Holscher Hackman Garden Center

Fresh Peach Care Tips


Fresh peaches that are still firm can finish ripening on your counter!
They are best stored at room temperature, stem side down in a single layer (to avoid bruising) out of direct sunlight.
If you need them ripe quickly, store in a paper bag with the top closed. Add a ripe banana to really pick up the pace!
Check daily, use or refrigerate when they are ready.
Refrigeration slows the ripening process so even a fully ripe peach will last another couple days. Extended time in the fridge will dehydrate the fruit however, causing a less desirable texture. Try to eat, cook, or freeze within a few days.


Blanching is one of the easiest and fastest ways to peel a peach!
Start by bringing a large pot of water to a boil, the peaches should fit in the pot with plenty of room around them. While you’re waiting for the water to boil, fill a large bowl with ice and cold water, deep enough for the peaches to be submerged (this stops the cooking process so the peaches don’t get mushy). Slowly lower the peaches in to the boiling water with a slotted spoon and boil for 20-40 seconds. Carefully remove with the slotted spoon and immediately lower them in to your ice bath to cool for a minute or two. Once they are cool, the skin should slide right off! If some skin is still sticking, you can lower the peach back in to the boiling water for another 10-15 seconds and then cool again in the ice bath.


Freezing is an excellent way to preserve your fresh, ripe peaches to enjoy throughout the year!
Peel and slice your peaches when they are just ripe, not too mushy.
Toss in fresh lemon juice (about 1 Tbsp. per pound)
Place in a single layer without touching on a parchment paper-lined baking sheet and freeze for about 4 hours or overnight.
Transfer to a freezer bag and remove as much air as possible. Store for up to 12 months!