If you’ve tried the Strawberry Cobbler, you’ve got to try our Peach Cobbler! Fresh peaches are in season from May to September and since they are grown in 28 different states, there is a great chance you can get locally grown fresh peaches.
There are several different types of peaches: freestone, cling-stone, yellow, and white. Freestones have pits that separate easily from the fruit, while cling-stones are the opposite. When it comes to color, the traditional yellow peach has a golden flesh and will be tart until the peach ripens and gets soft. White peaches are delicate and have a lighter flesh, these peaches are typically sweet whether they are hard or soft.
If you’re baking, yellow peaches are the best bet. However, if you are grilling them or eating them out of hand, the sweetness of the white peach is something to consider.
Try to find local peaches, this is true for most food. The less distance the food has to travel to get to your counter, the fresher the food you will be eating. Once you have your fruit, store them at room temperature and do not stack them, this will help avoid bruising. One exception, if your peaches ripen but you cannot eat them, they will stay in the refrigerator for couple of days. But let’s face it – who cannot eat peaches!!