How to Pick a Peach.
I’m on my way home from the farmers market and thought I would sit and reflect on peach selection for a moment.
Don’t squeeze peaches at the farmers market. Peaches re usually not truly “tree-ripened,” no matter what the sign says. If the farmer allows them to get color before picking, that’s good enough. If they were truly ripened on the tree, they would be an ungodly mess by the time they got to market. If somehow, they were individually packed and gently displayed for sale, they’d be a mess in 5 minutes from all the assholes squeezing them.
Peaches should fully ripen on your counter, just like avocados and bananas should. Don’t expect to buy them already ripe.
Pick a peach that is more red than yellow around the stem dimple (like the ones pictured above), heavy for its size, and smoothly round (flattened parts, even if firm, will be bruises when the peach is ripe).
To ripen them, stand them stem-side-down on a folded, very dry towel on your counter and move them around (still stem side down) on the towel (or on another towel) so no moisture builds up under them. You don’t need to put them in a paper bag. That is supposed to make them ripen faster, but I don’t feel like it helps.
I wait until the skins almost start to wrinkle because that is when thy are juiciest inside AND when they are easiest to peel (the husband and the kid love peaches, but not peach skin). This usually takes 2-3 days in my boiling hot apartment.
And don’t eat peaches (or apples, pears, or berries) out of season because they will suck.