Peaches should be soft, sweet and juicy. So that you need a napkin or handkerchief – wipe the juice from the chin and hands. When the fruit is unripe, when cut, it even emits an unpleasant sound – “traumatic”, which seems to inform that the money was wasted and expectations were not met.
Wasps and bees are very well versed in ripe peaches. Feel free to buy the fruits on which they sit.
Experts say that the most delicious peaches are always slightly irregular. Light asymmetry is good not only in art.
Color
The best “yellow” peaches should have bright yellow flesh and golden-reddish skin. “White” peaches are white flesh with pinkish veins.
Pay attention to the place where the fruit used to connect to the branch. If it is dominated by a light yellow shade, the peach may be immature, if bright, warm yellow shades are a sign of ripeness.
Don’t buy unripe fruit with green spots and wrinkled skin. You won’t get anything good from such peaches.
fragrance
Peach aroma is directly related to taste. If you smell it, you will taste it too. If the peach does not smell and the taste is incomprehensible. Of course, there are varieties with a stronger aroma, there are ones with a less expressive one, but, in principle, almost always, stone fruits should be fragrant – generously and brightly.
Tactile sensations
A ripe peach bounces slightly when it is lightly squeezed in the palm of your hand. Hard peach is an unripe peach.
instead of an epilogue
If you still come across not very ripe peaches, do not be upset. You can even speed up the ripening process by putting peaches in a paper bag with bananas.
In any case, store the fruits at room temperature, spread out in one layer so that they do not touch each other.
Peach varieties, including, differ in the type of stone and the color of the pulp.
The stone in different varieties of peach is attached to the pulp in different ways, therefore they are subdivided into varieties with a lagging and non-lagging stone. There are four main types: with a separating stone – smooth (nectarines) and velvety (peaches themselves), more rare in our country – with non-separating ones, also smooth (brunions) and velvety (pavia).
Of the varieties with a well-separated bone, one can single out that grows in the Caucasus. It has an amber-yellow skin with reddish barrels, and the flesh is deep yellow with a red halo around the seed. In a small, slightly flattened, orange, the bone is difficult to pull out of the fruit. The taste of this variety is rougher, but very aromatic, it makes a wonderful jam.
Peaches with white tender flesh very fragrant. They differ from the “yellow” counterparts in a more fibrous structure and the stone in these fruits is usually poorly separated from the pulp. They work well in fruit salads ..
Yellow peach – more juicy and sweeter. Perfect for making jams and marmalades, as well as compotes.