Peaches: tips on how to find and to keep them fresh

Seasonal Produce: Peaches

From the South Beach Diet

Peaches are not only delicious fruits to enjoy on Phases 2 and 3 of the South Beach Diet, but the sweet and juicy varieties are also rich in vitamin C and beta-carotene, and they provide a fair amount of fiber. July and August are the peak months for California peaches (the type most common in the U.S.). After October, peaches are imported from Mexico, Chile, and New Zealand. Here are a few tips on how to find that elusive perfect peach and how to keep it fresh.

Buying
You'll find the best peaches at local farmer's markets, though it is possible to purchase perfectly good peaches at the grocery store in late summer. Look for plump peaches with a soft yellow or cream background color, as well as unwrinkled skins. (The amount of red in the skin of a peach is a poor indicator of sweetness, especially since peaches will not get any sweeter once they're picked.) Choose fruit with a mild fragrance whose flesh yields to gentle pressure. Avoid rock-hard peaches and those with bruises or dark spots that are on the verge of spoiling.

Storing
Firm peaches can be kept at room temperature until they become soft and juicy. Once they're soft, either eat within a day, or store in the refrigerator for no more than three to five days.

Preparing
Peaches can be eaten with the skin on, either chilled or at room temperature. Be sure to wash the fruit first to avoid pesticides and peach fuzz. To cut a peach, slice your knife along the seam of the fruit down to the pit. Continue all the way around the circumference of the fruit. Remove your knife and twist the two halves of the peach in opposite directions. One side should come right off the pit. You can remove the pit from the other side with the tip of a knife or with your fingers. In addition to eating them uncooked, peaches can be baked or grilled with a little bit of lemon juice to prevent browning. They can also be poached in wine for an extra-special dessert.