A ripe peach is sort of a delicate thing, it doesn’t stay in that perfect ripeness range for very long at all, for one. For another, they bruise so easily when they’re just about perfect to eat. We’re outside the ideal climate for growing peaches here but they’re planted still by many, and pulling a ripe peach off the tree is a treat, if the wildlife doesn’t get to it first. We can drive an hour and get fresh peaches from roadside stands in season, though, so we do get to enjoy them. Nothing quite like it, the aroma of ripe peaches, they’re so soft and juicy. I know people who eat them like an apple, peach fuzz and all. Never been able to do that myself.
I buy the “engineered” peaches and bring them home. They are like stone. So I let them sit for a week. The outside starts to actually rot and the inside just under the skin is STILL HARD AS A ROCK. Its a waste of my time and money.