Fresh vs. Frozen Peaches: When to Use Them (2024)

FAQs

Fresh vs. Frozen Peaches: When to Use Them? ›

The texture of a fresh peach is firmer and less mushy compared to frozen or canned peaches, so they're the way to go for grilled peach or fruit salad recipes. Baked goods with peaches have a more vibrant color and robust texture compared to the same recipe made with preserved peaches.

Freezing the fruit on a sheet pan before tossing them in a freezer bag keeps them from freezing into one big peach rock, which makes them way easier to use when you're ready! If done properly, frozen peaches will last up to 6 months in the freezer! They won't be mushy when you go to use them, either. Perfect!

When frozen solid, the packages can be placed closer together. Use frozen peaches within 8 to 10 months.

The baked cobbler may have some extra juice in the filling. It will still be so delicious! What is this? Frozen Peaches: The peach filling will be firmer as frozen peaches do not cook down as much as fresh, even after thawing and pre-baking the filling.

Fresh is always better than frozen, canned or freeze-dried. A pea picked straight from the garden, a tomato off the vine, a fruit pulled from the tree or a fish fresh from the water are always preferable to their counterparts in cans, bags or freezer-proof boxes.

Peaches freeze beautifully, and they retain their color and flavor well. Frozen peaches work wonderfully in smoothies, crisps and crumbles, oatmeal, and even jam!

Freezing peaches is a great way to preserve this fruit, especially since it doesn't change the texture of the fruit like canning does. This makes them easy to pop out of the freezer and use immediately in a peach dessert or peach smoothie.

With frozen peaches, I know what I'm getting every time. Freezing and thawing also breaks down the fruit's cells, making them taste more juicy — even if they aren't as sweet as those song-worthy peaches.

Frozen fruit in the package can be thawed in the refrigerator, under running water, or in a microwave oven if thawed immediately before use. Turn the package several times for more even thawing.

How do you use frozen peaches? ›

Frozen peaches can be made into ice cream or cooked into a peach pie. You can also use them to make peach cobbler, which is a freeform dessert with a peach base and buttery biscuit topping.

Frozen fruit should work fine in anything baked or cooked. Keep in mind that some recipes may require additional thickener to balance the extra juice. Rinse frozen fruit to prevent colors from bleeding. Thaw frozen fruit first if what you're making has a short baking or cooking time.

If your cobbler is too runny, it could be because the fruit was too juicy or you didn't let it cool completely. To thicken it up, cornstarch or arrowroot can be added, stirring continuously so that the thickener is completely incorporated.

Most shelf-stable foods are safe indefinitely. In fact, canned goods will last for years, as long as the can itself is in good condition (no rust, dents, or swelling).

Peaches are a good source of potassium, which your body uses to regulate your heart rate and blood pressure. Foods high in potassium can help lower your blood pressure by allowing the body to get rid of excess sodium and relaxing tension in the walls of your blood vessels.

Due to calorie count and overall nutrition value, water-packed canned fruit is the healthiest choice. The heavy and light syrups are of little nutritional value other than calories and are very high in sugar. The fruit packed in juice contains significantly less added sugar than syrup-packed canned fruit.

Storing Ripe Peaches

The cool temperature slows down ripening and prevents the peaches from quickly spoiling. It's worth noting, however, that extended time in the fridge will dehydrate the fruit, making the texture less appealing.

Slice each half into 4-8 wedges and place in a bowl. Toss the juice of 1 lemon and a ½ teaspoon of sugar for every 8-10 peaches added. The lemon juice will help prevent browning and the sugar will release juices from the peaches, helping prevent air pockets when freezing.

Freezing Peaches

For best results, you'll want to peel and slice your peaches prior to freezing. Eliminating any air from the bag will help keep freezer burn from forming. Slicing the peaches and tossing with lemon to prevent browning and a touch of sugar to bring out the juices will help aid in this process.

Immediately immerse the peaches in an ice water bath. Let soak until cool to the touch. Placing the peaches into an ice-cold bowl of water helps to stop the cooking process. This also speeds up the amount of time until you can safely touch the fruit to peel it.

Why did my peaches turn brown in the freezer? ›

But if you are slicing and freezing peaches or canning them, it is nearly impossible to prevent them from turning brown. The browning process kicks because when you cut a peach, a group of enzymes called polyphenol oxidases (PPOs) are activated.

Peaches can even be wrapped and frozen whole. However, a peach that is skinned, sliced and dry packed has the most versatility. When not frozen into a solid bulk, a few can be taken at a time to spruce up that smoothie, garnish a co*cktail or sweeten a cup of yogurt.

If you need your peaches to thaw quickly you can use a water bath. Simply add the frozen peaches to a sealed bag and submerge the bag in cool water. Check the peaches and change the water every so often until the peaches have defrosted.

Frozen fruit is often softer and sweeter than fresh fruit. This is because the water in the fruit expands when it's frozen, making the cells burst, resulting in the release of the natural sugars. Frozen fruit can also have a slightly different flavor than fresh fruit.

Peaches do not have a long shelf life; they bruise easily, turning them into rancid, soft, and mushy fruits that are no longer enjoyable. Also, a super soft and mushy peach will soon become a moldy, rotten fruit.

