Maison Rustique
07-05-2007, 03:29 PM
(http://www.otwa.com/community/showthread.php?t=42935)
snakey Aug-02-06 11:00 PM
Peaches
Today my peach tree met with disaster.
Heavy with fruit, two of its main branches broke. Including the center one.
It looks terrible now, before being a beauty, and just hope the collateral branches will someday fill the huge gap in the center.
But now I have a couple hundred pounds of peaches in all stages of ripeness. Undamaged ones I have in crates awating to ripen, And the damaged ones I am peeling and freezing (when Im not making juice out of them.
My question is whether there is any problem eating *raw* green peaches. They taste fine when mixed with the others in juice. Just wondering if green peaches had any health problems associated with them.....
platinum Aug-02-06 11:49 PM
How the heck are ya snakey?
{I just know the post police are gonna move this to the tasty tidbits forum!}
Dunno if green ones will work here but you could PICKLE some. =)
No SALT required (ticker-firendly) but SUGAR is required (hoping your not diabetic)
copied below from http://www.hungrybrowser.com/phaedrus/m0806F04.htm
PICKLED PEACHES
Ingredients :
5 qts. peaches, peeled
6 1/2 c. sugar
1 qt. cider vinegar
1 1/4 tsp. mixed pickling spices
10 cloves
5 sm. pieces of stick cinnamon
Preparation :
Make syrup of sugar and vinegar, add spices and peaches. Simmer
for 45 minutes to 1 hour. Add hot fruit to jars. Cover with hot
syrup and seal. Let peaches season at least 1 week; to develop
their best flavor wait 6 weeks.
----------------------------------
OLD - FASHIONED PICKLED PEACHES
Ingredients :
1 qt. white vinegar
6 lbs. sugar
1 tbsp. ground cloves
4 whole sticks cinnamon
6 qts. (12 lb.) sm. whole peaches
Preparation :
Cook vinegar and sugar together to make syrup. Tie cloves in
muslin bag and drop into syrup. Add cinnamon sticks. Cook peeled
peaches, a few at a time, in hot syrup until tender, remove. Repeat
until all fruit is cooked. Bring syrup to a boil; remove from heat.
Add cooked fruit. Cover and let stand overnight. Next day remove
and discard muslin bag, pack peaches in clean quart jars to within
1/2 inch of top. Cover with syrup, put on lids and process in hot
water-bather at simmering temperature (180 degrees) 20 minutes.
Makes about 4 quarts. Whole cloves may be used instead of ground.
----------------------------------
PICKLED PEACHES
Ingredients :
1 qt. vinegar
4 lbs. sugar
1 tbsp. whole cloves
1/2 tbsp. cinnamon
5 qts. ripe peaches
Preparation :
Boil all until fruit is tender. Remove from heat, place fruit
into hot sterilized jars. Return juices to stove; boil until very
thick. Pour over fruit in jars and seal hot. (From a 1928 cookbook.)
snakey Aug-03-06 01:09 AM
Its been a terrible year for my fruit trees. Today the peach tree, yesterday I had to cut off the main branch on my seckle pear, as it died and turned black.
And I still have to tie up a plum tree that got nearly knocked over in a wind storm.
Those recipes look delicious, and I gotta try to get some canning jars cheap, but usually get outbid at sales by the Amish.
But once again the question arises as to the use of *green* or unripened peaches. And whethere they need to be cooked (like tomatoes and bananas) to be OK to eat....
:)
marble Aug-03-06 04:13 AM
I've seen green fruit bring on hives, not to mention tummy aches. Go easy!
Kathleen Aug-03-06 05:05 AM
Good morning, Snakey!
