Henry David Thoreau might’ve been thinking about peaches when he said, “Live in each season as it passes; breathe the air, drink the drink, taste the fruit, and resign yourself to the influences of each.”
When you select the right produce, everything is peachy!
Photo Credit: Dan Hemmelgarn
There's a sweet, dripping pleasure that only a ripe, just-picked peach can deliver. Every summer, when I'm at my local farmers' market and notice my neighbors carrying their baskets of the fuzzy fruit, I get giddy with glee and anticipation. Then it's off to the peach line I go, where I wait patiently for my turn to select a basket of pure gold.
Here are some tips on how to select, store and preserve fresh peaches to make the most of the season:
- Select peaches that are firm to slightly soft and free from bruises. The best sign of ripeness is a creamy or golden undertone, often called “ground color.” A rosy “blush” is not necessarily a good indicator of ripeness, as the color differs among varieties. It’s better to feel the fruit and take a sniff. A fresh peach fragrance indicates ripeness.
- Avoid peaches with a green ground color or greenish skin around the stem. That means the fruit’s been picked too early, and it’ll disappoint you with poorly developed flavor. Peaches that are picked green may develop more juice, but they won’t become sweeter. Instead of ripening further, they’ll likely just shrivel and become tough.
- Keep firm, ripe peaches at room temperature in a bowl or a loosely closed paper bag. Peaches with good ground color will become fully ripe and soft in three to four days. They’re ready to eat when they give to gentle palm pressure. But be careful – the fruit bruises easily.
4. Store fully ripe peaches (ones that are ripe and soft) in a cool place or in the refrigerator to prevent or slow down further softening and rotting. For best taste, serve at room temperature. My personal recommendation: When your peaches are soft and ripe, eat them right away, or slice and freeze them for a midwinter treat. (See No. 5…)
- Preserve the sweet taste of summer peaches by freezing or canning. (You’ll thank yourself come December!) To freeze, slice peaches and sprinkle with powdered ascorbic acid (vitamin C) dissolved in water to prevent browning. Then sprinkle with sugar and freeze in airtight containers. (Sugar isn’t necessary, but it helps the fruit remain plumper and firmer.) To can peaches, follow the USDA’s directions for safety and best quality, available through your county Extension Office or found online.
When you’re ready to taste, savor and linger over every bite of the fleeting taste of summer, give some of these delicious ways a try:
- Start your day with a nutritional powerhouse: Top a bowl of high-fiber cereal with freshly sliced peaches and low-fat milk.
- Add sliced peaches to your salad bowl for a sweet surprise. Try a complementary raspberry vinaigrette dressing.
- Top a bowl of vanilla yogurt or ice cream with sliced or pureed peaches. Add a sprinkling of blueberries, raspberries or blackberries for a nutritious and colorful contrast.
- Blend fresh or frozen peaches with ice-cold milk and vanilla yogurt to make a delicious, refreshing, bone-fortifying smoothie.
- Perk up your barbecue: Serve fresh peach salsa or sautéed peach slices with hot-off-the-grill fish or chicken.
- Be traditional: Everyone loves peach cobbler.
- Be quick: Nothing beats a fresh peach eaten right from your hand. (Just remember a napkin to wipe the juice from your grinning chin.)
Eating seasonally teaches patience, fosters anticipation and delivers the sweetest rewards. Anyone who’s ever tasted road-weary fruit is all too familiar with disappointing too-firm or too-mushy, flavorless flesh. But waiting until local peaches ripen brings the sublime pleasure that comes only after a too-long separation!
