H a r r y S . Tr u m a n

ALABAMAPEACHESQuality • Flavor • Freshness

Kevin Burkett, Regional Extension Agent, Commercial Horticulture, Farm and Agribusiness Management; Edgar Vinson, Extension Fruit Specialist, Horticulture, both with Auburn University; and with thanks to the Alabama Extension Commercial Horticulture Team and the Alabama Extension Chilton County Office Trade and brand names used in this publication are given for information purposes only. No guarantee, endorsement, or discrimination among comparable products is intended or implied by the Alabama Cooperative Extension System.

The Alabama Cooperative Extension System (Alabama A&M University and Auburn University) is an equal opportunity educator and employer. Everyone is welcome! © 2018 by the Alabama Cooperative Extension System. All rights reserved. ANR-2468

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Simply the BestAlabama peaches are known for their freshness and full flavor because they are more mature when picked. Many producers in other parts of the Southeast pick their fruit early to ship long distances. Look for Alabama’s freshly harvested peaches in grocery stores, roadside markets, and pick-your-own operations.

Harvest SeasonThirty to forty varieties of peaches are grown commercially throughout Alabama. The harvest season begins in south Alabama in early May and is completed in north Alabama in early September. Cling peaches are available May through June, and clear or freestone peaches, which easily separate from the pit, are ready to eat toward the end of June.

Vitamin RichAlabama peaches are nutritious and appetizing. Deep yellow peaches are rich in vitamins A and C. One medium-sized peach has about 35 calories. To prevent browning, coat sliced peaches with orange or lemon juice or fruit freeze powder. Enjoy peaches as a snack, a dessert, in a smoothie, in a summer salad, or with a meal.

HistoryAlabama peaches have a long and unique history. Peach crops were planted in Alabama as early as 1850. The peaches have been enjoyed far and wide. Upon receiving a hand-delivered basket of Alabama peaches in 1947, President Harry S. Truman commented that “The peaches were unquestionably the finest I’ve ever seen.” Since then, crops, farms, people, and farming have changed but one thing remains constant—the taste and quality of an Alabama peach. Look around our state (keep an eye out for a peach water tower!), find a grower or market, and discover for yourself why peaches are Alabama’s historic fruit.

“The peaches were unquestionably the finest I’ve ever seen.”

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Alabama Fried Peach PiesFILLING2 cups dried Alabama peaches2 cups water1 cup sugar1 lemon, zested and juiced1 teaspoon vanilla1 teaspoon fresh ginger1 teaspoon coriander1 ounce butter1 teaspoon salt

Preheat peanut oil to 375 degrees F.

For filling, place all ingredients in a heavy pot. Bring to boil and then reduce to simmer. Simmer peaches until the liquid is almost absorbed. Cool and save to fill the pies.

For dough, add salt and baking powder to flour. Cut shortening into the flour mixture until dough resembles small peas. Add milk to flour, and form into dough. Divide dough into 8 equal portions, and roll into circles about ¼-inch thick. Apply egg wash, and add filling in center of dough. Fold over and crimp with a fork to seal edges. Fry pies until golden brown, and then place on paper towels to absorb grease. Dust pies with powdered sugar, or apply a doughnut-style glaze when pies are slightly cooled.

Recipe courtesy of Bow & Arrow Restaurant, Auburn, Alabama Caleb Fischer, Executive Chef

DOUGH3 cups all-purpose flour½ tablespoon salt1½ teaspoon baking powder½ cup shortening1 cup milk

1 egg, beaten with 2 tablespoons water, for egg wash

Drying Peaches1. Set oven to the lowest temperature (170 to 200 degrees F) while preparing peaches.2. Lay cleaned, peeled, thinly sliced peaches in single layers on cookie sheets and place on oven racks.3. Leave oven door slightly open, and let peaches dry for 6 to 8 hours until all moisture is gone.4. Let trays set overnight to cool before packaging peaches in airtight containers.

Alabama Peach Cobbler 8 Alabama peaches, pitted and cut into ½-inch pieces3 cups sugar, divided2 cups all-purpose flour2 tablespoons baking powderPinch of salt1 teaspoon vanilla extract1¾ cups half-and-half1 cup butter, melted

Preheat oven to 350 degrees F.

Method: Dice peaches and combine with 1 cup sugar. Set aside for 30 minutes. Combine remaining 2 cups sugar, flour, baking powder, and salt in a mixing bowl. Stir. In a separate bowl, add vanilla into half-and-half. Add wet ingredients into dry ingredients using a stiff whisk. Melt butter and pour into a 9" × 13" baking dish. Pour batter evenly into the melted butter. Add peaches with sugar liquid evenly to melted butter and batter. Massage peaches into butter and batter with rubber spatula. Bake at 350 degrees F for 40 to 50 minutes, rotating halfway through baking. Cobbler will be done when it is golden brown and a toothpick inserted in center comes out clean.

Peach-Habanero Preserves10 pounds Alabama peaches4 cups white sugarJuice of 2 lemons3 habaneros, split (seed if desired)

Method: Bring water to boil in a pot large enough to hold all peaches. Put peaches in water approximately 30 seconds and remove to bowl of ice water. When peaches are cool, remove skins. Remove pit and slice peaches into 6 to 8 pieces per peach. Toss peaches in sugar to coat. Let sit 30 to 45 minutes until sugar has dissolved. In a large pot, add peaches, lemon juice, and split habaneros. Bring to slow simmer, and cook for 1 hour, stirring consistently to prevent scorching. Remove from heat, remove habaneros, and cool for immediate use, or add to sterilized jars and follow proper canning procedures.

Recipe courtesy of The Noble South Restaurant, Mobile, Alabama

Recipe courtesy of The Noble South Restaurant, Mobile, AlabamaARCHIVE