Yes, peach season is short—but if you know how to store peaches, you’ll have juicy, fresh-tasting fruit all year round.
Peak peach season generally falls between May and August. Around this time, I eagerly wait for the tender, tangy stone fruit to pop up at my local grocery store or farmers market.
Fresh peaches are simply delicious eaten raw but can also be baked into peach dessert recipes like peach pie, peach crumble and peach upside down cake. They’re also tasty tossed in salads or even as a pizza topping! The options are endless, which is why you’ll want to learn how to store peaches and savor that sweet, tangy flavor for as long as possible.
How to Store Ripe Peaches
Jenna Urben for Taste of Home
It’s best to eat ripe peaches right away. Once peaches have been picked, they tend to bruise easily due to their delicate skin. Perfect juicy peaches will last less than a week stored on the counter. If you have an abundance of ripe peaches that you aren’t able to use, store them in the refrigerator. The cold air will slow down the ripening process but also dehydrate them, making them wrinkly after a few days.
How to Store Unripe Peaches
If you have very firm peaches that aren’t quite ripe, store them unwashed and stem-side down at room temperature. Be sure to place them in a single layer to avoid bruising. If the peaches are on the harder side and you want to speed up the ripening process, place them in a paper bag on your countertop. The natural ethylene gas they give off will ripen them right up.
How to Store Cut Peaches
Jenna Urben for Taste of Home
Like storing avocados, cut peaches will likely turn brown due to oxidization. However, if you coat them with lemon juice or lime juice, the citrus will help keep the peaches looking fresh for a few days. Once covered in citrus juice, store in an airtight container or bag in the fridge. (In case you don’t know, here’s how to peel and pit peaches.)
How to Freeze Peaches
To enjoy ripe peaches all year long, store them in your freezer. Freezing peaches locks in that fresh taste and makes baking a breeze. Baking with frozen fruit cuts down on prep time since the fruit is already peeled, pitted and sliced.
To freeze peaches, rinse the peaches and pat them completely dry. You don’t need to peel the peaches, as the skins will slip off easily once thawed. I recommend slicing the peaches prior to freezing since it’s faster to defrost small slices rather than the whole fruit.
Simply cut the peach open, remove the pit, and slice. Line the slices up on a parchment-lined sheet pan and place in the freezer until solid. Place the frozen peach slices in a freezer bag and store for up to six months. To defrost, place the frozen peaches in the refrigerator and let them thaw.
Editor’s Tip: For added protection against freezer burn, wrap the freezer bag of frozen peaches in another airtight bag or grocery bag.
This guide will help you determine when to use fresh vs. frozen peaches! In short, fresh peaches are best eaten raw or topped on salads and frozen peaches work great for smoothies, muffins and other baked goods.
How to Use Overripe Peaches
There’s nothing quite like a summer peach. One day it’s so juicy you have to eat it over the sink, and the next, it’s turning soft and brown. Thankfully, there are tons of ways you can put those peaches to good use. Blend overripe peaches into a peach smoothie, preserve them in bourbon peach jam, puree them into peach margaritas or bake up a healthy peach crisp.
The Best Things to Do with Fresh Peaches
Iva’s Peach CobblerMy mother received this peach cobbler recipe from a friend of hers many years ago, and fortunately she shared it with me. Boise is situated right between two large fruit-producing areas in our state, so peaches are plentiful in the summer. —Ruby Ewart, Boise, Idaho
Peach-Chipotle Baby Back RibsMy son and I collaborated in the kitchen one day to put our own unique twist on classic baby back ribs. We added a sweet peachy glaze and a little heat with chipotle peppers. It was a great bonding experience, and now we have a keeper recipe for fall-off-the-bone ribs. —Rebecca Suaso, Weaverville, North Carolina
Baked Peach PancakeThis dish makes for a dramatic presentation. I usually take it right from the oven to the table, fill it with peaches and sour cream and serve it with bacon or ham. Whenever I go home, my mom (the best cook I know) asks me to make this. —Nancy Wilkinson, Princeton, New Jersey
Sparkling Peach BellinisFolks will savor the subtle kiss of peach flavor in this elegant brunch beverage. — Taste of Home Test Kitchen, Milwaukee, Wisconsin
Sunny Peaches & Cream PieThis pie is as delicious as it is beautiful. It’s not just a summer dessert, either. I also make it for the holidays, using strawberries and strawberry gelatin. —Lorraine Wright, Grand Forks, British Columbia
Caribbean-Spiced Pork Tenderloin with Peach SalsaI love this recipe because of the depth of flavors and burst of colors. It’s quick and easy to make. It’s best when peaches are in season, but you could try strawberries or pineapple instead. —Holly Bauer, West Bend, Wisconsin
Georgia Peach Ice CreamMy state is well known for growing amazing peaches. This ice cream has been a family favorite for more than 50 years! —Marguerite Ethridge, Americus, Georgia
Chicken with Peach-Cucumber SalsaTo keep our kitchen cool, we grill chicken outdoors and serve it with a minty peach salsa that can easily be made ahead. —Janie Colle, Hutchinson, Kansas
Grilled Peaches ‘n’ BerriesWith only five ingredients, this delightful dessert is so easy to prepare. Just halve peaches and sprinkle with fresh blueberries and a brown sugar mixture. Because they’re grilled in foil, there are no messy dishes to wash. —Sharon W. Bickett, Chester, South Carolina
Peach & Vidalia BurgersTake one all-American patty and load it up Georgia-style with mayo, fresh sliced peaches and sauteed Vidalia onions.