Quote:
Unripe peaches and nectarines should be left out at room temperature. Keep them enclosed in the carton or a paper bag. The magic of the brown paper bag is amazing. In just a few days, you'll enjoy perfectly ripened fruit. If you leave the fruit exposed to open air, because there are no natural oils on them, the fruit will dehydrate and shrivel before they ever ripen.
http://www.yourproduceman.com/news_may_30_05.html
OTOH
Quote:
A child suffering from G6PD deficiency developed a severe haemolytic crisis without an apparent trigger. The possible pathogenetic role of the ingestion of unripe peaches was studied biochemically in this anaemia. We show that an extract from the unripe peach exerts an oxidative challenge on normal as well as on asymptomatic G6PD-deficient erythrocytes. This effect is analogous to that of the favism-inducing agents. The effect of the extract on the patient's red blood cells was more pronounced than on other asymptomatic G6PD-deficient erythrocytes, particularly during his haemolytic crisis. The chemical nature of the deleterious component was not identified. It is suggested that unripe peaches be added to the list of hazards for G6PD-deficient subjects in combination with other factors.
http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=6505633&dopt=Abstract
doobeedog Aug-03-06 01:16 PM
My friend brought me some very green peaches. I tried to ripen them in a box
(didn't have a bag) Left them sitting on the kitchen sink.
I would check them every few days and they were turning.
Then I started to smell something "funny". I kept looking in the refrig and
couldn't find the funny smell.
The next time I checked the peaches I found the source of the odor. The peaches were starting to mold. :( I was really looking forward to eating one.
I hope you can save your peaches and your tree.
poohfan Aug-03-06 02:08 PM
Ethylene gas is what makes the fruit ripen. When you enclose it in a box or a closed bag it accumulates at higher levels, causing the ripening of the fruit. I don't know where you would, but if you were able to get ahold of some ethylene somewhere, you could get your fruit to ripen that way ;).
ddhafe Aug-03-06 02:18 PM
The Knight of Columbus are taking order on cases of peaches here and DH ordered a couple so now I have to find ways to put the fruit up. There is no way he can eat that many before the spoil and I'm diabetic so that leaves me out. I don't know what he was thinking. :eek:
The pickled peaches sound good. :)
Mark090 Aug-03-06 06:34 PM
To ripen your peaches, put them a brown paper bag in a cool dry place. That already having been said, also add a single banana to each bag. The banana produces significantly more ethylene gas that other fruit and your peaches will ripen much faster. Check each peach EVERY DAY for ripeness (and/or rot) and move them around in the bag
poohfan Aug-03-06 07:11 PM
Quote:
Originally Posted by Mark090
To ripen your peaches, put them a brown paper bag in a cool dry place. That already having been said, also add a single banana to each bag. The banana produces significantly more ethylene gas that other fruit and your peaches will ripen much faster. Check each peach EVERY DAY for ripeness (and/or rot) and move them around in the bag
Cool, thanks Mark!
songbird Aug-03-06 07:47 PM
I don't know the answer to the question, but since peaches are my very favorite fruit, I'm green with envy. :D
Many years ago I bought fresh peaches from a fruit truck. It was sort of like an ice cream truck, only it was fruit, and would come thru the neighborhood daily. They had the best fresh peaches, always perfectly ripe and ready to eat. I rarely get really good peaches where I live now. I've only had a couple of good ones this year. The others, even ripening in a paper bag, were mealy instead of juicy.
platinum Aug-03-06 09:52 PM
darn you snakey...you always ask the toughest but most intriguing questions so I find myself meandering all over the net trying to find a simple answer for ya!!
But (darn ya) I never have much luck :D on your specific issues but I DO find some interesting stuff out there.
I can't stomach unripe stuff because of divertic... so I was trying that angle as I remember colitis is an issue. I did find a neat digestive health site (well I think it's neat ;) ) so I'll pass it on. One warning: Jesus is allover the place. http://www.pathlights.com/nr_encyclopedia/05gast09.htm
One thing the docs never told me to avert 'D-attacks': take fiber pills everyday. It has kept me 'D'-attack' free for over a year!!! MY Savior is Citrucil!
snakey Aug-04-06 12:57 AM
Stuffy,
its possible that cooking green fruit would inactivate the troublesome enzymes, while maintaining their high starch content (probably good for diabetics) as well as fiber content.
