In article
>,
wrote:

> Hi, is there some secret to selecting peaches from the grocery that
> are not dry? I have several now that I can crush in my hand on not
> get one drop of juice. The pulp is mealy --almost the consistency of
> mashed potatoes. Do the growers have a name for this? Is it a
> disease or some neglect in harvesting or storing? --tom

Not disease. From
<http://www.easthamptonstar.com/DNN/Default.aspx?tabid=3116>:
"To be at its best, a peach must be tree-ripened. Those grown for export
or shipping have been picked long before they have ripened and most
likely have been refrigerated below 45 degrees. This impaired pectin
breakdown causes the mealy or floury texture that we sadly often find in
our supermarket peaches."

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check it out
Lots of new stuff in the last couple days.