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How to Store Peaches




Source of Recipe


marthastewart


Recipe Introduction


I love peaches, but have such a hard time ripening them. Here is a tip from marthastewart.com
July and August are prime time for peaches. Choose fruit with a fragrant aroma and flesh that yields a bit when pressed gently. If a peach has cuts or tan spots, or if it’s rock-hard or mushy, don’t buy it. Color has more to do with variety than ripeness. Peaches that are tinged with green, however, are usually underripe. For the best flavor, look for locally grown, tree-ripened peaches.

How to Ripen
Place peaches in a paper bag, with an apple, if you have one. Keep them at room temperature until they’re ready, and check them frequently.

How to Store
Ripe peaches are best eaten right away, but you can refrigerate them for three to five days.

How to Peel
1. Blanch
Bring a large pot of water to a boil; reduce to a simmer. Add the peaches, and simmer 1 minute.
2. Shock
Transfer peaches with a slotted spoon to a large bowl of ice water; let soak until the skins begin to wrinkle, about 5 minutes.
3. Peel
With your fingers, gently rub off skins. If skins are hard to remove, cut them away with a paring knife.