Peaches and nectarines are warm-season stone fruits available in spring and summer-time meaning you can find fresh peaches at your local farmers’ market starting in May in the southern US and July in the north. Local peaches grown in nutrient-rich soil will be especially high in vitamins and phytonutrients so stopping by your local farmers’ market is your best bet for finding the freshest, most nutrient dense fruit! Otherwise, you can pick up peaches throughout most of the year at any grocery store but it’s not quite the same experience – nothing beats the taste of a fresh, fragrant, sweet and juicy ripe peach!
When you buy peaches and are looking for that perfect peach look for locally grown fruit, which are more likely to have been picked when ripe since they don’t have to be shipped long distances. White-fleshed peaches tend to be sweeter, while yellow-fleshed ones have a ‘tartness’ to their flavor. Peaches should have vibrant colors (no green tinges or tones), and be free of bruises, scratches or flat areas. Ripe fruit should be fragrant and feel heavy for its size. As peaches ripen, they get sweeter and juicier – gently squeezing the fruit will help you determine what stage they’re at. To do this, press gently on the peach where the stem was. If it starts to give, it is ripe and ready to eat. Since you will likely be eating the fruit over a period of time, it makes sense to choose peaches at varying stages of ripeness since they continue to ripen even after being picked from the tree. For example, choose some fruit that is firmer to the touch (firmer fruit is also great for salads and other dishes where you are looking for some added crunch) but avoid any fruit that is rock-hard which is an indication of underripe peaches that were picked too early.
After bringing peaches home, store them in a bowl that allows airflow (stem side down) on the kitchen counter at room temperature and refrigerate only when fully ripe. They are highly perishable and will begin to get wrinkly when they’re starting to dry out. Even under ideal conditions, peaches have a short shelf life and will only keep for a week or so in the refrigerator so it’s best to use them as soon as possible after purchase. If desired, you can help ripen peaches by placing the fruit in a paper bag with an apple. Apples produce ethylene gas, a natural plant hormone that triggers the ripening process.
If you find yourself with a surplus of peaches, you can preserve them in several ways. For example, peaches can be frozen, canned, dehydrated or made into jam. There are so many possibilities!
To freeze peaches, simply:
1. Wash and cut peaches into slices.
2. Soak the slices in diluted lemon juice for 5 minutes (1 tablespoon lemon juice per cup of water); drain in a colander.
3. Arrange on a parchment-lined baking sheet in a single layer.
4. Freeze for ~4 hours or overnight.
5. Transfer to freezer-safe container or freezer bags, removing as much air as possible, for storage up to one year.
It might take a little bit of effort, but it will be worth it when you are able to enjoy peaches all year-long and if you run out, you can usually find frozen sliced peaches at your local grocery store. Frozen peaches are great in smoothies, bakes goods (peach cobbler or crisp anyone?), served over ice cream or in any other of your favorite peach recipes!
Shop Like a Pro
If you’re looking for tips on how to shop, select and store other foods check out these posts!
