Peaches, although their name comes from the Latin phrase persicum malum - Persian apples - were originally cultivated not in Persia, but in China. In Europe, they began to grow these fruits only in the 16th - 17th centuries. In Russia, peaches were called oranges until the beginning of the 18th century. But no matter how interesting the history of the peach is, first of all the gourmets are not interested in it, but in how to choose the most juicy and ripe fruit.
Instructions
Step 1
Pay attention to the size of the peach. Although it seems that a large fruit is always juicier and tastier than a small one, this is not the case with peaches. Fruits larger than the average fist tend to be stiffer. A special variety of peaches - Freestone - is distinguished by its large size and the fact that the stone is easily separated from the pulp, is recognized as less juicy and is more suitable for preservation or freezing.
Step 2
The color of the peach depends on the variety. All ripe peaches have patches of bright red or pale pink, but the rest of their surface should be either bright yellow or pale, almost white. White-fleshed peaches have low acidity. Don't buy greenish, unripe fruits. Although peaches are capable of ripening, after they are removed from the tree, sugar in them ceases to be produced and such a fruit will be less sweet than the one that was "removed" from the branch only after it was covered with a pink "blush".
Step 3
Examine the peach. It should be covered with a delicate whitish fluff; there should be no dark spots or dents on its skin. Ripe fruit, if you lightly press on it with your fingers, gives in and a little spring. If the fruit is "stone", it was taken off the branch too early. If the peach has distinct dents, even after light pressure, it is overripe.
Step 4
There is no point in sniffing ripe peaches, as their warm aroma is easy to discern. The delicate smell of the fruit is one of the main indicators of its pleasant taste.
Step 5
A good indicator of the ripeness of a peach is a crevice in it. It should be deep enough and clearly defined, without "swollen" edges.
