"Biting into a peach can be like jumping off a culinary cliff: The result can be a juicy burst of summer or a sad, mealy mess. Even when in season, locally grown peaches can be a game of fruit roulette.
That’s why Last Chance Foods sought expert advice for picking out the best, ripest, sweetest peaches—all before the summer peach season is over. And it turns out, even the experts disagree on what defines a truly ripe peach.
Chef Erica Wides, the creator and host of the radio show Why We Cook, says it’s all about color, feel, and smell. Look for a peach with an even yellow color, without any green, and one that yields slightly.
“Then you have to get your face right in there and breathe deeply through your nose, like smelling wine,” Wides says, noting that the fruit should be fragrant and, well, peachy."
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