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When to eat a peach

b
Birmingham Sep 8, 2010 04:47 PM

We were just given a gift of 12 large peaches. Gave 5 away to a neighbor. The 7 we kept all have spots that are soft and wrinkled--but the majority of each fruit is still quite firm. Not sure how long to wait to eat--and will the already-soft-and-wrinkled spots get rotten before the rest of the fruit is ready?

I'm afraid we don't eat a lot of fresh fruit because we always seem to have bad timing: either we try too soon or we wait too long. I'm afraid of doing the same thing with these peaches.

What would you do with them?

  1. Karl S Sep 8, 2010 04:55 PM

    Why don't you try one and see for yourself? It's the only real way to tell.

    1. Vetter Sep 8, 2010 07:07 PM

      By the time they've got soft spots, they're usually RIPE. Eat those bad boys. If you have any doubt about the texture, just cook them up into a sauce for ice cream or pancakes or something.

      1 Reply
      1. re: Vetter
        b
        Birmingham Sep 8, 2010 07:17 PM

        Okay we tried one: guess it's ripe but not very juicy or sweet. Think I'll have to take your advice about making a sauce. Thanks!

      2. l
        LRunkle Sep 10, 2010 09:19 AM

        They will ripen after being picked just like tomatoes, so jsut bide your time.

        1. thew Sep 10, 2010 09:48 AM

          while reading ts elliot and listening to the allman brothers

          6 Replies
          1. re: thew
            PattiCakes Sep 10, 2010 11:20 AM

            ..as I walk along the beach, with my trousers rolled (apologies to J Alfred Prufrock)

            My husband claims he actually likes the wrinkly ones -- says they are sweeter. He cuts 'em up and puts them on his oatmeal. If they are good peaches, and they are ripe, you will need a big napkin because the juice will just drool down your chin. If you don't care to eat them like that, cut them up & put them on ice cream. If they are not so full of jiuce, slice them, sprinkle with a very little suger & let them sit in the fridge for a day. They will exhude their own juice & become somewhat syrupy. A jigger of Cointreau doesn't hurt.

            1. re: PattiCakes
              nofunlatte Sep 10, 2010 11:23 AM

              Your husband is right. I cut up a wrinkly one for yesterday's oatmeal and today's cold cereal. Fantastic!

              1. re: nofunlatte
                EWSflash Sep 10, 2010 07:12 PM

                Oh yeah- if you can get them to wrinkle up without getting rotten or moldy spots you're in for a treat.

                1. re: EWSflash
                  nofunlatte Sep 11, 2010 09:46 AM

                  All that moisture loss just concentrates the sugars. Good point about watching for rot, though. I do sometimes have to cut away a brown spot or two.

              2. re: PattiCakes
                b
                Birmingham Sep 10, 2010 03:08 PM

                Ah, wish I had tried your suggestion of the sprinkling of sugar... Last night I chopped them all up and stuck them in the freezer for making smoothies. As I was doing so, only one of them had any amount of sweetness and juiciness. Wondering if I should apologize to the neighbor because of their not-so-hotness--but as a native of the South, she probably had better ideas of what to do with them.

                1. re: PattiCakes
                  alkapal Sep 12, 2010 02:04 AM

                  patticakes, your idea is spot on the money: ""If they are not so full of jiuce, slice them, sprinkle with a very little suger & let them sit in the fridge for a day. They will exhude their own juice & become somewhat syrupy. A jigger of Cointreau doesn't hurt."""

                  this works for strawberries that are on the verge of going bad, too (not that *that* EVER happens around here, of course. ahem!...>

              3. kleine mocha Sep 10, 2010 04:40 PM

                It's not true that they ripen off the tree. They just get softer. That's why it's almost impossible to get good peaches at the grocery store; cause if they waited until they were ripe to pick them, they'd be ruined in transport. The best you can do is add a little sugar. :-(

                (I was determined this year, and bought a flat off a fruitstand whose peaches were marked "must go quick" or something--rushed them home, parboiled, peeled, sliced, and put in freezer bags w/ a little splenda and ascorbic acid sort of per Alton Brown; really looking forward to having truly ripe peach slices this winter!)

                1. gmm Sep 11, 2010 03:18 AM

                  There's a farm area here in Spokane, WA that has U-pick peaches. Luckily the season has been fairly long this year so we've gotten a few batches. For whatever reason, the last batch had a lot of peach flavor, but were not very sweet. We used most of those for making peach milkshakes or in this easy cobbler.
                  http://allrecipes.com//Recipe/easy-batter-fruit-cobbler/Detail.aspx
                  I've done a little internet research on peaches ripening after they've been picked, and apparently they will get softer, but not sweeter. They acid levels get lower, which make them seem sweeter.

                  http://www.caltreefruit.com/faq.asp?f...

                  1. Rmis32 Sep 12, 2010 11:24 AM

                    Slice the peaches, layer them on top of a buttered tortilla, sprinkle w/ cinnamon & bake on a cookie sheet for 20 min @375 deg. So easy, healthy & tasty.

                    1. achefsbest Sep 12, 2010 01:47 PM

                      ...when it's Cal Red peaches from Frog Hollow Farms.

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