Peaches are the third most popular fruit in the nation, behind apples and oranges, respectively. Now is the time to eat peaches. Farmers' markets, roadside stands and grocery stores are loaded with blushing, sweet, fragrant, juicy peaches. Of course, peaches are best eaten fresh, but, with so many around they can be frozen, canned and used in a variety of ways. Now is the time to add a sliced peach to a bowl of read-to-eat cereal to enhance the flavor and nutritional value. Whether fresh, canned or frozen, peaches are nutritious: fat free, cholesterol free, sodium free, and high in vitamins A and C. Locally grown peaches purchased at this time of year are sweeter and juicier than winter peaches imported from Chile, Mexico and New Zealand available November through April. Winter peaches are often mealy and dry. Peaches do not get any sweeter once they are picked. They do get softer and juicier, but never sweeter. That is why it is important to avoid rock hard peaches that were picked when they were still green. Freeze Dried Peaches are produced in a process where moisture is removed from the frozen product using a very low temperature and a vacuum. Only about 3% moisture remains in the product at the time of packaging. The end product weight is reduced by over 90%, while the volume stays the same. This remarkable process concentrates the fresh product taste, natural color, and texture of fresh product in it's freeze dried state. When re-hydrated with water the product will maintain the texture and shape of fresh product, with no shrinking or shriveling. Throughout its evolution, the peach has propagated hundreds of varieties that vary greatly in color and flavor. In general, a peach falls into one of two classifications-freestone, in which case the stone or pit falls easily away from the flesh, and clingstone, where the fruit adheres stubbornly to the pit. It's the freestones that are more commonly found in markets, while the firmer-textured clingstones are widely used for commercial uses.