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It's Just Fuzzy Logic To Enjoy Late-Summer Peaches

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The Tampa Tribune

Published: September 12, 2007

As a reward for surviving another seemingly endless Florida summer, treat yourself and your family to a basket or two of plump, luscious peaches.

There are 200 varieties to choose from but sweet fruit makes it easy. There are just two main categories, based on how easily the flesh separates from the pit: clingstone, used mainly for canning, and freestone, the type usually found in markets.

Here are some tips for choosing and using them:

•Pick fragrant fruit that gives slightly to pressure and has no dents or bruises.

•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. Remove from the refrigerator for at least 30 minutes before eating for the best flavor.

Flavor, Page 3

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