The Fruits Of Summer (Part 4)

The state commercially produces more than 200 varieties of peaches, 200 varieties of plums and 175 varieties of nectarines. Most peach varieties are freestone, meaning the flesh of the fruit easily slips away from the pit. For nectarines, freestone varieties are generally available in June and July. All plum varieties are clingstone.

Summerwhite varieties of peaches and nectarines have a pale white skin with splashes of bright pink, while the flesh is light pink or white. Summerwhite varieties represent about 20 percent of the peaches and nectarines packed in California.

The basics: Selection, storage and handling

When stone fruits are purchased in the grocery store, they often feel hard to the touch and are not fully ripe. The best way to ripen stone fruit is to place it in a paper bag, fold the top of the bag over loosely, and place the bag on the counter for one to three days. Never store hard fruit in the refrigerator, in plastic bags, or in direct sunlight.

Check the fruit daily. When it’s ripe, it will be aromatic and will give slightly to gentle pressure. Once ripened, it can be stored in the refrigerator for about a week.

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