Select your peaches very carefully - a ripe peach is a taste sensation, anything less is a major disappointment. Well selected, you will never begrudge the cost. A ripe peach should be fragrant and highly coloured - never green. The skin should be smooth and never shrivelled. Cradle the fruit in your hand and test for some "give". Be careful - they bruise easily. Don't fall into the trap of buying peaches too late in the season - they have usually been cold stored and have powdery, dry flesh.
Slightly underripe peaches will store at room temperature to soften. Ripe fruit can be kept in the fridge in paper bags for a couple of days.
Tips & Tricks:
Freestone peaches are the easiest to cut and present in fruit salads and other dishes. Clingstone are fine to eat as is.
Peach slices complement peppery salad greens. Make a salad with rocket leaves, roast almonds, avocado and tomato. Dress with a vinaigrette and top with peach slices.