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  • ("Dio e Zingaro" by Municipale Balcanica)

  • - Hi, I'm Jerry James Stone

  • and you're watching a Cooking Stoned quick tip.

  • In today's video, I'm gonna show you

  • how to pick out the perfect peach.

  • While the most common peaches are the yellow peach

  • and the white peach, there's actually

  • over 300 different varieties in North America alone.

  • The yellow peach is quite tangy and

  • probably one that most people are used to.

  • The white peach, which is gaining popularity,

  • is a lot sweeter and has a lower acidity to it.

  • What's nice about peaches is that they actually

  • will ripen after being picked.

  • So, like a tomato or an apple, they continue to ripen.

  • Which, this is a great quality.

  • Now, that said, if you get one that's, you know,

  • the peach needs to be picked when it's mature,

  • it doesn't have to be ripe, it just has to be mature.

  • If it's not mature, then, like if it's green,

  • it's not gonna ripen correctly no matter what.

  • And it's just gonna be gross.

  • So you don't wanna pick up a green peach.

  • So, fruit that is able to ripen after being picked

  • is called climacteric, and, you know,

  • like I said, that's apples and tomatoes, and you know.

  • A non-climacteric fruit would be a strawberry,

  • which just, doesn't ripen after it's picked,

  • it just gets softer and mushier.

  • The first step in understanding if a peach is ripe or not

  • is understanding the color of a peach.

  • So, as you can see here, there's a sort of blush color

  • and then there's the yellow part, sort of underneath that.

  • Now, a lot of people think the redness, that blush color,

  • is what determines whether or not a peach is ripe.

  • But actually it's just a sunburn.

  • It's the part of the skin that's been exposed to the sun

  • when the peach was on the tree.

  • The part that's important is this yellow color.

  • Now, if it was a white peach it would be the white color.

  • But, you wanna make sure that that is not green,

  • like I said, green peaches are not mature

  • and they've been picked premature,

  • and it will not ripen correctly.

  • So for the other ones, you want a nice golden color.

  • For the white peaches, if you can see that here,

  • for the white peach, you want it

  • to be sort of like a creamy white.

  • The best place to determine the

  • ripeness of a peach is around here.

  • So, this, I wouldn't even bother looking there,

  • it's really just around this stem.

  • Because the stem is the part, like I said,

  • this blush area, the red that you see,

  • the area around this stem is where

  • the peach is least exposed to sun.

  • So you can kinda get a good sense of the color there.

  • The other thing you really want to consider

  • when you're picking out a peach, is the smell.

  • A peach should smell exactly how you want it to taste.

  • Now, there are some varieties that don't have a

  • very strong, aromatic component to them, but those

  • are not the kind you really find in a grocery store.

  • Those are really more the kind

  • you'd find at a farmer's market.

  • And so, you just wanna, when you're buying

  • peaches at the market, talk to the farmer.

  • But if you're at a grocery store, really, you know,

  • smell the peach, it should smell nice and tasty,

  • and if it doesn't, put that peach back.

  • Another factor when determining whether or not

  • a peach is the perfect one, is that, like any fruit,

  • it should really have a nice heft for its size.

  • You want it to feel heavy.

  • Now, the thing here, is when you're determining

  • whether or not stone fruit is ripe, you need to kind of,

  • get a sense of the give on the flesh.

  • Like is it squishy, is it hard?

  • And so the way to do that is you wanna put it

  • in the palm of your hand, and you just wanna

  • give it a nice little squeeze.

  • Now, you do not wanna push through with your thumb,

  • you're not trying to get past 2nd base here,

  • you're just, you know, trying to touch the peach

  • and get a feel for how it is without damaging it.

  • If you push on it with your thumb, push on it like that

  • with your thumb or finger, if the peach is ripe and good,

  • you're gonna be like "this is a great peach,"

  • but then you're gonna bruise it doing that.

  • And so when you take it home, it's just

  • gonna start spoiling in that area.

  • So you don't wanna do that.

  • You just wanna give it a nice squeeze.

  • If it's rock hard like a baseball,

  • then you wanna definitely leave that peach behind.

  • But if it has, you know, it's like a tennis ball,

  • it has some give to it, it's not quite ready to eat yet,

  • but it's pretty close.

  • So that one you could take home

  • and you'll be eating it within the week.

  • Now, if it has some give to it, like it, you know,

  • can feel that it's soft, but it doesn't necessarily mush,

  • that one's ready to eat immediately,

  • so you wanna enjoy that peach today.

  • Peaches that are softer than that are

  • just gonna bruise too easily, and you're not gonna be able

  • to store them for very long, so you avoid those also.

  • ("Dio e Zingaro" by Municipale Balcanica)

("Dio e Zingaro" by Municipale Balcanica)

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桃の買い方 (How to Buy Peaches)

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    Michael に公開 2021 年 01 月 14 日
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