Peach Tips

*When shopping for peaches, use your nose. A really ripe peach has an exotic spiciness you can smell from across the aisle.

*When cooked, peaches slip their skins, which can float free in a dish. To avoid that, peel the peaches first. It’s simple: Dip the peach very briefly in boiling water, then immediately chill in an ice water bath. The cooking time depends on the ripeness. Very ripe fruit will take no more than 5 seconds.

*Color is an important indicator of quality in peaches and nectarines. But it’s not that brilliant red blush that means ripe fruit. Instead, look carefully at the background color. A pale green at first, when the fruit is ripe it will be a creamy gold.

*The refrigerator is the enemy of peaches and nectarines. This is particularly true for those that are underripe; they’ll turn mealy if chilled. Instead, wait until the fruit is fully ripe and juicy before refrigerating it and then only store it for a couple of days.