Enjoying Your Favorite Stone Fruit (Peaches, Plums & Nectarines)

This is the time of year when fruit lovers can enjoy their favorite fresh, sweet, delicious stone fruit from California. Although stone fruit is available during the winter months from South America, California fruit is the summertime fruit and has proven to be the sweetest and most enjoyed fruit of all. Below are some fine facts and nutritional values of the most popular stone fruit items.

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Selecting high quality fruit may be easier than you think:
If you're buying fruit to eat the same day, it's best to look for fruit that is soft, gives to gentle palm pressure and has a sweet aroma.

When buying peaches and nectarines, look for a deep yellow background on yellow flesh varieties or a creamy white background on white flesh varieties. The amount of red color varies by variety and is not an indication of ripeness or quality. When buying plums, look for a slight “give” when squeezed and a fragrant plum aroma. Plums come in a large range of colors that vary by variety, so a little “give” and a good smell are better indicators of ripeness than color alone.

Remember, quality does not depend on softness. Go ahead and buy firm peaches, plums and nectarines-they will ripen to juicy perfection at home.

Storing Fruit

It's easy to ripen firm peaches, plums or nectarines. Just ripen at room temperature for a day or two, or place it in a fruit bowl until it reaches your desired level of ripeness. Check the fruit daily. Once fruit has reached your preferred level of ripeness, it can be stored in the refrigerator for a week or more. Tip: never use a plastic bag; it may cause decay and can produce off-flavors. Never place unripe fruit in the refrigerator or it can become dry, mealy and flavorless.

Preparing

Preparing fresh Ripe ’N Ready peaches, plums and nectarines is quick and easy; just rinse under cool water and they're ready to use.

Nutrition Profile

Peaches, plums and nectarines are good sources of important vitamins and minerals, (e.g. potassium, vitamin A & vitamin C).
Fresh peaches, nectarines and plums from Ripe ‘N Ready are also good sources of healthy carbohydrates such as fiber. Carbohydrates are the nutrients known to be a vital source of energy for the body. Combined with their other healthful components, these three summertime fruits are an important part of a well-balanced diet.
All three fruits also contain beneficial phytonutrients, antioxidants, and carotenoids. Additionally, peaches and plums are known to contain flavonoids.

What’s What!!??

Phytonutrients are thought to play a key role in human health. Currently, studies indicate that phytonutrients may help reduce the risk of chronic diseases, such as cancer, heart disease, arthritis and eye ailments.

Antioxidants help prevent damage to cells caused by free radicals and oxidation, and are believed to stimulate the immune system. Peaches, nectarines and plums contain antioxidants that may provide health benefits, including protection against cancer, heart disease and diseases associated with aging.

Carotenoids play a part in eye health. Peaches, plums, and nectarines contain beta carotene, plus the two carotenoids that maintain eye health. Lutein and zeaxanthin filter and shield the eye from sunlight, thereby protecting against age-related eye disorders such as macular degeneration and cataracts.

Flavonoids, found in peaches and plums, have been shown to protect against cancer and heart disease. Some of the same flavonoids found in green tea are found in peaches and plums.

Be sure to enjoy all your favorite Stone Fruits at Food Lion, LLC!!!

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Grill Master

  • A true "Grill Master" always knows to clean, separate, cook and chill to ensure a pleasant cookout for all.
  • Wash your hands with warm water and soap for at least 20 seconds before and after handling food.
  • Always marinate foods in the refrigerator, not on the counter or outdoors. Don't use sauce that was used to marinate raw meat or poultry on cooked food. Boil used marinade before applying to cooked food.
  • When grilling foods, preheat the coals on your grill for 20 or 30 minutes, or until the coals are lightly coated with ash.
  • If you partially cook food in the microwave, oven or stove to reduce grilling time, do so immediately before the food goes on the hot grill.
  • When it's time to cook the food, cook it to a safe internal temperature. Use a food thermometer to be sure.
    • Beef, veal and lamb steaks and roasts: 145 °F for medium rare, 160 °F for medium, and 170 °F for well done.
    • Ground pork and ground beef: 160 °F.
    • Poultry: to at least 165 °F.
    • Fin fish: 145 °F or until the flesh is opaque and separates easily with a fork.
    • Shrimp, lobster and crabs: The meat should be pearly and opaque.
    • Clams, oysters and mussels: Until the shells are open.
  • Never place cooked food on a plate that previously held raw meat, poultry, seafood or eggs. Be sure to have on hand plenty of clean utensils and platters.
  • Grilled food can be kept hot until served by moving it to the side of the grill rack, just away from the coals where it can overcook.
  • Never let raw meat, poultry, eggs, cooked food or cut fresh fruits or vegetables sit at room temperature more than two hours before putting them in the refrigerator or freezer (one hour when the temperature is above 90 °F).

Resources

If you have more questions or concerns about food safety, contact:
The U.S. Department of Agriculture (USDA) Meat and Poultry Hotline at 888-MPHotline (888-674-6854). The TTY number for the hearing impaired is 800-256-7072. Or visit www.fsis.usda.gov

Source: Partnership for Food Safety Education For more Food Safety Information, please visit: www.fightbac.org

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