Avoid peaches that are hard as a rock and/or have hints of green. This usually means they were picked too early and will never fully ripen.

• The skin and flesh should range from light pinkish-white to reddish-yellow. The amount of redness is determined by the variety and is not an indicator of ripeness.

• Ripen firm peaches on the counter in a loosely closed paper bag.

• Ripe peaches can be stored at room temperature for a day or two and refrigerated for up to five days.

• A pound of peaches – two large or 4 medium-size ones – yields about 2 3/4 cups peeled and sliced or 1 1/2 cups peeled and pureed fruit.

• To peel peaches, drop them in boiling water for 30 seconds, remove with a slotted spoon and immediately immerse in ice water. The skin will pull off easily with a paring knife.

From: McClatchy Newspapers on 9/5 Author: Carole Kotkin

Posted on September 6, 2007 at 12:05 am by Rabbi Jeffrey Rappoport · Permalink
In: General Topics, Uncategorized

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