On those pickling recipes, sugar could likely be replaced with sweeteners. I normally avoid sugar when possible, as it is an unnecessary strain on the system, and would likely aggrivate GI problems. I havent had an attack of IBS in a while...
I did see a recipe for salsa using green peaches, so its apparent they can be used when cooked.
An oldtimer friend said they can be used in jams, but did not set as well. He recommended the 'hard ripe' peaches - which is the bulk of what I have.
Personally I like the taste of those better than the fully ripe ones, as the latter have a tartness I was never fond of.
And the best part is, that tonight I got three boxes of Ball canning jars real cheap. But need to get rubber rings for them...
Especially as I still have blackberries to pick!
platinum Aug-04-06 02:54 AM
Yep, saw alot of unripe peach recipes. Grilling them seems to be popular, along with salsas.
I gave up cane sugar and refined sweets 2 years ago and feel much better for it. The Atkins diet helped wean me offa that junk although I am no longer a freakazoid for Atkins. I am again enjoying regular whole grain breads and crackers again...just no pasta or potatoes or cakes or pies!
Splenda could substitute for sugar in the pickling recipes I suppose. Don't know if achieves the same syrupy texture but that's not important anyway.
One thing I did not know about peaches is that if they are picked while GREEN (not just unripe) they will never get that sweet when they do ripen. I am not sure if that meant certain/specific kinds of peaches though...
ps BLACKBERRIES! WOW- love them to bits. Do you have Raspberries too? We had a mighty fine old OLD heirloom raspberry patch on the property in Laurel Springs. My mouth is watering!
fraidycat Aug-04-06 02:57 AM
Although initially I worried about your tree, while looking for some answers to your questions (little found although most sites said green peaches won't sweeten and may not ripen properly and will shrivel instead), I did find this site, and it looks as if the damage to your tree may not hurt it at all - in fact, it may be beneficial! http://ohioline.osu.edu/hyg-fact/1000/1406.html
All times are GMT -7. The time now is 03:27 PM.
To adjust your timezone, visit your MyOTWA Control Panel.
Forums powered by vBulletin, Copyright ©2000 - 2007, Jelsoft Enterprises Limited.
snakey Aug-02-06 11:00 PM
Peaches
Today my peach tree met with disaster.
Heavy with fruit, two of its main branches broke. Including the center one.
It looks terrible now, before being a beauty, and just hope the collateral branches will someday fill the huge gap in the center.
But now I have a couple hundred pounds of peaches in all stages of ripeness. Undamaged ones I have in crates awating to ripen, And the damaged ones I am peeling and freezing (when Im not making juice out of them.
My question is whether there is any problem eating *raw* green peaches. They taste fine when mixed with the others in juice. Just wondering if green peaches had any health problems associated with them.....
platinum Aug-02-06 11:49 PM
How the heck are ya snakey?
{I just know the post police are gonna move this to the tasty tidbits forum!}
Dunno if green ones will work here but you could PICKLE some. =)
No SALT required (ticker-firendly) but SUGAR is required (hoping your not diabetic)
copied below from http://www.hungrybrowser.com/phaedrus/m0806F04.htm
PICKLED PEACHES
Ingredients :
5 qts. peaches, peeled
6 1/2 c. sugar
1 qt. cider vinegar
1 1/4 tsp. mixed pickling spices
10 cloves
5 sm. pieces of stick cinnamon
Preparation :
Make syrup of sugar and vinegar, add spices and peaches. Simmer
for 45 minutes to 1 hour. Add hot fruit to jars. Cover with hot
syrup and seal. Let peaches season at least 1 week; to develop
their best flavor wait 6 weeks.
----------------------------------
OLD - FASHIONED PICKLED PEACHES
Ingredients :
1 qt. white vinegar
6 lbs. sugar
1 tbsp. ground cloves
4 whole sticks cinnamon
6 qts. (12 lb.) sm. whole peaches
Preparation :
Cook vinegar and sugar together to make syrup. Tie cloves in
muslin bag and drop into syrup. Add cinnamon sticks. Cook peeled
peaches, a few at a time, in hot syrup until tender, remove. Repeat
until all fruit is cooked. Bring syrup to a boil; remove from heat.
