Purchasing

• Select peaches that are free of bruises and have a deep, fruity aroma.
• Look for yellow or cream background color on skins; avoid any with a green undertone as this indicates the peaches were picked too early and will not ripen properly or be as sweet. (A red blush on the skin indicates variety, not ripeness.)
• If fruit is to be used immediately, select peaches that yield to gentle pressure along their seams and are slightly soft; avoid any that feel very soft.
• When ripening fruit at home, select peaches that are firm, but not hard. Peaches will soften and become juicier as they ripen, but will not become sweeter.
• Purchase only the amount needed since peaches spoil quickly, even when less ripe.
• Ripen firm peaches in loosely closed paper (not plastic) bag at room temperature for 1 to 2 days; check daily for ripeness. Peaches are ripe when they yield to gentle pressure.
• Use ripe peaches immediately or refrigerate up to 5 days. For best results, use ripe peaches within a few days.
• Do not refrigerate unripe peaches as this inhibits ripening and causes the fruit to become dry, mealy and flavorless.

Preparing

• Peaches can be eaten with or without the skin, although they are often peeled when used in cooking and baking.
• If skin is left intact, wash peaches before cutting.
• While fresh peaches may be served chilled or at room temperature, their flavor intensifies at room temperature.
• Remove the pits from freestone peaches before slicing. To pit a freestone peach, cut it lengthwise into halves around the pit. Twist the halves in opposite directions to separate them. Remove the pit with the tip of a knife.
• Clingstone peaches cannot be pitted. To slice or quarter them, make cuts with a paring knife toward the center and then around the pit, lifting out each slice.
• To prevent cut peaches from turning brown, toss them immediately with some lemon, lime or orange juice.

Nutrition

Serving

• Add peeled, sliced peaches to the blender while whipping up smoothies and shakes.
• Top BREAKSTONE’S Cottage Cheese or yogurt with sliced or chopped peaches.
• Serve sliced or puréed peaches as a topping or sauce over ice cream, pancakes and angel food or pound cake.
• Toss diced or sliced peaches into fruit or green salads.
• Substitute chopped peaches for mango or papaya in tropical fruit salsas.
• Grill peach halves to serve alongside grilled chicken and pork or with ice cream.