When selecting peaches, choose fragrant fruits which are unblemished and not overly firm.
Firm unripe peaches with good color will become ripe and soft in 2 to 4 days when kept at room temperature in a loosely closed paper bag or ripening bowl.
Peaches are sensitive to chill-injury, dehydration and internal browning; when possible, store peaches on the kitchen counter.
Once they have reached their peak ripeness, they can be stored in the refrigerator to retard further ripening. Peaches will hold their quality for 3 to 5 days, but loss of juiciness occurs over time.
Peaches can be stored in the freezer at 0 degrees F for 8 to 12 months. Peach halves or slices packed with sugar or in sweetened syrup remain plumper and firmer than peaches packed without sugar. Frozen peaches make excellent pies or cobblers; to use raw in a fruit salad or compotes, serve with a few ice crystals still remaining. Completely thawed peaches become mushy.
Peaches can also be dried or canned.
There are many different varieties of peaches, all of which are generally classified as clingstone, freestone, or semi-freestone. Clingstones have pits that cling to the flesh of the peach while freestones are easily separated from the flesh. Semi-freestones are a hybrid that are smaller sized than freestones, but have a pit that detaches quite easily from the flesh.
The Produce Converter is a series out tools designed to help you get the most out of how to store your vegetables, and how many vegetables you need to buy to simplify cookiing.
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