I was not too sad about missing summer in Washington, DC. The average temperature is really hot and the average humidity is really high. This means that any time I am outside, I am really sweaty and really sticky. However, while inside most buildings, I have to wear a sweater because the air conditioning is blasting the temperature down to levels similar to those I experienced during my trip to the north of Argentina/Chile/Bolivia.
There were a few things I was disappointed to miss, fresh summer produce high among them. Seeing my Facebook feed filled with photos of peaches especially made me long for home. As it was winter in Buenos Aires, the most I could have posted were photos of red delicious apples, potatoes, or squash.
So I was delighted when I unexpectedly stumbled upon a few boxes of peaches at my neighborhood grocery store a week after returning home. I was 75% delighted and 25% wary. It should have been the opposite. After all, this was October. months after peach season. Also, these peaches were James and The Giant Peach huge. Seriously. I paid over $2.00 for one that was almost twice the size of a tennis ball and as hard as a baseball.
I let it ripen next to the bananas for a few days. I kept checking it, wanting to make sure I did not miss that peak eating window when it is ripe and soft, but not overripe and mushy.
Apparently, I am way out of practice. The minute I cut into the peach, I knew I had messed up the timing completely. The outer layer had softened, but the inner 2/3 of it was still as hard as a rock.
I tried to just eat the outer part, but it had no taste and a terrible texture. This peach’s only redeeming quality was that it had looked beautiful while sitting in my fruit bowl.
Note to self: this is why in many parts of the world vendors sell only produce that is in season.
Next summer, when I am hot, sticky, and dreaming of glaciers, I will alleviate the misery a little by eating many juicy, ripe, sweet peaches.