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Peaches
Long ago you would have to travel to China to savour a peach. From there it traveled to Europe and eventually to the new world through Persia. Hence, it's ancient appellation "Persian Apple". Lucky for all of us, now there's no need to travel any farther than to the store. Generally the peach falls into one of three classifications.
The "stone" is the pit in the middle of the peach. Semi-freestone, is our first variety type, such as Harrow Diamond and Garnet Beauty, with harvest beginning Mid July. The pit in the "Freestone" peach separates easily from the fruit. Redhaven, is the most popular variety of this type of peach and available around the 10th of August. The pit in a "Clingstone" peach is firmly attached to the fruit. These are most often used to make canned peaches and available Mid August. Peaches are harvested when they are firm, mature, and have just enough sugar. Mature and firm peaches become sweet, juicy and delicious as they ripen! Check out the "facts" to learn how to properly select and ripen this fruit. Nutritional Info - Peaches contain vitamin A and are a good source of vitamin C. |
Cherries
Cherries date as far back as 300 B.C. and are named after the Turkish town of Cerasus. In the Niagara Peninsula cherries have been enjoyed not only for their luscious sweet flavour, but also for their magnificent beauty during the blossom period. There are mainly two types of cherries.
1. Sweet Cherries - firm, hearted shaped fruit that is delicious for eating out of hand or can be cooked, canned and baked. The varieties of Bing and Hiedelfingen are generally available for the month of July.
2. Sour Cherries - A smaller round and softer cherry that is too tart to eat raw. This cherry is famous for making excellent pies and preserves. Pitted pailed sour cherries are available in your area stores in mid-July.
