TEXAS PEACH BUYERS GUIDE
Peaches whose flesh clings to the pit and generally ripen in May.
Peaches that aren't quite as clingy and usually ripen in early June
Peach whose flesh readily separates from the pit, and generally ripens in June and July.
Although a bright red blush gives a peach its attractive appearance, it is the progression of the background color from green to cream or yellow that is the best indication of a ripe, flavorful peach.
A firm-ripe peach, which gives only slightly when gently squeezed, is best for canning, freezing, or storing without bruising.
A soft-ripe peach is excellent for eating immediately and making ice cream or jam.
Peaches can be held at room temperature until soft enough to eat, and then refrigerated for up to two weeks.
Three to four medium sized peaches equal a pound.
One bushel of fresh peaches equals 48 pounds and will yield 18-24 quarts if you are canning or freezing.
Growers today most frequently sell their peaches in 1/2 bushel or smaller containers.
"These are the best peaches grown in Texas..."