As a peach ripens, the part facing the sun gets a reddish blush and the part not exposed to sun (ground color) turns from green to yellow. The best way to tell if a peach is ripe is by looking for a yellow ground color. It should also smell very peachy. A peach that is firm, may need to sit a little longer. If it is firm place it in a paper bag and leave it on the counter it should turn softer within a day or two.
Permalink | Report

Feel it. Make sure you buy them firm, because you don't want a peach that gets all mushy after one day at your house. Also, check that it has a nice healthy appearance (ie. good reddish orange colour). Even after doing these things, you will never really be able to tell if you're going to get a good tasting peach or a bad one, it's pretty much luck.

My advice, if you get a watery peach sprinkle a bit of sugar on it. It
will end up tasting the same as a normal peach although not as natural or healthy. But, still tastes great!
Permalink | Report

Smell! Smell! Smell! Melons, peaches and other stone fruit (plums, nectarines, etc. . .) smell perfume-y and wonderful when they are ready to eat!
Permalink | Report

A rich orange-red color and a soft but slightly firm texture. Peach season is just about to hit, but still hasn't really, so the best peaches will be available July/August, especially if they are GA peaches.
Permalink | Report

Smell. A really flavorful scent can tell you what to expect from the fruit.

Also, peaches are pretty flavorless if they are hard/not ripe, so avoid those.

If there are local peaches available, get those - local means less travel time, which means more sugars from ripening longer on the tree.
Permalink | Report

1)
You're right - the first thing that comes to mind is that supermarket peaches are generally sub standard and difficult to buy properly. A farmers market is really your best bet.

This is useful information if you consider why a farmers market is better than a supermarket.

2)
Find out where the peaches came from.
If you're looking for consistency, find a good peach and remember where it came from. The flavor, texture, amount of water, etc all vary drastically between farms. So, look on the container or ask the produce person what the label says.

3)
Have a peek at where the supermarket is storing the peaches. Many small (and medium and even large) supermarkets will store their peaches along side ethane gas emitting fruit such as oranges. This significantly speeds up the ripening of the fruit and causes it to ripen from the inside (pit) out.

Ever get a peach that was mushy inside but firm on the outside... this is why.

Ideally, peaches should be kept slightly below room temperature (but not cold) and away from other fruit.

4)
Now comes the easy part... picking one.

Smell
It should smell peachy and tasty.

Firmness
It should be firm, but not rock solid.

Color
This depends largely on the exact variety of peach. Look at all of the peaches and see if most of them are a pinkish color or a golden color and then make your decision by averaging out the color.

Taste
If you're really not sure... ask the produce manager to cut you a slice.

Here is a site with some really great tips:
http://www.pickyourown.org/peachpickingtips.htm
Source(s):
I worked in a produce department for a long time growing up.

Permalink | Report

Right now, I don't know how to select great ones but my mom used to squeeze the peaches a little and see if they're too soft or not. Too soft would make it watery. But I guess it would really have to be a trail and error thing next time you go to the grocery and feel out what kind of peach you'd like. Then once you've found the right feel/texture for you then go for that always.

You know what I heard somewhere (have to find the source to make this credible) that peaches in cans are better than the ones we buy in the supermarket. The reason is that they pack it at their best conditions. The only downside maybe is that some have preservatives?
Permalink | Report