How to select for best flavor:

The best way to pick a ripe peach is with your nose. If it doesn't smell peachy, it's probably not worth buying. A nice red or pink color is pretty but not a very good indication of ripeness. Instead, the skin should be yellowish or cream colored. Avoid green peaches, as they will not ripen well. Also avoid soft, mushy peaches or fruit with brown spots, bruises or broken skin.

Peak of the season:

Peaches are available nearly all year, with Chilean peaches on the market from January through April. The domestic season is usually from May through September. Semi-Freestones come in first starting in May. Freestones become more available after June. Arizona and California usually produce the earliest crops.

Nutritional value:

Peaches are a good source of vitamins A, C and B1. One peach has only about 35 calories and is very low in fat and sodium. They are also high in fiber. Peaches are also one of the fruits capable of increasing the hemoglobin content of blood. Dried peaches are also an excellent source of most minerals.

General information:

Peaches are usually picked unripe for shipping, but as long as they are not green, they ripen well at room temperature. Ripe peaches will keep in the refrigerator for a couple of weeks if someone doesn't eat them first. Peaches are usually divided into Clingstone and Freestone varieties, depending on how attached the stone is to the fruit. Clingstone peaches are now used almost exclusively for canning and drying, and nearly all fresh peaches you find will be Freestone varieties.  In China, the peach tree is a symbol of long life, and porcelain painted with peach blossoms is a common birthday gift.