In summer, peaches are highlighted in the fruit trees and newsstands. The characteristic sweetness and aroma make this link fruit one of the most appreciated of the season, but the question always arises: what is the best place to store peaches without compromising the taste?
The way they are stored directly influences the durability and intensity of the taste. A simple decision can determine whether the fruit ripens perfectly or loses part of its nutritional value and its natural sweetness.
According to experts at Lane Southern Orchards, a US company with more than a century of experience in peach cultivation, there is basic care that make all the difference.
Where to keep the peaches
The recommendation is clear: Peaches should be stored at room temperature on the kitchen counter, away from the direct light of the sun. Also, they should not be in contact with each other to avoid blemishes and accelerate rot.
Although it is common to expose a fruit full of fruit as a decorative element, the experts cited by the same source warn that direct contact favors the appearance of stains and impairs the pulp. The rule is simple: the more space has each fruit, the better its conservation.
And the fridge?
Many believe that cold helps preserve the fruit, but in the case of peach the result can be misleading. Put it in the fridge delays the ripening, but reduces the sugar content and affects the intensity of taste.
“Storage peaches in the cold slows down, but it removes part of its sweetness and compromises the consumer experience,” explained Wendy R. Barton, head of. Therefore, to taste the fruit at the right point, the counter remains the best option.
How to accelerate maturity
If the fruits are still green, there is a trick that can help. Placing the peaches inside a paper bag accelerates the maturation process, thanks to the concentration of ethylene gas released by the fruit itself.
This method should, however, be used in moderation. Leaving the fruits too long in the bag can make them soft and less appealing.
What to do with already cut peaches
Once opened, peaches quickly begin to oxidize and gain a brownish tone. To slow this process, simply water the slices with a few drops of lemon and store them in a hermetic container in the fridge.
Even so, the solution is temporary: the fruit must be consumed within a maximum of two days to avoid losing freshness. Leaving slices exposed to the air compromises both taste and texture.
The freezing option
When there is excess fruit and it is not possible to consume it in time, freezing becomes the best way to preserve. The ideal is to scald the peaches in boiling water for a few seconds to easily remove the skin before cutting them into slices.
The slices should be arranged on a tray lined with parchment paper and placed in the freezer until firm. Then just transfer them to hermetic bags, ready to use in recipes or beaten.
Avoid darkening
To conserve color and taste, it is recommended to apply vitamin C or a few drops of lemon before freezing. This care helps to prevent oxidation and ensures that the fruit maintains the fresh look longer.
When defrosting, one should opt for a slow process in the refrigerator, better preserving the texture. Thus, frozen fruit can be used in jams, desserts or even refreshing smoothies.
Enjoy the mature peaches
When they are too soft to be eaten natural, they can still come to a new life. Using fruit in jams, cakes, desserts or cold is a way to avoid waste and enjoy all its sweetness.
Experts underline that nothing is lost: even too ripe peaches keep nutrients and aroma, only with a different texture.
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