It’s the season for gloriously sweet stonefruit! We have to be extra careful about how we stack and store stone fruit and the same goes for you at home. We’ve put together an easy guide on how to choose and store stone fruit to make the best of this season’s delicious bounty!
Look for skin that has a warm background colour of yellow or deep yellow under a red blush. Avoid any green around the stem.
The aroma of the stone fruit should be sweet and fragrant, not malty or fermented.
Gently press against the shoulder of the fruit (near the stem). It should be soft enough to slightly yeal at the touch. Do not squeeze the fruit as this may cause bruising. Avoid any fruit that is spongy and wrinkled.
It’s best to buy fruit across a range of ripeness. For eating fresh, buy stone fruit a few days before peak ripeness and let them ripen in your fruit bowl. To speed up the ripening process, place the stone fruit in a paper bag and add an apple. For baking, look for more softer or slightly bruised stone fruits that can be used right away.
STORING YOUR STONE FRUIT
• Refrigerate for 1-2 days in a plastic bag. If your fridge is too cold it will kill the flavour completely.
• Remove from the fridge before you eat it. It tastes much better at room temperature.
• Air circulation is important. Don’t pile your stone fruit in a small bowl, give them room to breathe.
• Only wash your fruit just when you are about to eat it, not before!