Grilled Peach & Pineapple SangriaGrill up fresh peaches and pineapple slathered in cinnamon butter and use them to make a refreshing summer sangria. I also like to add slices of grilled lemon and lime to drop in the glass for a citrusy boost of flavor. —Heather King, Frostburg, Maryland
Peach Blueberry PieWhat a flavor! That’s what I hear most often when guests taste this pie. —Sue Thumma, Shepherd, Michigan
Fruity Baked OatmealThis is my husband’s favorite breakfast treat and the ultimate comfort food. It’s warm, filling and always a hit when I serve it to guests. —Karen Schroeder, Kankakee, Illinois.
Slow-Cooked Peach SalsaFresh peaches and tomatoes make my salsa a winner over store-bought versions. As a treat, I give my coworkers several jars throughout the year. —Peggi Stahnke, Cleveland, Ohio
Peaches ‘n’ Cream Waffle DippersI’ve prepared these for many brunches—peaches are my favorite fruit to add, but you can use strawberries or blueberries. People of all ages enjoy dunking crispy waffle strips into creamy dip. —Bonnie Geavaras-Bootz, Chandler, Arizona
Pork with Peach Picante SauceWhen fresh peaches are in season, I cook these pork ribs for family and friends. I love the recipe because I only need six ingredients, the slow cooker does the work for me and the ribs turn out tender and tasty. —Connie Jenista, Valrico, Florida
Strawberry Peach JamYou’ll definitely capture the flavors of summer with this chunky, luscious toast-topper. Best of all, this jam freezes well for up to a year, and it makes a great housewarming or hostess gift idea. —Gwen Frankhouser, El Cajon, California.
Curried Chicken & Peach SaladThis is a very healthy and simple salad to make; even my non-cooking husband can whip it together in minutes. We’ve served this to friends over the years, and they always ask for the recipe. —Radelle Knappenberger, Oviedo, Florida
Three-Fruit MarmaladeI make all my own jams, and this marmalade is a favorite. It marries the warm flavors of peaches and pears with citrus. —Lorraine Wright, Grand Forks, British Columbia
Cucumber Fruit SalsaOur garden always gives us way more cucumbers and tomatoes than we know what to do with. But we’ve learned how to handle the unexpected with a surprise of our own. This is our pretty, fresh way to use up the bounty. —Anna Davis, Springfield, Missouri
Mixed Fruit ShortcakesThis delightful downsized recipe makes just two biscuitlike shortcakes. Fill them with fresh fruit of your choice and top with whipped cream for an impressive dinner finale. —Sue Ross, Casa Grande, Arizona
Golden Summer Peach GazpachoBecause peaches and tomatoes are in season at the same time, I like to blend them into a cool, delicious soup. Leftovers keep well in the fridge—but they rarely last long enough to get there. —Julie Hession, Las Vegas, Nevada
Peach SmoothieWhip up this creamy peach smoothie as a refreshing and nutritious snack or a quick chilled breakfast. Because you can use frozen fruit, you don’t have to wait until peaches are in season to enjoy this delicious smoothie. —Martha Polasek, Markham, Texas. Here, find out the difference between fresh and frozen peaches.
