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Found 2 results

  1. I just found out that "Cling Peaches" (or Clingstone Peaches) are any peaches where the stone "clings" to the flesh, making it difficult to remove the pit. On wisegeek.com I see that various cultivars include Bowen, Klampt, Everts, Starn, Loadel, Ross, Sullivan, Carson, and Halford - none of which I've ever heard of before. In opposition to Clingstone Peaches (Go Tigers!) are what's known as Freestone Peaches, in which the pit comes out easily. All throughout my childhood, I suffered through cans of cling peaches, not knowing that one day I'd be working with a website on which they're fully on-topic. For whatever reason, the peaches were misery; the pears were tolerable; and the fruit cocktail was an absolute treat. Why? I have no idea why. It might have been the occasional maraschino cherry. "Different Kind Of Peaches" by Desmond Lane at Clemson University in South Carolina: The Peach Capital Of The United States. Yes, that's right. More peaches are grown in South Carolina than are grown in Georgia, "The Peach State." Only California grows more peaches, and California doesn't count. At Clemson, "USC" is the University of South Carolina. <--- This is what you see driving down I-85 in South Carolina, Exit 92C.
  2. Occasionally I cut into a peach and find mold around the pit. Is it safe to eat the flesh if I avoid that area, or should I throw the whole thing away?
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