3 Signs of a Sweet and Juicy, Ready to Eat Peach

If you shop for fresh peaches at a farmer’s market or even in the produce section of a grocery store, then my guess is that you are probably like me, before I started working with Frog Hollow Farm, (of course!).  I would carefully inspect each individual piece of fruit and select, what I believed was, the sweetest and most ready-to-eat from the rest, only to go home and find out how off the mark I was!

If you get organic fruits delivered from Frog Hollow Farm, then you’ve already solved 80% of the problem because at Frog Hollow Farm we only ship the best of tree-ripened fruits, anyway. Here’s one tip I learned early on — always store fruit on your kitchen counter in such a way that no two pieces of fruit are in contact with each other. Now let’s get to identifying a peach that’s ready to eat. From what I have learnt after talking to Farmer Al, there are three main characteristics that would help you identify a sweet, juicy, ready-to-eat peach:

1. Color: This is important because you ought to know what you’re looking for! According to Farmer Al, “the real color you want to look for is the background color of the fruit and not the red, highlight.” According to him, the red color is deceptive because our brain is genetically evolved to think that the color red is delicious and sweet. He says, “Plant breeders have bred the color red into a lot of peaches grown around the world now-a-days because it helps sell the fruit.” The real color you want to look for is the yellow and it should be deep golden, not pale.

2. Touch: You can tell if a peach is ripe or not by a gentle, yet firm squeeze (not hard enough to bruise it) with your fingers. If there’s a little bit of a give there, then it means that the fruit is almost ripe but not quite. I would still leave such a peach on the kitchen counter for another 2-3 days till it is actually soft to very soft.

3. Skin Texture: This is the most telling of all three characteristics. You can tell that a peach is ready to eat by looking for signs of shriveled skin around the stem. When you see wrinkles, that's the sign of a really excellent peach. I had asked Farmer Al what the shriveling means and he explained that wrinkles develop on the skin when water starts to leave the fruit. “Water evaporates from fruit once it has been picked because the skin is very porous. It will shrivel and dry up and that will intensify the flavors and give you the best peach flavor," he explained.

    So go on and try these steps the next time you buy peaches and drop in a line to let me know if they worked for you. If you have other suggestions, feel free to leave us a comment.

    Author: Pearl Driver

    Pearl is the Marketing Director at Frog Hollow Farm. She is an e-commerce sales and marketing expert. Before joining Frog Hollow Farm, Pearl worked as a journalist and as Website producer. She brings a combination of creative thinking and knowledge of the Web to Frog Hollow. Her favorite fruits from the farm are the O’Henry peach and the Flavor King pluot. 




    • Is there a place around Oakdale Ca to buy your peaches? 209-605-7116

      Richard Paslay
    • A peach is a peach, a plum is a plum, but a kiss isn’t a kiss without a tongue thank you for your help in this matter
      Mike S
    • Still not very helpful in eliminating the “baked potato” peach. I tried just hefting them in my hand to try to get an idea of their density but you have to be very sensitive to pull this off. Finally I resigned to just making a peach smoothie in the blender whenever I pick a dry batch. Another way is, if the peach is near ripe, just take a bite at the store. If it’s bad just buy the single one you bit, and pray the rest are likewise. In my experience, if one is bad, my whole selection is.

    • But how do you tell if the peach is juicy and not floury. I’ve had peaches that look nice and are ripe but when you bite into them they are mushy and dried up.

    • Thanks for the info. Succinct and thoughtful. I have a question though: I bought peaches the other day and they had an intense perfume, were slightly soft to the touch and looked ready to eat. They tassted like soggy cardboard. What might have been the problem? Would like to avoid this problem going forward.
      thanks for any info you can provide.


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