Palisade Peaches for Colorado Foodies

Georgia may be known for its famous peaches, but living in Colorado we're partial to Palisade peaches. Grown on the western slope of the state, the temperature variance from night to day helps make these peaches extra large and sweet. Want to learn how to pick the best peaches, store them properly, and bake the sweetest treats created by Colorado food bloggers? Keep reading!

A Palisade Peaches Primer

Peaches are grouped according to how easily their pit can be removed from the fruit. Freestone peaches have pits that pop right out. They are harvested later in the summer. Clingstone peaches have flesh that sticks to the pit and makes it more difficult to remove. They're harvested earlier in the summer. August peaches are freestone peaches. Varieties grown on the western slope include Redhaven, Starfire, Glowhaven, Roza and Coralstar, among others.

How to Choose and Store Palisade Peaches

Peaches are best when picked ripe. Peaches will get softer after they're picked, but they never get any sweeter. Look for peaches that are gold with no green, especially near the stem area. A peach with a cleft -- that characteristic vertical indent -- is fully mature.

Store fresh peaches on the kitchen counter until they're as ripe as you like. To help them ripen faster, store them in a brown paper bag. Once they're ripe, you can store peaches in the refrigerator for a few more days. But for the best flavor, let refrigerated peaches reach room temperature before eating them.

Baking With Palisade Peaches

While you can eat delicious Palisade peaches all by themselves, we're also featuring a few peach recipes from Colorado food bloggers. First, check out a couple tips on baking with peaches.

Like other fruits such as avocados and apples, peaches oxidize when exposed to air. Sprinkle lemon or orange juice on cut slices to keep them from browning. Also, you can  peel peaches easily by blanching them first. We recommend blanching and peeling one peach at a time to keep them from getting soggy.

Peach and Lavender Crisp

Lauren of Climbing Grier Mountain hails from Denver, and her recipe for Peach and Lavender Crisp looks wonderful. You can find lavender in most grocery spice sections, and it's more versatile than you might realize. Use bagged granola, scoop some from the bulk bin, or even make your own. The only change we'd recommend is to peel the peaches before cooking them. And definitely serve this crisp with vanilla bean ice cream, as she suggests.

Empanadas de Durazno (Peach Hand Pies)

Yvette of Muy Bueno is a Texas native who now calls Denver home and takes a multi-generational approach to cooking. Her Empanadas de Durazno are a perfect way to bake with Palisade peaches. You'll want them to all be the same size so they bake evenly.

We especially love that you can freeze the filled empanadas before baking. Just take one (or more) out when you're ready for a treat. What a great way to enjoy these delicious peaches for months to come. They could also be a fun addition to kids' lunches.

Western Slope Peach Clafouti

Lea Ann of Cooking on the Ranch lives in Highlands Ranch, on the south side of Denver. She shared a Peach Clafouti recipe she made with Palisade peaches frozen from the summer before, and reported how simple and delicious it was. Definitely top this dessert with homemade whipped cream too.

Can't get enough Palisade peaches? You can always check out the Palisade Peach Festival, which starts next week.