How to Pick a Juicy Peach This Summer by Checking Under Its Red Skin

Choosing a ripe and juicy peach can be tricky, as many shoppers rely on the fruit's red color, which is not a reliable indicator of ripeness or sweetness. The red hue varies by peach variety and sun exposure, so a very red peach is not necessarily ripe or flavorful. Instead, experts recommend focusing on the background color beneath the red skin. A creamy, yellow, or golden background color usually signals a ripe and tasty peach, while green areas near the stem or skin suggest the fruit was picked too early and may remain hard or tasteless even after softening at home.

Peaches continue to ripen after being picked, becoming softer and more aromatic, but those harvested prematurely may soften without developing full flavor. To check ripeness, gently press near the stem; a ripe peach yields slightly but is not overly soft or bruised. A sweet, fruity aroma also indicates readiness, while a lack of scent and firmness suggest more ripening time is needed.

If peaches are still hard, they should be kept at room temperature, ideally in a paper bag to concentrate natural ethylene gas and speed ripening. They should be stored in a single layer to avoid bruising and checked daily. Once ripe, peaches can be refrigerated to slow further ripening and extend freshness.

After cutting, peaches may brown due to air exposure, a natural process that can be slowed by applying lemon juice. Overripe peaches without mold or spoilage can still be used in smoothies, sauces, yogurt, jams, or grilled to enhance sweetness and texture.

In summary, when selecting peaches, avoid choosing solely by red color. Look for a yellow or creamy background, check softness gently, and smell for sweetness to enjoy the best summer fruit experience.