Permanent link to page: https://ucsdcommunityhealth.org/work/eat-ca/peach/
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Peach
Explore this page for tips on how to select, store and prepare peaches.
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Cantaloupe
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Watermelon
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Avocado
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Green Beans
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Zucchini
Select It
Look for peaches that are slightly firm and have a sweet smell. The skin should have a cream- or yellow-colored background. Avoid buying peaches with bruises, wormholes or a red-colored background.
Store It
- Place firm, unripe peaches in a paper bag on the counter to speed up ripening.
- Store ripe peaches on the counter for 1-2 days away from sunlight.
- Store ripe peaches in the refrigerator for up to 7 days, loose, in the low-humidity drawer. Set the drawer lever to open, so more air is coming in, or just crack the drawer slightly open.
- Store in the freezer for 2 months either raw (whole or sliced) or cooked in an airtight container.
Reduce Food Waste
Cut out bruised or damaged sections to save the rest of the fruit.
To save a cut peach from browning, squeeze lemon juice on top before storing.
Source: Save the Food
Prepare It
- Wash the skin and eat peaches whole, like an apple.
- Spread all-natural peanut butter in a whole-wheat pita. Stuff with sliced peaches and bananas for an on-the-go snack.
- Make smoothies using frozen peaches and other frozen fruit. Add milk or yogurt and blend for a refreshing drink.
- Add an extra flavor surge to your tea or lemonade. Just crush fresh or frozen peaches in the bottom of a glass before pouring.
Did You Know?
The peach is part of the rose family!
Peaches help your body heal cuts and wounds because they contain Vitamin C.
Peaches help maintain good vision, fight infection and keep your skin healthy because they contain Vitamin A.
Click here for more information about peaches!
Click here for a printable page with lots of info about peaches.
Recipes
Savory Grilled Fruit
Directions
Cook 4 halved peaches over medium, indirect heat for 8 minutes in a covered barbecue grill or pan. Turn after 4 minutes. Serve while hot.
Variations
Add other fruits to the grill such as pineapple and watermelon.
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Cantaloupe
-
Watermelon
-
Avocado
-
Green Beans
-
Zucchini
This website was developed by University of California, San Diego's Center for Community Health in partnership with the Nutrition Policy Institute at the University of California, Division of Agriculture and Natural Resources.
