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24 January 2012, 16:22
The supermarkets, and the processing plants use 'slightly' (slightly, as in....to a varying degree) unripe peaches. A ripe peach will start to spoil in the air. Supermarket's don't sell real ripe peaches. Same as with tomatos. They blast tomatos with carbondioxide to make them red and look like they are ripe. It's the same with the peaches. They manipulate conditions to make them 'ripe' to sell.
If you grow your peaches and let them ripen, you've already lost half the battle. Their un-skinned-air-exposed time will be what lets them 'rippen' in the tinning process, apparently. But they still seem too firm to be ripe to anyone that has ever grown peaches.
You'll notice a big difference in taste between tinned peaches and ripe peaches. The main reason is because they are stored in syrups and sugar solutions that contain peach flavouring.
Try them side by side. You'll see a HUGE difference in flavour.
If you grow your peaches and let them ripen, you've already lost half the battle. Their un-skinned-air-exposed time will be what lets them 'rippen' in the tinning process, apparently. But they still seem too firm to be ripe to anyone that has ever grown peaches.
You'll notice a big difference in taste between tinned peaches and ripe peaches. The main reason is because they are stored in syrups and sugar solutions that contain peach flavouring.
Try them side by side. You'll see a HUGE difference in flavour.