Peaches, which probably originated in China, were planted along the Eastern Seaboard of the United States as early as the mid-1700's. Georgia is known for its peaches, but at least 30 states now grow peaches commercially. Peaches that are found in supermarkets are not as fuzzy as they were in the past; now they are often mechanically defuzzed after harvesting.

Peaches are classified as freestone, meaning that the pit is easily removed from the flesh, and clingstone, meaning that the flesh adheres to the pit and must be cut away. Nearly all varieties sold fresh in markets are freestone. Clingstone peaches are used for commercial purposes, although they can sometimes be found at farmers' markets.

Domestic peaches are available from April to October with supplies peaking during the summer months. Imported varieties may be found in supermarkets from November to April. Sliced peaches and peach halves are available canned. Frozen peach slices are also available.

Locally harvested peaches purchased at farmers' markets or produce stands will probably be sweeter than those found in the supermarket. Choose peaches that yield slightly to pressure along the seam, have a yellow, not green, background color and a fruity fragrance. The amount of pink or red blush relates to the variety and not to ripeness. Avoid green, hard, dark-colored, bruised (soft spots) or mushy fruit.

1 pound peaches = 4 medium peaches; 2-3/4 cups sliced; 2-1/4 cups chopped.

Firm peaches may be ripened by placing them in a closed paper bag at room temperature for one or two days. The peaches will soften and become juicier but will not necessarily get sweeter. Store ripe peaches in the refrigerator for three to five days. Longer chilling results in loss of juiciness.

Fresh peaches may be served chilled or at room temperature, although their flavor intensifies at room temperature. Wash peaches before using. Peel with a paring knife. Remove pits from freestone peaches by cutting the fruit in half around the pit and twisting the halves in opposite directions. To slice or quarter clingstone varieties, use a paring knife to make cuts toward the center of the fruit and then around the pit, lifting out each slice. Cut peaches turn brown quickly when exposed to air. To retard browning, dip cut surfaces in lemon or orange juice or a mixture of water and lemon juice (6 parts water to 1 part lemon juice). Peaches used for cooking should be peeled.

To peel a large quantity of peaches, blanch them in boiling water for about 30 seconds. Remove the peaches from the water with a slotted spoon and plung them into cold water. Pull off the skins with a paring knife.