Peaches and Plums
As the July 4th weekend comes and goes I am reminded that summer is here and I can again find my favorite fruits to savor. Just this weekend I was able to get my first taste of peaches and plums for the season…a great opportunity to remind my readers that they have so much more to offer then just wonderful flavors! Enjoy a few fun facts about these summer favorites.
Peaches are a great source of potassium, niacin, and Vitamins A and C. Peaches are often confused with nectarines–if you remember peaches have a “fuzzy” skin you will be less likely to be confused. The best way to preserve them is to ripen them at home at room temperature in a brown paper bag for 2 to 3 days. I highly recommend trying one of my personal favorites-a grilled peach–it makes a wonderful addition to any barbeque!
Plums are a drupe—a pitted fruit—related to nectarines, peaches, and apricots; however, they are far more diverse than their relatives, coming in a wider range of shapes, sizes and especially skin colors. Its flavors also vary from extremely sweet to quite tart. Some plum varieties are specifically bred so that they can be dried and still retain their sweetness; these are used for prunes. Plums can be eaten whole, poached or baked.