The Kiwi summer is well and truly here and while Kiwi summers often mean long nights, BBQs, swimming and roadies, it also means there are some absolutely beautiful, juicy, stone fruits around too.
There are few things more delicious than a ripe summer peach, but there is nothing worse than coming back from the fruit & veg store or stall with one that is under-ripe.
They're crunchy and flavourless - nothing like how they should be!
But thanks to a tip shared by Good Housekeeping, we now know the secret on how to perfectly ripen peaches for when you're craving some juicy fruit.
Sweet & Simple Method:
If you purchased peaches that weren’t quite ready to eat, but you aren’t itching to eat them right this second, you can leave them on the counter at room temperature until they reach desired ripeness.
I Want It Now! Method:
If you got home and realize your summer peaches are harder than you thought and are hoping to eat them within a couple days, pop them into a paper bag, close it and wait.
The fruit emits ethylene gas and trapping that within the bag will help the fruit ripen. They should be good to go within a couple of days, depending on how hard they were to begin with. To speed this up, toss in an apple (apples have more ethylene gas than peaches, so they will give the whole process a supercharge).
Slow Things Down Method:
If you want them to keep for longer than a few days, pop your peaches in the fridge.
This slows down the ripening process or will help already ripe peaches stay ready to eat a bit longer. Make sure to eat these guys within a couple days. The cold slows down ripening but doesn’t stop it altogether. And lengthy stay in the fridge can dry them out.