Peach

A ripe peach gives slightly when you press it gently near the stem and smells fragrant. Choose one without bruises; if it is firm, leave it at room temperature until it softens.

No: the skin is edible, so rinse and dry the peach well. For a recipe that needs peeled fruit, score a small cross in the base, dip it in boiling water for about 30 seconds, then cool it in cold water and slip off the skin.

Toss the slices with a little lemon juice, then cover and refrigerate them. Use them within a day for the freshest flavour and texture.

Yes. Slice ripe peaches, remove the stones and spread the pieces on a tray until firm; then transfer them to a freezer-safe container. Use them straight from frozen in smoothies or let them thaw in the fridge.

Use them in peach cobbler, crumble or a simple tart, or grill peach halves cut-side down until lightly charred. They also pair well with yoghurt, soft cheese, almonds and grilled meat.

Yes: nectarines work in most recipes that call for peaches and do not need peeling. They are closely related fruits, but nectarines have smooth skin while peaches are fuzzy.

No. Remove and discard the hard stone; it can also be a choking hazard, especially for young children. Serve young children soft peach pieces cut into an age-appropriate shape, with the stone removed.

A medium peach, roughly 150 g of edible fruit, provides 2.9 g of fibre. Keep the skin on to retain the fruit’s fibre.