Peachy Recipes
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Most people generally love to eat. After all, food is a basic need, and if you can derive enjoyment from eating, all the better. Although people love eating, not many like to spend time on cooking the food they love to eat. Thus, the recipes I sourced and put up at my site are all rather easy to prepare, this way, you don't have to spend hours before you can enjoy the fruits of your labour.
Given that several Labyrinth fans are peach addicts, let us see what kind of peachy cuisine we can come up with. But before we start, do you know that peaches are divided into cling peaches and freestone peaches, and that there are white peaches too? Do you know how to choose a peach? No? Then perhaps you'll like to read about them first. If yes, skip the topic on Variety of Peaches and let me give you some Preparation Tips, or maybe you want to know the Nutritional Value of a peach. No, you want to get your hands on the Recipes now? Ok, click here for them.
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Variety of Peaches
Peaches are divided into cling peaches (also known as semi-freestones) and
freestone peaches. The first variety ripens earlier and has a firmer flesh. The
pit of the cling peach sticks partially to the flesh. Freestone peaches, as the
name suggests, have pits that separate from the flesh easily.
To the untrained eye, all peaches look the same. Generally, both varieties are grown under similar cultural practices. It is only when the fruits are matured and ready for harvesting that the routine changes. Cling peaches, are picked and sorted by hand, and placed into bins for grading. After grading. they are immediately transported to processors where they are peeled, depitted, and put in cans as halves, sliced or diced peaches. In most circumstances, cling peaches are canned within 24 hours of picking in order to ensure that they retain their nutritional value. Freestone peaches go through a shorter process of being picked by hand, packed in boxes and then shipped off to markets as fresh fruits.
Peaches are further divided into white and yellow varieties. Most of the peaches we see in the market are yellow, but later on in the season, there are also white ones. White peaches are more expensive and fragile but are worth waiting more because they possess a delicate fragrance and are exquisitely juicy.
When choosing peaches, look for a creamy or yellow background rather than a blush red. Avoid those with a green undertone as it indicates that the peach was picked prematurely and will never fully develop its flavour.
However, before we start cooking, let me give you some preparation tips:
1 pound (500 g) = 3 peaches
1 peach = 3/4 cup (175 ml) sliced
To peel
Dip in boiling water for 10 to 30 seconds – the riper the fruit, the shorter
the time. Lift out with a slotted spoon. Put it in cold water and slip off skin.
To cut
Slice around seam, twist peach in half and lift, or cut out pit. Cut
semi-freestone fruit away from pit in quarters or slices.
Once peaches are cut, the contact with air will discolour (darken) the skin, to prevent this from happening, just sprinkle a few drops of orange or lemon juice on it. When cutting up large quantities, fill a large bowl with cold water and squeeze the juice of 1 or 2 lemons. Put peeled fruit immediately into water.
Peaches are fat-free and sodium-free, and are a source of vitamins A and C.
Nutritional Value Energy 37 Cal 160 kJ Protein 0.6 g Fat 0.1 g Carbohydrate 9.7 g Dietary Fibre 1.7 g Sodium 0 mg Potassium 171 mg Percentage of Recommended Daily Intake Vitamin A 5% Vitamin C 10%
Now that you are armed with the necessary tips and you know how good peaches are, click on one of the links below to go to get your recipe.