What can I do with unripe peaches?

To soften hard, unripe peaches, put them in a paper bag and leave on the counter for a day . You want the peaches to have a slight give when you squeeze them. If they're not quite soft yet, give them another 24 hours before you check again. This method works for many fruits that keep ripening after harvest.

How do you make unripe peaches taste good?

The heat of the grill intensifies the natural sugars in peaches — and other underripe fruit — as well as softens the flesh . The end result is a sweet, slightly caramelized and soft peach. Delicious! The key to grilling peaches is to cut them in half and remove the pits.

Is it OK to eat an underripe peach?

A ripe peach has a dark yellow color. It's not necessarily red, that's simply the color that comes from direct sun exposure. If the peach is green or even has any hint of green left on it, it needs more time on the tree. A green peach is certainly edible but it's not going to be as sweet and juicy.

How do you ripen peaches in 5 minutes?

Method 1: Paper Bag With an Apple or Banana There's a reason this method is popular: It's because it works! Storing the peaches with other ethylene-emitting fruit, like an apple or a banana, helps to speed up the ripening process.

Will unripe peaches ripen after picking?

Other than the green ones, however, peaches will continue to ripen even after they've been picked . It's just a matter of how long the process may take. The process takes longest when peaches are stored in the cold, such as in your refrigerator. It's faster to let your peaches ripen at room temperature.

How do you ripen peaches in a few hours?

Place a shallow bowl of peaches in direct sunlight but be careful that they don't get too hot, or they will start to bake. The heat will help ripen the fruit quickly. You could also try the famous paper bag trick that's known to speed things up due to the ethylene gas that the fruit emits.

Can you use unripe peaches for baking?

Have you ever wondered what you are going to do with your unripe peaches? The beauty of this recipe is it will work with under-ripe fruit , the brown sugar adds the extra sweetness and the heat of the oven makes the flesh yielding and tender.

Crook's Corner's Green Peach Salad Recipe on Food52 (2024)

Make Ahead

by: Genius Recipes

July27,2011

6 Ratings

Crook's Corner's Green Peach Salad Recipe on Food52 (1)

Serves 4-6

Jump to Recipe

Author Notes

How to make good on rock hard peaches, from Chef Bill Smith's 2005 cookbook Seasoned in the South. —Genius Recipes

Test Kitchen-Approved

What You'll Need

Ingredients

2 ¹/₂ poundsunripe peaches, peeled and sliced as for pie
Scant 1/4 cup sugar
¹/₂ teaspoonsalt
¹/₂ teaspoonfreshly ground black pepper
2 tablespoonsstrong-flavored extra-virgin olive oil, like Greek or Lebanese
2 tablespoonsfresh mint chiffonade

Directions

Toss the peaches with the sugar and salt. Let them sit for 10 minutes.
Fold in the pepper, oil, and mint.
Serve cold within a few hours of preparation, as it will become mushy overnight.

Tags:

Salad
Fruit
Mint
Peach
Make Ahead
Serves a Crowd
Summer
Gluten-Free
Vegan
Vegetarian

See what other Food52ers are saying.

Nancy Charlton
AntoniaJames
DeirdreMS
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Recipe by: Genius Recipes

Popular on Food52

19 Reviews

r504 July 4, 2022

I bought the peaches which were on there way to being ripe and by the time I made it they were ripe. The salad is delish. I made as written but will try Jalapeno and Cilantro next time.

Pat October 25, 2019

Recipe for Life. "Eat anything Bill Smith prepares!"

Nancy C. July 19, 2015

I did make the peach salad, and it was a big hit. Had to prepare the peaches only an hour before, but they were sufficiently macerated. I did use some lemon juice after I had it all assembled, as it seemed to need something more. The friend who came with me said, "I'll definitely be making this a lot."

Nancy C. July 18, 2015

I'm going to make this for a potluck his evening, but I'm going to use firm, not green but not quite ripe, peaches. I will also sprinkle them with lemon juice to prevent turning dark before adding salt and sugar. Mint sounds great, and I have an abundant supply just outside my door. I think honey would substitute well for all or part of the sugar. Possibly another time I'll try some flavored oil.

AntoniaJames August 21, 2014

Have been making this all summer. Most recently, the only hard peaches at the farmers market were white peaches, so I used those. Different -- more delicate in flavor and even green, a bit sweet -- but utterly delicious, and so very pretty! ;o)

SLK September 11, 2013