Picking the Fruit 261 



Picking Peaches 



Picking peaches for the distant market and for the home 

 market are two different considerations. In growing 

 peaches in a commercial way, it is necessary to pick much 

 of the fruit before it is ripe, and we must sacrifice flavor if 

 we expect to reach the distant market. It does not im- 

 prove much in flavor after picking. When one knows 

 where the fruit is to be marketed, he may pick accordingly. 

 More often, however, the grower has little idea where the 

 fruit is to go, and must deliver it to the shipping point in 

 condition to reach the most distant market. 



To a certain extent, color may be considered an indica- 

 tion of ripeness in peaches, at least, it first draws the 

 picker's attention. The fruit may or may not show a 

 blush of red, but the green begins to lighten and traces of 

 yellow appear on shaded parts. But the peach that is well 

 colored is not always ready to be picked, and lack of color 

 is not always a sign of greenness. 



The peach picker learns to go more by touch. Free- 

 stones should be picked as soon as the fruit begins to feel 

 elastic. One need not bruise the fruit to determine this, 

 but simply clasp the fruit in the hand and test it with 

 a gentle pressure, using the broad face of the thumb. 

 Picked in this way there will always be enough soft fruit 

 to supply the near-by markets. The clingstones need not 

 be picked so promptly after the flesh becomes elastic 

 to the touch, as they stand up much better in transit than 

 the freestones and do not soften so quickly. They should 

 be left until they attain very good flavor. In taking hold 

 of the fruit one should be sure to test the suture side (the 



