With August being National Peach Month, we thought it would be the perfect time to explore some recipes featuring the ...

With a Freestone peach, the inside flesh does not cling to the stone, which makes it easy to remove. For this reason, a Freestone peach is much easier to eat and cut, which is why this is the type ...

Like many fruits, peaches naturally produce ethylene, a gas that causes produce to ripen. Placing the peaches in a paper bag ...

The peach craze is back, and knowing how to spot a ripe, juicy peach makes all the difference in flavor, texture and summer ...

I’ve learned a lot about peaches this past week, as it’s my first time canning them. I’ve learned there are two types, freestone and clingstone. A clingstone is a peach that clings to the pit.

A crossbreed variety, the semi-freestone, usually the first available eating peach in July, can be used for both canning and eating. The newest variety here is doughnut peaches.

With freestone peaches, the slices will drop right off the pit, if you have a clingstone peach, it will be a little more effort to remove the fruit. Gently stir the filling together. Set aside.

2. Sort your peaches, discarding any mealy ones as the flavour will not be good, and taking note of any very ripe ones. 3. Wash your peaches well, cut them in half and remove the stones. 4.

You might already be familiar with the “green stem” rule. Beyond the stem itself, Lawson confirms you want to focus on the skin around the stem. “If the skin is green, it was likely picked too early ...