Add cooked fruit. Cover and let stand overnight. Next day remove
and discard muslin bag, pack peaches in clean quart jars to within
1/2 inch of top. Cover with syrup, put on lids and process in hot
water-bather at simmering temperature (180 degrees) 20 minutes.
Makes about 4 quarts. Whole cloves may be used instead of ground.
----------------------------------
PICKLED PEACHES
Ingredients :
1 qt. vinegar
4 lbs. sugar
1 tbsp. whole cloves
1/2 tbsp. cinnamon
5 qts. ripe peaches
Preparation :
Boil all until fruit is tender. Remove from heat, place fruit
into hot sterilized jars. Return juices to stove; boil until very
thick. Pour over fruit in jars and seal hot. (From a 1928 cookbook.)
snakey Aug-03-06 01:09 AM
Its been a terrible year for my fruit trees. Today the peach tree, yesterday I had to cut off the main branch on my seckle pear, as it died and turned black.
And I still have to tie up a plum tree that got nearly knocked over in a wind storm.
Those recipes look delicious, and I gotta try to get some canning jars cheap, but usually get outbid at sales by the Amish.
But once again the question arises as to the use of *green* or unripened peaches. And whethere they need to be cooked (like tomatoes and bananas) to be OK to eat....
:)
marble Aug-03-06 04:13 AM
I've seen green fruit bring on hives, not to mention tummy aches. Go easy!
Kathleen Aug-03-06 05:05 AM
Good morning, Snakey!
Quote:
Unripe peaches and nectarines should be left out at room temperature. Keep them enclosed in the carton or a paper bag. The magic of the brown paper bag is amazing. In just a few days, you'll enjoy perfectly ripened fruit. If you leave the fruit exposed to open air, because there are no natural oils on them, the fruit will dehydrate and shrivel before they ever ripen.
http://www.yourproduceman.com/news_may_30_05.html
OTOH
Quote:
A child suffering from G6PD deficiency developed a severe haemolytic crisis without an apparent trigger. The possible pathogenetic role of the ingestion of unripe peaches was studied biochemically in this anaemia. We show that an extract from the unripe peach exerts an oxidative challenge on normal as well as on asymptomatic G6PD-deficient erythrocytes. This effect is analogous to that of the favism-inducing agents. The effect of the extract on the patient's red blood cells was more pronounced than on other asymptomatic G6PD-deficient erythrocytes, particularly during his haemolytic crisis. The chemical nature of the deleterious component was not identified. It is suggested that unripe peaches be added to the list of hazards for G6PD-deficient subjects in combination with other factors.
http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=6505633&dopt=Abstract
doobeedog Aug-03-06 01:16 PM
My friend brought me some very green peaches. I tried to ripen them in a box
(didn't have a bag) Left them sitting on the kitchen sink.
I would check them every few days and they were turning.
Then I started to smell something "funny". I kept looking in the refrig and
couldn't find the funny smell.
The next time I checked the peaches I found the source of the odor. The peaches were starting to mold. :( I was really looking forward to eating one.
I hope you can save your peaches and your tree.
poohfan Aug-03-06 02:08 PM
Ethylene gas is what makes the fruit ripen. When you enclose it in a box or a closed bag it accumulates at higher levels, causing the ripening of the fruit. I don't know where you would, but if you were able to get ahold of some ethylene somewhere, you could get your fruit to ripen that way ;).
ddhafe Aug-03-06 02:18 PM
The Knight of Columbus are taking order on cases of peaches here and DH ordered a couple so now I have to find ways to put the fruit up. There is no way he can eat that many before the spoil and I'm diabetic so that leaves me out. I don't know what he was thinking. :eek:
The pickled peaches sound good. :)
Mark090 Aug-03-06 06:34 PM
To ripen your peaches, put them a brown paper bag in a cool dry place. That already having been said, also add a single banana to each bag. The banana produces significantly more ethylene gas that other fruit and your peaches will ripen much faster. Check each peach EVERY DAY for ripeness (and/or rot) and move them around in the bag
poohfan Aug-03-06 07:11 PM
Quote:
Originally Posted by Mark090
To ripen your peaches, put them a brown paper bag in a cool dry place. That already having been said, also add a single banana to each bag. The banana produces significantly more ethylene gas that other fruit and your peaches will ripen much faster. Check each peach EVERY DAY for ripeness (and/or rot) and move them around in the bag
Cool, thanks Mark!
