I Really Love Your Peaches

by Laura Donnelly — August 7, 2007

Peaches and nectarines are both fruits of the species Prunus persica. Nectarines have a smoother skin (not "downy" like peaches) and are usually smaller, firmer, and a bit more aromatic.

To be at its best, a peach MUST be tree-ripened. Those that are grown for export and/or shipping have been picked long before they have ripened and have most likely been refrigerated below 45 degrees. This is what causes the floury, dry texture that we sadly often find in our supermarket peaches.

To keep cut up peaches from discoloring after slicing, keep them in acidulated water (1 teaspoon lemon juice per cup of water). But don't keep them in water for more than a few hours, otherwise the flesh will break down. To ripen peaches, place on large plate, not letting them touch each other. To remove skins easily, blanch peaches in gently boiling water for 20 to 30 seconds.

Got any tips for keeping fruit fresh? Please share them!