There’s nothing like in-season peaches, ripe and sweet and dripping with juice. Every summer I eagerly wait for peaches to arrive at my local grocery stores and farmers markets. While they’re obviously delicious eaten raw, they’re surprisingly versatile: My favorite peach recipes include pie, salsa, jam and margaritas.
I’ve been known to go a little overboard and purchase too many peaches at once! Fortunately, peaches freeze up perfectly so none have to go to waste. If you’re unsure how to freeze peaches, rest assured that it’s easy as pie.
Freezing fruit allows you to preserve flavor and freshness without adding sugar or cooking, as canning recipes often require. It’s also a quick and easy kitchen project that takes minutes and doesn’t require special ingredients or equipment. Frozen peaches last up to 6 months, and defrosted, they’re easy to eat up.
Follow our simple step-by-step tutorial to learn how to freeze fresh peaches, plus how to choose the best peaches and recipes to make with them.
Jenna Urben for Taste of Home
Start by rinsing the peaches and patting them dry.
Peeling the peaches is optional—you don’t actually need to peel peaches before freezing, as the skins will slip right off once thawed.
But, if you prefer to peel before freezing, bring a pot of water to a boil and fill a large bowl with water and ice. Drop the peaches into the boiling water and let blanch for about 1 minute. Immediately transfer the peaches into the ice water bath, then peel off the skins.
I recommend slicing peaches prior to freezing them. It’s quicker to defrost peach slices than a whole fruit. Sliced peaches also take up less space in the freezer. Using a knife and following the peach line, cut open the peach, remove the pit and slice.
Or, if you want the easiest possible method, you can freeze fresh peaches whole. Simply pop them into a freezer bag and squeeze out as much air as you can. Wrap in another airtight bag, or a grocery bag, for added protection from freezer burn.
Jenna Urben for Taste of Home
Place sliced peaches on a parchment-lined sheet pan and freeze until solid. (Here’s our guide to using parchment paper vs. aluminum foil, if you’ve ever wondered.)
Once frozen, transfer peaches to a freezer bag, label with the date and store for up to 6 months.
Editor’s Tip: Zip-top freezer bags work great, are affordable and allow you to squeeze out as much air as possible to help the peaches last longer. The downside is they are single-use! Using a glass food storage container is an excellent reusable alternative. The downside of this option is you can’t squeeze out as much air, they’re often more expensive and they take up more space in the freezer.
I love using frozen peaches in my smoothies and smoothie bowls. You can also toss frozen peaches into muffins, tarts and other baked goods. Try defrosted peaches in salad, chopped into a marinade, grilled with a balsamic glaze and in these healthy peach recipes. If you’re thinking outside the box, try savory peach recipes, like soups and sauces.
Jenna Urben for Taste of Home
Look for slightly soft, golden-yellow and fragrant ripe peaches. Avoid bruised or overripe fruit.
Use a knife and slice the peach all the way around, following the peach line. Twist the peach into two halves, then pull the pit out.
To defrost, place the frozen peaches in the refrigerator and let them thaw. Speed up the process by plunging the (bagged) frozen fruit into a bowl of cool water.
Peaches can turn brown when exposed to air. To prevent this, toss the sliced peaches with lemon juice.
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