For the 17th year, Metropolitan Market of Seattle says its bringing to store measurably sweeter peaches directly from two orchards in Washington and California.
The quest to find the sweetest peach began in 1995 when CEO Terry Halverson and his team were determined to improve the quality of the peaches they sold in their stores.
“Jon Rowley, who teamed with us on our on Copper River Salmon, was ready to make it happen,” says Halverson.
It took two years and 2,000 miles through West Coast peach country to locate the great peaches and the right growers, according to Metropolitan. Many innovations ensued, including a single-layer peach box, unrefrigerated storage, special ripening procedures and a Brix (sugar) standard among others.
“We were so excited and impressed with the results of having the best peaches, we had to celebrate with customers, calling it Peach-O-Rama,” Halverson says.
In the stores each day, Metropolitan Market produce team members measure Brix, or sugar levels, in Peach-O-Rama peaches using a refractometer. By using the handheld device and drizzling a little peach juice on the device, the produce team can immediately determine the level of sweetness. The higher the Brix level, the more flavorful, aromatic, sweeter and juicier the peach. Metropolitan Market’s minimum Brix standard is 13, and some of the peaches measure 18 or higher.
Customers will discover and taste additional peach treats at the culinary kiosks in each store. Specialty Peach-O-Rama items and preparations include Coy’s Fruit Cobbler, Quinn’s Peach Salsa, Grilled Peaches with Aged Balsamic Vinegar, Sautéed Peach-O-Rama Chicken or Frog Hollow peach Chutney. Peach-0-Rama will continue through August.
