As anyone who’s ever eaten a juicy peach over the sink will know, a slightly overripe one is a good problem to have. A moldy or mealy peach, though? A peak-summer tragedy. We asked Steve Johnston, the sixth-generation farmer behind Apple Castle in New Wilmington, Pennsylvania (which, naturally, also sells a lot of peaches) about the best ways to store any kind of peach. Whether you plan to enjoy your haul immediately or slice up some peaches for a salad or pie, read on for Johnston’s pro tips.
How to pick the perfect peach for eating or baking
First things first, Johnston recommends buying your peaches from your local orchard or farmers market if you can. “We’re letting the peaches ripen longer on the tree, and we’re picking them a little bit softer, so usually your flavor is going to be much better,” he says.
Wherever you buy your peaches, avoid any bruising, and assess the color of the lightest part of the peach. Johnston explains that ground color, sometimes called background color, refers to the side of the peach that isn’t facing the sun. “The side of the peach facing the sun will get a nice red suntan, and that’s always the prettiest part. But on the backside, you want to make sure that a peach has a nice creamy yellow color,” he says. “If it’s got tinges of green or yellow-green, I would avoid those.”
“The side of the peach facing the sun will get a nice red suntan, and that’s always the prettiest part. But on the backside, you want to make sure that a peach has a nice creamy yellow color.” — Steve Johnston, farmer and owner of Apple Castle
Next, hold the peach — but don’t dare squeeze it! “They truly are as fragile as eggs,” says Johnston. “I hold the peach in the palm of my hand, take my thumb, and just kind of swipe from left to right — it’s almost like you’re swiping your cell phone. Put a soft amount of pressure and you can feel the skin have a bit of give. It should feel like a pillow — it’s not super soft, but you can feel the juice underneath the skin.”
The perfect peaches for a peach pie or cobbler will be a little bit riper. “They’re going to bruise if you look at them the wrong way,” Johnston jokes. You can also turn overripe peaches into stone fruit butter, peach chutney, or peach-rosé vinegar. While it’s hard to have a peach that’s truly too ripe to use, a mealy texture indicates that it probably won’t taste good, says Johnston.
Types of peaches
Cling or clingstone peaches: These early-season peaches have flesh that sticks to the pit. “They’re just a bear to work with. Those are the ones you want to eat and not worry about doing anything else,” says Johnston. They’re also often used for canning since they tend to be sweeter.
Freestone peaches: “These will come free from the pit very easily,” says Johnston. Use freestone peaches for any use — eating, baking, or freezing. Most peaches sold in the grocery store will be freestone peaches.
How to prevent moldy peaches
If you want to extend the life of your peaches by a few days, store them in the fridge in the produce bag they came in — but leave it open. “You don’t want them to dry out, but you also don’t want them to have too much moisture where they’ll start rotting or molding. So that’s why you leave that bag open to still have some airflow,” Johnston explains.
It’s okay if your peaches touch each other in the bag, says Johnston, but if you want to be extra-careful to prevent bruising you can store them in a single layer, stem-side up. Peaches will last this way in the fridge for up to a week, although they might become dry — if you see any wrinkles, eat or use them as soon as possible.
How to ripen peaches
“The old method of putting peaches in a paper bag on your countertop to help them ripen up, it really does work,” says Johnston. That’s because it traps the ethylene gas, which encourages ripening. If you got your peaches from the orchard, this may take a day or two; grocery store peaches can take up to a week to ripen.
How to store cut peaches
Once you’ve cut into a peach, brush the slices with sugar or lemon juice, which will help to prevent browning. Then place in an airtight container. Johnston recommends using or eating sliced peaches within one to two days. He also notes that cereal topped with sugared, sliced peaches is an unbeatable summer breakfast.
How to freeze peaches
Use ripe freestone peaches for freezing, which are much easier to pit. First, peel your peaches if you prefer (you might opt to peel them for recipes like pie or jam, but feel free to leave them on for smoothies or eating whole). Then place them on a baking sheet and pop in the freezer in a single layer. Once they’re frozen, transfer them to a ziplock bag in a single layer so they don’t clump. They’ll last this way in the freezer for up to a year.
Johnston loves throwing frozen peaches into smoothies. You can also use them for pies and other desserts, though be aware that the moisture will make them a little mushier than fresh peaches.
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