How to Choose the Ripest Peaches
It's the height of summer, and peaches are plentiful at farmer's markets — but how do you choose the best fruit? Here are a few pointers!
When choosing fresh peaches, it's best to use your senses. First, touch them. They should give a little when lightly pressed. For this week's chicken skewer recipe, a firmer peach is the way to go, because soft fruit can turn to mush on the grill and fall off the skewers.
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Next, sniff the stem end of the peaches. They should smell sweet and fragrant — if there's no scent, there probably won't be much flavor, either.
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As far as sight goes, look for peaches with smooth, unwrinkled skin and no bruising. Even if they're only slightly bruised, too-ripe peaches will go bad quickly. Also stay away from peaches with a green-tinged background. They were picked too soon and will never be sweet.
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Peaches are highly perishable, so only buy what you can eat in a few days. Store them at room temperature, as refrigerating can diminish their flavor.
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