Peaches: A Summer Favorite

Candor peaches from Disterheft Farms, Eau Claire, MI

In Southwestern Michigan, fresh peaches are one of the sure signs that summer is in full swing. From now until late September, you'll be able to find truly world-class peaches at your local farmers' markets, fruit stands, and of course here at the Benton Harbor Fruit Market and online at the Produce Portal. Below you'll find a general guide to selecting, preparing, and preserving Michigan peaches.

Finding the Perfect Peach

Look for even background color and a well-defined crease.  Avoid fruit that is green around the stem (it has been picked before it was suitably ripened) and shriveled skin.  Ripe peaches have a slight give to the flesh - if they are firm to the touch they will need to sit on the counter for a day or two before reaching optimum ripeness (to quicken the process, place the peaches in a paper bag and close the top).  Note that a red blush color on the skin does not necessarily mean a peach is ripe.  To check flavor, simply hold the fruit in your palm and smell with your nose close to the skin.  Ripe peaches can be stored in the crisper bin of your refrigerator for up to five days.

Varieties to Look For

Today, growers produce a staggering array of peach varieties.  The following 10 are common to the Great Lakes area.

• Garnet Beauty (harvest July 20):  A medium-large, semi-freestone peach with red-blushed yellow skin.  Very sweet.
• Redhaven (harvest August 1):  The peach that made Michigan famous.  Large and juicy, with light fuzz over firm and creamy yellow flesh.  Great for snacks, canning, and freezing.
• Bellaire (harvest August 5):  A wonderful whole-tree mutation of the Loring variety.  Great red color, famous Loring taste.
• Glohaven (harvest August 15):  Large, round, and highly uniform.  Yellow flesh that resists browning - great for canning.
• Canadian Harmony (harvest August 15):  Medium-large with low fuzz and yellow skin.  A freestone peach with good texture - suitable for any use.
• Loring (harvest August 20):  A large and attractive peach with a great reputation for eating.  Firm, melting yellow flesh with excellent flavor.
• Babygold #5 (harvest August 20):  A medium sized peach that is perfect for processing.
• Cresthaven ( harvest September 1):  Firm and highly colored.  Popular for canning and freezing.
• Jersey Glo (harvest September 10):  A late-season introduction.  Large and well-colored with excellent flavor.  A freestone peach.
• Fayette (harvest September 10):  Shy on color, smooth but melting flesh.  One of the best late varieties.

Recipes

Peaches are delicious simply sliced and eaten or in pies and other common dishes.  Here are a few less common recipes.

Spiced Peaches (source: Local Flavors by Debra Madison)

Ingredients

(makes 1 pint)

• 4 cups peaches, sliced
  
• 1/2 cup sugar
  
• 2 cinnamon sticks
  
• 6 cloves
  
• seeds of 3 cardamom pods
  
• 1 Tablespoon balsamic vinegar
• 12 pieces candied ginger
  
1. Peel the peaches and slice 1/2 inch thick.
   
2. Place the peaches into a large nonstick skillet. Sprinkle the sugar over the peaches and add the remaining ingredients except for the ginger.
   
3. Turn the heat to high in order to get things bubbling, then reduce to medium and cook, stirring every few minutes, until the syrup is thick, about 15-20 minutes.
   
4. Remove from stove top and add the ginger. Let cool completely and store in a clean jar and keep refrigerated.

Fresh Peach Chutney (source:  Epicurious, Michael Lomonaco)

Ingredients

(makes 2 1/2 cups)

• 1/2 cup loosely packed brown sugar
  
• 1/2 cup white sugar
  
• 1 large sweet red pepper, seeded, diced 1/4 inch, about 1/2 cup
  
• 1 small white onion, peeled and diced, about 1/2 cup
  
• 1 small jalapeño pepper, seeded and diced, 2 tablespoons
  
• 1/3 cup white raisins
  
• 1 tablespoon finely chopped garlic
  
• 1 tablespoon grated ginger
  
• 1/2 teaspoon salt
  
• 1 1/2 pounds firm, fresh peaches, blanched to remove the skin, pit removed, sliced into wedges

1. Put the vinegar and both sugars into a non-reactive pot, place over medium heat and bring to a boil.
   
2. Add the red pepper, onion, jalapeño, raisins, garlic, ginger, salt and simmer 10 minutes.
   
3. Add the peach segments and simmer an additional 5-10 minutes. If the peaches are still firm allow to cook several minutes more. If you would like the syrup thicker you may also allow to cook for a minute or two to reduce liquid.
   
4. Remove from the heat and allow to cool for 15 minutes in the pot. Serve at room temperature. Transfer all excess to a clean container and refrigerate, covered, for up to one week.
   

Canning Peaches

To can peaches choose ripe, mature fruit of ideal quality for eating fresh or cooking. Peaches can be packed in very light, light or medium sugar syrup. They can also be packed in water, apple juice or white grape juice. Prepare the liquid syrup and keep it hot. Remove skins from peaches by using a small paring knife or if preferred, dip fruit in boiling water for 30 to 60 seconds until skins loosen. Dip quickly in cold water and slip off skins. Cut in half, remove pits and slice to quarters for better fit. When canning Cling peaches before removing skin it is necessary to cut around the peach and down to the pit with a paring knife. Make this cut slightly off center for easier separation. Then while holding peach in the palms of your hands twist fruit in opposite directions to separate halfs. Then use a peach pit knife to remove pit. Be very carefull when cutting out the pit. Push the knife gently downward and under the pit and then around it Drop cut fruit into mixture of 1 gallon water and 2 tablespoons each salt and vinegar. This will help to keep peaches from darkening. When all the fruit has been cut, rinse with water and drain before packing. Cold Pack into sterilized jars and cover with boiling sugar syrup leaving 1/2 inch head space. Run a rubber spatula or table knife gently between peaches and jar to release trapped air bubbles. Add more syrup if needed. Wipe rim and screw threads with a clean damp cloth. Add lid, screw band and tighten firmly and evenly. Do not over tighten. Place jars on rack of hot water bath canner, slowly and gently, lower rack bring water back to boil and process using the hot water bath method.

After processing, remove jars immediately, place on a rack to cool.