The beautiful summer fruit has inspired me to start a new regular monthly post: fruit of the month. With such a diverse array of fruit available in Australia, I thought it would be useful to have a spotlight on a seasonal fruit with tips and ideas.
January’s fruit of the month is the peach. Who can resist a perfectly ripe, juicy peach on a hot summer’s day? Packed full of vitamin A, B and C, peaches originated in China more than 2500 years ago.
When selecting peaches, choose coloured fruit that smells fragrant. If you are unsure, ask your greengrocer help you to select rather than squeezing the fruit.
Store unripe peaches at room temperature until they are ripe to eat. They may then be stored in the refrigerator for two or three days. Peaches bruise very easily, so don’t store them on top of each other.
To halve a peach, run a sharp knife all the way around the peach to the stone. Twist gently to separate the two halves, and remove the stone if desired.
Peaches can be enjoyed just as they are, skin and all, but some people prefer not to eat the fuzzy skin. To peel a peach, pour boiling water over the fruit (either whole or halved) and leave for about 30 seconds. Drain and place the peaches in cold water to cool. Drain the peaches and remove the skin which should come off quite easily with your fingers.
Three things to do with peaches:
1. Make a Peach Bellini: puree peach flesh, place in a champagne glass and top with champagne or speaking wine.
2. Grilled or barbequed peaches: Brush peach halves with butter and coat with brown sugar. Grill for 3 minutes each side or until bubbling and caramelised.
3. Substitute peaches for apples next time you make a pie or crumble.
Beautiful ripe peaches
(click on photo to view larger image)
Love the idea of Peach Bellinis in this heat! 🙂