Smoky Gouda & Chicken SandwichesMy whole family loves this, but especially my husband and I for the deep smoke and garlic flavors. The cheese combined with the savory garlic-herb mayo is simply mouthwatering. —Nancy Mock, Colchester, Vermont
Peach Melba TrifleThis dream of a dessert tastes extra good on a busy day, because you can make it ahead of time! If you don’t have fresh peaches handy, subbing three cups of the canned ones works, too. —Christina Moore, Casar, North Carolina
Fruit ‘n’ Cake KabobsA neighbor served these kabobs at a family picnic and brought some over for us to sample. I was pleasantly surprised at the tasty toasted cake and juicy grilled fruit. —Mary Ann Dell, Phoenixville, Pennsylvania
Peach Chili SauceI’ve been eating and serving this tasty chili sauce since my childhood—it’s always been a favorite. —Barb Townsend-Batten, Blenheim, Ontario
Spiced Peach CobblerWhen you tuck into this warm and comforting fresh peach cobbler, you won’t miss the extra fat and calories a bit! —Mary E. Relyea, Canastota, New York
Summer Harvest TartOne of my favorite bakeries makes this scrumptious tart that uses fall and summer fruit, so I created my own version. I like to serve it warm with whipped cream or ice cream and with a cup of coffee on a cool autumn night. —Sarah Knoblock, Hyde Park, Indiana
Grilled Honey-Balsamic Glazed FruitOne summer my mother-in-law made us grilled peaches basted with a sweet and tangy sauce. These are so good I’m always tempted to eat the whole batch. —Kristin Van Dyken, West Richland, Washington
Buttermilk Peach Ice CreamMy mother’s family owned peach orchards in Missouri. I live in Tennessee, a top consumer of buttermilk. This summery ice cream combines my past and present. —Kim Higginbotham, Knoxville, Tennessee
Chunky Peach SpreadHere’s a fruit spread that captures the best tastes of late summer. I like that it’s low in sugar and not overly sweet, which lets the fresh peach flavor shine right through. — Rebecca Baird, Salt Lake City, Utah
Peachy Spiced CiderWelcome guests with the inviting aroma of this warm beverage. I served this spiced cider at a cookie exchange and received so many compliments. Everyone enjoyed the subtle peach flavor. —Rose Harman, Hays, Kansas
Amaretto-Peach PreservesChock-full of peaches, raisins and pecans, this lovely conserve enhances ordinary slices of toast.—Redawna Kalynchuk, Sexsmith, Alberta
Spinach & Bacon Salad with PeachesPeaches and bacon? Oh, yeah. I made this family favorite for a big summer party. It was so easy to prep the parts separately, then toss it all together right before chow time. —Megan Riofski, Frankfort, Illinois
Peach Praline Upside-Down CakeThis cake is filled with fresh peaches, roasted Saigon cinnamon, roasted ground ginger and toasted pecans – and that makes it different. — Jeanette Nelson, Sophia, West Virginia
Barbecued Shrimp & Peach KabobsShrimp grilled with peaches and green onions really sets off fireworks! The spicy seasonings even helped me win a ribbon at a county fair. —Jen Smallwood, Portsmouth, Virginia
Grilled Peaches & Pound CakeBrush up on grilling dessert with fresh peaches and pound cake. Store-bought cake makes it quick to prepare, and the caramelized flavor will make it disappear fast! —Joy Pendley, Ortonville, Michigan
Fruit & Granola Crisp with YogurtHere’s an easy recipe you can feel good about. Blueberries and peaches are such a delightful flavor combination. —Sue Schmidtke, Oro Valley, Arizona
Fresh Fruit Salsa with Cinnamon ChipsLime and basil really brighten the flavors in this colorful salsa. It’s best when scooped up on a homemade cinnamon chip. —Navalee Hylton, Lauderhill, Florida
Chunky Cherry & Peach PreservesOut of all the jams I make, this is my grandmother’s favorite. She anxiously waits for late June to come because she knows I’ll put up as many batches as I can while peaches and cherries are at their peak. —Amy Seiger, McLoud, Oklahoma
Grilled Fruit Phyllo TartThis tart was a hit at my friend’s baby shower. It reminds me of a fruit salad that my mother used to make with cream cheese and whipped topping. Everyone loved the flaky crust, and the bright colors make it a pretty addition to any spread. —Laura McAllister, Morganton, North Carolina
Grilled Peach SundaesThese peaches with a hint of grill flavor are sweet and juicy. We serve them in a waffle bowl with ice cream. That’s jackpot at our house. —Nancy Dentler, Greensboro, North Carolina
Peaches & Cream Jelly RollCake rolls make a lovely presentation for a party, and they are simple to cut into even slices. My father taught me how to make them, and sometimes we get together and make them for family and friends. —Malena Coleman, Rockville, Indiana
Peach BavarianFruit molds are my specialty. This one, with its refreshing peach taste, makes a colorful salad or dessert. —Adeline Piscitelli, Sayreville, New Jersey