Semi-Freestone Peaches - available July 17 to August 12.
The flesh of the semi-freestone variety partially clings to the pit. These peaches are excellent for eating out-of-hand. Types of semi-freestone peaches include: Harrow Diamond, Springcrest, Candor, Harrow Dawn, Early Redhaven, Garnet Beauty, Risingstar, Brighton, Sunhaven, Harbelle and Sentinel.

Freestone Peaches - available August 12 to September 30.
The flesh of a freestone peach separates easily from the pit. Perfect for eating fresh and for all your preserving needs. Types of freestone peaches include: Redhaven, Vivid, Harbite, Harson, Blazingstar, Harrowfair, Starfire, Veeglo, Harrow Beauty, Loring, PF24, Allstar, Coralstar, Cresthaven, Redskin, Glowingstar and Harcrest.

Preparation Tips:
To select:	Look for a creamy or yellow background, not green. Don't be afraid to buy firm fruit.
To Peel:	Dip peaches in boiling water for 30 to 60 seconds; immediately place in ice water. Rub peach skins off by hand.
To Freeze:	Peel, pit and slice. Add 1/2 cup (125 mL) granulated sugar and 1/4 tsp (1 mL) fruit preservative to 4 cups (1 L) sliced peaches. Pack tightly into plastic containers, leaving 1-inch (2.5-cm) air space at top. Top with a crumpled sheet of wax paper and seal tightly. Frozen peaches can be stored for one year.
To Prevent Browning:	Coat sliced peaches with lemon juice or fruit preservative immediately after slicing.

Five Simple Steps to Tender Fruit Perfection
Step 1	Select fruit that is firm and fragrant. Be aware that the blush of a peach does not indicate ripeness, but is a way of identifying the variety.
Step 2	Remove fruit immediately from the container in which it was purchased and sort according to ripeness.
Step 3	Store ripe fruit in the refrigerator or enjoy right away.
Step 4	To ripen firm fruit, store at room temperature and out of direct sunlight in a loosely closed paper bag for a day or two. Note; plastic bags are not suitable for ripening fruit, as they will trap moisture and air, which can cause premature spoilage, so always use paper bags.
Step 5	Once ripe, store tender fruit in the refrigerator for up to one week or enjoy right away.
	TIP: The fruit is ready when it's sweetly aromatic and yields to gentle pressure. Never wash fruit before storing, wait until you're ready to eat.

PEACHES AND NECTARINES
To Peel:	Dip peaches or nectarines in boiling water 30 to 60 seconds; immediately place in ice water. Rub skins off by hand.
To Core:	Slice peaches or nectarines along seam; twist and remove pit.
To Prevent Browning:	Coat sliced peaches or nectarines with lemon juice or fruit preservative (i.e. FruitFresh) immediately after slicing.
To Batch Freeze:	Peel, pit and slice peaches or nectarines. Add 1/2 cup (125 mL) granulated sugar and 1/4 tsp (1 mL) fruit preservative to 4 cups (1 L) sliced peaches or nectarines. Pack tightly into plastic containers, leaving 1-inch (2.5-cm) air space at top. Top with a crumpled sheet of wax paper and seal tightly. Frozen peaches or nectarines can be stored for one year.
To Individually Freeze:	Wash, pit and slice peaches or nectarines. Place slices on a cookie sheet or tray (do not overlap) and put in freezer. Once frozen, remove, portion and place slices in freezer containers or bags. Return individual portions to the freezer.

Yields

FRESH FRUIT YIELDS
3 Peaches 1 lb (500 g)

SLICED FRUIT YIELDS
1 Peach 3/4 cup (175 mL)

Nutrition

Ontario Peach per 87 gram serving (1 medium peach)
Peaches are fat-free and sodium-free, and are a source of vitamins A and C.

History and Trivia

•Peaches have been grown since the prehistoric ages and were first cultivated in China. They are considered a Chinese symbol of immortality and friendship.
•Before arriving in Europe, peaches were grown in Persia. The Romans believed that peaches came from Persia and called them Persian (Iranian) apples. The name peach comes from the Latin word for Persian - prunus persica.
•Peaches grow best in warm, temperate climates. The Niagara Fruit Belt produces 90% of Ontario’s tender fruit crop.
•The Niagara Fruit Belt is about 65 kilometres, mainly below the Niagara Escarpment along the south shore of Lake Ontario, extending from Hamilton to Niagara-on-the-Lake. It is one of the richest fruit-producing areas in Canada.
•Close relatives of almonds, peach seeds are used as an almond oil substitute in cosmetic preparations. The leaves and bark of peach trees are used as a medicinal tea for chronic bronchitis, coughs and gastritis.
•The Famous French painter, Renoir, encouraged students to improve their painting skills by reproducing the textures and colours of peaches.

Evolution of Excellence

•In 1779, peaches were harvested at the mouth of the Niagara River for local consumption.
•In the mid-1780s, Peter Secord, the uncle of Laura Secord, was believed to be the first Loyalist farmer, taking a land grant near Niagara to plant fruit trees. Ontario peaches, pears and plums have been thriving in the area ever since.
•In 1792, Lady Simcoe, wife of the King's representative for British North America, wrote in her diary that she had 3 standard peach trees that helped provide her with treats over the winter.
•In 1860, the menu at a dinner for the Prince of Wales noted that Brown's peaches would be served. (Joseph and John Brown are said to have had the first commercial orchard in Niagara.)
•In 1865, the price of a bushel of Crawford peaches was $4.00 (poorer varieties from $2-$3.00); pears cost $1.50 - $2.00 a bushel; and plums cost $3 - $4.00 a bushel.
•By 1875, there were 375,000 peach trees in Ontario (not one of those varieties remains today).
•In 1930, local pilots flew Yellow Sun peaches via Montreal to England for the Prince of Wales.