Everything is Peachy
Is there anything prettier than a fresh, blushing peach? The soft, fuzzy skin and heady perfume-like fragrance always tempts me to buy more than I can use. Our local peaches are just ripening with a promise of more to come. Whether it's free-stone or cling, fresh peaches are a harbinger of summer that we all look forward to.
When choosing fresh peaches, look for good color and firmness, with no bruising or nicks. Smell the peach. If it smells strongly of peaches, then you have chosen a good one. Store them in the crisper drawer of the refrigerator, loosely wrapped. If they are a bit unripe, leave them on the counter for a day to fully ripen before refrigerating. Wash just before using, under running water, rubbing gently with your fingers to remove any trace of fuzz.
Locally, we will soon be able to get huge Loring freestone peaches, which are ideal for canning. Two of these cut in four halves can easily fill a quart jar. Freestone peaches can be cut in half and the stone will come free easily by simply twisting the fruit apart. Cling peaches require a bit more work to remove the stone, but some feel that they have better flavor. Both are wonderful eaten as is. Do be careful not to drip peach juice because it stains.
Nutritionally, peaches have good levels of vitamins A and C, and small amounts of calcium and iron. They are also a good source of potassium. A cup of sliced, fresh peaches provides 66 calories.
We'll explore the pleasure of peaches today with recipes contributed by Calorie Count members over the years.
- 100 Calorie Peach Cake - Egg whites, fat free milk and very little fat make this peach upsidedown cake a delightful dessert.
- Grilled Peaches and Pork - A savory and sweet entree with moderately high calories. Reduce the calories by halving the very large portions.
- Peaches and Cream Pops - A cool summer treat, easy to prepare, and only 39 calories!
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