This is caused by changes to the cell wall of the fruit during the ripening process. As peaches continue ripening after harvest, this problem has been shown to be correlated with the postharvest handling practices.

After the cut peaches are firm and frozen, place them in a large gallon-sized ziploc bag. Be sure to remove as much air as possible from around the frozen peach slices before zipping it tight. Add the date on the bag before placing it in the freezer. Frozen peaches will last for 6-12 months.

Yummy Baked Goods – Frozen fruit can easily be substituted for fresh fruit in most quick bread recipes, such as muffins. Blueberries are popular but don't forget about raspberries, cherries or mixed berries. Simple Dessert – An easy dessert or addition to a meal can simply be frozen fruit that is slightly thawed.

Scientists think these antioxidants may help protect you from cancer, heart disease, and dementia, and boost your immune system. But we need more research to know for sure. Eat these juicy gems fresh or frozen. They have water and fiber, which fill you up without wrecking your diet.

The US Department of Health recommends consuming frozen fruits like berries and melons within 10 to 18 months of purchase. Meanwhile, fruits like bananas should be consumed within 2-3 months, apples within 8 months, and kiwi shouldn't even be frozen.

Why is frozen better than fresh? ›

“The truth about fresh versus frozen is that both have the same nutrients, unless frozen produce has sauces or sugars added,” says Beal. If your favorite vegetable or fruit is out of season or is more affordable frozen, frozen is often the better choice.

The yield on many fresh fruits and vegetables is less than 50% after trim and spoilage. That effectively doubles their market price. Add in the cost of labor to process and it's even more expensive.

It's peach callus tissue. And while it may seem unappetizing, there is good news! This strange white substance is perfectly safe.

Leave those peaches unpeeled.

Keeping those beautiful skins on gives the cooked cobbler a gorgeous, deep peachy-pink hue and even more depth of flavor. Plus, unlike other cobbler or pie fruit with tougher skins, like apples, peach skins melt away into the cobbler filling.

Can You Overcook Cobbler? Yes, you can overcook cobbler. If you cook it for too long, the crust may become too hard and the fruit filling may become overly cooked and mushy. To prevent overcooking, make sure to check the cobbler frequently and remove it from the oven before the top becomes too dark or crunchy.

The natural pH of some white-fleshed peaches or nectarines can exceed 4.6, making them a low-acid food for canning purposes. At this time there is no low-acid pressure process available for white-flesh peaches or nectarines, or research to support adding acid for safe boiling water or atmospheric steam canning.

Can you eat “expired” canned food? Good news: Shelf-stable canned goods are safe more or less indefinitely, lasting up to five years or more according to the USDA.

Fruit Float is the term used when produce, usually fruit, separates and floats to the top of the jars. It is a common occurrence in home canning and an irritating one! We put a lot of work into our canning and want our jars of love to be perfect. Fruit float occurs because air is trapped in the cells of the fruit.

Berries: Strawberries and blueberries are rich in antioxidant compounds called anthocyanins. Research has linked anthocyanins to a reduction in blood pressure in people with hypertension.

*Note: Grapefruit and grapefruit juice can interact negatively with certain blood pressure medications. Consult a healthcare provider or dietitian about possible food-drug interactions before changing your diet. Overall, to improve your heart health, eat a low-sodium diet including lean meat and less added sugars.

What is normal blood pressure for a 70 year old? ›

Normal blood pressure for most adults is defined as a systolic pressure of less than 120 and a diastolic pressure of less than 80.

Peaches can be canned without sugar, their natural acidity is high enough, but they will discolor and their flavor will deteriorate. However, if you opt to can them without any sugar they are perfectly safe to eat.

Most people don't realize that the juice from canned fruit is perfectly safe to drink. In fact, it can be a great way to get your daily dose of fruit without all the sugar that comes from other fruit juices.

Sugar Syrups

Peaches may be covered with your choice of sugar syrup, water, or apple or white grape juice. Sugar is not needed for safety in canning fruit; but in addition to adding flavor, sugar in the liquid helps to keep the texture of the fruit firm and preserve the color.

Just like other perishable fruits, frozen peaches also tend to get mushy after their stint in the freezer. This is especially true when they are thawed improperly. If you plan to eat frozen peaches as is, then don't leave them to thaw on the counter as this way, they will get mushy and become inedible.

Slow thawing in the fridge is one of the best ways to preserve the texture and flavor of frozen fruit while preventing it from becoming mushy. This method involves placing the frozen fruit in a bowl or container and leaving it in the refrigerator to thaw slowly over time.

Are Mealy Peaches Safe to Eat? Yes. They are safe to eat, but they probably won't taste very good!

Peaches do not have a long shelf life; they bruise easily, turning them into rancid, soft, and mushy fruits that are no longer enjoyable. Also, a super soft and mushy peach will soon become a moldy, rotten fruit.

“Peaches, like most produce, will not have the same consistency after they have been frozen,” says Syers, who explains that freezing causes the water inside peach cells to form sharp ice crystals that puncture the cell walls, resulting in a less firm texture.

Should frozen fruit be thawed before baking? ›

Frozen fruit should work fine in anything baked or cooked. Keep in mind that some recipes may require additional thickener to balance the extra juice. Rinse frozen fruit to prevent colors from bleeding. Thaw frozen fruit first if what you're making has a short baking or cooking time.