This information has been reviewed and adapted for use in South Carolina by J. G. Hunter, HGIC Nutrition Specialist, and K. L. Cason, Professor, State EFNEP Coordinator, Clemson University.(New 09/05.)
South Carolina-grown peaches are available May through August.
Choose peaches with a strong, sweet smell and a yellowish golden background color. A red blush does not necessarily mean the fruit is ripe.
Peaches should be firm, or "give" slightly at time of purchase. Do not buy green, brownish, or wrinkled peaches. Also, avoid very soft, overripe fruit and those with large flattened bruises or other signs of decay.
There are over 40 varieties of peaches grown in South Carolina. They fall into three general types:
One pound of fresh peaches equals:
Add a dash of nutmeg or cinnamon for a fancy touch!
Fresh Fruit Mixer:
This watermelon "boat" will delight children and adults alike!
Directions: Wash all fruits well before preparing. Cut thin slice off bottom of melon to make it sit flat. Slice off top ¼ of melon. Carefully scoop out melon and remove seeds. Cut melon into cubes. Cut top edge of melon shell in zigzag fashion; cover shell and refrigerate. Combine cubed melon, bananas, plums, grapes, peaches, blueberries and put into chilled watermelon shell. Serves 20 or more.
Calories: 40 per ½ cup serving
Fat: 0 grams per ½ cup serving
Fresh Peach Cobbler:
3 fresh peaches, sliced, peeled if desired (2 cups)
¼ cup sugar
1 Tbsp. lemon juice
1 7-ounce box muffin mix (equals 1⅓ cups)
¼ tsp. ground nutmeg
3 Tbsps. margarine or butter
Directions: Preheat oven to 375 °F. Wash peaches well before preparing. Combine peaches, sugar and lemon juice and pour into 8"x8"x2" baking dish. In a mixing bowl, combine muffin mix and nutmeg, and cut in margarine until it looks like coarse crumbs about the size of peas. Spoon over peaches. Bake 40 to 45 minutes. Serve warm or cold. Makes 9 servings.
Calories: 158 per ½ cup serving
Fat: 0 grams per ½ cup serving
If you suddenly find yourself with too many ripe peaches, this is a good solution!
2 to 3 fresh peaches (to make 1 cup finely chopped peaches)
¾ cup sugar
¼ cup margarine
1¾ cups flour (can use whole wheat)
½ tsp. cinnamon
½ tsp. baking powder
½ tsp. baking soda
⅛ tsp. salt
½ tsp. vanilla
¼ cup chopped walnuts (optional)
Directions: Preheat oven to 325 °F. Wash, pit and cut up peaches. Chop peaches finely, until consistency of oatmeal.
Cream sugar and margarine. In another bowl, mix together dry ingredients. Combine the creamed mixture, dry ingredients, chopped peaches, vanilla and egg. Mix well. Add walnuts and mix again. Pour into greased loaf pan. Bake 55 minutes. Cool 5 minutes and remove from pan. Cool on rack. Serves 10.
Calories: 191 per slice
Fat: 4 grams per slice
University of Illinois Extension fact sheet, Using and Storing Peaches. Originally prepared by Michigan State University Extension.
Supplementary Information From: USDA Home & Garden Bulletin Number 260, How to Buy Fresh Fruits. January 1994.
Special thanks to Martin Eubanks of the SC Department of Agriculture and the SC Peach Council.
Page maintained by: Home & Garden Information Center
This information is supplied with the understanding that no discrimination is intended and no endorsement by the Clemson University Cooperative Extension Service is implied. All recommendations are for South Carolina conditions and may not apply to other areas. Use pesticides only according to the directions on the label. All recommendations for pesticide use are for South Carolina only and were legal at the time of publication, but the status of registration and use patterns are subject to change by action of state and federal regulatory agencies. Follow all directions, precautions and restrictions that are listed.