| Fruit Stands, Supermarkets Looking Peachy! |
| Friday, 27 August 2010 17:52 | |||
 Yakima, Washington, August 2010 — The aromatic, juice-dripping-down-your-chin favorites of summer--Washington State peaches and nectarines--are in stores nationwide now through September. Once purchased, the fun starts at home with a few simple recipes for smoothies and desserts.
Hand-picked at the peak of ripeness, the method ensures only the sweetest fruits make it to market, delivering a delicious point of difference. Washington state’s 450-plus stone fruit growers will actually visit the same tree five to seven times during harvest, part of their “tree-ripe” practice and commitment to quality, because once a fruit is picked it no longer ripens. Not only are they delicious, these guilt-free pleasures are high in Vitamins A and C, and provide a good source of daily fiber. Whether people love peaches and nectarines fresh out of hand or in more complex kitchen masterpieces, the fruits’ textures and balance of sugar and acidity make them ideal for cooking, such as in pies and tarts, grilled, salsas, reduced into sauces for seafood, poultry or pork, or preserved to enjoy all year long. Washington State is geographically blessed with a microclimate that offers warm sunny days that add size, color and flavor to the fruit, and cool nights which allow the trees to rest and develop sugars. A study by Oregon State University suggested consumers preferred the flavor of Washington peaches four to one, when compared to those from other domestic growing regions. To easily peel peaches, place them in boiling water for 20 seconds and then into an ice water bath for 10 seconds; the skin should peel off easily. Known for their size, color and exceptional eating, the peaches, nectarines, apricots, plums and prunes lovingly grown in Washington State are enjoyed nationally and internationally. Information on varieties, recipes, nutrition and more is available at www.wastatefruit.com. The Washington State Fruit Commission was founded in 1947 to represent the fruit industry in the areas of promotion and market development. Below are two recipes to try: Fresh Peach Pie Yield: 8 servings 5 cups peeled and sliced* Washington peaches 1/4 to 1/2 cup sugar 2 cups sweetened whipped cream 1/2 teaspoon vanilla 1 (8-inch) prepared pie shell** Combine peaches and sugar; stir gently to mix. Refrigerate until ready to serve. Fold vanilla into sweetened whipped cream. Immediately prior to serving, spoon sliced peaches into pie shell and spoon whipped cream over peaches. *For best results, prepare peach mixture just prior to sitting down for dinner. **Baked pie shell, graham cracker, chocolate cookie or sugar cookie crust may be used. Irresistible Peach Smoothies Yield: 3 servings 2 cups peeled, pitted and diced fresh Washington peaches 1/2 cup lowfat milk 1 cup vanilla ice cream 1 tablespoon fresh lemon juice Combine all ingredients in blender container and blend until smooth. Tip: For a super cold smoothie, layer diced peaches in a single layer on a freezer-safe pan and freeze 1 hour or until completely frozen. Nutritional Analysis Per Serving: 172 Calories, 3.9 g protein, 28.9 g carbohydrates, 5.8 g fat (28% Cal. from fat), 22 mg cholesterol, 2.8 g dietary fiber, 56 mg sodium. SOURCE: Washington State Fruit Commission (Visual courtesy open.salon.com)
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