Recipes

DIY Peach Salsa -- and More Recipes

The local peach season has come and gone -- sorry to say -- but peaches from cooler climes will meander their way into the produce aisle for the next couple of months. Peaches don't really ripen after they're picked, so choosing ripe peaches is key. It's not hard to distinguish a ripe peach from one that was picked a bit young on the twig. Peach-colored peaches are ripe, and green tinted peaches are not. I like to see a range of color on a peach from rosy pink to reddish orange. I also like a peach that's tender when pressed. Last, a ripe peach announces its presence with a pheromonally enticing aroma.

See Also: AndyTalk: The Anatomy of a Tart, Or, I'm Not a Lazy Cook, I Just Don't Want to Go to the Store AndyTalk: The Secret to Perfect French Toast

KEEP PHOENIX NEW TIMES FREE... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Andy Broder