Missouri peaches are available tree-ripened and sweet. Peaches are classified either as clingstone or freestone according to how difficult it is to remove the pit. Clingstone peaches are used primarily for commercial canning. Firm ripe peaches, with good ground color will become fully ripe and soft in three to four days when kept at room temperature in a loosely closed bag or ripening bowl. Peaches are ready to eat when they give to gentle palm pressure.
Peaches bruise easily if squeezed.
Store fully ripe peaches in the refrigerator, and for best peachy taste, serve fragrant ripe peaches at room temperature. If a recipe calls for peeled peaches, dip peaches into boiling water for about 30 seconds, then plunge them immediately into iced water. The skins will slip right off. Fresh peaches darken quickly when exposed to air. Peach halves or slices packed with sugar or in sweetened syrup remain plumper and firmer than peaches packed without sugar.