Peaches and nectarines

Peaches should be plump and firm, without bruises or blemishes. Avoid dark green fruits, which are immature and will not ripen well. Avoid fruits that have been refrigerated before ripening, as they may be mealy. Select freestone varieties of peaches. Clingstone varieties require too much labor (they are used primarily for canning).

Let ripen at room temperature, then refrigerate. Peel peaches by blanching in boiling water 10 to 20 seconds, until the skin slips off easily, and cool in ice water. (Nectarines do not need to be peeled unless you wish.) Cut in half, remove the pit, and drop into fruit juice, sugar syrup, or ascorbic acid solution to prevent darkening.