If you’re in the market for a dehydrator, we recommend buying one that has an adjustable temperature, which will allow you to dial in the drying temp to give you the best results for individual ingredients. For a more brittle, crunchy peach chip consistency, aim for about 1/4” inch thick. Cut into Slices: For a chewy peach chip consistency, aim for about 1/2” inch thick. ![]() Slice the peaches & remove the pit: Using a sharp knife, cut the peach in half and remove the pit.Once cooled, you should be able to easily peel off the skin with your fingers. If you’d rather remove the skin, the fastest way is to blanch the peaches in boiling water for 30 seconds, then remove and place them in an ice bath. Remove the skin (optional!): Peach skin is thin and totally edible, so if you want you can leave it on-just make sure you wash them thoroughly.If you need to speed up the ripening process, you can place your peaches in a brown paper bag over night.īefore you start prepping your peaches, make sure your counters, equipment, and hands are clean & sanitized to prevent contamination, which can spoil your batch down the line. You want all the sugars to have fully developed, so the dehydrated peaches will taste rich and sweet. Avoid.Ĭhoose organic peaches if possible, as peaches are on the “dirty dozen” list, meaning they are more likely to contain pesticide residues.įirst, make sure your peaches are completely ripe. A peach that is rock hard is unripe, but if it has a slight give to it, you’re on the right path.Īny really soft or mushy spots on a peach are likely bruises, possibly from some over zealous fruit squeeze. However, if you pick up a peach in your hand and just gently wrap your fingers around it, you will be able to tell if the flesh has any give. Peaches bruise VERY easily, so firmly squeezing a peach will ruin it. Softness: Softness should be gauged with caution. Conversely, an under ripped peach will smell muted and flat. A ripe or nearly-ripe peach will have a rich, floral fragrance – almost like you are tasting it just by smelling. Scent: Smell the top of the peach, by the stem. Wrinkly skin around the stem indicates water evaporation through the skin and means the peach is ripe. Peaches will becomes slightly rounder as they ripen, so avoid any that have a sharp angle crease. But things you do want to look for is roundness and wrinkly skin. Snowy white or white with hues of green, indicate the peach was harvested too soon.Īppearance: Obviously avoid any peaches with bruises, blemishes, or dark spots. Pale yellow or even hues of green indicate the peach was picked too soon.įor White peaches, you do want to see a pale yellow undertones in the “white” around the stem. Dark yellow is the color you’re looking for, particularly around the stem. ![]() The red color has actually bean bred into peaches by farmers to make them look more appetizing and don’t tell you much about the peaches ripeness. Thankfully there are lots of subtle clues to look to help you find the best ones.Ĭolor: For yellow peaches and nectarines, the key indictor to look for is dark yellow or golden skin color. There is a real art to picking a good peach.
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