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Pick peaches at the store that feel heavier than they look, which is a sign that the flesh is dense with juice. Don’t squeeze peaches to see if they “give. " Ripe peaches will give when you press into them, but that will leave a bruise, which will rot quickly. Ripe peaches often smell quite strongly at the stem, although some peach varieties will smell more strongly than other varieties.
The best peaches to eat? Whatever variety is available locally. Local peaches are often much fresher and juicer, because they’re allowed to be more fragile than peaches that need to be engineering for transport. The famous Georgia peach is an “Elberta” variety. Other common commercially grown varieties in the US include the June Lady, Flavorcrest, and the Red Top. All peaches are either “clingstone” or “freestone” peaches, depending on whether or not the pit “clings” to the flesh or not. Some hybrid varieties also exist. “Melting” peaches are typically clingstone, and are most often sold commercially for eating purposes. When ripe, “melting” peaches will be extremely juicy, as if the flesh were melting. “Non-melting” peaches will stay much more firm, and are the peaches typically used in canning.
Once refrigerated, peaches usually need to be eaten in a few days. They’ll become overripe in less than a week. Never store peaches in closed plastic bags, which promote spoilage. If you want to freeze peaches, it’s common to blanch them quickly, then remove the skin with a knife and cut into bite-sized peaches. Store in air-tight freezer bags.
Wait to wash your peaches until right before you eat them. Getting them wet before refrigerating can promote spoilage and bacteria growth. [5] X Research source While it’s perfectly fine to eat peach skin, you can remove the skin with a paring knife, if you don’t like the texture. While peach skin is high in phytonutrients and fiber, many people aren’t a fan of the fuzziness.
Try cutting the peach in half, rotating the knife around the stone in the center, then twisting gently to pull both halves free. Remove the pit easily and eat each half without worrying about biting into something hard. One of the joys of the ripe peach is its juicy texture. Some of them can be a bit too juicy, though, so you want to be careful to avoid staining your shirt. Get a handkerchief or a paper towel to catch the drips.
Try sprinkling your peach slices with a small pinch of cinnamon or brown sugar for an added little kick. Fresh cream is also an excellent addition. If you’ve got an extremely ripe clingstone peach, this can be a little tough to pull off. You may end up smashing the peach and having trouble moving the individual slices if they’re clinging to the pit.
Really want to gild the lily? Add some diced peach to a bowl of vanilla ice cream. Too good.
Mix equal parts of peeled peach and milk in the blender, over ice (two cups of each makes for a nice portion). Top with a third as much orange juice and honey, to taste. Other great additions include yoghurt, banana, strawberry, blueberry, chia seeds, peanut butter, or raw oats. [7] X Research source
Granola or other breakfast cereal Oatmeal Cream of wheat Polenta or hominy grits Muesli
Put four peeled and de-pitted peaches with the juice of one lemon and blend until smooth, then add sugar or honey to taste, and a tablespoon or two more of lemon juice. Pour some of the mixture into a champagne flute, then top with an equal amount of good Italian sparkling wine, called spumante, or champagne. A delicious summertime cocktail.
In a pan, heat a cup of water, a tablespoon of lemon juice, and about a cup of sugar, stirring to dissolve the sugar. Bring it to a quick simmer and add four halved, peeled, and pitted peaches, cooking them until soft. Remove with a slotted spoon. Blend three cups of raspberries, a quarter cup of powdered sugar, and a tablespoon of lemon juice in a food processor. Let the warm peaches cool and add them to a cold bowl, then top with vanilla ice cream and raspberry sauce.
Make peach pie. Peach pie is an iconic and delicious late-summer treat in the US. Delicate, sweet, and simple, you can learn to make a good pie crust here. Bake a peach cobbler. Peach cobbler is a lot like pie, but without the crust and with a delicious, sweet, crunchy topping that goes so well with vanilla ice cream it should probably be illegal.
Most commercial pectin comes with specific instructions and ratios to follow, depending on what kind of fruit you’re using. Always defer to the pectin instructions specifically. Try mixing ginger syrup with peaches for a ginger-peach jam that goes great in marinades and on grilled meats. It also goes extremely well with blueberry, plum, or cherry.
Cut peach slices, then brush a little balsamic vinegar onto the surface of them before grilling them, flesh side down, for 3-5 minutes. It won’t take long.
