Look for fruit that's relatively firm, with a smooth skin, sweet aroma and clear peach background colour. Avoid wrinkled skin or a greenish tinge at the end, or excessively soft, bruised or blemished fruit.

Early peaches, such as Early Redhaven, are best eaten fresh. Mid season and late varieties are best for cooking or preserving. They're also superb for eating fresh.

Keep peaches, still fairly solid to touch, at room temperature out of direct sun until ripening begins and their skin yields slightly to gentle pressure.

Ripe peaches should be kept refrigerated in a single layer for no longer than five days. Overripe (extremely soft) peaches should be used, fresh or in cooking, at once.