amazing treat! Seek the best, the freshest, most cared for Peaches and enjoy – be it from the roadside stand, farm market, pick-your-own orchard or supermarket that supports local farmers. My best eating experiences have always been with Yellow Peaches that have never been refrigerated and give slightly to a gentle squeeze in the palm of my hand.

Select Peaches that feel heavy and have no soft spots and no wrinkled skin. The amount of redness on the skin can vary from variety to variety and is not a true indicator of ripeness.

Peach Tips

  • Select Peaches that feel heavy and have no soft spots and no wrinkled skin. The amount of redness on the skin can vary from variety to variety and is not a true indicator of ripeness. Some varieties are simply more yellow-skinned than others. Greenish areas, however, on the skin are a sign of immaturity.
  • Ripening: Yellow-flesh Peaches must ripen (soften) to allow the acidity to mellow and the sweetness to shine through creating a balanced sweet and tangy taste. Impatient? Have some Peaches that are too hard? Place them in a paper bag to speed up ripening.
  • Store Peaches at room temperature to allow them to get to the softness you desire for your eating preference. Then, eat them immediately! Age, plus going in and out of refrigeration can cause the dreaded MUSHY-MEALY PEACH… Oh, no!
  • Pro Tip: Don’t put peaches in the “kill zone.” Storing Peaches at 36-50F degrees stops the ripening process (softening) but also damages the fruit texture. Professional growers store freshly harvested Peaches at 34F to allow them to ship the product. However, most home refrigerators run at 38-42F, so your kitchen counter is best. Buy from room temperature displays and keep the fruit on your counter until it has the ideal softness.
  • Recipes? Check out this tasty-looking collection of Yellow Peach recipes.

A ripe yellow peach is chin-drippingly juicy and has the perfect balance of acids and sugars. Ripen yellow peaches at room temperature until the fruit gives to a gentle squeeze in your palm.

Kitchen Tricks for Peaches

How to Quickly Peel Peaches for Recipes

Does that Peach Crisp recipe you want to make call for “peeled Peaches”? Here’s a method to speed up your prep time.

  1. Bring a pot of water to a simmer.
  2. Add fully ripe Peaches to the hot water for 30 seconds. (Firm-ripe Peaches may require 1-3 minutes.)
  3. Remove the fruit from the hot water and cool it under running water or a bowl of ice water.
  4. When the fruit is cool enough to handle the skins should easily separate from the flesh by just pulling it with your fingers.

How to Control Fruit Flies in Your Kitchen

Here in the heart of summer, if you’re like me you probably have lots of summer produce on your kitchen counters and tables. And it doesn’t take long from some annoying and uninvited visitors to show up: Fruit Flies! Those little pests have a knack for finding the peach, nectarine, plum, tomato or pepper that is beginning to become over-ripe – and then they swarm, feed, grow in numbers and suddenly your kitchen feels like you’ve brought the compost pile inside! Yuck!

Here is a natural method for controlling fruit flies that my Mom recommended to me a couple of years ago. Where she learned it, I don’t know, but it works! It has kept my kitchen free from fruit flies on my Heirloom Tomatoes and Peaches that are ripening on the kitchen island. The sweet, ripe aroma of Cider Vinegar seems to attract the fruit flies into the jar. Then the acidity of the vinegar and mild viscosity added with the dish soap trap them in the liquid. Brilliant!

  1. Fill a small jar or cup halfway with Cider Vinegar
  2. Add a drop of dish soup
  3. Cover the jar with plastic stretch wrap
  4. Poke several small holes in the plastic wrap (about 1/8”, bigger than a toothpick, smaller than a pencil)
  5. Place the jar near your room temperature produce

Our Own Yellow Peach Recipes

Peach Melba Milkshake