Use fresh, ripe fruits. If you intend to eat them raw, they should have some bite and feel soft. Peaches that are slightly more firm than those you would eat raw can be used to make baked goods like peach pie.
There are two possible ways to slice peaches. One is peeling and then cutting, and the other is slicing and peeling. Both are covered in this article.
HOW TO CHOOSE THE RIPE PAGE
Full confession. I once learned from a vendor how squeeze peaches are done at the farmer’s marketplace. Here are some tips and tricks to help you select the perfect ripe Peach.
It’s time to smell the Peach. The peaches should have a pleasant sweet peachy smell.
Feel the fruit. It’s delicious if it feels large for its size and is in your hand.
Refrain from pressing too hard. A ripe peach will show a slight give.
Avoid peaches with a lot of green spots. Beauties should change color on the tree to achieve peak flavor. Also, avoid peaches with brown bumps and bruises, as these can indicate that they are not good.
HOW TO SLICE A PEACH
The Peach should be held straight up with the stem towards the sky. Next, take sharp paring knives and keep them vertically. Once the blade is in contact with the pit, you must carefully insert it. You will now need to roll the Peach around the knife, ensuring that the edge touches your hole until you reach your original cut.
Next, remove the knife from your hands and place the Peach into your palm.
Twist the ends to separate.
You can pop the pit with your fingers if the Peach seems ripe.
How to Freeze peaches
Peaches sliced and baked into warm peach pies will be a welcome addition to any out-of-season night. Combine the pie ingredients and cut peaches into a peach pie mixture, and seal it in a zip-lock bag. You can freeze for up six months. Put the frozen filling in the prepared crust and bake according to your instructions. You’ll be thankful you did.
One pound of sliced peaches can be frozen for other purposes by adding a tablespoon of lemon zest to the mixture. Spread the peach slices one-by-one on a parchment-lined baking sheet. Place in the freezer for between four and eight hours. Transfer the peaches into a ziplock plastic bag and keep them in the freezer.