What About That Pit? Freestone vs. Clingstone

Cornflake Crust with Peaches and Cream. Maureen Zebian/The Epoch Times

Peach pits fall into two major categories—clingstone and freestone.

Clingstone peaches have a firm flesh that clings to the pit, or seed. It can be removed by slicing off with a knife. Clingstone peaches are the first peaches offered every summer and are great choices for eating fresh, freezing, cooking, or drying because they hold their shape.

Freestone peaches are available as the summer progresses. Freestones have a juicy, soft flesh that is easily separated from the pit. These peaches taste great eaten out of hand and make a cook’s work easier in the kitchen.

There is no taste difference between freestone and clingstone peaches!

What Are White Peaches?

Are you wondering what the difference is between a white peach and the traditional yellow peach? Then this is the place to look! The following are a few key differences between white and yellow peaches.

First off, white peaches have a pearl, pink blushed skin, white flesh, and pink seed. This doesn’t influence the taste, only the appearance of the peach.

Secondly, as a general rule, the white peach is less acidic, resulting in a sweet fruit without the familiar twang of yellow peaches. This is helpful for people who are sensitive to acid in their diet. The basic underlining taste of the white peach is a delicately sweet, juicy flavor containing essences of honey and vanilla finishing with a clean sweetness. White peaches are best eaten out of hand.

Just remember, the key to choosing the best peaches—whether white or yellow—is the feel and smell of the fruit, not the color. Look for peaches that are somewhat firm yet yield lightly to pressure when applied. When you can smell the sweetness of a peach without even taking a bite, then you know that fruit is ready to eat.

Popular types of white peaches are Sugar May, Scarlet Pearl, Southern Pearl, and White Lady.

Saluda County Peach Gazpacho

 

1. 2 cups peeled, pitted and diced peaches (about 1.5 pounds)
2. 1 large red tomato, diced
3. 1 medium yellow tomato, diced
4. 1 seedless cucumber, unpeeled, diced
5. 1/2 cup green bell pepper, diced
6. 3 tablespoons chopped fresh cilantro
7. 2 tablespoons fresh lime juice
8. 1 tablespoon fresh minced garlic
9. 2 teaspoons minced jalapeno
10. 4 cups (32 oz.) V-8 juice
11. 1 teaspoon toasted black and white sesame seeds
12. 1 teaspoon sugar
13. 1/2 teaspoon cumin
14. Salt and pepper to taste

Place ingredients, in order listed, in large mixing bowl. Stir to blend ingredients; cover and place in refrigerator for at least 1 hour before serving. Serve in chilled soup bowls.

Recipe compliments of Brandon Velie, chef and owner of Juniper, South Carolina

Supper Peach Salad

Makes 2 servings

1. 2 large fresh peaches, peeled and halved
2. 2 teaspoons lemon juice
3. Romaine lettuce
4. 1 cup cooked chicken, diced
5. 2 green onions, sliced
6. Curry dressing (see recipe below)
7. 2 medium tomatoes, peeled and chopped
8. 2 hard-cooked eggs, chopped
9. 2 slices crisply cooked bacon, crumbled
10. 1/2 avocado, diced

(Next...Sprinkle peach halves with lemon juice; set aside. )


Sprinkle peach halves with lemon juice; set aside.

Line large individual salad bowls with Romaine leaves. Mix chicken and onion with enough curry dressing to moisten.

Arrange peach halves in center of lettuce. Top each with a mound of chicken salad. Arrange remaining ingredients around peaches. Serve cold with extra curry dressing.

Curry Dressing:

1. 1/2 cup sour cream or mayonnaise
2. 2 tablespoons milk
3. 1/4 teaspoon curry powder
4. Dash salt

1 teaspoon wine vinegar

Blend sour cream or mayonnaise with milk. Stir in remaining ingredients.

Cornflake Crust with Peaches and Cream

Makes 6–8 servings

1. 1 cup brown sugar
2. 1/3 cup milk
3. 3 tablespoons butter
4. 2 tablespoons light corn syrup
5. 4 cup cornflakes, crushed
6. 3/4 cup toasted almonds, chopped

In 2-quart saucepan, combine sugar, milk, butter, and corn syrup. Boil to soft-ball stage (238 degrees F).

Toss cornflakes and almonds in a large buttered bowl. Pour hot syrup over all and toss quickly. Pack into well-buttered 8-inch ring mold, springform, or 8x7-inch rectangular pan. Set aside 10 minutes. For mold or springform pan, run knife around edge and unmold onto plate. Cool before filling.

Topping:

1. 4 cups fresh peaches, sliced
2. 1 tablespoon brown sugar
3. 1/2 cup whipping cream
4. 2 teaspoons granulated sugar
5. 1/2 teaspoon vanilla
6. 2 tablespoons almonds, sliced

Toss peaches with brown sugar. Chill.

In a separate bowl, whip cream to soft peaks. Beat in sugar and vanilla until stiff. Fold in peaches.

Fill mold ring, springform, or baking pan with some of the peaches and cream, sprinkled with almonds. Serve 2–3 slices topped with additional peaches and cream.