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Photo Credit: Dan Hemmelgarn

When you select the right produce, everything is peachy!

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.”

There’s a sweet, dripping pleasure that only a ripe, just-picked peach can deliver. And every summer, giddy with glee and anticipation, I get right in the peach line at my local farmers’ market and wait patiently for my turn to select a basket of pure fuzzy gold.

Here are some tips on how to select, store and preserve fresh peaches to make the most of the season:

1. 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.

2. 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.

3. 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…)