songbird Aug-03-06 07:47 PM
I don't know the answer to the question, but since peaches are my very favorite fruit, I'm green with envy. :D
Many years ago I bought fresh peaches from a fruit truck. It was sort of like an ice cream truck, only it was fruit, and would come thru the neighborhood daily. They had the best fresh peaches, always perfectly ripe and ready to eat. I rarely get really good peaches where I live now. I've only had a couple of good ones this year. The others, even ripening in a paper bag, were mealy instead of juicy.
platinum Aug-03-06 09:52 PM
darn you snakey...you always ask the toughest but most intriguing questions so I find myself meandering all over the net trying to find a simple answer for ya!!
But (darn ya) I never have much luck :D on your specific issues but I DO find some interesting stuff out there.
I can't stomach unripe stuff because of divertic... so I was trying that angle as I remember colitis is an issue. I did find a neat digestive health site (well I think it's neat ;) ) so I'll pass it on. One warning: Jesus is allover the place. http://www.pathlights.com/nr_encyclopedia/05gast09.htm
One thing the docs never told me to avert 'D-attacks': take fiber pills everyday. It has kept me 'D'-attack' free for over a year!!! MY Savior is Citrucil!
snakey Aug-04-06 12:57 AM
Stuffy,
its possible that cooking green fruit would inactivate the troublesome enzymes, while maintaining their high starch content (probably good for diabetics) as well as fiber content.
On those pickling recipes, sugar could likely be replaced with sweeteners. I normally avoid sugar when possible, as it is an unnecessary strain on the system, and would likely aggrivate GI problems. I havent had an attack of IBS in a while...
I did see a recipe for salsa using green peaches, so its apparent they can be used when cooked.
An oldtimer friend said they can be used in jams, but did not set as well. He recommended the 'hard ripe' peaches - which is the bulk of what I have.
Personally I like the taste of those better than the fully ripe ones, as the latter have a tartness I was never fond of.
And the best part is, that tonight I got three boxes of Ball canning jars real cheap. But need to get rubber rings for them...
Especially as I still have blackberries to pick!
platinum Aug-04-06 02:54 AM
Yep, saw alot of unripe peach recipes. Grilling them seems to be popular, along with salsas.
I gave up cane sugar and refined sweets 2 years ago and feel much better for it. The Atkins diet helped wean me offa that junk although I am no longer a freakazoid for Atkins. I am again enjoying regular whole grain breads and crackers again...just no pasta or potatoes or cakes or pies!
Splenda could substitute for sugar in the pickling recipes I suppose. Don't know if achieves the same syrupy texture but that's not important anyway.
One thing I did not know about peaches is that if they are picked while GREEN (not just unripe) they will never get that sweet when they do ripen. I am not sure if that meant certain/specific kinds of peaches though...
ps BLACKBERRIES! WOW- love them to bits. Do you have Raspberries too? We had a mighty fine old OLD heirloom raspberry patch on the property in Laurel Springs. My mouth is watering!
fraidycat Aug-04-06 02:57 AM
Although initially I worried about your tree, while looking for some answers to your questions (little found although most sites said green peaches won't sweeten and may not ripen properly and will shrivel instead), I did find this site, and it looks as if the damage to your tree may not hurt it at all - in fact, it may be beneficial! http://ohioline.osu.edu/hyg-fact/1000/1406.html
All times are GMT -7. The time now is 03:27 PM.
To adjust your timezone, visit your MyOTWA Control Panel.
Forums powered by vBulletin, Copyright ©2000 - 2007, Jelsoft Enterprises Limited.