After consuming so many of the fruits, it is conceivable that you will have some left over. You are in luck here. Peaches are popular in all sorts of recipes.
Let’s start with dessert. If you plan on baking your fruits, say in a pie or tart, choose freestone peaches. A freestone peach is one whose flesh separates easily from the pit in the center. A peach grower will know the difference between freestone peaches and clingstone peaches—one that is harder to separate from the center seed.
Peaches can be enjoyed at breakfast in the form of preserves and jams. Instead of paying three bucks at the store, you can make your own fruit jams at home. A softer peach is easier to manage and juicier. Hard peaches aren’t usually very tasty.
Peaches can be sliced up for cereal. It always looks so appetizing on the cereal boxes when they show them pouring milk over a bowlful of flakes topped with fresh peaches. Peaches are good on oatmeal and Cream of Wheat hot cereals. Don’t waste those peaches; put them to good use.
