Got Peaches? 3 Easy Steps To Keep ‘Em Longer
Mmm… Colorado Peaches. Early and mid-season varieties are best eaten fresh. Mid-season varieties ripen in August. They include Sullivan, Blake and Globe. Late ripening varieties include Elberta, Redskin and Hale. They’ll ripen in early September.
The late varieties are best for canning or freezing. According to one grower, Redskin makes the prettiest canned peaches but Hale have the best flavor.
If you have time, take a trip to the Western Slope for the freshest peaches. Or search out Colorado peaches at your closest farmers market.
Once you’ve got peaches, here’s how to keep them:
Keep Air Circulating
To keep the longest, peaches need air circulation. Keep that in mind when packing them.
Boxes, Not Bags
Store them in the refrigerator in a shallow box. Keep them in one or two layers to aid air circulation. Don’t pack them into plastic bags.
Is My Peach Ripe?
Peaches, like other fruit, ripen in different stages. A ripe peach has a creamy-yellow background color. The red blush on a peach varies by variety and isn’t a sign of ripeness. The peach should be moderately firm. A peach with a small bruise or finger mark is at its prime and ready to eat. To finish the ripening, set peaches out on the counter for a few hours before eating. Peaches seem to have more flavor when they are at room temperature.