Peaches -- Buying & Storing

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Peaches -- Buying & Storing

 

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Here are some fresh peach buying and storing tips from Bill Neeley, the

specialty produce buyer at Indian Rock Produce in Quakertown, Pennsylvania:

 

A red blush indicates variety rather than ripeness. Color aside, a ripe peach

should yield slightly to pressure and smell peachy. Avoid, however, peaches with

any hint of green: frequently they'll head straight to rotten without pausing at

ripe.

 

To hasten ripening, place peaches in a brown paper bag and clip the top. (Don't

use a plastic bag or the peaches will ferment. The paper bag lets the fruit

breathe.) If you need the peaches quickly, place a banana in the bag. The extra

ethylene exuded by the banana will hurry the peaches along, but check daily or

you'll end up with rotten peaches. (You may end up with a rotten banana; the

high concentration of ethylene speeds up ripening in the banana, too. As a

footnote, Bill Neeley advises against placing ethylene-producing tomatoes in the

bag: With so much ethylene, tomatoes are likely to explode.)

 

Storage tip: Peach flesh is so fragile it bruises easily under its own weight,

which explains why peaches tend to rot in the spot that rests against the

surface of the fruit bowl. Try protecting the flesh by placing the peaches on a

few layers of paper toweling in the fruit bowl; if you do brown bag them for

ripening purposes, arrange them in a single layer.

 

Quick Slicing Tip: Hold the peach in the palm of your hand directly over a bowl.

Using a small, sharp knife, Carefully slice the peach from stem to tip. Repeat,

making sure that the cuts meet at the top and the bottom of the peach; you'll be

cutting wedges. Use the knife as a lever to loosen the wedge from the pit. If

you are serving the sliced peaches for dessert, sprinkle them lightly with sugar

to draw out the juices. Sliced peaches do not brown as quickly as apples and

pears, but if you are not going to serve them right away, stir a tablespoon of

lemon juice in with the sugar.

 

Peeling tip: To peel peaches for a pie filling, make a small X cut at the bottom

of the peach-you just want to nick the skin, not cut into the flesh. Drop the

peach in boiling water for 20 to 30 seconds--the skin around the cut will start

to curl. (Underripe peaches will take longer.) Refresh them briefly in a bowl of

ice water or under running water, and peel off the skin.

 

Source:

" http://www.minutemeals.com "

 

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Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g

Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0